Goat Cheese Sorbet with Berries Primavera and Pomegranate glaze by Peter


recipe image
Add to Favorites My Favorites Email this recipe Print this recipe


At a glance
Soft-Ripened Cheeses
Ingredients for sorbet:

* 1 Log 10.5 Ounces Ile de France Goat cheese
* 1 orange zest
* 1 pint of water
* 5 Ounces syrup

Ingredients 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 garnishing

Ingredients 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.