Showing posts with label sorbet. Show all posts
Showing posts with label sorbet. Show all posts

Thursday, November 12, 2015

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet
Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Lance doesn’t like sorbet. In fact, when he saw me pouring this mango mix into the ice cream maker, we had a conversation a bit like this:

“Ooh, you’re making me ice cream! What flavour are you making?”

“Not ice cream, something different”

“What? Hang on, are you WASTING our mangoes making sorbet? You don’t love me!”

And yet, there I was, making sorbet for us as part of our date night dinner. Now, I see what you’re thinking  - maybe he’s right. Maybe if I know he doesn’t like sorbet but I’m still specifically making it for an important meal – then maybe I don’t love him. First, how dare you question my love! Secondly, remember the pie incident?
Yeah. And remember our Wills Domain Degustation? Lance loved the herby sorbet palate cleanser.

I would never serve Lance a sorbet for dessert. Nor would I serve him a nut milk ice cream, or coconut milk ice cream for dessert. This sorbet? Not a dessert. This sorbet is an entrĂ©e (or appetizer, for my American readers! Hi!) Riffing on the herby sorbet we both loved, I decided to make a more ‘savoury’ sorbet that would in essence be the sauce for a fun spicy and fruity prawn cocktail. Using some of our homegrown mangoes and jalapeno, I added some tamarind for a tart hit. Served with some cold prawns that are dusted with some smokey hot paprika and the traditional iceberg lettuce bed, it was quite the cute little dish. And a perfect date night/dinner party appetizer as everything can be made in advance. Just churn the sorbet right before you want to serve it.

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet
Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Mango Tamarind Prawn Cocktail Sorbet

2 cups water
5 tsp tamarind puree
¼ tsp pepper
½ tsp salt
2 jalapenos
3 mangoes, flesh removed
1 egg white
cooked, cooled prawns (6 or so per person)
iceberg lettuce, shredded to serve
hot smoked paprika, to serve

Finely mince the jalapenos and add the mangoes, water, tamarind puree, salt, pepper, jalapenos and egg white and blend until fully homogenised. Leave for 5 minutes to allow some of the air to leave the mixture, and then give one quick stir before pouring into your ice cream maker. Churn for 30-45 minutes, depending on your machine's instructions.

Place lettuce on your serving plate/bowl. Scoop a ball of sorbet on top of the lettuce, arrange the prawns artfully and dust with smoked paprika. Serve immediately.

Leftover sorbet can be tightly wrapped in the freezer for a week. Soften in fridge 30 minutes before serving like this again. Alternatively, blend up with a little tequila for a killer cocktail!

Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet
Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet
Feels Like Summer - Mango Tamarind Prawn Cocktail Sorbet

Thursday, February 21, 2013

Gardening and Grape Sorbet

I’m not a gardener. At all. To me, gardening is a chore, like cleaning. The only things in our garden that get looked after are the edible things – and even then it’s only a water here and there. When we bought our house, it came with an established mandarin and orange tree, a grape vine, and a mint shrub. Our first summer in the house, we discovered some cherry tomatoes must have self-sown and popped up down the back. I have grand plans to plant more of a vege and herb garden, but so far it has extended only to a jalapeno shrub, a few citrus trees and a few sickly looking herbs on my kitchen window sill. Eventually I will get the motivation, because there is nothing better than fresh herbs and they are so expensive to buy when you use them in the quantities I do. But in the meantime, I will continue to reap the benefits of someone else’s labour and use the abundance of mandarins, grapes and mint that grow in our backyard. (Stay tuned for my mojito cheesecake!)

That’s not to say I don’t like our garden, I love being outside. I have two favourite spots in our garden – a coffee table/bench set-up that we’ve affectionally named ‘date corner’. That’s where my husband and I have drinks and dinners outside to make it feel a bit more relaxed and un-windy and ‘special’ than having it where we do every other meal. And this grape vine gazebo, which we deck out for summer entertaining. In the heat of summer, it’s a good few degrees cooler than anywhere else shady in the yard and it’s just so darn laid back. At the moment we are LOADED with grapes. Thousands of them. It’s brilliant. My husband picks a big bowl full, blends them up and sieves them out to make the thickest, yummiest juice.

Reading through various food blogs the other day, I came across a recipe with grape sorbet on The First Mess, and thought I would steal some of the juice to make my own. (I say steal, because my husband doesn’t like sorbet). Our grapes are super sweet at the moment, so I’ve added a touch of lime juice from the original, and a little ground ginger, because I was in a gingery kinda mood. I’m currently loving eating a scoop of this with my breakfast on the weekends, or as dessert with a scoop of coconut ice cream. They pair beautifully.

Grape & Ginger Sorbet

2 cups grape juice
1 cup water
1 cup agave nectar
2 tbsps lime juice
½ teaspoon ginger powder

Put all ingredients in a large jug apart from lime juice and whisk like crazy to mix. Taste for sweetness, add lime juice if necessary

Place grape mixture into an ice cream machine and follow manufacturer’s instructions.