3-2-1 Sorbet ! Hay Hay It’s Donna Day ! – Tartelette
3-2-1 Sorbet ! Hay Hay It’s Donna Day !
05.07.2007
Helene Dujardin
(Senior Editor)
34 Comments
It is that time again for another round of Donna Hay inspired creations known as “Hay Hay It’s Donna Day” masterminded by Barbara of Winos and Foodies. The winner from last month, Laura, from the magnificient blog Eat Drink Live has chosen sorbet as the theme for July. How fitting! Not to mention that my ice cream maker seems to be churning nonstop these past couple of weeks!
The “3-2-1” part of the title needs to be explained, otherwise the sorbet you see in these pictures does not make any sense at all. As usual, when Laura announced the theme I could not make up my mind. I was thinking of mango, lychee, peach, strawberry, rapsberry….the list goes on. Finally after a week of churning flavors in my head, I decided I would make two, plate them up and let friends decide which one they prefered. One evening I made a lemon sorbet and an apricot sorbet, turn the ice cream maker on and let it do its own little dance. I could not help but try them and I swooned….they were awesome. “Oh dear! How to decide?” I thought. I was glad friends were going to do it for me! The next day, I served one scoop of each in separate bowls and drizzled both with raspberry sauce. I watched guests take a spoon of the lemon, then the apricot, then back and forth for a few times until they all combined both in one bowl and started mashing them all three together. When I timidly asked their favorite, they all showed their bowl and said “that one!”…The one they had created by churning together lemon and apricot sorbets with raspberry sauce. So you see, 3 elements became 2, made up 1: Lemon-Apricot-Raspberry Sorbet. I am telling you, along with 6 other people that it totally rocks!
For the recipe, I used the one posted on her blog from Donna Hay. It is easy and straightforward and give the silkiest sorbet ever. I have not tried to remake the sorbet by mixing all the ingredients prior to their churning in the ice cream maker. Mine is not big enough to accomadate both quantities. It does not take much longer to do both flavors and freeze them together or separately. Each is delicious on its own, but combined…hmmhmmhmm…Divine! The decoration is simply some caramel sesame tuiles: big drops of caramel sprinkled with sesame seeds and left to dry.
Lemon Apricot Raspberry Sorbet:
For the lemon sorbet:
3/4 cup 150g caster (superfine) sugar
1 cup 240ml water
1 1/2 cups lemon juice
1 tsp lemon zest
To make the basic syrup, place the sugar and water in a saucepan over a low heat and stir without boiling until sugar is dissolved.
Increase the heat and bring to the boil for one minute. Set aside to cool.
Combine the lemon juice, zest and sugar syrup, place in an ice-cream maker and follow the manufacturer’s instructions or the instructions below for a thick and scoopable sorbet. If you don’t have an ice-cream maker, place the juice and syrup mixture in a metal bowl or cake tin, cover and freeze for an hour or until just beginning to set at the edge. Beat with an electric hand whisk and return to the freezer. Repeat three times at hourly intervals or until the sorbet is thick and smooth.
For the apricot sorbet:
3/4 cup 150g caster (superfine) sugar
1 cup 240ml water
2 1/2 cups apricot puree
To make the basic syrup, place the sugar and water in a saucepan over a low heat and stir without boiling until sugar is dissolved.
Increase the heat and bring to the boil for one minute. Set aside to cool.
Combine the fruit puree and sugar syrup, place in an ice-cream maker and follow the manufacturer’s instructions or the instructions below for a thick and scoopable sorbet. If you don’t have an ice-cream maker, place the fruit and syrup mixture in a metal bowl or cake tin, cover and freeze for an hour or until just beginning to set at the edge. Beat with an electric hand whisk and return to the freezer. Repeat three times at hourly intervals or until the sorbet is thick and smooth.
For the raspberry sauce:
1 pint fresh raspberries or 1 1/2 cups frozen
1/2 cup sugar
2 tsp. cornstarch
2 Tb. water
In a medium saucepan, combine the raspberries and sugar. Cook over medium low heat until the fruits release their juices. In a separate ramequins, dissolve the corstarch with the water. Slowly add to the raspberries and continue to cook until the mixture is thickened and does not appear cloudy anymore. Let cool and refrigerate.
To make the Lemon-Apricot-Raspberry Sorbet:
In a large bowl, combine equal scoops of lemon and apricot sorbets, drizzle with raspberry sauce and smash, mash, beat, churn until it comes together. Do not worry if some small chunks remain of each sorbet, they are like little pockets bursting with flavor.
Check out Laura’s blog around July 15th for the round up and voting instructions.
Leave a Reply