Trio Of Sorbets With Raspberry Coulis

Recipe Ingredients

		Banana Sorbet
1 1/2 lbs	681g / 24oz	Ripe bananas - (abt 4 med-lg)
2/3 cup	131g / 4.6oz	Sugar
1/2 cup	118ml	Water
2		Egg yolks
1 tablespoon	15ml	Fresh lemon juice - plus
1		Teaspoon f resh lemon juice
1		Salt
1		Ground ginger
		Apricot Sorbet
2 cups	474ml	Water
1 cup	198g / 7oz	Sugar
1		Dried apricots - (6 oz)
1/2 cup	118ml	Dry white wine
1/8 teaspoon	0.6ml	Ground ginger
1		Salt
		Kiwi Sorbet
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Water
2 lbs	908g / 32oz	Kiwis - (abt 9 lg) - peeled, diced
		Fresh banana slices, kiwi slices and
		Raspberries - (optional)
		Raspberry Coulis
2		Bags frozen unsweetened raspberries - (12 - thawed
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Raspberry jam

Recipe Instructions

For Banana Sorbet: Place bananas in freezer to chill 10 minutes. Bring sugar 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.)

For Apricot Sorbet: Bring 1 cup water and 1 cup sugar to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. pour into processor bowl and cool.

Combine remaining 1 cup water, apricots and wine in heavy medium saucepan. Cover and cook over medium-low heat until apricots are very tender, stirring occasionally, about 25 minutes. Add mixture to syrup in processor. Add ginger and salt and puree. Cool.

Transfer apricot mixture to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead. Store in freezer.)

For Kiwi Sorbet: Bring sugar and 1/2 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool.

Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining puree through fine sieve. Combine both purees and syrup in 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.)

For 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.

This recipe yields 8 servings.

Source:
Bon Appetit, April 1992

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