Tag: sorbet

Mango Sorbet … Taste of Yellow for Barbara!

“Some painters transform the sun into a yellow spot; others transform a yellow spot into the sun.”

Pablo Picasso

Mango Sorbet It’s raining summer desserts at home.  The mango crop has been fantastic {as has been the peach harvest}.  How better to celebrate this luscious fruit than with David Lebovitz!  The man is genius, and his Mango Sorbet an absolute  winner! The Perfect Scoop is a favorite on my shelf; indispensable for ice cream lovers. Remember the Vietnamese Coffee Ice Cream? Droolicious stuff!I’ve had this Mango Sorbet in my drafts for a bit. Then suddenly this week things took a turn for the worse … the power grid collapsed, not once but  twice! 12 hours without electricity, then back, then gone again for 4 hours! Just when we kind of resurrected, the second collapse came by, 14 hours this time! While newspapers and TV channels were crying themselves hoarse about the worlds biggest black out, 600 million folk without power, all I could think about was “my mango sorbet”!It was a good lesson in preparedness for the future that awaits the generations to come. As kids we’ve lived different times, a country traditionally having exposed its people to frequent power cuts, so it was no big deal as power would go off all the time. Add to it black outs during the Indo Pak war in 1971. Brown paper darkened the windows, jets flew low over the town, sirens echoed over the city, trenches were ready and waiting. No power and no back up … and it didn’t bother us!Cut to now! The power goes off and the inverter cuts in. Instant solution and the kids barely even notice. The grid failure was different however! They learnt a new lesson … when the national grip trips, NO ONE knows when the power will be back! And another yummy one … grid failure is time for smoothies, ice cream, loads of food cooked non stop by a mother who cannot see food wasted!Remember my frozen cherries I mentioned in the Fresh Cherry Quark Cheesecake Pie post? Ho hum… since they threatened not to be frozen for long, they were hurriedly cooked with balsamic vinegar and made to top a delicious dessert to fill these gorgeous Urban Dazzle glasses. Result – happy family who didn’t complain about power cuts! Recipe to be posted next …The mango sorbet is light, refreshing, delicious and screams summer! It’s also my tribute to a beautiful lady – Barbara of Winos & Foodie who was diagnosed with cancer in 2004 and sadly lost her battle recently. I was fortunate to meet her virtually on and off over her Yellow events; she was a fighter all the way! Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister. So positive, so full of energy, great sense of humour, always ready to share her experiences, Barbara held the food blogger world in awe, her love touching a lot of us. For years she successfully ran the Taste of yellow blog event. Of late, I had met her over Thermomix recipes after I bought one. RIP sweet Barbara … you were and are an inspiration to all of us!

{I am linking a few other yellow posts I did recently to this months Monthly Mingle}

Macaron à la Peaches et Crème Rustic Peach ‘n Plum Summer Galette  Fresh Peach Brown Streusel Coffee Cake

[print_this]Recipe: Mango Sorbet

Summary: The mango sorbet is light, refreshing, delicious and screams summer! Recipe adapted minimally from ‘The Perfect Scoop’, David Lebovitz.

Prep Time: 5 minutes

Total Time: 10 minutes plus freezing time

Ingredients:

  • 1kg 200g mango, chopped {net weight} {5-6 mangoes}
  • 160g powdered sugar {or normal sugar for Thermomix}
  • 170g water {equal weight of ice cubes for Thermomix}
  • Juice of 3 limes

Method:

  1. Thermomix recipe
  2. Cut and freeze mango.
  3. Place sugar in TM bowl and pulverize on speed 10 for 7 seconds.
  4. Add frozen mango, lime juice and ice cubes and process on speed 10 for 1 minute until smooth. Use TM spatula if necessary to scrape the sides.
  5. serve immediately or transfer to a bowl and freeze until required.
  6. Ice Cream Maker Recipe
  7. Place all ingredients in food processor and blend until smooth. Taste and adjust sugar or lime juice if required.
  8. Chill the mixture and then place in your ice cream maker, according to manufacturer instructions.

[/print_this]

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FROZEN STRAWBERRY YOGURT…a refreshing ice-cream in disguise!

