The Ice-Cold Hand of Halloween

29/10/2013 at 13:07

Yes, it is that time of the year now. And thinking about classic horrific hands on the loose, I remembered Thing (or The Thing) – the hand who faithfully served the Addams family. When I was a little kid, I used to watch glimpses of the (original, black and white TV-version of) The Addams family, hiding behind my grandmother’s back. At the time, I never realized that […]

Rhubarb Spoom

21/10/2013 at 08:46

Think you have tested all kinds of sorbets? Why not give spoom a try then? This particular recipe differs in many ways from “a typical sorbet”. Thanks to a low liquid content and a lot of egg whites, the flavour sensation becomes softer, foamier and more velvety than standard sorbets. Spoom – a noble, tasty and very particular type of sorbet, if you ask me.  A while […]

How to make Italian meringue (and improve your sorbets)

07/10/2013 at 20:01

Only about a generation ago, high-class pastry chefs and master ice cream makers would improve their sorbets by adding Italian meringue. These days, this technique is not so commonly used. But making and using Italian meringue remains a good idea, and is luckily something which can be (relatively) easily learned. Myself, I was fortunate to learn from a pro, and I will happily […]