Tag Archives: dessert

Summer Sweets! – Ice cream , sorbet and sherbet

Ice cream time!
Ice cream time!

Greetings to you All!

I’m back with more , this time sooner than expected …:)

As I’m currently based in London , talking or even thinking about summer is a delicate issue. Last week I realized we are already in July.  I didn’t really felt the summer so far but let’s keep the hope 🙂

Last week I wrote about Pavlova , this week I try to sort out the difference between Ice cream, sorbet and sherbet.

These “chilling” little sweeties are all on the market, but when you look at the packaging and try to decide what to have or take home it can be a bit overwhelming. Don’t get me wrong, each of them are delicious but if you are on a diet or allergic to dairy and want to avoid animal fat , worth the time to investigate.

In all shapes and sizes
In all shapes and sizes

The difference between sorbet and sherbet is that sherbets contain milk or another fat making it similar to ice cream. Generally thought of as being fruit based, sorbets can be made with any ingredient. For instance, I have had wonderful chocolate sorbet as well as one made with champagne.

Sorbets are technically ices and are also referred to as granitas or ices (as in Italian ice). These were probably the first iced dessert, having been invented by the Asians and then introduced to the Middle East and Italy. Because of the icy nature of the recipe sorbets are generally more grainy in texture, where sherbets are creamy because of the added fat.

Happy hormones!
Happy hormones!

The smoothness of a sorbet is also dependent on the secondary ingredients because of how they can change the structure of the frozen recipe. More or less sugar or alcohol or even the amount of water will make a big difference in the texture of the recipe.

Commercial sorbets have about 100 calories in a half cup. Most of the calories comes from the sugar. Light ice creams are similar but are made with milk and will generally contain some fat in addition to the sugar. Choosing one of these as an occasional treat is a good part of a healthy diet.

Beige delights
Beige delights

Light ice creams are made in a number of ways. Until recently this was what we called “ice milk” when I was growing up and simply made with milk instead of cream (often with the addition of gelatin).
There are some processes now where the milk is super whipped and forms smaller fat globules that more closely resemble that in ice cream. There are also low sugar and sugar free versions marketed today.

Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped.

Gelatoo , Gelatooo!
Gelatoo , Gelatooo!

You can say that ice cream is a type of gelato, but there still is a difference. More sugar in gelato, more butterfat (the percentage of fat in the milk/cream) in ice cream.

To summarize :
The main difference is in the ingredients used.

Ice cream is made with milk, cream, sugar, and eggs.

Sherbet is made with fruit juice/puree, sugar, water, and dairy (usually milk).

Sorbet is made with fruit juice/puree, sugar, and water (no dairy).

So chic... :)
So chic… 🙂

Well, there is more to these desserts, but I think I covered the basics , so now you can go and go wild in the closest Gelato bar or supermarket , whichever is closest 🙂

Keep up the good vibe my Dear Readers!

’till next time! 🙂

Hanna

xxx

Advertisements

Pie Perfect!

 

0b38452b7868b7df5d9f738e744e5360

Well, I suppose it’s time for me to grab my laptop and share with all of you what I’ve been working on and thinking about in the last few days…

This week has been ruff , both at work and at home as well.

Long hours at work…then you go home to an empty flat , you have little else to do than, to take your keyboard some food and browse on Pinterest…

I don’t really understand why , but whenever I feel low or exhausted , Pinterest is the place I can find some shelter… I feel home there , it’s a home away from home, where everybody understands you and gives you some hope ,when everything seems to be lost…

In my previous post I wrote about Kale and it’s wonderful properties, now I wan’t to spread the joy of making pies…

d913daf944cb40b19cdaf0f1f87b663b Yes, you heard me PIES!

I know that nowadays baking cupcakes is more fashionable , but there is something about a pie, makes the whole house filled with love, all you need is a family to eat the magnificent creation…if you have it written the in the right way, ehh…which for a long time I didn’t.

I am hunting down a proper homemade pie-crust recipe for over a year now  , but  with no luck until now…

The problem was always the crust…Crumbs, pieces  , cracks, dry edges…  So I decided my pies are in a desperate need of a MAKEOVER!

Works on Women , will work on my Pie-crust as well!- I thought.

My looong search for the perfect homemade crust recipe ……(drumrolll)….been discovered !

Not long ago about 2 weeks  , I stumbled across a picture of a very fine looking Peanut Butter Cookie, on Pinterest…I clicked on the image, when I saw that it could take me to the original website it has been pinned from… Baking a Moment is the site’s name, it is written by a lady named Allie.

Next day I tried the recipe and it worked! Miracle on every level…inside and out success. I was so happy, that I instantly baked 2 additional pies, so my friends had something to work on over the weekend!

Now after I wrote all about it, let us see how this great recipe works in practice.

Simply Perfect Homemade Pie Crust

Yield: enough for (1) double crust or (2) single crust pies

Simply Perfect Homemade Pie Crust

How to Make the Most Perfect Homemade Pie Crust from Scratch. Tender, Flaky Layers and a Rich and Buttery Flavor. No Partially Hydrogenated Oils or Artificial Ingredients. A Step-by-Step Tutorial with Pictures.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup unsalted butter, cold
  • approx. 1/3 cup ice water

Instructions

  1. Combine the flour and salt in a large bowl.
  2. Add the olive oil, and stir until the mixture resembles coarse meal.
  3. Cut the butter into thin slices and toss in the flour mixture to coat.
  4. Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape.
  5. Gather the dough into a ball, and divide into two disks. Wrap the disks tightly, and refrigerate for at least an hour.
  6. Roll the dough out to ¼” thickness, and fold into thirds. Fold into thirds again and refrigerate for another hour, or freeze for later use.
  7. If frozen, thaw the dough in the refrigerator overnight. Unwrap the dough and roll to about two inches larger than the diameter of the pie plate.
  8. Slip the dough into the ungreased pie plate, and prick with a fork. Refrigerate while preparing the filling.
  9. Fill the pie shell with desired filling, and refrigerate for at least one hour before baking.
  10. Preheat the oven to 425 degrees F, place the cold pie in the oven, and decrease the temperature to 350 degrees F.
  11. Baking time will vary according to pie filling. Crust should be a deep golden color, and flaky.

http://bakingamoment.com/simply-perfect-homemade-pie-crust/

Not too tricky and it will be worth the all the time and work you put into it.

As you can all see, I linked in the proper website ,so you  can have a look what else is in the oven at Allie’s…

The perfect shelf...
The perfect shelf…

Happy baking, till next time Everyone!

Hanna