Lemon Parfait, Pomelo & Tangerine Sorbet & Moscato Granita

Lemon Parfait, Pomelo & Tangerine Sorbet & Moscato Granita - Recipe Finder

Lemon Parfait, Pomelo & Tangerine Sorbet & Moscato Granita

lemon-parfait-pomelo-amp-tangerine-sorbet-amp-moscato-granita

Info

Course:
Dessert
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 10, Finale Challenge

Ingredients

Meyer Lemon Parfait:

3 eggs
3 yolks
1/2 cup sugar
1/2 cup Meyer lemon juice
Zest of 3 Meyer lemons
2 ounces butter
1/4 cup water
1 1/2 tablespoon corn syrup
3/4 cup sugar
4 egg whites

Tangerine Sorbet:

3 cups tangerine juice
1/2 cup sugar
Zest of 1 tangerine

Moscato Granita:

1/2 cup sugar
1 1/2 cups water
2 1/3 cups Moscato
Juice of 1 lemon

Candied kumquats:

4 cups roughly chopped kumquats (roughly 1-1 ½ lbs.)
1 cup of water
2 cups of sugar

Directions

Meyer Lemon Parfait:

1. Combine eggs, yolks, sugar, juice and zest in a bowl over a pot of simmering water. Whisk occasionally until thickened. Whisk in butter. Strain and cool.

2. Combine water, corn syrup, and sugar. Bring to 240 degrees.

3. Meanwhile whip whites to soft peaks. Slowly pour in hot sugar syrup and whip until thick and cooled. Fold into lemon mixture.

4. Place into greased molds and freeze.

Tangerine Sorbet:

1. Heat 1 cup of juice with sugar. Mix until sugar is dissolved.

2. Add to remaining juice. Add zest. Chill. Spin in ice cream maker. Keep frozen

Moscato Granita:

1. Heat sugar and water in small sauce pot until sugar is dissolved. Add to moscato and lemon juice. Pour into a shallow dish and place in freezer.

2. Once mixture starts to freeze break up with a fork. Do that periodically until mixture is frozen and has even crystals.

Candied Kumquats:

1. With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit.

2. Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.

3. Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together.