EXECUTIVE PASTRY CHEF DONALD WRESSELL'S CALLA LILY FROZEN DELIGHT

Four Seasons Hotel Los Angeles
Serves:20

20 Chocolate Calla lilies
20 mint Sprigs
100 blueberries

Lemon Ice Cream (40 - 3 oz. scoops)
1 quart milk
18 ea. egg yolks
1 pound and 4 ounces sugar
1 cup lemon juice
1 ounce sugar
1 1/2 quart heavy cream

Procedure:
Make a creme anglaise with milk, egg yolks and first amount of sugar. Boil lemon juice with second amount of sugar. Add boiled lemon juice, sugar mixture and heavy cream to the creme anglaise. Process through ice cream machine.

Blood Orange and Champagne Granite

(20 portions)
1 quart blood orange juice
1 bottle Champagne or sparkling wine
1 pint simple syrup at 30 degrees Baume

Procedure:
Stir all ingredients together and pour into a shallow pan. Put in freezer and allow to completely freeze. Shave granite with a fork and from a medium coarse consistency. If you should desire a finer texture, stir the granite while it is freezing.

To Assemble
Arrange granite on a chilled plate in a mound. Place a lily on top of granite and arrange two scoops of lemon ice, one inside lily and one side next to lily. Garnish with mint sprigs and five blueberries. Serve immediately.

Catering | Chef's Creations | New Products | Part of Our Team
News Bites | Recipes | From Rena | ChocolationsIndex