Scarlett WFruit Soup with Lightly Jellied Orange Broth
August 19th 2008 10:07
Fruit Soup with Lightly Jellied Orange Broth
Selecting Fruits for Fruit Salad
The exact composition of your fruit salad is completely at the mercy of the season and of your local market. Never try to include a particular type of fruit just because you must have that fruit; if it’s January, it’s likely that you won’t find salad-worthy peaches, no matter how much you want to include them. Instead, respond to what you see when you’re shopping.
Here are the major colour groups, you can try to select at least one item from each group.
Red: strawberries (thin slices the long way); raspberries (whole); watermelon (thin triangles); red cherries (pitted and cut in half).
Purple-Blue: purple grapes (seeded and cut in half from pole to pole); plums (crescent slices, skin on); blueberries (whole).
Green: green grapes (seeded and cut in half from pole to pole); kiwis (peeled and sliced into thin rounds).
Orange-Yellow: peaches (crescent slices with red tinge from pit area, skin off); nectarines (same, but maybe with skin on); melons (tiny balls); bananas (thin slices from small bananas).
Yellow-White: apples (thin crescent slices, skin on); pears (thin slices, skin off); star fruit (thin, star-shaped slices); Mt. Rainier cherries (pitted and cut in half); pineapples (little triangles).
About mint chiffonade
Mint chiffonade (which means “made of rags” in French) mint that has been cut into very thin strips or ribbons. Make it by stacking mint leaves on top of each other, rolling them up tightly (cigar-style), and then slicing the roll into thin slices.
It is a flavourful, beautiful accent for dishes like pastas and fruit salads.
Here's how to cut a chiffonade:
About Grand Marnier
Grand Marnier is a liqueur created in 1880 by Alexandre Marnier-Lapostolle. It is a kind of triple sec, made from a blend of true cognacs and distilled essence of orange. Grand Marnier is 40% alcohol (80 proof). It is produced in several varieties, most of which can be consumed "neat" as a digestif or can be used in mixed drinks.
INGREDIENTS
Serves 6
4 tablespoons sugar
1½ cups orange juice, strained and chilled
2 tablespoons powdered gelatin
¼ cup Grand Marnier
6 cups fruit salad, chopped fruit, or large pieces of soft fruit, like durian or cherimoya
For garnish
mint chiffonade
1. In a saucepan mix together the sugar and orange juice.
2. Sprinkle the gelatin over the surface evenly. Let it sit for 2 minutes.
3. Bring the juice gently to a boil, stirring.
4. As soon as it boils, remove from heat and add the Grand Marnier.
5. Put it in the refrigerator, and chill for about 1 hour, until thick but not gelled.
6. Place the fruit in wide, shallow soup bowls, and spoon the gelatin mixture over all.
7. Garnish, if desired, with mint chiffonade.
**From “David Rosengarten TASTE”, “fine Cooking For people who love to cook” and ““Wikipedia, the free encyclopedia”**
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