Citrus and kisses
In this issue, once again he and his hard-working team create dishes to inspire you to celebrate the festive season in innovative and interesting ways. Citrus and kisses, pro dessert recipe prepared by Pro Chef Stefan Hogan, Corinthia Palace. Serves 4 Prep time 3hrs Ingredients For the Blood orange sorbet 6 blood oranges, juiced 275ml … <a href="https://served.mt/citrus-and-kisses/">Continued</a>
Plum Terrine with Plum compote
Serves 2 Prep time 45mins + overnight chilling time Ingredients For the plum compote 2 large fresh plums I tsp. sugar I tsp. lemon juice For the terrine 150ml plum purée 1 egg yolk 30 g granulated sugar 1 tsp. lemon juice 60g fresh cream 25g gelatine Make your own plum puree. Halve and pit … <a href="https://served.mt/plum-terrine-with-plum-compote/">Continued</a>
Lemon Sorbet
Serves 4 Prep time 30 mins + overnight freezing Ingredients 6 lemons (depending on size) 150ml sugar syrup (Sugar dissolved in water) 2 egg whites Method Zest and juice the lemons, putting the juice to one side. Add the zest of 1 lemon to the sugar syrup and warm up in a pan. This will … <a href="https://served.mt/lemon-sorbet/">Continued</a>
