Blackberry Cabernet Sorbet

a glass dessert cup of raspberry sherbet (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




A sorbet is a fine-textured frozen dessert that is similar to ice cream, but is made without any dairy products or eggs. The churning action of an ice cream maker is what gives a sorbet its smooth, creamy texture. Alcohol can inhibit the freezing of a sorbet, but in this recipe most of the alcohol is cooked off when the wine is reduced to a syrup. All that is left behind is the full-bodied fruit flavor, which marries well with the blackberries.

Strawberry and Creme Fraiche Ice Cream

English: Strawberry Ice Cream with Strawberries Deutsch: Erdbeereis mit Erdbeeren (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Creme fraiche tastes similar to sour cream, which can be used in this recipe, but it has a subtler flavor. French and domestic branch are widely available, but it is also easy to make creme fraiche at home. In a small saucepan, combine 2 cups (16 fl oz/500 ml) non-ultrapasteurized heavy (double) cream with 2 tablespoons buttermilk and heat gently to lukewarm. Cover and let sit at warm room temperature until thickened to a yogurtlike consistency, 12-48 hours. The longer it sits, the thicker and tangier it will become. Refrigerate for 3-4 hours to chill before using.

STRAWBERRY AND CREME GRAICHE ICE CREAM

You will need:




4 cups (1 lb/500 g) strawberries

2 cups (1 lb/500 g) creme fraiche or sour cream

1 cup (8 fl oz/250 ml) heavy (double) cream

1 cup (8 oz/250 g) sugar

1 teaspoon vanilla extract (essence)

Pinch of salt

Crisp butter cookies or tuiles for serving


Here's how:




Hull the strawberries and coarsely chop them; you should have about 3 cups. In a blender, combine the strawberries, creme fraiche, cream, sugar, vanilla, and salt and puree until smooth. Cover and refrigerate to chill thoroughly, about 3 hours.

Pour the strawberry mixture into an ice cream make and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours or up to 2 days, before serving.

Serve accompanied with cookies.


Note: This Philadelphia-style ice cream--that is, an ice cream made without a custard base-relies on the fat in a cultured dairy product for its smooth texture and rich flavor. Do not use nonfat or low-fat sour cream for this recipe.

Related articles

• Blueberry tart and Creme Fraiche Sorbet from Biscuits and Bobbins

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• White Coffee Creme Fraiche

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• Crème Fraiche

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Ruby Grapefruit Granita

This image was selected as a picture of the week on the Farsi Wikipedia for the 22nd week, 2011. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Granita is the Italian term for an ice. Similar to sorbets in their vivid flavors, but with a more granular texture,  granitas usually contain no dairy. Instead, they are made from a thin, flavorful liquid, such as fruit juice, wine or coffee, and sugar. The mixture is placed in the freezer and stirred at regular intervals, rather than churned  in an ice cream makers. This method results in tiny icy crystals that melt easily on the tongue.

This Ruby Grapefruit Granita will redefine what a granita is like. The taste of grapefruit would be a perfect match of your next granita to be served.

Fresh Lime Mousse

English: Yukiguni(Gilbey's vodka 40ml, Bols triple sec 10ml, fresh lime juice 10ml, sugar snow, and a mint cherry) (Photo credit: Wikipedia)

By Juvy S. Iliwiliw

Gelatin is an odorless, colorless, tasteless thickener derived from collagen, a protein extracted from the bones, cartilage, and tendons of animals. Two forms are available: powdered gelatin, popular with American cooks; and sheet of leaf gelatin; which is commonly used in Europe. Do not confuse powdered gelatin with the sweetened, fluit flavored gelatin desserts sold in boxes. Both powdered are leaf gelatin must be rehydrated, or allowed to "bloom," in cool water and then melted before they can be added to a recipe.

Here's the best recipe for to use powdered gelatin to the mixture. Let us try to discover together why we need gelatin in our Fresh Lime Mousse. Good luck!