



All Photos by Karen Mordechai
Recipe Courtesy of Aran Goyoaga of Canelle et Vanille
Berry Consomme
500 grams assorted berries (strawberries, currants, raspberries)
50 grams sugar
Juice of half a lemon
Place all ingredients in a non reactive bowl. Cover tightly with plastic wrap. Place the bowl over a double boiler (low heat). Let the berries macerate and release their juices for about 4 hours.
Strain the berries through a fine sieve. Do not press the flesh down. We just want to collect the clear juice. Let it cool completely in the refrigerator before serving.
Lemon Champagne Sorbet
adapted from David Lebovitz’s “The Perfect Scoop”
1 1/3 cups (330 ml) champagne
1 cup (100 gr) sugar
2 ½ cups (625 ml) lemon juice, freshly squeezed
Heat half of the champagne with sugar until it dissolves. Add lemon juice and rest of champagne. Cool completely and churn in the ice cream machine.
I love reading what you wrote about aran, she is all thise things for sure and you captured her work so perfectly!
ReplyDeleteoh and how they where served asya incredible work is to delicous for words!
your photos and asya's bowl just made my dessert even more beautiful. i couldn't have done it without you ladies! xoxoxoxo
ReplyDeleteHow stunning! I have just recently discovered fresh red currants and can't stop buying them. They are so beautiful that I love having them around. And then of course they are completely delicious as well!
ReplyDeleteberry consomme is wonderful
ReplyDeleteand also it matches perfectly with the stunning bowls!I'm speechless!
all of these colors are so lovely and reminiscent of summer.
ReplyDeletewhat an incredible trio--aran, asya and sunday suppers...could not think of a more perfect match
ReplyDelete!! soooo beauitful together