healthy to the very end
At the risk of blowing my anonymity:
Winter fruit salad
Segments of citrus fruits and mango, Vanilla and ginger consomme, Kaffir lime leaf gelee, gauva sorbet and tea-infused dates. I love this dessert because every spoonful offers a new taste and sensation. It's absolutely fat-free with very little added sugar. Citrus fruits are at their glory right now. We are using honey and fairchild tangerines, sweet orange, ruby grapefruit, blood orange, tangelo, lime and meyer lemon tidbits in the salad. Each fruit is supremed carefully to minimize juice leaching. It's also high in fiber.
Orange Blossom "Cocktail"
Orange blossom honey granite, grapefruit sorbet, Earl Grey and citrus sauce, Orange Almond Lace. This dessert was absolutely fabulous. But few customers orderd it. But of the few who did, all of them gave rave reviews. Only the orange almond lace had butter. Otherwise, this dessert is also fat-free. We used Marshall's Farm Orange Blossom honey. It's the best orange blossom honey I've every tasted. The reason it's called a "cocktail" is because we serve it up in a martini glass.
Springtime
Lemon granite, strawberries macerated in sugar, lemon juice, black pepper and a light drizzle of extra virgin olive oil, Wild strawberry sorbet, light mint syrup, black pepper tuile. Obviously the olive oil and tuile provide some fat but it is minuscule. Again, a very delicious dessert. We had customers returning just to order this dessert. We took it off the menu when strawberries went out of season. Also served in a martini glass.
A Moment in Eden
Fruits of the moment, Refreshing mint and vanilla syrup, vanilla tapioca sorbet. This is a Summer version of the winter fruit salad but with much more exotic fruits including white and yellow peaches, mangos, fresh berries, star fruit, kiwi, and lychee (I pitted these and then stuffed them back into a half-shell). We put a few flecks of very finely minced Thai Bird chilis into the fruit so that sometimes you got a fleeting burst of heat. This was the most romantic dessert we ever thought up.
Coconut granite, trio of tropical sorbets (banana, papaya, passionfruit), fresh pineapple with coriander sauce, coconut tuile. The coriander is fresh, not coriander seed. So there is a surprising herbaceous aspect to this dessert. All of our sorbets are made in-house. The coconut granite may not qualify as low-cal, but it sure is delicious.
Jasmine tea granite, fresh grapefruit segments, Pear Sorbet, almond tuile. Not my favorite dessert because I have a hard time enjoying tea when it is sweetened. But this also falls into the low-fat arena. But it is an interesting use of tea.
If you want hot desserts, nothing beats a souffle. Fruit souffles can be low in fat (even fat-free if you don't count the butter used in buttering the ramekin) if they are based on fruit purees and lightened simply with meringue before being baked. One of my favorite is raspberry souffle served with raspberry and thyme sauce.
Hope you find these a nice end to a very healthy meal.
