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Philipa Sibley Cooke
Minestrone of Summer Fruits with Berry Juices and Basil Ice Cream
Serves 6-8
Ice-cream:
300ml milk
200ml cream
90g caster sugar
zest of 1/2 an orange (finely grated)
20 basil leaves (roughly chopped)
6 egg yolks
100ml extra cream
Berry Juice:
500g very red strawberries (sliced)
100g raspberries (preferably frozen)
65g caster sugar
METHOD:
Bring the milk and the 200ml of cream to the boil then remove from the heat.
Place the sugar, zest and basil into a food processor (robot-coupe) and pulse until the sugar is green.
Whisk this into the yolks and immediately whisk in the hot liquid.
Return to the saucepan and stir over medium heat until it coats the spoon.
Strain into a metal bowl and allow to cool completely.
Add the 100ml extra cream and churn in an ice-cream machine.
Berry Juice:
Place all ingredients in a metal bowl and mix well.
Leave in a warm place for several hours.
Strain though muslin cloth and chill (discard the berry pulp)
To serve:
Choose a selection of perfect summer fruits such as Peaches, Apricots, Cherries
Mango, Blue berries , Strawberries, Raspberries and arrange decoratively around your serving bowls.
Garnish with some basil julienne and candied citrus zest if you wish.
Pour around some berry juice and place a scoop of ice-cream in the middle of each bowl, serve immediately.
est est est is at 440 Clarendon Street, South Melbourne, Victoria, Phone 03 9682 5688, Mietta's Eating & Drinking in Australia 2001.
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