Strawberry sorbet with whiskey sauce

4 servings

Ingredients

Quantity Ingredient
½ cup Whiskey (good quality)
3 Egg yolks
¾ ounce Butter
½ cup All-purpose flour
1 cup Strawberry puree
2 tablespoons Lemon juice
1 Red apple -- unpeeled
1 cup Strawberries marinated in
Whiskey
Strawberry puree
¼ cup Powdered sugar
2 Eggs -- at room temperature
¾ cup Water
1 cup Simple syrup (or sugar
Syrup)
½ pint Simple syrup (or sugar
Syrup)
Mint sprigs

Directions

SAUVIGNON SAUCE

SHOELACE PASTRY

STRAWBERRY SORBET

GARNISH

Sorbet: Pour 1 cup strawberry puree, 2 tblsp. lemon juice, and 1 cup simple syrup into sorbet or ice cream machine. Blend for 10 minutes.

Refrigerate until ready to serve.

Remove stems from 1 cup fresh strawberries and place in a bowl. Add ¼ cup whiskey. Set aside to marinate.

Shoelace Pastry: Place ¾ cup water in a saucepan set over high heat. Add ¾ oz. butter. Stir to melt. Remove from heat and add ½ cup flour. Stir to combine. Put back on heat and stir continously until the dough no longer sticks to the pan or the wooden spoon.

Remove from heat and agressively mix in 2 eggs. Put mixture into pastry bag and squeeze a dab in each corner of a baking tray. Place baking paper on tray and press down the corners. (dabs act as an adhesive) Squeeze a thin line of dough onto paper to resemble a swan's beak, head, and neck. (sort of an S shape with the bottom going off in a straight angle instead of a curve up, and a little dab just after the beginning to form the head) Bake at 400~ for 2 - 3 minutes. Set aside to cool.

Sauvignon Sauce: Whisk together egg yolks and powdered sugar until a creamy consistency. Place bowl over a saucepan of pre-heated water set on medium heat. Add ½ cup whiskey and whisk until mixture is smooth and shiny. Remove from heat and whisk a few minutes more. Set aside.

To serve place some marinated strawberries (whole or sliced in half) in a stemmed dessert glass. Add a scoop of strawberry sorbet. Spoon sauce over sorbet. Slice the apple in long, slender oval slices.

Stick several slices in the sorbet to resemble tail feathers. Stick swan neck/head (shoelace pastry) in the other side of the sorbet.

Garnish with a fresh mint sprig. (The finished product is very elegant looking.)

Chef: David Hunt, Auchterarder House, Auchterarder, Scotland Source: World Class Cuisine 12/94 Typed for you by Marjorie Scofield 3/19/95

Recipe By : Chef: David Hunt, Auchterarder House, Scotland From: Marjorie Scofield Date: 03-26-95 (159) Fido: Cooking

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