She's Apples!
Jan. 4th, 2009 11:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kerravonsenLast Thursday I made stewed apples for ice-cream purposes (and to use them up); which was just in time to feed to my house-guests as they arrived that evening.
Today I had a second insight regarding gelatine...
Experiment #35: Apple Sorbet and Apple Ice Cream
Recipe:
* 4 apples, cored & chopped
* 100ml water
* 1 T Xylitol
Cook in microwave on high until done.
* 1 t citric acid
* 1 t cinnamon
* 4 T erythritol
* 250ml water
* 4 T Splenda granular
Mix together with stewed apple with stick blender, waiting a bit until it is cooler, or you might burn yourself if it spatters.
This made a mix which was too much for one batch, so I divided it into two.
Batch A: 250ml of original mix
Batch B: remainder of original mix (which was less than 250ml), plus
* 375 ml low fat evaporated milk (1 can)
* 3 t cinnamon
* 1/2 t mixed spice
* 1 T Xylitol
* 2 T Splenda granular
Result: Batch A; apple sorbet, was sorbet-y and thus not as creamy as ice-cream; however it went down well with the guests, who ate it all.
Batch B; apple ice-cream, lovely and creamy and mild and didn't taste of evaporated milk either! A couple of the kids didn't finish theirs because they felt it was too spicy (too much cinnamon); but everyone else loved it (and there were no leftovers, no).
Lessons: (a) stewed apples work well (b) evaporated milk + stewed apples work even better (c) perhaps not so much cinnamon next time.
It occurred to me, while I was raving on about ice-cream experiments to my friends on Friday, that perhaps the reason that my initial gelatine experiment failed is that the page that said that gelatine lowered the freezing point was mistaken, partly because normal jelly uses real sugar (which does depress the freezing point) and because gelatine is used in commercial ice cream to stabilize it after it's been frozen; that is, it doesn't create small crystals, but it helps to preserve them.
So, what if I added something else to lower the freezing point, something that wouldn't be too sweet, such as Erythritol?
Experiment #36: Orange-Mango Lite Jelly Gelato
Recipe:
* 1 sachet Orange-Mango Lite Jelly crystals
* 5 T erythritol
* 250ml boiling water
* ice cubes
* water to make up 500ml after the ice melted
Dissolve the gelatine mix in the boiling water, add the erythritol, add ice to cool the mixture, add water; mix in ice-cream machine.
Result: Fluffy gelato! I'm calling this gelato rather than sorbet, because it really does have a very gelato texture. The taste is middling, not strong, not weak; I shall have to try with other flavours. There was an odd sort of bitter overtone, which might be due to the particular sweeteners used in the lite jelly. The stuff on the sides of the bowl was jelly rather than gelato, but that was okay.
Lessons: Try this again with other flavours!
Today I had a second insight regarding gelatine...
Experiment #35: Apple Sorbet and Apple Ice Cream
Recipe:
* 4 apples, cored & chopped
* 100ml water
* 1 T Xylitol
Cook in microwave on high until done.
* 1 t citric acid
* 1 t cinnamon
* 4 T erythritol
* 250ml water
* 4 T Splenda granular
Mix together with stewed apple with stick blender, waiting a bit until it is cooler, or you might burn yourself if it spatters.
This made a mix which was too much for one batch, so I divided it into two.
Batch A: 250ml of original mix
Batch B: remainder of original mix (which was less than 250ml), plus
* 375 ml low fat evaporated milk (1 can)
* 3 t cinnamon
* 1/2 t mixed spice
* 1 T Xylitol
* 2 T Splenda granular
Result: Batch A; apple sorbet, was sorbet-y and thus not as creamy as ice-cream; however it went down well with the guests, who ate it all.
Batch B; apple ice-cream, lovely and creamy and mild and didn't taste of evaporated milk either! A couple of the kids didn't finish theirs because they felt it was too spicy (too much cinnamon); but everyone else loved it (and there were no leftovers, no).
Lessons: (a) stewed apples work well (b) evaporated milk + stewed apples work even better (c) perhaps not so much cinnamon next time.
It occurred to me, while I was raving on about ice-cream experiments to my friends on Friday, that perhaps the reason that my initial gelatine experiment failed is that the page that said that gelatine lowered the freezing point was mistaken, partly because normal jelly uses real sugar (which does depress the freezing point) and because gelatine is used in commercial ice cream to stabilize it after it's been frozen; that is, it doesn't create small crystals, but it helps to preserve them.
So, what if I added something else to lower the freezing point, something that wouldn't be too sweet, such as Erythritol?
Experiment #36: Orange-Mango Lite Jelly Gelato
Recipe:
* 1 sachet Orange-Mango Lite Jelly crystals
* 5 T erythritol
* 250ml boiling water
* ice cubes
* water to make up 500ml after the ice melted
Dissolve the gelatine mix in the boiling water, add the erythritol, add ice to cool the mixture, add water; mix in ice-cream machine.
Result: Fluffy gelato! I'm calling this gelato rather than sorbet, because it really does have a very gelato texture. The taste is middling, not strong, not weak; I shall have to try with other flavours. There was an odd sort of bitter overtone, which might be due to the particular sweeteners used in the lite jelly. The stuff on the sides of the bowl was jelly rather than gelato, but that was okay.
Lessons: Try this again with other flavours!
no subject
Date: 2009-01-05 06:02 am (UTC)no subject
Date: 2009-01-05 06:14 am (UTC)But, yes, it was yummy. 8-)