No, I'm crazy .... and yes I know, it pours out (at least to me!) But I could not help but post this cool pink cloud because now they are completely and irremediably lost in "trip to Gelati & Sorbets", then it's raining outside and make too chilly for me is really a minor detail! I do not know what has triggered the spring, but the fact is that the wonderful world of homemade ice cream has now become my obsession. I dusted off our (my and my brother to tell the truth .... is it that my ...) old ice cream maker and I began to study to try to understand what are the secrets to get ice cream and sorbets, soft and velvety like those of ice cream. For the moment I have collected a series of recipes semi professional and the only thing clear in my head is that glucose syrup, invert sugar, neutral bases and thickeners are essential to achieve a good quality product. Now, what I want to understand is how to put theory into practice, ie how to formulate a recipe with the right proportions of various ingredients.
For the moment I am not versed in the specific .... but allowing things from messing up, I'd post after post, to develop this theme in a competent and clear ... sperem! I leave you the recipe for my first experiment I have to admit is really successful and I suggest you always try .... you like grapefruit at least as much as I do!
PINK GRAPEFRUIT SORBET
(Serves 4-6)
500ml fresh pink grapefruit juice 100ml water
juice 1 / 2 lemon
225g sugar 25g glucose syrup
1 tsp acacia honey (* )
In a saucepan put water, sugar and glucose syrup and lemon juice, bring to boil and boil for 1-2 minutes. When the syrup is warm, add grapefruit juice and honey and mix well. If the syrup becomes caked, put the saucepan on the stove and heat over low heat. Allow to cool completely and then put in the refrigerator until the temperature of the compound reaches 4 ° C (= break down at 4 ° C). Stir in the ice cream until you get the desired consistency. If not eaten immediately, tranfers the sorbet in an airtight container and freeze. When ready to serve, work sorbet with a spoon until it resumes its soft and creamy texture. If you do not want to serve with a spoon but then you can add a flute of prosecco good blending with the blender.
(*) I should have written invert sugar but not yet managed to find the honey I used (I recommend usatene taste a little marked else feels too) that basically has the same action. This sorbet is very
cool, "I see grapefruit "..... well as pre-dessert to freshen your mouth and remove grease.
A smile fresh
D.
