Side Pannel
Gordon Peterson's Texas Ruby-Red Grapefruit Sorbet Parfait
Gordon Peterson's Texas Ruby-Red Grapefruit Sorbet Parfait
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 3-5 ea large Texas Ruby-Red or Rio Star grapefruit, juiced
- 2 c sugar (adjust, within wide range, to taste)
- 2 c heavy whipping cream
- : fresh mint leaves or maraschino cherries for garnish (optional)
- Juice the Texas Ruby-Red or Rio Star grapefruit. Mix juice with about half
- the sugar and put into the ice cream machine. It will take about 20-30
- minutes of freezing before it's ready.
- While the ice cream machine is working, whip the cream until it forms firm
- peaks, adding sugar to (stiffen slightly and) sweeten it to taste.
- When the sorbet is well frozen but still spoonable, layer alternating
- layers of whipped cream and ruby-red grapefruit sorbet (starting and ending
- with whipped cream) into tall stemmed parfait glasses, making sure you have
- a nice mound of whipped cream on the top of each glass. (Try to collapse
- the air pockets which will try to form as you add each layer!)
- Add a sprig of fresh mint and/or a maraschino cherry or two on top as a
- garnish, if desired. Serve immediately with a long ice tea spoon in each
- glass.
- This is a wonderful, refreshing, light dessert... a delightful combination
- of sweet and tart, contrasting textures and colors, loaded with Vitamin C,
- and icy cold. Most people don't think of grapefruit as a dessert item, but
- this proves how wrong they were!
- Gordon Peterson http://www.computek.net/public/gep2/
- Posted to MM-Recipes Digest V4 #132 by gep2@computek.net on May 11, 1997
Directions
Recipe via Meal-Master (tm) v8.05
Title: Gordon's Marinated Chicken
Categories: Poultry, Main dish
Yield: 4 Servings
2 1/4 lb Boneless Chicken breast, cut
Into 1 inch cubes
1/2 c Gordon's London Dry Gin
4 Limes (Juice of)
1/2 c Extra Virgin Olive Oil
1 cl Garlic, minced
Salt & Pepper to taste
7/8 c Leeks, sliced
1 c Tomatoes, chopped
3/16 c Fresh Cilantro, chopped
1/8 lb Sundried Tomatoes, chopped
Tabasco to taste
1. Cut chicken into 1 inch pieces. pour Gin, fresh Lime juice, Olive Oil,
salt & pepper. marinate over night. 2. Place chicken on skewers. Recipe
yields 30-40 pieces. 3. In a flat large fry pan, add a little oil and fry
chicken until slightly brown. Add marinate and remaining ingredients and
finish cooking chicken. Add a dash of tabasco. 4. serve immediately,
garnish with fresh chopped cilantro.
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