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Sunday, July 25, 2010

Cherry Yoghurt Sorbet


Cherry Yoghurt Sorbet

The $60 Giveaway promotion I am running now (kindly sponsored by CSN) has set me pondering once again about the many kitchen desires I have... the list never seems to diminish. However,on the top spot of my wish-list is undoubtedly the Cuisinart powerful ice-cream maker-the model with a built in chilling motor. The only reason that is keeping me from procuring one lies in the limitation of my kitchen counter. I have always told myself, if I were able to somehow create space on my kitchen counter, I would get the ice-cream maker. Come to think of it, it is rather irrational really, for

1. I am not even a big ice cream fan.
2. I not a dairy product person.

I do enjoy the occasional scoop of good ice cream but I am not able to partake large quantities of it. Even when Singapore Airlines serves Haagan Daas on some of their flights, I would take only eat a quarter of it and that would be enough to satisfy me immensely. It is the same with Chocolates. You will never find me munching away at a whole bar of chocolate. A couple of good quality pralines or chocolate truffles would be sufficient to make me swoon with content. Hence I do not mind spending a little more for the really good item (I have sworn by Valrhona chocolates for many years now) for I know I won't eat alot.

So really, the ice-cream maker, in all good sense would most likely become a white elephant and ought to be the first item to be crossed out from my wish-list. However, there is something strangely invigorating about smooth round scoops of colourful ice-cream. It has the power to draw out the childish and girlish emotions from women of every given age and disposition. The appeal of food lies not only in its taste and flavours but very often, its pull on the visual and memory senses is so emotionally powerful that it defies all culinary logic.

During my recent trip to India 2 weeks ago, I came across a wildly popular bakery near the hotel where I was staying. Literally a hole in the wall, this very rustic bakery is constantly packed with people. I took some photos one evening at 9pm with my Black Berry phone. ( The photo quality is really not good but I would still like to share it here. Look at that Oven Kiln behind! Now, how would you control the temperature?)


Bakery 2

Bakery 3

The next morning, I went there early before the crowd started to build up. I bought 2 croissants, 1 muffin and a cookie all for S$0.35 (US$0.12).  I had to stop myself from exclaiming 'so cheap!'. I ripped open the paper bag with eager hands and took my first bite of the muffin, expecting an epiphany of sorts but it didn't do anything for me.... :(  It was coarse, somewhat dry and very different from the fine crumbed, rich buttery taste that I have become so used to. I was immediately reminded of my earlier experience at the Iranian cafe early this year. (I had brought back a pack of the famous Shrewsberry cookies for the office- it is still sitting  in the cookie jar, untouched.) Seeing how these are flying of the shelves literally like hot cakes, I really wanted to be able to gush about it but its popularity was quite beyond my comprehension... I remember messaging L about it and he had told me that I have become spoilt by too much good food. I suppose I am and that we all are,compared to the people in India. Looking at the way they embrace these simple pastry, I have a feeling that these will always remain the best pastry for them even if fine pastries would become fashionable and accesible to them in future.

Cherry Yoghurt Sorbet 5

Cherry Sorbet

Well, back to my ice-cream. When I saw Wendy's Blueberry Yogurt Ice-cream, I had told her that I would make this soon but I do like to experiment with my food and instead of working with Wendy's recipe exactly, I tweaked a few things. Cherries are becoming cheaper by the day and I suspect at S$1.10/100g,  it could be the same price as blueberries... Hence that is what I have decided to use. Also, since I am not much of a diary person, I decided to cut down the cream component and convert it to a sorbet - with equal parts of fruits and creamy yogurt. With an ice-cream machine, the icicles will be finer and the texture of the ice cream would be alot smoother. However, since I can only covet the ice-cream maker for now, I blend the half frozen slush in the blender twice. It is decent enough and for now this will have to do.

Cherry Sorbet(100)

340g              Cherries, pitted
360g              Creamy plain Greek-Style yoghurt
150g              Castor sugar
1tbsp             Freshly squeezedd lemon juice
1tsp               Kirsch

1. Blend cherries, yoghurt and sugar until smooth.
2. Add in lemon juice and kirsch.
3. Cling wrap the bowl and refrigerate over night.
4. Blend cold yoghurt mixture and freeze in a freeze proof container for 1 hour.
5. Take out half frozen mixture and blend it in the blender again. Return to freezer for another hour. Repeat blending.
6. Freeze in the freezer in a covered container until frozen.
7. Serve with fresh cherries and mint leaves.


wendyywy @ Table for 2..... or more said...

Feels like a sherbet to me. Doesn't take on the reddish tone of the cherry skins hoh.

I am really yearning for that ice cream maker, my kids are growing up, and I bet they will be comsuming more ice cream when they get bigger, and those oustside are.. yucks!!! Made with non dairy whipping cream.
My husband is also a big ice cream fan. And we are all dairy lovers, kekekeke.

Last week I just made some old fashioned sweetcorn sherbet, the old type of ice cream I ate when I was a kid, icy and milky with no cream.

Shirley @ Kokken69 said...

