Thursday, March 3, 2011

Buco Sorbet and Pasakal Shooter Recipe


2/3 cup water
2/3 cup granulated white sugar
1 kg fresh Buco
2 tablespoons lemon juice
2 tablespoons Grand Marnier or other liquer
Fresh sliced Buco for garnish
Mint leaves for garnish
Balsamic reduction for garnish (350ml balsamic vinegar and 3 tbsp sugar reduced to1/3 over low heat)
Cooking Procedure:

1. Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so).
2. Meanwhile, thaw the strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur, and refrigerate until the mixture is thoroughly chilled.
3. Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Pour the mixture into a 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

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