Entries Tagged 'sorbet' ↓

Gosh, it’s been so long I haven’t posted anything! This is not due to a decrease in the ice-cream making activity, but rather to a lack of pictures, making posts less interesting. Fortunately, I now have a phone with a camera, and will try to post more often.

Anyway, August has been very hot in France, with temperatures exceeding 30°C at night (which, I’ve learnt, is the condition to call the phenomenon a heat wave). I was at my parent’s house these last few days, and one afternoon we were desperately trying to find a way to cool down. My mother had just bought a whole watermelon, and didn’t know what to do with (supermarkets…). Celine suggested a solution to the two problems…

We peeled (I’m not sure it’s the suitable verb, considering the very thick skin…) the watermelon, chopped it down to pieces and carefully removed all the black seeds (tedious but compulsory). Once blended, it represented an amount of approximately 1100mL.

While making the sugar syrup , we had the idea of infusing herbs in it, to complexify the rather bland taste of the watermelon, and add some originality to the treat. After hesitating between a few samples (basil, thyme…) we decided to go for fresh mint, that seemed to be the most refreshing herb (gosh we were so hot…). Thus we added a handful of leaves to the syrup, composed of 250g of sugar and the equivalent of water. Once the syrup cooled down, we sieved and simply poured everything into the canister.

The cranking went normally in spite of the temperature, and in less than 30 minutes we had our refreshing snack. It was pleasant, not to sweet, perfectly adapted to the situation. The mint was very mild but perceptible, and the watermelon was…as you could expect it. All in all, I don’t think it was an outstanding sorbet, but everyone enjoyed it.

As you might have guessed by the relative quiet on Triple Motion over the last few months, we’re not always just making ice cream and sorbet. Among our other activities is my new business: Distrify – the revolution in online film distribution. Naturally, film and ice cream go together. So when we’re at film festivals talking about our cool digital film technologies, we can’t help but bring along a White Mountain Freezer.

Last week we were in Cannes for the rather glamourous Festival de Cannes and we teamed up with rose-wine.com to sponsor the Scottish party. Andy came up with the idea of the “Frozen Bellini” – a highly suitable cocktail to enjoy under the hot Mediterranean sun. I know a lot of folk make champagne sorbet, but despite our experiments to try and get bubbles into sorbet, I just couldn’t see the point of freezing champagne and losing its sparkle. So I concocted a simple recipe as follows:

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Thibault and I made this sorbet 2 summers ago at a farm house in the Auvergne. It was a great couple of days relaxing in the countryside with the only memorable stress being and an epic game of petanque. There were a clutch of red currant bushes in the the orchard in front of the house so on the day we left, we gathered a little harvest and headed back to Le Puy to make sorbet.

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We are big fans of Chocolate & Chile here and saw the opportunity to take our recipes to a new level for our annual Mexican party at John’s house. Lately I have been championing Chocolate Sorbet as the new pinnacle of chocolatey frozenness. It is the dark chocolate of the ice cream world, with an intensely dark flavour and smooth, creamy texture. On tasting, people are often surprised to learn it’s actually a sorbet.

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Charline, a friend of Céline’s, had planned a big party in her new flat on the 14^th of February, partly to dance like crazy but also to relieve people from this indigestible tradition that is called Valentine’s Day. Charline is a connoisseur, she offered me a recipe book about ice cream (containing an interesting Calisson ice cream recipe I’d like to try one of these days…), and so the standards were quite high… And yet we did not have much time and ingredients. Therefore we opted for an easy-to-make and yet original sorbet: Litchi and lime sorbet.

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My normal feeling is that strawberries are best suited to ice cream and raspberries are best suited to sorbet. This recipe confirmed that for me, but it was still a delicious sorbet. I made this Strawberry Sorbet by request for a friend’s birthday. It’s a simple recipe:

• 800g fresh strawberries puréed
• 410g sugar
• 410ml water
• 1/3 lemon

I made less sugar syrup than normal knowing I did not want this to be too sweet. So I dissolved 410g sugar into 410g water. I mixed the syrup with the puréed and strained strawberries and squeezed in a third of a lemon.

Cranked as usual.

It was delicious, not to sweet, and with great strawberry flavour. Still, I prefer it as an ice cream.

Today is Boxing Day, so it’s a good excuse to sit back, relax, and reminisce about ice cream and sorbet flavours from the past year. Naturally a few slipped through the net on Triple Motion, so I’ll do my best to start catching up.

We made Lime and Basil Sorbet many months ago, and it was a delicious and balanced recipe. Here’s what we used:

• 10 limes
• 1 lemon
• 1 big bunch of basil
• the usual sugar syrup (500g sugar dissolved into 500ml of water)

I juiced the limes and lemon and chopped the basil as finely as I could. We then added the sugar syrup until we had 18º on the Baumé saccharometer.

Easy as that. Just put it in the White Mountain freezer and crank!

The texture and flavour were darn near perfection, if we do say so ourselves…

p.s. this recipe was inspired by a dessert served at The Kitchin in Edinburgh last year.

There was once a dream of the perfect blueberry sorbet. Deliciously intense flavour, luxuriously smooth texture. Purity in frozen decadence.

Strange that this website began with the story of a failed recipe attempt. But Triple Motion is not simply about successes – these are ice cream adventures, experiments with ingredients and flavours, the never-ending quest for frozen indulgence.

So as was promised back in March, we have come back to achieve a blueberry sorbet worthy of the White Mountain itself. In late Summer, the Scottish highlands are swarming with sweet and tasty blaeberries. While resembling a small version of the American blueberry, the European variety (known as bilberries in England and myrtilles in France) are sweeter with a more intense flavour and dark flesh. Naturally, they should make a better sorbet. But the season is short and they’re generally only found in the wild.

After missing last year’s season, we have been anxiously waiting for a blaeberry report, ready to drop everything at a moment’s notice to rush to the hills and start picking and cranking. Finally, Nick mentioned that his housemates had been picking blaeberries near their farmhouse in Fala, about 30 miles south of Edinburgh. I eagerly phoned Big D and insisted he cut his weekend plans short and hightail it to Scotland.
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I know I’m going to be called a dairy fat heretic, but I’ve decided to carry on the sorbet trail. Moreover, it seems to me that summer rhymes with sorbet… and that red fruits also rhyme with sorbet (which does not necessarily mean that summer rhymes with red fruits).  It happened that my grandfather told me his garden was loaded with redcurrants… the association of ideas did not need much concentration, the way was paved for another deliciously acidic frozen dessert!

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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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