Sandalford Wines - EST 1840
Kaffir lime parfait
Sandalford_Dego_Dinners_036

1. Kaffir lime parfait:

  • 900 ml cream
  • 200 ml milk
  • 1 tab glucose
  • 130g sugar
  • 6 Kaffir lime leaves –finely diced
  • 2 limes –Zest only

Bring everything gently to simmer let completely cool put in Dario moulds freeze

 

2. Lemongrass Syrup:

  • 3 bruised Lemongrass –whites only
  • 300g dark palm sugar-grated
  • 300 ml water 2 star aniseeds, 1 cinnamon stick, and 3 cardamom pods
  • Lemon juice to taste

Bring to boil and simmer till syrupy let cool strain next day

 

3. Spun sugar:

  • 300g sugar
  • 1 tab glucose
  • Water to moisten

Bring to boil and keep on stove till light amber colour take of heat sit on ice till cool enough to work mould to shape on well sprayed bench

Layer in between grease proof paper and keep in freezer –in hot climate

 

4 Raspberry Sorbet

  • 100g Sugar
  • 500ml Raspberry puree
  • 100g liquid Glucose

Warm gently together till sugar is melted taste for sweetness –cool, churn

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