Name: Tulip Baskets of Aqua Libra And Apricot Sorbet with Fresh F
Prep time: 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 4 c Sorbet:; 1/2 Lemon; (juice); 1 tb Honey; 1 Star fruit; 1/2 Bottle Aqua libra; 6 Strawberries; 4 Strawberries; FRUIT PUR?E; Half a lemon; (liquidise and; ; juice of; 100 g Dried apricots; TULIP BASKET; SELECTION OF FRUITS; 1 Orange segmented; 8 Sheets filo pastry; ; through sieve) ,; 1 Red apple; 1 ts Honey

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INGREDIENTS

4 c Sorbet:
1/2 Lemon; (juice)
1 tb Honey
1 Star fruit
1/2 Bottle Aqua libra
6 Strawberries
4 Strawberries
FRUIT PUR?E
Half a lemon; (liquidise and
; juice of
100 g Dried apricots
TULIP BASKET
SELECTION OF FRUITS
1 Orange segmented
8 Sheets filo pastry
; through sieve) ,
1 Red apple
1 ts Honey

Servings

INSTRUCTIONS

1. To prepare sorbet, boil apricots in the Aqua Libra until soft. 2. Liquidise the soft apricots until smooth then add the lemon juice. 3. Adjust the consistency of the fruit pur?e with more Aqua Libra so that it resembles thick cooking oil. 4. Place in a large bowl and place in the freezer. Stir every half hour. This will take approximately 5-6 hours to freeze. Alternatively place in an ice cream machine. Tulip Baskets: 1. Cut filo into large circles approx. 14 cm. 2. Brush 4 circles with some of the warm honey, then place another circle on top. 3. Push into a deep jam tart tin and make sure that the base is flat. 4. Bake in a moderate oven for 5 minutes. 5. Remove from oven and brush with remaining honey. 6. Replace into oven until golden brown, approximately 2 minutes. 7. Cool on cooling rack. 8. Spoon a little of the sorbet in each tulip and arrange the sliced fruit around the sorbet, arrange on the strawberry pur?e. Garnish with small melon balls and strips of blanched orange.

NOTES

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Tulip Baskets of Aqua Libra And Apricot Sorbet with Fresh F

4 c Sorbet: 
1/2  Lemon; (juice) 
1 tb Honey 
1  Star fruit 
1/2  Bottle Aqua libra 
6  Strawberries 
4  Strawberries 
  FRUIT PUR?E 
  Half a lemon; (liquidise and 
  ; juice of 
100 g Dried apricots 
  TULIP BASKET 
  SELECTION OF FRUITS 
1  Orange segmented 
8  Sheets filo pastry 
  ; through sieve) , 
1  Red apple 
1 ts Honey

1. To prepare sorbet, boil apricots in the Aqua Libra until soft.    2. Liquidise the soft apricots until smooth then add the lemon juice.    3. Adjust the consistency of the fruit pur?e with more Aqua Libra so that  it resembles thick cooking oil.    4. Place in a large bowl and place in the freezer. Stir every half hour.  This will take approximately 5-6 hours to freeze. Alternatively place in an  ice cream machine.    Tulip Baskets:    1. Cut filo into large circles approx. 14 cm.    2. Brush 4 circles with some of the warm honey, then place another circle  on top.    3. Push into a deep jam tart tin and make sure that the base is flat.    4. Bake in a moderate oven for 5 minutes.    5. Remove from oven and brush with remaining honey.    6. Replace into oven until golden brown, approximately 2 minutes.    7. Cool on cooling rack.    8. Spoon a little of the sorbet in each tulip and arrange the sliced fruit  around the sorbet, arrange on the strawberry pur?e. Garnish with small  melon balls and strips of blanched orange.

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Nutrition

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Serving Size: 1 Serving (507g)
Recipe Makes: 1 servings

Calories: 445
Calories from Fat: 13 (3%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 15.4mg		1 %
Potassium 1668.7mg		44 %
Total Carbohydrate 114.8g		34 %
	Dietary Fiber 16.6g	67 %
	Sugars, other 98.1g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 445

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