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Lemon Sorbet with Kiwi Coulis and Black Pepper
Chef Paul
Mattison&guest Chef Simon Anderegg
Ingredients:
Fresh Kiwi
Sugar
Water
Lemon
Grand
Marnier
Whipped cream
Procedure:
Puree kiwi with grand Marnier and sugar water,
strain
Serve coulis with lemon sorbet
Drizzle with Grand Mariner
Top
with cracked pepper and diced Kiwi
Notes:
