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Citrus Nage with Pear and Passion Fruit Sorbet TheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

Preparation and cooking time: About 1 hour
Refrigeration time: A few hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:52.3 kcal

Proteins:0.7 g

Fats:0.1 g

Carbohydrate:13.7 g

Fibers:2 g

Sugar:10 g

Cholesterol:0 mg

Sodium:2.1 mg

Calcium:27 mg

Energy:251 kcal

Proteins:3.4 g

Fats:0.6 g

Carbohydrate:65.7 g

Fibers:9.5 g

Sugar:48.2 g

Cholesterol:0 mg

Sodium:10.1 mg

Calcium:129.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

pink grapefruit

1

sheet of gelatin

**Sorbet

300

g

pears, net weight

1

lemon

150

g

passion fruit juice (frozen)

**Syrup

60

g

sugar

140

ml

water

METHOD

Preparing the citrus fruits

  1. Using a small sharp knife, peel the oranges and grapefruits, removing any white pith. Slide the blade between each membrane and carefully remove the sections from the skin. Set aside the sections and juice.
  2. Strain the juice, sweeten slightly and mix in a leaf of gelatin that has been softened in warm water.
  3. In deep plates, arrange the orange and grapefruit sections in alternating colours in a rosette pattern.
  4. Pour the juice over top and keep the plates cold.

Making the sorbet

  1. Peel and core the pears; dice the flesh.
  2. Weigh out 300 g (10 oz.) and toss with lemon juice.
  3. Weigh out the passion fruit juice and combine it with the pears; place in a container and put into the freezer.

Syrup and final steps

  1. Combine the sugar and water and bring to a boil. Cool and refrigerate.
  2. Place the pear and passion fruit mixture into the bowl of a thermomix or blender.
  3. Blend on low speed and slowly add in the syrup. Increase the speed. When the mixture is smooth, pour it into a plastic container and freeze.
  4. Using 2 large spoons, form 4 small oval scoops of sorbet and place each one in the centre of a citrus rosette. Serve immediately.
  5. Decorate with gold leaf if desired.

CHEF'S NOTES

Good and healthy!

The scientific evidence is unanimous: eating fruits and vegetables on a regular basis can reduce cancer risk by 20 to 30%.

What is the recommended minimum daily consumption?

  • 5 fruits and vegetables
  • 10 fruits and vegetables
  • or 15 fruits and vegetables?
The answer is 10. Whether raw, cooked or as juice, they are an indispensable part of our diet.



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