Peach, Pineapple and Kiwi Sorbet Trio and Some Summer Songs

While it has been hot and muggy outside, my little one and I have been on a sorbet making spree these past few days. It all started as a way to distract his attention and keep him away from destroying the furniture. "Let's make ice cream", I told him. His eyes wide open, he smiled... and that's all it took. Everyday after that, we have been making sorbet while listening to music.



It's the strangest thing how kids can enjoy music that seems too adult for them. When he was born, I bought all the children's music albums I could get my hands on and I played them in the car and at home. That's what I thought I was supposed to do. So for the first year or so, I really stopped listening to "my" music.

But as he got a bit older and was able to communicate, he started requesting the oddest songs in my iPod's playlist. It all started with The Beatles' "Get Back". "Get back Jo Jo", he would repeat over and over again. Then on to The Jam's "In the City", TV On The Radio's "Wolf Like Me" or Led Zeppelin's "Rock n' Roll".

So this week, we have been listening to Yo La Tengo's "Summer Sun" while making sorbet. Completely unexpected, but I have to admit that I love sharing music with him.



We had a bunch of fresh peaches, kiwis and a super ripe pineapple and that's what we used to make the fruit purees. The sorbet recipes below use ingredients that might not be readily available, I know, but the resulting sorbet has such great texture that I keep going back to these recipes.

Go here for peach sorbet, pineapple sorbet and kiwi sorbet recipes that use solely water and sugar syrups.



Peach Sorbet

500 grams peach puree
75 grams atomized glucose
110 grams water
65 grams sugar
3 grams sorbet stabilizer

Pineapple Sorbet

500 grams pineapple puree
70 grams water
75 grams atomized glucose
60 grams sugar
1.5 grams sorbet stabilizer

Kiwi Sorbet

500 grams kiwi puree
225 grams water
65 grams atomized glucose
120 grams sugar
2 grams sorbet stabilizer

Method is the same for all of them

Start by making the sugar syrup. Place the water and the atomized glucose in a small saucepan. Bring to a simmer. In the meantime, whisk together the sugar and sorbet stabilizer in a separate bowl. When the water comes to a light boil, add the sugar and stabilizer mixture, whisk and bring to a boil. When it starts to boil, pour the syrup into a bowl and let it cool slightly before refrigerating. Refrigerate the sugar syrup overnight.

Add the fruit puree to the sugar syrup, mix really well and churn in ice cream machine. Freeze.

Post Title

→

Peach, Pineapple and Kiwi Sorbet Trio and Some Summer Songs

Post URL

→

https://mercymadame.blogspot.com/2009/07/peach-pineapple-and-kiwi-sorbet-trio.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Caramelized Pineapple and Olive Oil Cake... and a Short Camping Trip

As I mentioned on my last post, we were going to spend the weekend camping near Lake Okeechobee. The weather had been terrible all week with the usual summer afternoon thunderstorms. I wasn't completely sure that camping was going to be a good idea but we decided to be adventurous and see what was going to happen.

We left on Friday after work. The skies were blue and scattered thunderstorms were forecasted for the weekend. We started driving west when I spotted some nasty looking clouds ahead of us. We could see lighting strike not too far from us and I started to really worry. Surely, a mile later, we were driving through the worst storm I have ever been through. Lighting, thunder, torrential rain, baby screaming in the back and we are towing a travel trailer. I was ready to turn around right then. This scenario lasted for about half an hour.



When we arrived at the campground, it was not what we had expected. We were hoping for some thick, Florida wilderness, but this seemed like a mobile home park right next to the highway. I couldn't believe my eyes. The place looked abandoned. Not a soul. We tried to just forget about everything and headed for the pool. Rain started again. Ran for shelter and that's where we spent the rest of the evening.

Saturday morning we had about an hour of pool fun but by mid morning the sky started to turn black again and I just couldn't spend another afternoon and evening inside a trailer in a concrete campground. So we left and never got to enjoy the cake I had made for this trip but I did manage to take a couple of photos of my little boy and his beloved trucks.



This was a long story to tell you about this cake we never really got to enjoy while camping. It was an almond and olive oil sponge that I wanted to serve with grilled pineapple and a bit of cream. I love grilled fruit.

I took these photos before we left since I knew I wouldn't be able to take decent photographs while camping. But not only that, we never ate it. When I made it at home, I caramelized the pineapple with a bit of demerara sugar. I was really looking forward to some grilled pineapple...

Olive Oil Sponge
Makes quarter sheetpan

3 eggs
110 grams sugar
1 Tbs lemon zest
100 grams olive oil (I used Arbequina)
90 grams whole milk
110 grams cake flour
10 grams baking powder
50 grams almond flour

Pineapple rectangles
Demerara sugar

Whip the eggs, lemon zest and sugar to thick, ribbon stage. Slowly stream in the olive oil and the milk. Add the sifted flour, baking powder and almond flour and mix only until combined.

Batter will be relatively thin. Pour the batter in sheetpan or individual molds and bake immediately in a 400F degree oven for about 10 minutes until slightly golden brown.

Once the cake has cooled, cut rectangles. Cut pineapple rectangles that are the same size as the cake. Place the pineapple on top of the cake, sprinkle demerara sugar on top and burn it with a blow torch.

Post Title

→

Caramelized Pineapple and Olive Oil Cake... and a Short Camping Trip

Post URL

→

https://mercymadame.blogspot.com/2008/06/caramelized-pineapple-and-olive-oil.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection