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4 por­tions

Yo­ghurt sor­bet

75g sugar 75ml wa­ter 1 ge­latin leaf 600g of plain yo­ghurt 1 ge­latin leaf 600g plain yo­ghurt Make a sugar syrup by boil­ing to­gether the wa­ter and sugar in a pan un­til the liq­uid has the con­sis­tency of a syrup. Add the soaked ge­latin leaf to the pan, then add the yo­ghurt and mix in with the rest of the in­gre­di­ents. Churn in an ice-cream maker, then store in the freezer un­til ready to serve. (In­stead of mak­ing from scratch, you can use store-bought frozen yo­ghurt.)


320g sugar 80g glu­cose 120g honey 40g wa­ter Pre­pare all your equip­ment be­fore start­ing. Line a deep bowl with grease­proof pa­per. Then in a deep pan (this will keep the hon­ey­comb from boil­ing over), bring the wa­ter, honey, glu­cose, and sugar to a boil; cook till it reaches a light golden color. When it is golden take it off the heat, and work­ing very quickly mix in 20g bi­car­bon­ate of soda, and turn out quickly into the pre­pared deep bowl. Don’t move the bowl till com­pletely cooled, or it could drop flat. Break up hon­ey­comb and store in air­tight con­tainer.

Poached peaches

150ml Mus­cat de Beaumes de Venise dessert wine 200g golden caster sugar 1 large orange, zested 1 vanilla pod, split 4 ripe yel­low-fleshed peaches Pour the Mus­cat wine and 300ml of cold­wa­ter into a small pan, then add the su­perfine sugar, strips of orange zest and vanilla pod. Gen­tly sim­mer un­til the sugar is dis­solved. Care­fully add the peaches. Poach the peaches very gen­tly for 7-10 min­utes, un­til ten­der when pierced with a sharp knife. Re­move the peaches fromthe syrup and when cool enough to han­dle, care­fully peel away the skin. Re­turn the peeled peaches to the poaching syrup and al­low to cool com­pletely. Chill un­til ready to serve.

To fin­ish and plate

Pour out yo­ghurt from soft-serve ma­chine (or use store-bought frozen yo­ghurt), top with bro­ken hon­ey­comb, poached peaches, fresh rasp­ber­ries.

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