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| Menu |
| Recipes for the Whole Year |
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This is the month in which women's
day is celebrated, and the bright, sunny, mimosa flower with
its special fragrance is its symbol. This light and imaginative
spring menu, with yellow - the color of mimosa - a prominent
feature, celebrates all women.
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Pineapple and
raspberry sorbet |  |
2 small pineapples - 10 lumps sugar - 450 g./1 lb. raspberries - 1 lemon - tbsp. raspberry liqueur - 8 lumps sugar or equivalent in liquid saccharine.
Cut pineapples in half length-ways to create 4 "boats", dig out fruit inside and cut into cubes. Dilute the 10 lumps of sugar in 15 cl./1/3 pt. water and boil to create a syrup. Blend the pineapple in cubes with the above syrup and the raspberry liqueur, pour into an ice-cream machine and mix for 20 minutes. Fill the pineapple boats with the mixture, decorate with a few raspberries; blend the remaining raspberries with the sugar or saccharine diluted in water and the lemon juice. Strain and serve the sauce with the sorbet.
N.B. Ingredients are given for 4 portions.
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| Müller Thurgau
Atesino
Santa Margherita
A lively white wine with a sharp bouquet and the green notes of mint, rosemary and candied lime; aromatic flavor, cool and clear.
Serve at:
8°-10° C.
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