Think pink
Champagne, hibiscus and rooibos infused plums with a raspberry sorbet and a tuile
Infusion:
1 l champagne
200 g sugar
10 plums
10 g hibiscus
20 g rooibos
¼ cinnamon stick
Bring the champagne to boil with sugar until it dissolves (1-2 minutes).
Remove from heat and infuse herbs and cinnamon.
Strain and set aside.
Score each plum by cutting an ‘X’ mark into the skin on one end.
Drop plums into rapidly boiling water for some seconds.
Remove plums to an ice water bath. Cool for a minute.
Easily peel away the skin at the X.
Cut in two halves and destone.
Pour the infusion over the plums.
Marinate for 1 hour, minimum.
Serve chilled.
Raspberry sorbet:
1 1 water
1 kg sugar
1 kg raspberry pulp
Juice of 1 lemon
Bring the water and sugar to boil for 1 minute until it dissolves.
Let it cool down completely.
Mix syrup with the pulp and lemon juice.
Pour the mixture into the ice cream machine or frozen stirring regularly to prevent crystalization.
Orange and almond tuiles
120 g sugar
90 ml orange juice
48 g melted butter
72 g almonds, powdered
Some drops of raspberry juice.
Pre-heat the oven to 190ºC.
Combine all the ingredients together.
Pour the mixture over a silpat with the desired shapes and sprinkle with some red fruits juice drops.
Bake for 10 minutes or until the edges are slightly golden brown.
Let them cool down to stiff.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Leonor,
I hope you are working on a cookbook. You are brilliant at combining unusual flavors… I love hibiscus and rooibos. It must go so well with the fruitiness of the plums. What a great creation!
absolutely lovely!
This looks absolutely stunning. Your recipes and photography are so inspiring. Works of art
Your tuiles are out of this world. Quite literally
they look like Saturn’s rings.
I love hibiscus tea in the evening. The color and scent captivates me. This looks so refreshing! I love the dotted tuiles, I swirled matcha on some the other day…I think I did not have enough painting classes when I was a kid!!
Pink? Fiquei foi verde de inveja, lol! Bem queria provar essa sobremesa decadente. Que sabores maravilhosos juntaste aí! E as telhas estão um mimo, Leonor!
What a beautiful dessert, Leonor!