Mango Aquafaba sorbet

18/07/2016 at 21:31

What happens when delectable mango unite with trendy, easy-to-make aquafaba meringue in a mouth-watering sorbet? Read on and find out!     Mango is one of my favourite fruits, and avid readers may remember earlier delicious posts on mango ice cream and mango ice pops. Today, we will prepare a mango sorbet but we will add that little extra: harnessing the “foaming […]

Aquafaba – fast and vegan alternative to Italian meringue!

29/05/2016 at 23:30

Can opening a can of chick peas improve sorbets? Like you, dear reader, I was highly sceptical. But I was wrong – so very wrong. Read on and learn about Aquafaba: the fab new, fast and vegan way to take your sorbets to new heights! Everyone knows that sorbets basically consist of sugar, water and flavour. Some may even whisk in a raw egg white – thereby trying to emulate […]

‘Old school’ Raspberry sorbet (prepared with Italian meringue)

01/04/2014 at 09:25

Raspberry sorbet – even when prepared in the easy, “standard sorbet way” – usually turns out very nicely. But this time, we will go that extra mile and add a further delicious dimension – with the help of classic soft Italian meringue. Read on!  While slightly more laboursome than just whisking together a typical sorbet, you will find that the result really […]

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 […]

How to improve sorbets

29/09/2013 at 15:10

It is easy to make sorbets and the results are usually delightful, particularly if you have an ice cream machine. However, sorbets kept in the freezer for any longer time soon begin to deteriorate. The texture starts to become coarse and more icy (in a negative way). But there are ways to improve sorbets – Read on!     First, it might be good to quickly […]

The Colonel – lemon sorbet with vodka

02/11/2012 at 09:54

Lemon sorbet is a classic – there is probably something archetypical about the delightful frozen fusion of sweet and sour. And while preparing lemon sorbet should be a relatively easy task, it may still be a bit daunting. Because for many, lemon sorbet is for sorbets what vanilla is for ice creams – a standard-setting test case of overall quality.  In other words, when your […]