Wolfgang Puck BBLFP001 operating instructions Tangerine Sauce, Fast and Easy Fruit Gelato

Tangerine Sauce

Makes 2 cups

INGREDIENTS

2 cups tangerine juice (In must produce sections of the grocery store, or orange juice can be substituted.)

4 whole shallots, chopped

1 bunch cilantro, leaves only

2 teaspoons fresh ginger, chopped juice from2 medium limes

1 large egg yolk

2 tablespoons sushi vinegar

1 teaspoon soy sauce

1 cup peanut oil

METHOD

1In a small sauce pan, combine the tangerine juice, chopped shallots, cilantro leaves, and 1 teaspoon chopped ginger. Cook until syrupy and reduced by 3/4.

2Place blender on the base. Scrape the contents of the saucepan into blender, and add the lime juice, egg yolk, sushi vinegar, soy sauce, and the remaining teaspoon of chopped ginger and secure the lid. Press the puree button and process untill smooth.

3With the motor running, remove clear plastic cap on blender and gradually pour the peanut oil into the blender until smooth. Pour into a jar and refrigerate, covered, until needed.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)

Fast and Easy Fruit Gelato

Makes 8 servings

INGREDIENTS

1 container frozen fruit concentrate approx. 11.5 ounces, keep in freezer 5 cups ice

METHOD

1Open the container of frozen fruit concentrate and place in blender.

2Place blender on base.

3Add 5 cups of ice.

4Secure the lid.

5Press the pulse button.

6Keep pressing ice crush button on and off untill you have a perfectly smooth frozen treat.

7Store in freezer in an airtight container. In Italy they would use a stainless airtight container, like a Wolfgang Puck stainless bowl with airtight lid.

SERVING SUGGESTIONS

There is nothing more refreshing, or feels more wonderful on your tongue than gelato. Less firm than ice cream or sorbet, yet more fruit flavored intense. There are tons of flavors of frozen fruit concentrate in your freezer section of the grocery store, like coconut, tangerine, passion fruit, and guava. Experiment with them all. On lemonade, we add 3 tablespoons of yogurt to blender and puree. It's like divine lemon custard.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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