Branch of autumn leaves filled with sorbet

1 servings

Ingredients

Quantity Ingredient
-Source: vogue Winter'88 Kiwi sorbet:
250 grams Kiwi fruit, peeled and chopped
250 grams Sugar
125 millilitres Water Raspberry sorbet:
250 grams Raspberries, washed and hulled Juice of 1/2 lemon
250 grams Sugar
125 millilitres Water Orange sorbet: Juice of 250g oranges juice of 1/2 lemon
250 grams Sugar
125 millilitres Water Raspberry coulis:
150 grams Raspberries, washed and hulled
50 grams Sugar Kiwi Fruit Coulis:
150 grams Kiwi fruit, peeled and chopped
25 grams Sugar Orange coulis:
150 grams Oranges, peeled and with juice extracted
1½ cup Cream Branches:
1 kilograms Fresh puff pastry
1 Egg yolk
100 grams Melted chocolate Garnish: melted chocolate mint leaves

Directions

To make the sorbets: mix together the Kiwi fruit, sugar and water; rub through a strainer and freeze in an ice cream machine. Repeat this process for the raspberry sorbet and the orange sorbet. For the raspberry and Kiwi fruit coulis, place the ingredients in a liquidiser, blend and strain through a fine sieve. For the orange coulis, bring the cream to the boil and infuse with orange peel.

Allow to cool on ice, remove the peel, and add the juice.

To make the branches: roll out the puff pastry to the thickness of a coin. Using a template, cut out the shape of a branch and leaves.

Place on a lightly greased baking tray and brush with egg wash, three times. Allow the pastry to relax for twenty minutes and bake in a moderately hot oven until dark brown. Remove from oven, slice in half as shown in the photograph. Arrange sorbets inside the pastry leaves.

Pipe the melted chocolate around the leaves and fill in with the coulis as shown in the picture. Garnish with a mint leaf and serve immediately. Bon Appetit-Exec.Chef Magnus Johansson Jul 94 Int'l Cooking & Gourmet Echoes Submitted By JOELL ABBOTT On 12-01-94

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