Fine Dining Pizza Recipes

Recipe for Dinner.

Raspberry Sorbet.

SERVES 6

Prepare as for Strawberry Sorbet but substitute raspberries for the strawberries. Pass the puree through a sieve (strainer) to remove the seeds and flavour with Kirsch instead of Grand Marnier (or omit if preferred).

SERVES 6

Prepare as for Raspberry Sorbet but substitute blackcurrants for the raspberries. Stew them for 5 minutes with the sugar before pureeing.

Raspberry Yoghurt Sorbet.

SERVES 4

300 g/11 oz/1 small can raspberries in natural juice 100 g/4 oz/1/2 cup sugar.

2 egg whites.

150 ml/1 pt/2 cup plain thick yoghurt.

2 kiwi fruit, sliced.

2 green eating (dessert) apples, sliced Kirsch or bottled lime juice to taste.

Place the raspberries in a blender or food processor with their juice and blend to a puree. Pass through a sieve (strainer) into a saucepan, add the sugar and boil for 2 minutes.

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Leave to cool. Whisk the egg whites until stiff and fold into the raspberry puree, then fold in the yoghurt. Pour into a freezer container and freeze for 3 hours. Remove from the freezer and beat-thasorbet to break down ice crystals, then refreeze for at least another 3 hours until firm. To serve, scoop the sorbet on to plates and garnish with the kiwi fruit and apple slices. Sprinkle a little Kirsch or lime juice over the fruit,


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