Wendy, yes, this is more of a sherbet/sorbet whatever they call it. The cuisinart is quite expensive here - almost S$700 but there are also some less expensive ones which calls for freezing the mixing bowl before churning. That seems to be very popular as well. Do you have any model in mind?

Pei-Lin@Dodol and Mochi said...

Shirley, I'm one of those who have been salivating over the thought of owning an ice-cream maker! I do want that Cuisinart one! They say though, only the very professionals would own Paco Jet. I heard that machine can do wonder! Whatever frozen desserts you've been dreaming of, the monster can turn those abstract ideas into concrete reality! VERY powerful indeed!

Thanks for sharing your experience in India. Man, I just felt awful and had a heartache as I read along your story. I guess you and L are right on that. We've been pampered with so much good food that we don't even know how to appreciate and cherish it. You know what, what irks me the most are fussy eaters! I always tell my fussy family having been able to be fed with edible stuff is already good enough -- why complain here and there!? *Sigh* It's that take-for-granted attitude, I suppose. True, people who come from less fortunate background are easily satisfied by and feel contented at what we perceive as the simplest of life.

Thanks for the reminder. Hope you can share more of your unique experience with us soon. Looking forward to that day! Take care till then.

P.S. How!? I'll be bringing chocolate stuff for you. Has fleur de sel added. Can you accept the combo? You said you're not quite a choc junkie ... I'm stuck, you know I'm your opposite. =S

Angie's Recipes said...

I prefer sorbet to ice cream...lighter, but still full of flavours.
Love your yogurt and berry combination.

Quinn said...

It feels more like a sorbet to me in fact, though there is a dairy component of Greek yoghurt in there, or rather a frozen fruit yoghurt, because you're essentially leaning away from the dairy component.

Shirley, we're very very opposite, I can take ice cream and dairy stuffs all day long, haha! You're more of a fruity ice person rather than creamy. They look good nonetheless, considering no actual cream goes in, thus no actual fat.

I don' t think they are grainy at all, especially love love love the third shop. Must have been hard shooting ice cream photos in Sg!!! Bravo!!

Shirley @ Kokken69 said...

Pei Lin, don't worry about the chocolate the combination with Fleur de Sel sounds wonderful.

Quinn, yes, actually it is not too grainy. Most of the photos look a bit gritty because I had to return the ice cream in the glass and scoop in the freezer to prevent them from melting while I try to compose my photos :)

zurin said...

I have an ice cream machine wh I got for free. its a kenwood n I find that an ice cream mchine does nt actually make the ice crystals finer. I thot so myself until I used it. Homemade ice cream even with an ice cream amchine melts so fast once its served and is more watery when it melts. I think its because the macihne freezes it too quickly...(Just 30 minutes) that the ice crystals dont have time to become really fine. Unlike when u use teh traditiional ice cream maker...the one where u fill salt and crushed ice around the bucket n churn it n it takes hours to make ice cream. Iused that onece ...years ago n the ice cream is smoother an dcreamier n does not melt so fast nt watery. I wish I had that altho its messier to use bu the quality of the ice cream is fantastic...smooth n creamy.

ur sorbet looks very refreshing..mmm...n I LOVE ice cream...cnt stop eating it.

btw ur fotos are great. I like th color combo. :)

Shirley @ Kokken69 said...

Zurin, that is what I suspected about the pre-freeze bucket ice-cream maker. But with the cuisinart built in motor, I think you get better texture. I think Swee San has one.

wendyywy @ Table for 2..... or more said...

Yalar, Swee San has one,.. and that's making me itch!!!!

Anonymous said...

Healthy indulgence :)

I love fresh cherries.

Meldylocks and Her Three Bears said...

Fresh cherries are so CHEAP in Spore? and don't tell me blueberries are even cheaper!!! My, I've gotta ask my hub to get some whenever he goes there!
I'm gonna try Wendy's version 1st, then yours --when I get some more cheaper cherries! :)

Deeba PAB said...

Love love love the sorbet. Stone fruits are my fave for dessert or snack. Great recipe. YUM!

tigerfish said...

Fresh cherries don't last that long for me to make sorbet :)

Carolyn Jung said...

I've always been too scared to own my ice cream maker. I fear I'll end up gaining 50 pounds! Especially if I can easily make cherry ice cream or sorbet, which I will devour in a heartbeat. ;)

Jess @ Bakericious said...

the cherry sorbet looks so gd but I think all the cherries wil go into my gal's stomach b4 I can do anything with them :P

And for the india stuff, their taste bud is diff with us. My colleagues from India bot us the tidbits or candies that so called are popular in India, nvr popular in my office.

s said...

This is a great the pics

noobcook said...

looks really refreshing. just what I need for the hot weather here. great use of the season's cheap cherries :)

Trissa said...

Thanks for the recipe Shirley - have been looking for more sorbet recipes since I got my thermomix!

Lydia said...

If I make this...I need to lock the freezer else my 2yo boy will keep asking for it! And yes, he is capable to open the freezer (on the top) door now.
It looks so good, will try it if I can find some cherris here.


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