STIR FRIED FRUIT WITH
GINGER ICE CREAM AND JASMINE CARAMEL
- 2 tbs Grapeseed oil
- 1/2 cup Diced melon ( except watermelon)
- 1/2 cup Diced pineapple
- 1 Apple (granny smith or similar), cut into wedges
- 1 cup Strawberries, hulled
- 1 cup Raspberries
- 1 cup Blueberries
- 4 tbs Orange Juice or Grand Marnier
- 1/2 cup Jasmine Caramel
- Ginger Ice Cream
Preparation:
Preheat a wok or large sauté pan and add oil.
Add melon, pineapple, and apple and cook, stirring for
1 minute. Add remainder of fruit and orange juice or
Grand Marnier. Remove from heat and add Jasmine Caramel
to the pan. Stir to combine. A nice way to present this
dish is to spoon the fruit into 4 to 6 Oriental style
bowls, top with Ginger Ice Cream, and serve with porcelain
spoons.
JASMINE
CARAMEL
- 1 cup Water
- 4 Jasmine tea bags
- 1 Juice of lemon
- 1 1/2 tbs Honey
- 2 cups Sugar
- 1/2 cup Water
Preparation:
Prepare a jasmine tea by bringing 1 cup water to a boil
and adding tea bags, lemon, and honey. Allow tea to
steep for 1 hour. Squeeze liquid from the tea bags and
discard. Prepare a caramel by combining sugar and 1/2
cup water. Bring to a boil over high heat and cook until
caramelized, about 5 minutes. Pour tea slowly into caramel.
Return to a boil and cook for 3 to 4 minutes, or until
liquid has the consistency of a thick syrup
GINGER ICE
CREAM
- 1 1/2 cups Milk
- 1/2 cup Heavy sweet cream
- 3 tbs Minced fresh ginger
- 3/4 cup Sugar
- 6 Egg yolks
Preparation
Combine milk and cream in a saucepan. Add ginger and
half the sugar. Stir and bring to a boil. Remove from
the heat and strain.
Combine remaining sugar and egg yolks. Beat for 2 minutes,
or until ingredients are thoroughly combined.
Gradually add milk mixture to egg-yolk mixture. Stir
to combine and return to saucepan. Cook over low heat,
stirring constantly, until mixture coats the back of
spoon. Be careful not to allow mixture to boil.
Cool and pour into an ice
cream machine. Follow manufacturer's directions.
Copyright © Alfred A. Knopf, Inc.
Copyright © 1997
Starchefs All rights reserved.
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