Text 33844, 67 rader
Skriven 2015-11-30 15:21:26 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEVE THRASHER
Ärende: bibendum 586
====================
>  ML> Is that why you feed fish to me (and your lawyer)?
> Well it's sort of a freshness thing.  

I'm glad of that, but for you it appears to be a
bit more absolute than that.

If you recall I did offer to catch the
> Red/Sockeye, whack it in the head with the club, and hand it to Ian for
however "you guys" wanted to eat it.

We'll continue to work on Ian and Jacquie when the
time is right.

Michelin-Starred Strawberry Sorbet
categories: simple, fancy, dessert, palate cleanser
yield: 1 batch

1 kg/2 lb Gariguette or Mara des Bois strawberries*
100 g/3 oz sugar
1 lemon, juice of
An ice cream machine

Gariguette strawberries [gahreeget] are one of the most
prized varieties in France and come late spring or early
summer. The same French institute who created this gourmet
strawberry selected the Mara des Bois [mahrah-dayboah], an
obese wild forest strawberry with the most amazing taste.
Both strawberries are very fragile and are not usually found
in supermarkets, even in Europe. They are so delicate that
half my strawberries are usually a bit damaged after the
short walk from my local farmers' market to my home. These
gourmet strawberries are sold directly to gastronomic
restaurants or on some farmers markets. If you can't find
either of these two varieties, just make another sorbet. Use
only beautiful and ripe fruits - there is just nowhere you
can hide bad strawberries in such a simple dish.

Gently wash your strawberries and cut off any dark or rotten
flesh that you would not eat.

With love and care, stem the strawberries one by one.

Discard the stems or keep them to prove to your guests that
the sorbet was made from real strawberries. They will tend
to think it is a Haribo concoction, so intense is the
flavor.

Pass the strawberries through a food mill.

Add the sugar and lemon juice and mix so that the sugar
dissolves in the pur˙e.

Churn in the ice-cream machine until frozen. Mr Rochat
recommends an exit temperature of -5C. It is best to do
this the same day you will serve the sorbet, because if you
freeze it for a few days microscopic drops of water will
form ice crystals that will turn the sorbet flaky and hard
at the same time.

You can serve this before other desserts. A more scrumptious
palate-cleanser has not been invented and if they have make
strawberry sorbet in Heaven, it does not get better than
this!

fxcuisine.com
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)