Ice Cream Adventures & Recipes
by Thibault – June 7th, 2008 — recipe, sorbet
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!
by Peter Gerard – May 25th, 2008 — recipe, sorbet
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…).
by Peter Gerard – May 18th, 2008 — ice cream, sorbet
by Peter Gerard – March 11th, 2008 — recipe, sorbet
UPDATE: We recently made a much better Blueberry Sorbet using wild Scottish Blaeberries.
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.
