There Is No Dairy Here
Dec. 7th, 2010 12:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kerravonsenIn the never-ending quest for perfection, Baron Von Kremen, deep in his laboratory, turns on the electricity. There is a chill and a grinding of gears... and there be sorbet.
I made this one last week.
Experiment #58: Cherry Sorbet
Recipe:
* 1 sachet low-calorie jelly, Dark Cherry flavour
* 250ml boiling water
* 300g frozen (pitted) cherries
* 6 T Erythritol
Mix sachet of jelly and boiling water.
Add frozen cherries (still frozen). Puree.
Add Erythritol.
Process in ice-cream machine.
Whys: I discovered the frozen cherries in the back of the freezer; they were from last Christmas. I figured I'd better use them soon. I wanted to try a gelatine-based sorbet again, I haven't done that for a while.
Result: Colour is dark pink with flecks of cherry-skin to remind me that there are real cherries in this. Texture is sort of half way between creamy and icy. Taste is very strong cherry-cordial taste, no wonder since this was basically twice as strong as when one makes up normal jelly.
Verdict: Not bad. A bit too strong.
Lessons:
(a) Use twice the water next time.
(b) Try a pure-jelly one without fruit.
(c) Erythritol is good.
(d) Frozen fruit is good.
I made this one tonight. It was a hot day today.
Experiment #59: Apricot Sorbet
Recipe:
* 2 fresh apricots
* 100g dried apricots
* 450ml boiling water
* 8 T Natvia
Chop fresh apricots.
Add to microwave-safe container with the dried apricots.
Add boiling water.
Add 4 T Natvia.
Microwave on high for 3 1/2 minutes.
Puree.
Cool in freezer for about an hour.
Add more Natvia (I kept on adding a little more and a little more)
Process in ice-cream machine.
There was a bit too much mixture, it started overflowing a bit, so I scraped up the extra bits with a plastic spoon, carefully, while it was still going.
It also took a long time to process, though that may also have been due to it being hot.
Whys: I had apricots that needed using. I wanted to try a sorbet that only used Natvia because it's easier to obtain than Erythritol or Xylitol (in Australia, anyway - you can get it the sweeteners section of the supermarket, while Erythritol and Xylitol can only be found in Health Food stores). As I mentioned in other posts, Natvia is a blend of Stevia and Erythritol, so it has the same sweetness as sugar rather than the milder sweetness of pure Erythritol, but it still has the same effect on the freezing temperature.
Result: Colour is a light orange. Texture is very fluffy. Taste is a tangy dried-apricot flavour - not too strong, not too mild, not too sweet.
Verdict: Yum. Do this again.
Lessons:
(a) A little too much Natvia, I think; one less tablespoon.
(b) Mixing fresh and dried apricots results in the dried apricots dominating the flavour - which I'm quite happy with, because I love dried apricots. But making it with dried apricots alone might be too overpowering.
I surmise that one must also be careful in not eating too much at once, considering the tendency of dried apricots to affect the bowels.
I made this one last week.
Experiment #58: Cherry Sorbet
Recipe:
* 1 sachet low-calorie jelly, Dark Cherry flavour
* 250ml boiling water
* 300g frozen (pitted) cherries
* 6 T Erythritol
Mix sachet of jelly and boiling water.
Add frozen cherries (still frozen). Puree.
Add Erythritol.
Process in ice-cream machine.
Whys: I discovered the frozen cherries in the back of the freezer; they were from last Christmas. I figured I'd better use them soon. I wanted to try a gelatine-based sorbet again, I haven't done that for a while.
Result: Colour is dark pink with flecks of cherry-skin to remind me that there are real cherries in this. Texture is sort of half way between creamy and icy. Taste is very strong cherry-cordial taste, no wonder since this was basically twice as strong as when one makes up normal jelly.
Verdict: Not bad. A bit too strong.
Lessons:
(a) Use twice the water next time.
(b) Try a pure-jelly one without fruit.
(c) Erythritol is good.
(d) Frozen fruit is good.
I made this one tonight. It was a hot day today.
Experiment #59: Apricot Sorbet
Recipe:
* 2 fresh apricots
* 100g dried apricots
* 450ml boiling water
* 8 T Natvia
Chop fresh apricots.
Add to microwave-safe container with the dried apricots.
Add boiling water.
Add 4 T Natvia.
Microwave on high for 3 1/2 minutes.
Puree.
Cool in freezer for about an hour.
Add more Natvia (I kept on adding a little more and a little more)
Process in ice-cream machine.
There was a bit too much mixture, it started overflowing a bit, so I scraped up the extra bits with a plastic spoon, carefully, while it was still going.
It also took a long time to process, though that may also have been due to it being hot.
Whys: I had apricots that needed using. I wanted to try a sorbet that only used Natvia because it's easier to obtain than Erythritol or Xylitol (in Australia, anyway - you can get it the sweeteners section of the supermarket, while Erythritol and Xylitol can only be found in Health Food stores). As I mentioned in other posts, Natvia is a blend of Stevia and Erythritol, so it has the same sweetness as sugar rather than the milder sweetness of pure Erythritol, but it still has the same effect on the freezing temperature.
Result: Colour is a light orange. Texture is very fluffy. Taste is a tangy dried-apricot flavour - not too strong, not too mild, not too sweet.
Verdict: Yum. Do this again.
Lessons:
(a) A little too much Natvia, I think; one less tablespoon.
(b) Mixing fresh and dried apricots results in the dried apricots dominating the flavour - which I'm quite happy with, because I love dried apricots. But making it with dried apricots alone might be too overpowering.
I surmise that one must also be careful in not eating too much at once, considering the tendency of dried apricots to affect the bowels.
