Lychee-Ginger (Dry Ice) Sherbet {Page to Plate Thanksgiving}

When the Precise Kitchen Elf heard that I planned to make two different sherbets for Thanksgiving, he asked if he could make them with dry ice. Sure thing. We had seen it done at a pop-up dinner recently and he had a recipe in one of his cookbooks. So, when I was at work on Wednesday, Nonna and Nonno took him to get the dry ice.

sher·bet ˈSHərbət/ (noun) a frozen dessert made with fruit juice added to milk

or cream, egg white, or gelatin

R set his alarm clock and got up at 6am on Thanksgiving morning to make his bases. He did two - this one and a lemongrass-basil-raspberry sherbet.

Ingredients

2 C milk
2 C heavy cream
1/2 C lychee juice (he pureed canned lychee and strained out the pulp)
1 T ginger syrup
4 egg yolks
1 C organic granulated sugar
dry ice

Procedure

In a medium saucepan, bring the heavy cream and milk to a simmer. Add lychee juice and ginger syrup and allow flavors to steep for at least 20 minutes over low heat.

In a large mixing bowl, beat egg yolks and sugar until light yellow in color. Add half of the cream mixture into the egg to temper. Then add the yolk mixture into the cream mixture.

Over low heat, whisk the mixture until it thickens. Transfer to a cool metal bowl. Once cool, cover, and place in fridge and allow to for several hours.

When ready to serve, take the sherbet base out of the fridge. Add in chunks of dry ice with tongs and stir with a rubber (or wooden) spatula.

It will thicken to soft-serve ice cream consistency. If you wish it more solid, place it in the freezer. We served it soft on top of a quince crumble.

Comments

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Culinary Adventures with Camilla

Search This Blog