Mixed berries in a balsamic syrup over raspberry sorbet

4 servings

Ingredients

Quantity Ingredient
3.00 cup balsamic vinegar
2.00 tablespoon unsalted butter
1.00 cup fresh raspberries
1.00 cup fresh blueberries
1.00 cup fresh blackberries
1.00 cup raspberry coulis
4.00 scoops raspberry sorbet
½ cup white chocolate sauce; in squeeze bottle
2.00 tablespoon chiffonade of mint
1 powdered sugar; in shaker

Directions

In a saute pot, over high heat, reduce the balsamic vinegar by ⅔ or until syrup consistency, about 20 minutes. In a saute pan, heat the butter. When the butter has melted, saute the berries for 1 to 2 minutes. Stir in the raspberry coulis and balsamic vinegar. Bring the sauce up to a simmer and remove from the heat. Place a scoop of the sorbet in the center of a shallow pasta bowl. Spoon ¼ of the mixture over the sorbet. Garnish with the white chocolate sauce, mint and powdered sugar. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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