1 Log 10.5 Ounces ILE DE FRANCE GOAT CHEESE
1 orange zest
1 pint of water
5 Ounces syrupIngredients for Berries Primavera:
5 Ounces of sugar
1 Cup of Cabernet Sauvignon
8 Ounces of chopped berries (any berries of your choice)
1 orange (juice and zest)
Pinch of cinnamon
Mint leaves for garnishing
Powdered sugar for garnishingIngredients for glaze:
6 Ounces pomegranate juice
2- 1/2 Ounces red Port
4 Cookie Tuille bowls (or fancy bowls)
Directions for sorbet:
Boil water with syrup, reduce to half, then add the goat cheese, and orange zest. Put it in an ice cream machine, then let it chill.
Directions for berry primavera:
Dissolve 5 oz of sugar in a cup of Cabernet Sauvignon and let stand a few minutes. Add the chopped berries, the cinnamon the orange juice and some zest and let simmer 5-7 minutes, till almost a jam like consistency. Let cool.
Mix together the juice and port and let simmer until reduced to half, or into a syrup like consistency.
Serve 2 large spoonful of berries ratatouille IN A COOKIE TUILLE, top with the goat cheese sorbet and drizzle with the glaze. Garnish with mint leaves, and powdered sugar.
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