Entries Tagged 'sorbet' ↓

We are finally publishing Dr. Big D’s travelogue from our Outer Hebridean Ice Cream Adventure. We are also producing a short film about this trip and will keep you posted about its progress. Enjoy!

Why did we choose an ice cream adventure in the Outer Hebrides? Was it just to make life difficult for ourselves? You could argue that if that was the idea, we should have gone to Iraq, Nepal or China. Scotland on the other hand is the itinerant cranker’s dream. The sparse but widely dispersed communities mean that there’s an abundance of wee shops dotted around. Even if you’re not an ice cream maker, the basic ingredients of ice cream (cream, milk and sugar) are staples so most shops stock them. But what about the ice, you may ask? Well due to the popularity of frozen ready-meals most of these little shops also have freezers and many a modern Scot now quite likes an ice cube in his dram. Hence ice is also relatively easy to come by too. And who could resist holidaying in the stunning scenery of the Scottish islands especially in that perfect time of year when there is still daylight but the midges haven’t got going yet.
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Our first sorbet « Made in France » had to be a typically French one. We therefore tried to make one with the famous plant that grows in our region: the “Verveine”.

This plant is normally used to make liqueur, or herbal teas, but you can sometimes be served one of these sorbets in a restaurant. Pour a few drops of liqueur on it, it’s wonderful!

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Here’s the last of the four flavours we made on Blackford Hill recently.

This Raspberry Sorbet was absolutely delicious - probably one of the best sorbets I’ve ever made!

Thibault and Celine hoped to make a Peach and Basil Sorbet, but had no luck at finding ripe peaches. Instead they bought a few punnets of raspberries from Europe (we’re still waiting for the Scottish raspberry season…).

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See below for the rest of the photos by Abigail Amalton and Rahul Joshi

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Last May Big D took me to the Vintner Rooms in Leith for dinner with his mum… That could be interesting enough in itself, but what we’re talking about here is frozen dessert.When it came to the pudding course, I ordered “blueberry vacherin glacé with raspberry coulis”, which the italian guy told me meant blueberry sorbet. I had to see if it lived up to my own skills. While I patiently waited, the waiter prepared “crepes suzette” for Big D’s mother right at our table, slowly caramelizing sugar using a little bit of lemon over an open flame. Quite a little performance indeed. But my blueberry sorbet was yet to come…

Soon I was looking at a small purple cylinder on top of some crunchy meringue (apparently this is what makes it “vacherin”) with a decoration of raspberry sauce (the “coulis”). Suspiciously, I dipped my spoon into the delicate cylinder and lifted a taste to my lips…. A wonderful blueberry flavour in a deliciously smooth sorbet! I could have dispensed with all the extra-fancy-french bits (like the meringue, etc.), which didn’t really do it any favours, but I was suitably impressed.

Of course we intended to make a trip to the highlands in August to gather wild bilberries and make our own sorbet in the hills, but for some reason we never managed to do the trip.

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