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Here is an
interesting and different savory roasted sorbet...
because it is shaped on the plate to resemble a carrot !!!
Add arugula leaves for the green carrot top and you have a
unique entree.
See more of my
Sorbets
with photograph for different presentations
Roasted
Red Pepper Sorbets
source: recipe and photograph created by Peggy Bucholz for www.finedinings.com
1/4 pound red bell peppers
2 shallots, roughly chopped
1/4 cup water
1/4 cup sugar
1 teaspoon dried thyme
1/2 teaspoon salt, or to taste
a few drops Tabasco sauce, or to taste
1/4 cup lemon juice
small Arugula leaves with stems
Coat red bell pepper skins with a small amount of vegetable oil. Broil on a foil lined baking sheet skin side
up for
10 minutes or until charred or roasted. Enclose the red pepper completely in the foil for 10 minutes. Peel and discard the
roasted skin, seeds and membranes.
This can be
done in advance.
In a small saucepan bring water to a boil, whisk in sugar to
dissolve. Add to a food processor with the roasted peppers, thyme, salt and Tabasco
sauce; puree until smooth, add lemon juice and pour mixture into a shallow pan or
dish, freeze until firm. Puree again in a processor then freeze again.
Chill serving plates in the freezer so that the sorbets do not melt too fast
when plated up.
When ready to serve make quenelles with
the roasted red pepper sorbet by forming tapered oval shapes using 2 tablespoons transferring the
mixture from one spoon to the other, until it resembles a carrot shape. Put on a chilled plate, add arugula leaves to resemble tops of carrots
and serve immediately. Makes approximately 3/4 cup.
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