COUPE ROSSINI
Steps:
- In a mixer using the whisk attachment beat cream and slowly add sugar and mascarpone. Add vanilla and beat until fairly stiff. Set aside.
- Slice the strawberries and use half the amount to make a coulis in the blender with sugar, to taste. Set aside.
- To assemble dessert line up 4 lowball red wine glasses. Break each ladyfinger into 4 pieces and place the pieces into each glass. Next pour 1/4 of the coulis into each glass. Place the remaining sliced strawberries over the lady fingers and coulis. Place the mascarpone cream mixture into a pastry bag and make a solid layer of cream in each glass. Then place the blueberries, raspberries, and blackberries, dividing evenly, over the cream. When ready to serve garnish with the sorbet, cigarettes, puff dough pencils, white chocolate ring, and mint tip.
MELON AND BLUEBERRY COUPE WITH WHITE WINE, VANILLA AND MINT
Categories Fruit Dessert Low Sodium Blueberry Melon Cantaloupe Honeydew Watermelon Mint White Wine Summer Vegan Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine 1/2 cup wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and let steep 30 minutes. Remove vanilla bean from syrup.
- Combine all fruit in large bowl. Add mint and remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and refrigerate at least 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)
- Spoon fruit and some syrup into large stemmed goblets.
BRAISED CELERY AND LEEKS WITH VANILLA
This fragrant dish of tender celery and leeks incorporates a bit of vanilla extract into the flavorful braising liquid.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Layer the celery and leeks in a baking dish. Add the chicken broth, butter and vanilla extract. Season with 1 teaspoon salt and a couple turns of pepper. Cover with foil and braise in the oven for 30 minutes. Uncover and cook until tender, about 20 minutes more. Top with the celery leaves.
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