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Recipe catch up: Part 2 November 12, 2010

Filed under: Ice creams etc — titchandboofer @ 2:16 am
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Loophole number 4: The Weather

Or, a hard-earned thirst needs a big, cold bowl of…

Mango Lime Sorbet

4 large, ripe mangoes

4 limes

100 grams of sugar

1 egg white, lightly beaten until frothy

Squeeze the limes, straining out the pips and pith.

In a small saucepan, bring the lime juice and sugar to the boil, then simmer for a few minutes. Set aside to cool.

Chop up your mangoes, discarding the skin and seeds.

Whizz the mangoes in a blender or food processor.

Add the sugar syrup and whizz a little more.

Transfer the mixture to your ice-cream machine.

Churn until cold and beginning to thicken.

Pause the churning and add the frothy egg white.

Churn until thickened enough to scoop.

Fine to eat straight away, but can be stored in a 1.5l, airtight container.

Eat on its own, or with chunks of fresh mango, or spoonfuls of passionfruit, or both, and a bit of vanilla ice cream. Whichever way, it’s good.

 

 

Sunshine in a 1 litre tub October 29, 2010

Filed under: Ice creams etc — titchandboofer @ 5:45 am
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The small one has gone right off the idea of day sleeps. Usually I’d be typing this in a heavy-fingered tone of grimness, but not today. Who cares! Who can blame him! The sun is shining mightily down on faux-farmville. Hens are clucking happily and laying up a storm. Plants are growing. The windows are open and a breeze is swirling through the house pleasantly, cooling but not door-slammingly strong. Small and I are smeared with sunscreen and coated in dirt. Our feet are bare, padding over a floor that is a little bit sticky from dropping spoonfuls of this:

 

Lemon Passion Sorbet

1 cup of sugar

1 1/4 cups of water

4 eureka lemons, well scrubbed

2 egg whites

The pulp of 5-6 passionfruit

Put the sugar and water in a medium saucepan and bring to a gentle boil, stirring occasionally.

As it starts to boil, peel the lemons thinly over the pan, dropping the rind into the sugar syrup.

Turn the heat down to a simmer while you juice the lemons.

Add the lemon juice to the sugar syrup and leave to simmer for a few more minutes.

Strain into a bowl and allow to cool for at least ten minutes.

In the meantime, whisk the eggwhites until just frothy.

Now, churn the syrup in your ice-cream machine until thick and opaque.

Add the eggwhites and continue to churn for ten to fifteen minutes. The sorbet will magically expand and become white as white can be.

Transfer to a container (at least 1 litre capacity) and swirl the passionfruit pulp through. Freeze.