Yale Dining Hall Recipes

Recipe for Dinner.

Strawberry Sorbet.

Blackcurrant Sorbet.

SERVES 6

225 g/8 oz/1/2 fresh strawberries 50 g/2 oz/1/2 cup icing (confectioners) sugar.

75 g/3 oz/ 1 cup caster (superfine) sugar.

1 egg white.

5 ml/1 tsp extra caster sugar.

Juice of 1 lemon.

45 ml/3 tbsp Grand Marnier.

Hull the strawberries and slice. Wash and drain. Retain some slices for decoration and liquidize the remainder with the sugars to a puree. Add 120 ml/4 oz/1/2 1 cup water.

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Bring to the boil. Meanwhile, in a bowl whisk the egg white with the extra caster sugar. Whisk into the hot puree. Cook for 1 minute. Transfer to a clean bowl and beat the mixture well. Add the lemon juice and liqueur. Oil two metal ice cube trays or a shallow metal dish with greaseproof (waxed) paper and fill them with the mixture. Freeze for 2 hours. If the mixture crystallises, whisk it again and refreeze. The meringue should stabilise the texture. Serve decorated with the reserved strawberries.


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