Recipe: La Corone D'abondance Aux Fruits Glaces (Horn of Plenty)
For 4 Persons
Category: Reg 1
--------------------------PASTRY AND GLAZED FRUITS--------------------------
1/4 lb Puff pastry; fresh or frozen
1/4 c Flour
1 tb Powdered sugar
1 Kiwi; peeled and quartered
1/2 Mango; peeled, cut into 4
-pieces
1 Pear; peeled and quartered
8 Whole strawberries; leaves
-and stems intact
------------------------------CHANTILLY CREAM------------------------------
1 c Heavy cream; chilled
2 tb Powdered sugar
1/2 ts Vanilla extract
------------------------------RASPBERRY COULIS------------------------------
1 c Fresh raspberries
20 Perfect raspberries; for
-garnish
1/2 c Water
1/3 c Granulated sugar
1/2 Lemon; juiced
----------------------------------ASSEMBLY----------------------------------
4 Tiny bunches white grapes; 3
-- 4 grapes each
4 Tiny bunches red grapes; 3 -
-4 grapes each
4 Sprigs mint
4 Sprigs verbena
1/2 pt Pistachio ice cream
LA CORONE D 'ABONDANCE: AUX FRUITS GLACES (Horn of Plenty With Glazed
Fruit)
My note: A beautiful presentation.
Prepare pastry and glazed fruits: Preheat oven to 400 F degrees.
On a lightly floured work surface, roll out pastry to a 5-by-16-inch
rectangle that is 1/16-inch thick. With a sharp knife, cut four
11/4-by-16-inch bands. Butter four 2-by-2 l/4-inch cornets and beginning at
the pointed end, wrap 1 band of pastry around each; work toward open end in
a spiral pattern. Press any extra pastry inside horn. Sprinkle with
powdered sugar and place on a moistened, metal baking sheet. Bake in
preheated oven for about 20 minutes or until nut brown in color. Remove
from oven and cool on a rack.
Slice kiwi, mango, and pear pieces into fan shapes. Set aside.
Prepare Chantilly cream: In a medium bowl set over a bowl of ice, combine
cream, sugar, and vanilla and whip until soft peaks form.
Prepare raspberry coulis: In a blender or food processor, puree 1 cup
raspberries. Strain puree into a bowl. In a small, heavy saucepan, combine
water and sugar. Cook over medium heat for about 4 minutes or until sugar
is melted and mixture forms a slightly thickened light syrup. Remove from
heat and set aside to cool. In a medium bowl, combine raspberry puree,
cooled syrup, and lemon juice. Refrigerate.
To serve: With a sharp serrated knife, remove pastry horns from molds. Fill
each with 1 tablespoon Chantilly cream. Place a cream-filled horn at the
top of each of 4 chilled plates. Spoon 3 tablespoons Raspberry Coulis in
front of each horn. Place sliced (fanned) fruits on coulis and dip
strawberries and reserved raspberries into remaining coulis to glaze.
Garnish plates with grapes, glazed berries, mint sprigs, and verbena. Place
a small scoop of ice cream in the opening of each horn and serve
immediately.
Shared by Sherilyn Schamber
Over 200 NEW gourmet recipes like this one shared monthly! REG 1
http://www.concentric.net/~sherschm/cic.htm
Recipe by: Dining In France Posted to MC-Recipe Digest V1 #729 by Sherilyn
Schamber
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