Text 11423, 93 rader
Skriven 2008-07-31 08:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: ice cream 3
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nectarine Gewurztraminer Sorbet
 Categories: Desserts, Vegan, Vegetarian, Ice cream, Fruit
      Yield: 1 quart
 
      2 lb Ripe nectarines; sliced,
    3/4 c  Gerwurztraminer; or
           -Johannesburg Riesling
      3 tb Lemon juice
      3 tb Sugar
 
  Mix nectarine slices with lemon juice. Whirl, a portion at a time,
  in a blender or food processor until very smooth. Return puree to
  bowl.
  
  Add the wine, sugar to taste, and more lemon juice, if desired.
  
  Nest bowl in ice water; stir often until cold, 5-10 minutes.
  
  Pour chilled puree into an ice cream maker. Freeze as directed by
  the maker until the sorbet is firm enough to scoop.
  
  Serve or place in freezer until frozen harder.

  NOTES: In the freezer, sorbet gets very hard. To serve, thaw
  partially, break into chunks, and beat to a slush with a mixer.
  
  To freeze sorbets without an ice cream maker:
  
  Pour the cooled sorbet mixture into a stainless steel bowl, and
  place in the freezer. Let freeze until you have a 2-inch border of
  ice around the edge of the bowl --- typically this takes 1 1/2
  hours or so --- then remove and scrape the frozen parts into the
  liquid middle, beating well with a whisk (or even an electric
  beater, if you want a very smooth texture). Repeat, freezing this
  time around for about 30 to 50 minutes. Repeat 1 or 2 times more,
  or until it is of a consistency where you can scoop it loosely
  into a ball or oval.
  
  Recipe by: Sunset Magazine, August 1998
  
  Posted to EAT-LF Digest by "Ellen C."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nectarine Ice
 Categories: Ice cream, Low-fat
      Yield: 6 Servings
 
      4 c  Fresh nectarines
    1/4 c  Granulated sugar
      1 tb Fresh lime juice
  1 1/2 ts Unflavored gelatin
    1/2 c  Cold water
      1 c  Water
    1/3 c  Granulated sugar
 
  Wash, peel and cut up into small pieces enough nectarines to
  measure 4 cups.  Sprinkle 1/4 cup sugar and the lime juice over
  the fruit; stir until the fruit is well coated with sugar.  Set
  aside for at least one hour. In a small bowl, sprinkle the gelatin
  over the cold water; stir and set aside to soften.  In a small
  saucepan, combine 1 cup water with 1/3 cup sugar. Bring to a boil
  over high heat, stirring. Lower the heat and keep at a slow boil
  for 5 minutes without stirring. Remove from the heat and pour in
  the softened gelatin; stir until the gelatin has melted. Set aside
  in the refrigerator to cool. Spoon the sugared fruit into a
  blender and blend until pureed; pour into a medium-sized bowl.
  Remove the sugar water from the refrigerator; pour into the fruit
  and stir until well combined. Cover and freeze for 1 hour, or
  until the mixture becomes icy. Remove from the freezer; uncover
  and stir to break up any icy pieces, then beat until smooth.  Pour
  into a freezer container or serving dish. Cover and freeze until
  firm. Allow the ice to ripen in the refrigerator for 2 to 2 1/2
  hours before serving. Makes 1 1/2 to 2 pints.

  Recipe By: Frozen Delights, Diana Collier & Nancy Goff

  Penny Halsey (ATBN65B).
 
MMMMM

Cheers

YK Jim


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