Org Recipe Book

[edyzmedieval]

Wait, you mean me right?

I don't eat lamb. Sorry Demon.
This thread always makes me hungry.

[Rodion Romanovich]

has anyone got a good recipe for chocolate icecream, Italian style? Also, has anyone managed to make fruit sherbet (of any flavor) that doesn't taste too much sugar?

[doc_bean]

Also, has anyone managed to make fruit sherbet (of any flavor) that doesn't taste too much sugar?

Add less sugar ? How do you make it now ? I think it also depends on what kind of fruit you use. Do you mix the fruit or just use the juice ?

[Beirut]

Quick Smoothie breakfast for many.

Mixing bowl & electric hand mixer.

Four bananas
Big handful frozen blueberries
Pint of strawberries
A capful of vanilla extract
One cup plain yogurt
Orange juice to thin it out to desired consistency
Vitamin oil, milled flax seed, whatever health product you like

Mix!

Fastest way to feed the kids (or you) a healthy breakfast you'll ever come across.

[Rodion Romanovich]

Add less sugar ? How do you make it now ? I think it also depends on what kind of fruit you use. Do you mix the fruit or just use the juice ?

I'm following an Italian recipe, but I don't know whether it's me not heating the sugar+water mix to the correct temperature (I haven't got any proper thermometre) or if I misunderstood the recipe (the reason why it's easy to misunderstand is because it was so fragmented, you had to mix 3 different recipes to get one form of sherbet, but I wanted another form of sherbet, and it looked completely different and without instructions for how to compensate for that when putting the 3 part-recipes together. And if this sounds complicated it was ten times more complicated in the actual recipe than I make it sound here )... Anyway I'm just wondering if someone has been successful with this and whether they used less sugar or did a better job with the heating of the sugar+water mix...

The recipe is something like this:
- beat up 2 egg whites with a spoon or so of sugar until it gets all fluffy
- heat 100 g sugar + 1 deciliter of water to 130 degrees centigrade, then while using a whisk let it cool down to 110 degrees
- at the time the sugar+water mix reaches 110 degrees centigrade, whisk the egg mix one last time, then pour in the sugar+water mix while keeping the whisk going
- keep the whisk going for a minute or two
- add the fruit juice or mashed fruit (the recipe recommended additional sugar+water mix too for some flavors, but it tasted too much sugar already as it was...)