Coupe Rossini Recipes

COUPE ROSSINI

Steps:

• In a mixer using the whisk attachment beat cream and slowly add sugar and mascarpone. Add vanilla and beat until fairly stiff. Set aside.
• Slice the strawberries and use half the amount to make a coulis in the blender with sugar, to taste. Set aside.
• To assemble dessert line up 4 lowball red wine glasses. Break each ladyfinger into 4 pieces and place the pieces into each glass. Next pour 1/4 of the coulis into each glass. Place the remaining sliced strawberries over the lady fingers and coulis. Place the mascarpone cream mixture into a pastry bag and make a solid layer of cream in each glass. Then place the blueberries, raspberries, and blackberries, dividing evenly, over the cream. When ready to serve garnish with the sorbet, cigarettes, puff dough pencils, white chocolate ring, and mint tip.

HYEHOLDE'S VEAL ROSSINI

Steps:

• Preheat oven: 400 degrees F.
• Season the veal with salt and pepper. Preheat olive oil in saute pan and sear veal. Finish in oven for approximately 12 minutes until medium rare.
• Remove from oven and let veal rest on a platter for 4 minutes. Add shallots to pan and sweat. Deglaze pan with Madeira wine. Add the demi-glace, salt, and pepper. Shave fresh truffles into sauce. Swirl butter into the sauce to finish.
• Preheat saute pan to sear foie gras. Season foie gras with salt and pepper. Sear both sides. Plate the veal, 1 piece on each of 4 plates. Pour the sauce over the veal and finish the dish with seared foie gras and slice truffles over dish.

ROSSINIS

Steps:

• Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
• When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.