Trio of sorbets with raspberry coulis

1 servings

Ingredients

Quantity Ingredient
1½ pounds Ripe bananas; (about 4
; medium-large)
⅔ cup Sugar
½ cup Water
2 Egg yolks
1 tablespoon Plus 1 teaspoon fresh lemon juice
1 pinch Salt
1 pinch Ground ginger
2 cups Water
1 cup Sugar
1 pack Dried apricots; (6-ounce)
½ cup Dry white wine
⅛ teaspoon Ground ginger
1 pinch Salt
1 cup Sugar
½ cup Water
2 pounds Kiwis; (about 9 large),
; peeled, diced
Fresh banana slices; kiwi slices and
; raspberries
; (optional)
2 Bags frozen unsweetened raspberries; thawed (12-ounce)
½ cup Sugar
¼ cup Raspberry jam

Directions

BANANA SORBET

APRICOT SORBET

KIWI SORBET

RASPBERRY COULIS

For banana sorbet:

Place bananas in freezer to chill 10 minutes. Bring sugar and ½ cup water to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves. Beat egg yolks in small bowl to blend. Gradually whisk hot syrup into yolks. Return mixture to same saucepan and stir over low heat just until bubbles appear at pan edge and mixture thickens slightly, stirring constantly, about 2 minutes. Pour yolk mixture into processor. Add fresh lemon juice, salt and ground ginger. Peel cold bananas and slice. Add to processor bowl. Puree until smooth. Immediately transfer custard to ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)

For apricot sorbet:

Bring 1 cup water and 1 cup sugar to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. pour into processor bowl and cool.

Combine remaining 1 cup water, apricots and wine in heavy medium saucepan.

Cover and cook over medium-low heat until apricots are very tender, stirring occasionally, about 25 minutes. Add mixture to syrup in processor.

Add ginger and salt and puree. Cool.

Transfer apricot mixture to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead. Store in freezer.) For kiwi sorbet:

Bring sugar and ½ cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool.

Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining puree through fine sieve. Combine both purees and syrup in ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.) For raspberry coulis:

Puree all ingredients in processor. Strain through fine sieve. (Can be prepared 2 days ahead. Cover and refrigerate.) Spread Raspberry Coulis in center of each dessert plate. Arrange 1 scoop of each sorbet on sauce. Garnish with fresh fruit if desired and serve.

Serves 8.

Bon Appetit April 1992

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