- Components Of Recipe
-
Suzette Butter
-
Orange Sorbetto
-
Final Assembly
Suzette Butter
120g (4.2oz) | |
240g (8.5oz) | |
480g (16.9oz) | |
48g (1.7oz) | |
60g (2.1oz) | |
60g (2.1oz) | |
120g (4.2oz) | |
Method of Preparation
- In a saucepan, cook butter #1 and sugar until it turns a light caramel color.
- Deglaze with orange and lemon juice, then bring to a simmer, and reduce to 1/3 of its volume.
- Add the orange liquor and the PreGel Orange Fortefrutto®.
- Whisk in butter #2.
- Use immediately, or store in refrigerator.
Orange Sorbetto
2100g (74.1oz) | |
1000g (35.3oz) | |
550g (19.4oz) | |
100g (3.5oz) | |
140g (4.9oz) | |
100g (3.5oz) | |
20g (0.7oz) | |
10g (0.4oz) | |
40g (1.4oz) | |
Method of Preparation
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- If using Hot Process, cook to 85°C/185°F.
- Place in batch freezer and process according to machine instructions.
Method of Preparation
- Place some Suzette Butter in a frying pan, and melt until hot.
- Fold crepes into triangles (quarters or eighths, depending on desired size).
- Place folded crepes in hot Suzette Butter and sauté until warmed through; and completely coated with the butter.
- Place on desired serving platter and serve immediately with a scoop of Orange Sorbetto.
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