YumYum Divas YumYum Recipes: Trio of Sorbets, contributed by TwinLakesChef

Recipe Title: Trio of Sorbets

Contributed by: TwinLakesChef

List of Ingredients
Peach Sorbet

2 lb ripe peaches
1 1/4 cups simple Syrup*
1 7-inch vanilla bean, split
2 tablespoons fresh lemon juice

Cantaloupe Sorbet

2 2-pound almost overripe cantaloupes
1 2-inch piece fresh ginger
1 cup (scant) Simple Syrup*
2 tablespoons fresh lemon juice

Strawberry Sorbet
2 pounds strawberries, hulled
1 1/4 cups Simple Syrup*
2 tablespoons fresh lemon juice

Ginger Cream Sauce (see recipe in Preparation area)
18 Hazelnut Cookie Cones (see recipe in Preparation area)
Sliced peaches, cantaloupe and strawberries

Preparation
PEACH SORBET

Blanch peaches in large saucepan of boiling water
1 1/2 minutes. Drain and immediately transfer to ice water. Peel peaches; cut flesh into chunks. Measure 3 cups.
Simmer peaches, Simple Syrup and vanilla bean in heavy medium saucepan until peaches are tender, about 5 minutes. Remove vanilla bean.
Puree peach mixture in processor until very smooth. Blend in lemon juice. Cool sorbet mixture completely. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer to container and freeze. (Can be prepared I day ahead.)

CANTALOUPE SORBET

Peel, seed and dice cantaloupe. Measure 3 cups flesh. Puree in processor until very smooth. You should have 2 l/2 cups puree.
Grate ginger. Wrap in towel. Twist and squeeze over bowl to extract juice; you should have about 1 tablespoon.
Blend melon puree, ginger juice, Simple Syrup and lemon juice. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared I day ahead.)

Strawberry Sorbet

Puree strawberries in processor. Strain through fine sieve to eliminate seeds. You should have 3 cups puree. Stir in Simple Syrup and lemon juice. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer to another container and freeze. (Sorbet can be prepared 1 day ahead.)

To assemble: If sorbets are frozen solid, soften 15 to 30 minutes in refrigerator.
Spoon sauce onto chilled dessert plate. Arrange 3 cones equidistant atop sauce, with narrow ends meeting in center. Press scoop of different sorbet into open end of each cone. Garnish with sliced fruit. Serve immediately.

*Simple Syrup
Makes 4 1/2 cups

3 cups sugar
3 cups water

Cook sugar and water in heavy medium saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and bring to boil. Immediately remove from heat. Cool completely. Refrigerate until ready to use. (Can be prepared 2 weeks ahead.)

GINGER CREAM SAUCE
Makes 2 cups

1 6- to 8-inch piece fresh ginger
5 egg yolks
7 tablespoons sugar
1 cup milk
1 1-inch piece vanilla bean, split

Grate ginger. Wrap in kitchen towel. Twist and squeeze over bowl to extract juice; you should have about 1/4 cup.

Whisk yolks and 31/2 tablespoons sugar in bowl until slowly dissolving ribbon forms when whisk is lifted. Combine remaining sugar, milk and vanilla bean in heavy medium saucepan and bring to boil. Whisk into yolk mixture. Return to saucepan and stir with wooden spoon over low heat until sauce is thick enough to leave path when finger is drawn across spoon. Strain through fine sieve into bowl. Blend in ginger juice. Cool completely. Cover and chill until ready to serve. (Can be prepared 1 day ahead.)

Cookbook Category
Ice Cream/Sorbet

General Cooking/Prep Method
Freezing

Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead

Image
(Image by YumYumDivasADMIN)
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