Ice cream, sorbet and other frozen delights
This day we also made some Coffee Granita but we ate it before the photographer could register it. A Granita is a still frozen dessert that uses fruit juice and other water based mixtures, in our case, we used sweetened coffee. Now using a fruit juice, purée or other sugary mixes and using the churning method to make you dessert you get a Sorbet. The coconut sorbet below used a coconut purée as basis.
If you add a little bit of milk to your Sorbet basis what you get is a Sherbet. This is nothing more than a Sorbet with 1-2% of milk fat added to the composition.
Now a Gelato is not the same as an Ice Cream or a Sorbet. It is typically considered to fall on the Gelato category if the milk fat percentage of the frozen dessert lies between 3% (above the Sherbet) and 9% (below Ice Cream). As a consequence, Ice Cream is the richest category with milk fat above 10% and milk solids above 20% or the total composition of the Dessert.
We have also made some Ice Cream this day but did not do the churning on the Ice Cream machine machine, saving it for another day. Be sure to check our future posts to see our delicious Vanilla Ice Cream and other flavors.
Some other desserts go very well with Ice Cream and Sorbet, above in pictures 3 and 4 we made a Spiced Pineapple with a dark caramel. It is easy to make and a little extra you can add to your dessert.
After picture 5 you can see the process of making Tuile, a special thin type of cookie that also accompanies Ice Cream very well. The light cookie dough is spread as a paste and right after baking it remains malleable for a short period before it hardens. In that short period we use various techniques to give it shape, cylinders, cones, or whatever you imagination permits.