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kerravonsenMy writing has failed, but I made ice-cream.
Experiment #56: Basil Sorbet
Recipe:
* 1 pear
* 1 apple
* 3 T dried basil
* 250ml boiling water
* 4 T Xylitol
* 4 T Natvia (a blend of Stevia and Erythritol)
* 1 bunch fresh basil (about a cup of fresh leaves)
* 1/2 t Xanthan gum
Chop fruit. Add dried basil and boiling water. Cook in microwave on high.
When cooked, remove some of the not-so-dried basil (I think I added too much).
Add the Xylitol, Natvia, and fresh basil. Puree.
Add the Xanthan gum and blend until thickened.
Cool in refrigerator or freezer.
Process in ice-cream machine.
Whys: I wanted to try a pure basil sorbet, and I thought a neutral fruit like pears would give it body. I also wanted to try out my newly purchased Natvia, which is a blend of Stevia and Erythritol, and about the same sweetness as sugar. It's a recent addition to Coles supermarket shelves, so should be easier to get than pure Erythritol, though neither of them are cheap.
Result: Sorbet-texture - that edge of iciness that ice cream doesn't have - with a fiber-y underlay. Not sure whether that's from the apple-skin or the basil leaves or both. Taste is very sweet and spicy-basil-y. Colour is an olive green with flecks of darker green.
Verdict: Don't really like the texture. Taste was too sweet, but interesting all the same. Definitely better than the tomato-mint-basil sorbet I tried a while back. I give this one a "maybe".
Lessons:
(a) not so much dried basil
(b) not so much Natvia; use pure Erythritol or a mix of them
(c) peel apples beforehand when using apples
ETA (about an hour later) Oh dear. It looks as if the basil sorbet with all that fibre... is being less than gentle on my digestive tract. 8-(
Experiment #56: Basil Sorbet
Recipe:
* 1 pear
* 1 apple
* 3 T dried basil
* 250ml boiling water
* 4 T Xylitol
* 4 T Natvia (a blend of Stevia and Erythritol)
* 1 bunch fresh basil (about a cup of fresh leaves)
* 1/2 t Xanthan gum
Chop fruit. Add dried basil and boiling water. Cook in microwave on high.
When cooked, remove some of the not-so-dried basil (I think I added too much).
Add the Xylitol, Natvia, and fresh basil. Puree.
Add the Xanthan gum and blend until thickened.
Cool in refrigerator or freezer.
Process in ice-cream machine.
Whys: I wanted to try a pure basil sorbet, and I thought a neutral fruit like pears would give it body. I also wanted to try out my newly purchased Natvia, which is a blend of Stevia and Erythritol, and about the same sweetness as sugar. It's a recent addition to Coles supermarket shelves, so should be easier to get than pure Erythritol, though neither of them are cheap.
Result: Sorbet-texture - that edge of iciness that ice cream doesn't have - with a fiber-y underlay. Not sure whether that's from the apple-skin or the basil leaves or both. Taste is very sweet and spicy-basil-y. Colour is an olive green with flecks of darker green.
Verdict: Don't really like the texture. Taste was too sweet, but interesting all the same. Definitely better than the tomato-mint-basil sorbet I tried a while back. I give this one a "maybe".
Lessons:
(a) not so much dried basil
(b) not so much Natvia; use pure Erythritol or a mix of them
(c) peel apples beforehand when using apples
ETA (about an hour later) Oh dear. It looks as if the basil sorbet with all that fibre... is being less than gentle on my digestive tract. 8-(
