When I lived in Italy I attended a ice-cream worshop with a renowned ice cream master – Palmiro Bruschi. One of his specialities is the Celery and Olive Oil gelato. To my taste it was a bit confusing but I used the principles I learned in the workshop to make sorbets and gelatos. With a foundation in the techniques and proportions, it is easy to come up with different flavours.
As this challenge came I remembered the Celery gelato and decided to change it into a sorbet and add green apple and mint, to get a light green spring sorbet.
Sorbet is a frozen dessert made from sweetened water flavoured with fruit, juice or purée. The difference between ice-cream and sorbet is that ice-cream is based on dairy products (milk, cream) with lots of air whipped in and sorbet has no dairy or air so it’s normally much more intense in flavour.
Celery Sorbet is amazing served with meat cuts that have more fat like lamb as it cleanses your palate. I decided to add some green apple for its freshness and colour. Use the base of the sorbet to make other sorbets of your choice. The fruit juice should be 30% to 40% of the total amount of your ingredients.
I use a small Cuisinart Sorbet maker but if you don’t own an ice cream maker, see David Lebovitz instructions for hand making it - http://www.davidlebovitz...
—Maria Teresa Jorge
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