Coupe Jacques recipe
information
This is a classic French fruit salad which is always served with kirsch and lemon and strawberry sorbets. What is not known about the dish is who the original Jacques was!
ingredients
350 g (12 oz) mixed fresh fruits, cut into small pieces
3 tablespoons kirsch or orange-flavoured liqueur
caster sugar, to taste
475 ml (17 fl oz) lemon sorbet
475 ml (17 fl oz) strawberry sorbet
3 tablespoons kirsch or orange-flavoured liqueur
caster sugar, to taste
475 ml (17 fl oz) lemon sorbet
475 ml (17 fl oz) strawberry sorbet
method
1. Place 6 shallow bowls in the refrigerator to chill.
2. Put the fruits into a bowl and sprinkle with 2 tablespoons of the liqueur and caster sugar to taste. Mix gently but thoroughly, then cover and refrigerate for at least 1 hour.
3. To serve: put 1 scoop or large spoonful each of lemon and strawberry sorbet side by side in each of the chilled bowls. Carefully drain off any excess juice from the mixed chilled fruits, then divide the fruits equally between the bowls, spooning them in between and on top of the 2 sorbets. Sprinkle over the remaining liqueur and serve at once.
2. Put the fruits into a bowl and sprinkle with 2 tablespoons of the liqueur and caster sugar to taste. Mix gently but thoroughly, then cover and refrigerate for at least 1 hour.
3. To serve: put 1 scoop or large spoonful each of lemon and strawberry sorbet side by side in each of the chilled bowls. Carefully drain off any excess juice from the mixed chilled fruits, then divide the fruits equally between the bowls, spooning them in between and on top of the 2 sorbets. Sprinkle over the remaining liqueur and serve at once.
serving amount
serves 6
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