Title: Orange Cloves And Pineapple Ginger Sorbets
Categories: Cklive15
Yield: 1 servings

---------------------------FOR THE ORANGE SORBET---------------------------
8 oz Water
8 oz Sugar
3 Oranges without the white
-part; Zest of
3 Cloves
8 oz Orange juice; fresh
1 oz Grand Marnier
1/2 oz Lemon juice; fresh
1 ts Egg white; beaten

--------------------------FOR THE PINEAPPLE SORBET--------------------------
8 oz Water
8 oz Sugar
1 Lemon without the white
-part; Zest of
1 oz Ginger; fresh, sliced
8 oz Pineapple puree; fresh
1/2 oz Lemon juice; fresh
1 ts Egg white; beaten

----------------------------FOR THE ORANGE SAUCE----------------------------
Orange juice; fresh 1 pint
Sugar; to taste
Grand Marnier; to taste
Corn starch; as needed
Lemon juice; fresh, as
-needed

---------------------------FOR THE CRISPY SLICES---------------------------
12 Orange slices; thin sliced
-with
; skin on, cut in
; half
12 Pineapple slices; thin
-sliced with
; skin off, cut in
; half
8 oz Water
16 oz Sugar

Equipment: 2 iced martini cups, 1 1-quart bain marie with hot water, 4
serving spoons for quenelles or ice cream scooper, tasting spoons, 1
2-quart sauce pan, 1 10-inche glass bowl, 1 slicing machine, 2 sheet trays,
2 sheets of nonstick paper, 1 tongues, 1 2-quart sauce pan, 1 10-inch glass
bowl, 1 ice cream machine, 1 rubber spatula, 1 whisk, 1 glass cup, 1 6-inch
glass bowl, 1 8-inch stainless steel sauteuse

To prepare the crispy slices, combine water and sugar in a saucepan and
bring it to a boil. After a couple of minutes of boiling turn it off and
cool it. When it is at room temperature, slice the fruit, dry it in paper
towel, dip it in the sugar syrup and place it over a nonstick paper over a
sheet tray. Bake in a very mild 150 degree oven for a couple of hours until
they will be dry and crisp. Flip them upside down after about one hour.

To prepare the orange sorbet, combine sugar and water in a saucepan and
bring to a boil. After about two minutes of boiling, add the zest and the
cloves, turn off the heat and place the syrup in a bowl to cool. When it
will be cold, add the orange juice, the lemon juice and the grand marnier.
Strain it and put it in the ice cream machine. Work it until it will become
smooth and add the egg white just before it will be ready.

To prepare the pineapple sorbet, combine sugar and water in a saucepan and
bring to a boil. After about two minutes of boiling, add the zest and the
ginger, turn off the heat and place the syrup in a bowl to cool. When it
will be cold, strain it, then add the Pineapple puree, the lemon juice. Put
it in the ice cream machine. Work it until it will become smooth and add
the egg white just before it will be ready.

To prepare the orange sauce, warm the orange juice in a saucepan, add sugar
to taste. Dissolve some cornstarch with grand marnier and add a little bit
of it to the orange juice while is close to a simmer. Stir and watch the
consistency. Keep adding drops of the corn starch and grand marnier mixture
until the desired consistency. Adjust the flavor with sugar, grand marnier
and lemon juice. Place the sauce into a bowl to cool.

To plate place on e ball of orange sorbet and one ball of pineapple sorbet
in an iced martini cup. Drizzle some sauce on top. Garnish with the crispy
slices.

Yield: 6 portions

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9290

Converted by MM_Buster v2.0l.