Our guest chef from the Summer Supper was Aran Goyoaga of Cannelle et Vanille. Aran is one of those people you meet that are so lovely and wonderful and beautiful - both inside and out that you just want to have her around all the time ! Her talents are incredible as many of you know, and watching her in action - it is just effortless and graceful. We were entranced watching her make a perfect one spoon quenelle. We were so honored and thrilled to have Aran teach a class and are happy to have her as a friend as well. If you have not clicked over to her site yet, what are you waiting for ?! go here to see more of Aran's work. Below is her first course - a pre-dessert: berry consomme with lemon champagne sorbet. recipe below.
All Photos by Karen Mordechai
Recipe Courtesy of Aran Goyoaga of Canelle et Vanille
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.