Banana Sorbet

[Guest guest]

So this recipe from Bon Appetit for Passover food looks good:Banana Sorbet1 1/2 pounds ripe bananas (about 4 medium-large)2/3 cup sugar -- change to honey to taste -I'd start with 1/8 - 1/4 cup and work from there1/2 cup water2 egg yolks1 tablespoon plus 1 teaspoon fresh squeezed lemon juicePinch of saltPinch of ground gingerFor banana sorbet:Place bananas in freezer to chill 10 minutes. Bring honey and 1/2 cup water to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves. Beat egg yolks in small bowl to blend. Gradually whisk hot syrup into yolks. Return mixture to same saucepan and stir over low heat just until bubbles appear at pan edge and mixture thickens slightly, stirring constantly, about 2 minutes. Pour yolk mixture into processor. Add fresh lemon juice, salt and ground ginger. Peel cold bananas and slice. Add to processor bowl. Puree until smooth. Immediately transfer custard to ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)There's a raspberry coulis sauce as well - Raspberry2 12-ounce bags frozen unsweetened raspberries, thawed1/2 cup sugar - change to honey to taste. 1/4 cup raspberry jam -- homemadeFor raspberry coulis:Puree all ingredients in processor. Strain through fine sieve. (Can be prepared 2 days ahead. Cover and refrigerate.)Spread Raspberry Coulis in center of each dessert plate. Arrange 1 scoop of each sorbet on sauce. Garnish with fresh fruit if desired and serve.They had kiwi and apricot too, if you are interested, but this one appealed to me the most. Read More http://www.epicurious.com/recipes/food/views/Trio-of-Sorbets-with-Raspberry-Coulis-1637?sisterSite=bonappetit.com#ixzz0jUTim2wB

[Guest guest]

So this recipe from Bon Appetit for Passover food looks good:Banana Sorbet1 1/2 pounds ripe bananas (about 4 medium-large)2/3 cup sugar -- change to honey to taste -I'd start with 1/8 - 1/4 cup and work from there1/2 cup water2 egg yolks1 tablespoon plus 1 teaspoon fresh squeezed lemon juicePinch of saltPinch of ground gingerFor banana sorbet:Place bananas in freezer to chill 10 minutes. Bring honey and 1/2 cup water to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves. Beat egg yolks in small bowl to blend. Gradually whisk hot syrup into yolks. Return mixture to same saucepan and stir over low heat just until bubbles appear at pan edge and mixture thickens slightly, stirring constantly, about 2 minutes. Pour yolk mixture into processor. Add fresh lemon juice, salt and ground ginger. Peel cold bananas and slice. Add to processor bowl. Puree until smooth. Immediately transfer custard to ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)There's a raspberry coulis sauce as well - Raspberry2 12-ounce bags frozen unsweetened raspberries, thawed1/2 cup sugar - change to honey to taste. 1/4 cup raspberry jam -- homemadeFor raspberry coulis:Puree all ingredients in processor. Strain through fine sieve. (Can be prepared 2 days ahead. Cover and refrigerate.)Spread Raspberry Coulis in center of each dessert plate. Arrange 1 scoop of each sorbet on sauce. Garnish with fresh fruit if desired and serve.They had kiwi and apricot too, if you are interested, but this one appealed to me the most. Read More http://www.epicurious.com/recipes/food/views/Trio-of-Sorbets-with-Raspberry-Coulis-1637?sisterSite=bonappetit.com#ixzz0jUTim2wB