“Ice cream is exquisite. What a pity it isn’t illegal.”
Voltaire
And when it is ‘N O F A T’, as in fat-free, insanely fruity & tangy, & has yogurt, then it’s even bettah! This refreshing Frozen Strawberry Yogurt is much the ice-cream that I crave, & has all the goodness of the world stirred inside it. Stirred because it’s hand made, yes you heard right, as I don’t own an ice-cream machine, & David Levobitz is quite right when he says you can make ice-cream without a machine. Rolling lasagna for Daring Baker’s Lasgana of Emilio Romagna (embarrassingly I was amongst a large number of us who thought Emilio Romagna was a lady, not a region as it actually is), gave me strong biceps. Making hand made ice-cream just adds to the toning…LOL!! I found this recipe posted by Coco @ Purple Foodie & have made it twice already, the first time with basil, & the second time without. Perfect scoop each time. I love yogurt with fruit & this has to be the easiest & most delicious summer dessert. While I wait impatiently for the mango season to arrive, I have a few bag of strawberries in the freezer… Thank you for the idea Coco!This post is specially for Year 3 of Cooking to Combat Cancer, an the event which is on its third go around. Cooking to Combat Cancer was started in March ’07 by Chris @ Melle Cotte after her world was rocked by cancer.
Have you met Chris? She’s a fighter & she’s doing a great job sharing her experience & knowledge about combating cancer. in her words, “As you’re cooking over the next couple of weeks, try to work in recipes which include ingredients that help the body fight cancer. In short? Think healthy.” Check out her post here for many useful links. Berries are part of this list of 11 cancer fighting foods that I found on her post.
Berries: The two most widely studied cancer-fighting compounds in berries are ellagic acid (richest in strawberries and raspberries) and anthocyanosides (richest in blueberries). Ellagic acid is believed to help prevent skin, bladder, lung, and breast cancers, both by acting as an antioxidant and by slowing the reproduction of cancer cells. The anthocyanosides in blueberries are currently the most powerful antioxidants known to scientists and are beneficial in the prevention of all types of cancer.
I think this recipe might work as well with blueberries too, though I can’t try that version as blueberries are non-existent in India. My best choice was strawberries for Chris, & they do make this a very delicious low-cal dessert!FROZEN STRAWBERRY YOGURT
Adapted from David Lebovitz

Ingredients:
1 cup (240g) hung curd
1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
1 teaspoon fresh lime juice

Method:

  • Tie the yogurt in a cheesecloth and let it sit in a strainer in a bowl overnight or for at least 2 hours. This will help drain off all the whey and result in a very creamy frozen yogurt dessert. (I think overnight is a better option)
  • Cut the strawberries and toss it in the sugar until it begins to dissolve. (I used vanilla sugar)
  • Blend it together to a puree. (Strain if you don’t like the seeds in)
  • Next, blend in the yogurt and lime juice until the mixture is smooth. (Check the sweetness if you like)
  • Freeze the mixture in a wide dish or plastic container. (The larger the surface area, quicker the freezing – since we have to pulse this mixture a couple of times).
  • Keep checking on the mixture every 30 minutes or so and use the stick blender to break the icicles, 4, maybe 5 times. (I used a sturdy whisk).
  • Once it’s almost set, you can add a handful of finely chopped fresh basil, or else, some chopped pistachio nuts if you like.
  • Garnish with sliced strawberries & a sprig of basil, or, chopped pistachio nuts & mint!

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Posted by Deeba @ PAB

MANGO GINGER BASIL SORBET…YES, IT’S THE PERFECT SCOOP!!

“Don’t limit my taste. There’s some jazz that I like and there’s some opera. I’ve been listening to what was essentially country music, but it crossed over to rock.”

Rick Moranis

Caught sight of a fabulous, lip-smacking, refreshing mango sorbet teasing me at different times…enticing, delectable, torturous at times. Got tortured by Cynthia @ Tastes Like Home, by Nic @ Cherrapeno (yellow for Bri), then by Mike @ Mike’s Table, where he had a chilling good frozen event.

For some very strange reason I never attempted a mango sorbet the entire mango season. And then, when the mangoes decided to say goodbye, panic set in & silly me decided that was the last mango thing on my list of things to definitely do. Turned out to be a very expensive sorbet, because I paid for the mangoes through my nose. In retrospect, it was worth every penny… I’m glad I made this fantastic sorbet.

