European Recipes :French Recipes : La Corone d'Abondance: Aux Fruits Glaces (Horn Of Plenty)

* Exported from MasterCook *

         La Corone d'Abondance: Aux Fruits Glaces (Horn Of Plenty)

Recipe By     : Dining In France
Serving Size : 4    Preparation Time :0:00
Categories    : Reg 1

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                         PASTRY AND GLAZED FRUITS:
      1/4 Pound         puff pastry -- fresh or frozen
      1/4 Cup           Flour
    1      Tablespoon    powdered sugar
    1                    kiwi -- peeled and quartered
      1/2                mango -- peeled, cut into 4
                         pieces
    1                    pear -- peeled and quartered
    8      Whole         strawberries -- leaves and stems
                         intact
                         Chantilly Cream:
    1      Cup           heavy cream -- chilled
    2      Tablespoons   powdered sugar
      1/2 Teaspoon      vanilla extract
                         Raspberry Coulis:
    1      Cup           fresh raspberries
   20                    perfect raspberries -- for garnish
      1/2 Cup           water
      1/3 Cup           granulated sugar
      1/2                lemon -- juiced
                         Assembly:
    4                    tiny bunches white grapes -- 3 - 4 grapes each
    4                    tiny bunches red grapes -- 3 - 4 grapes each
    4      Sprigs        mint
    4      Sprigs        verbena
      1/2 Pint          pistachio ice cream

LA CORONE D 'ABONDANCE: AUX FRUITS GLACES (Horn of Plenty With Glazed
Fruit)

My note: A beautiful presentation.

Prepare pastry and glazed fruits: Preheat oven to 400 F degrees.

On a lightly floured work surface, roll out pastry to a 5-by-16-inch
rectangle that is 1/16-inch thick. With a sharp knife, cut four
11/4-by-16-inch bands. Butter four 2-by-2 l/4-inch cornets and
beginning at the pointed end, wrap 1 band of pastry around each;
work toward open end in a spiral pattern. Press any extra pastry
inside horn. Sprinkle with powdered sugar and place on a
moistened, metal baking sheet. Bake in preheated oven for about
20 minutes or until nut brown in color. Remove from oven and cool
on a rack.

Slice kiwi, mango, and pear pieces into fan shapes. Set aside.

Prepare Chantilly cream:
In a medium bowl set over a bowl of ice, combine cream, sugar, and
vanilla and whip until soft peaks form.

Prepare raspberry coulis:
In a blender or food processor, puree 1 cup raspberries. Strain puree
into a bowl. In a small, heavy saucepan, combine water and sugar.
Cook over medium heat for about 4 minutes or until sugar is melted
and mixture forms a slightly thickened light syrup. Remove from heat
and set aside to cool. In a medium bowl, combine raspberry puree,
cooled syrup, and lemon juice. Refrigerate.

To serve: With a sharp serrated knife, remove pastry horns from molds.
Fill each with 1 tablespoon Chantilly cream. Place a cream-filled horn
at the top of each of 4 chilled plates. Spoon 3 tablespoons Raspberry
Coulis in front of each horn. Place sliced (fanned) fruits on coulis and
dip strawberries and reserved raspberries into remaining coulis to
glaze.

Garnish plates with grapes, glazed berries, mint sprigs, and verbena.
Place a small scoop of ice cream in the opening of each horn and serve
immediately.