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Citrus Nage with Pear and Passion Fruit Sorbet Recipe
Citrus Nage with Pear and Passion Fruit Sorbet
Michel Troisgros, Maison Troisgros, France
Michel Troisgros, Maison Troisgros, France
Flavors of France
Total time: more than 2 hours

Prep. and cooking time: About 1 hour
Refrigeration time: A few hours

Difficulty: Easy
Chef's Note

Good and healthy!

The scientific evidence is unanimous: eating fruits and vegetables on a regular basis can reduce cancer risk by 20 to 30%.

What is the recommended minimum daily consumption?

  • 5 fruits and vegetables
  • 10 fruits and vegetables
  • or 15 fruits and vegetables?
The answer is 10. Whether raw, cooked or as juice, they are an indispensable part of our diet.
For 4 servings

- 4 oranges (including 2 blood oranges if possible)
- 2 pink grapefruit
- 1 sheet of gelatin

- 300 g (10 oz.) pears, net weight
- 1 lemon
- 150 g (5 oz.) passion fruit juice (frozen)

- 60 g (2 oz.) sugar
- 140 ml (1/2 cup) water

Preparing the citrus fruits

  1. Using a small sharp knife, peel the oranges and grapefruits, removing any white pith. Slide the blade between each membrane and carefully remove the sections from the skin. Set aside the sections and juice.
  2. Strain the juice, sweeten slightly and mix in a leaf of gelatin that has been softened in warm water.
  3. In deep plates, arrange the orange and grapefruit sections in alternating colours in a rosette pattern.
  4. Pour the juice over top and keep the plates cold.

Making the sorbet

  1. Peel and core the pears; dice the flesh.
  2. Weigh out 300 g (10 oz.) and toss with lemon juice.
  3. Weigh out the passion fruit juice and combine it with the pears; place in a container and put into the freezer.

Syrup and final steps

  1. Combine the sugar and water and bring to a boil. Cool and refrigerate.
  2. Place the pear and passion fruit mixture into the bowl of a thermomix or blender.
  3. Blend on low speed and slowly add in the syrup. Increase the speed. When the mixture is smooth, pour it into a plastic container and freeze.
  4. Using 2 large spoons, form 4 small oval scoops of sorbet and place each one in the centre of a citrus rosette. Serve immediately.
  5. Decorate with gold leaf if desired.
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