Pure sorbet pleasure from David Lebovitz‘s book The Perfect Scoop. I don’t own the book, but borrowed the recipe from Nic’s blog, & adapted it a bit to add a burst of flavour. Was just far out & I can’t wait for next summer to get here quick…a whole year & a really long wait! Then again, time seems to be flying, & the pages of the calendar are disappearing as I stare at months whiz by. Summer shall be back again…stone-fruits & all. Until then, I shall begin to explore pip fruits!! They’re here already, apples & pears, heralding the beginning of fall. And life goes on…


Mango Ginger Basil Sorbet
Adapted from Nic @ Cherrapeno (who adapted it from The Perfect Scoop)
(I doubled her recipe)

Ingredients:
Mangoes – 5 large, ripe(4lbs)
Ginger – 2″ piece ; finely minced (I microplaned it)
Basil – 12-14 fresh leaves; chopped fine
Sugar – 1 1/3 cup
Water – 1 1/3 cup
Fresh lime juice – 8 tsps / of 2-3 limes, plus more to taste if required
Vodka – 1 tbsp
Pinch of salt Method:

  • Peel the mangoes and cut the juicy flesh from the stones. Cut the flesh into chunks and put them in a blender, along with the sugar, water, lime juice, vodka and the pinch of salt. Squeeze any remaining juice out of the mango and add it to the blender.
  • Puree the mixture until smooth. Pass through a strainer.
  • Add the ginger & chopped basil.
  • Taste the mixture and add more lime juice, as required.
  • Put the sorbet into a freezer-proof container and pop into the freezer. Whisk to break down crystals every hour…(or if you are a lucky ice-cream maker owner, let the maker do the work!!). Leave to set overnight.
  • Scoop out & serve with cut mangoes & fresh basil if you like.

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Posted by Deeba @ PAB

ROASTING APRICOTS FOR A SORBET…

“I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. “
Heywood Broun

Here’s a short & sweet post…great roasted flavours, that I made ages ago. Picasa has been misbehaving & lots of my files seem to have become inaccessible with a .ini file type. Naughty & bad Picasa! I can see the pictures in the folder, but when I try to open the folder, it says nothing to view. I have a few pictures of this beautiful roasted apricot sorbet which I had elsewhere, so I’d better get it on my blog before I lose these precious few pictures too!

A sorbet is ideally made in a sorbetiere, but quite good results can be obtained without a machine if you are prepared to spend some time whisking the mixture during freezing. This is the only way to break down ice crystals & produce a fairly smooth result – the more you whisk the smoother the sorbet will be. Here’s to elbow grease!! Generally speaking, you will get a better result by hand with a fruit puree than with a fruit juice. Thus spake the Le Cordon Blue’s ‘Cook’s Bible’…& I followed like a lamb, with my elbow grease!!
This is the only picture I have…& it was melting very fast at temperatures above 42 degrees!! This was originally headed for Mike @ Mikes Table for his event, but never made it in time. It had to see light of day eventually, so here it is!! This was my first attempt at a sorbet… & it was SO GOOD!! I eyeballed the amounts; shall try & put them into measures!
Roasted Apricot Sorbet
Ingredients:
Roasted apricot puree – 500ml
Sugar – 2/3 cup
Water – 1/2 cup
Juice of 1 lime
Almond Essence – 1 tsp
Pinch of salt

Method:

  • Cut & stone the apricots. Lay them on a foil lined baking sheet, cut side up. Sprinkle some brown sugar over the apricots & bake at 180 degrees for about 15 minutes until nice & brownish orange, & gooey. Let them cool on the sheet, then scrape them with their juices & puree with an immersion blender.
  • Add the the rest of the ingredients + a pinch of salt & run the blender again. Add 1 tbsp of vodka if you like.
  • Freeze until semi-frozen, about 2 hours.
  • Whisk every 1-2 hours until frozen with a balloon whisk. I then left it overnight.
  • Served mine with some apricot kernels made into a praline with sugar. The pictures of course abandoned me!!
  • Enjoy!!
Roast ’em apricots & enjoy this sorbet!!
Posted by Deeba @ PAB
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