HOMEMADE FROMAGE BLANC
Provided by Food Network
Categories dessert
Time 1h5m
Yield about 1 pound (2 cups)
Number Of Ingredients 6
Steps:
- In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
- Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
- Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
- Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.
LEMON SORBET
Steps:
- Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
RED WINE AND ROSEMARY FIGS WITH FROMAGE BLANC SORBET
If you lack the time -- or an ice cream maker -- you can substitute store-bought lemon sorbet for homemade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Make the sorbet: Bring sugar, water, honey, and lemon zest to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let stand 10 minutes. Whisk in lemon juice and fromage blanc. Let cool completely. Cover and refrigerate until chilled, about 4 hours (or overnight).
- Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour (or up to 1 week).
- Make the figs: Sprinkle sugar over bottom of a 12-inch saute pan. Cook over medium-high heat, swirling pan occasionally, until sugar is light gold, about 5 minutes.
- Add wine in a slow, steady stream, stirring until sugar dissolves. Add rosemary and lemon zest, and simmer until reduced by half, about 8 minutes. Add figs, and cook until liquid is syrupy and figs are soft, about 4 minutes. Let cool to room temperature. Discard rosemary and lemon zest.
- Divide sorbet among 6 dishes, and spoon figs and syrup over the top. Serve immediately.
Nutrition Facts : Calories 325 g, Fiber 2 g, Protein 4 g, Sodium 10 g
LIME, GINGER, AND LEMONGRASS SORBET
Provided by Laura O'Neill
Categories Ginger Dessert Kid-Friendly Frozen Dessert Spring Summer Lemongrass Lime Juice Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
- 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
- 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
- 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.
FROMAGE BLANC SORBET
Provided by Christine Muhlke
Categories ice creams and sorbets, dessert
Time 20m
Yield Serves 4
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine 5 tablespoons water, the sugar and vanilla (if using extract, add after cooking) and cook over medium-high heat until syrupy. Let cool completely.
- Put the fromage blanc in a bowl and add the chilled syrup. Mix well. Churn in an ice-cream maker following the manufacturer's instructions.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 8 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 67 milligrams, Sugar 15 grams
FROMAGE BLANC-LEMON GRASS SORBET
This recipe, adapted from the restaurant Vong in New York, strikes a surprising balance. The fromage blanc is tangy and blunt; the lemon grass rounds out the edges and showers it with a floral, herbal aroma that lingers in your mouth. It is 20 minutes of your time for a complex endnote to a meal.
Provided by Amanda Hesser
Categories quick, weekday, ice creams and sorbets, dessert
Time 20m
Yield about 1 quart
Number Of Ingredients 4
Steps:
- In a large saucepan, combine sugar, corn syrup, lemon grass and 2 cups water. Bring to a boil, then remove from heat and let cool. Cover and chill in refrigerator overnight.
- Strain liquid through a fine sieve. Stir fromage blanc into liquid. Taste and adjust sweetness if necessary. Pour into an ice cream maker and follow manufacturer's instructions.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 43 milligrams, Sugar 29 grams
CUCUMBER AND LEMON GRASS SORBET RECIPE
Provided by t2davids
Number Of Ingredients 6
Steps:
- 1. Trim ends from lemon grass and cut stalks into thirds. Cut each piece in half, lengthwise. Smash remaining lemon grass with back side of a knife to bruise and release flavour. In a saucepan, combine lemon grass, sugar and water. Bring to a simmer over medium-low heat, stirring until sugar is dissolved. Simmer for about 5 minutes or until syrupy and fragrant. Let cool to room temperature. 2. Gently scrub cucumber under cool running water. Chop coarsely and combine in a blender or food processor with enough of the lemon grass syrup (avoiding the lemon grass) to blend. Purée until smooth. Add remaining syrup and lemon grass and pulse to coarsely chop lemon grass. Press through a sieve into a bowl, discarding solids. Stir in lemon juice and salt. Cover and refrigerate until cold. 3. Freeze in an ice cream maker according to manufacturer's directions. Transfer to a chilled container and freeze until firm and scoopable or for up to 2 days. (Alternatively, pour into a shallow metal pan and freeze until almost firm. Transfer to a food processor or blender and purée until smooth. Transfer to a chilled container and freeze until firm and scoopable or for up to 2 days.) 4. To serve, scoop sorbet into chilled glasses or bowls.
MINTED LEMONGRASS SORBET
Categories Blender Ice Cream Machine Dessert Freeze/Chill Quick & Easy Frozen Dessert Mint Summer Lemongrass Gourmet
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Thinly slice as much of lemongrass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemongrass, covered, 5 minutes. Add mint and simmer, uncovered, 1 minute. Remove pan from heat and add sugar, stirring until dissolved.
- In a blender purée mixture and strain through a fine sieve into a bowl, pressing hard on solids. Chill syrup, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.
REFRESHING LEMON SORBET
Make and share this Refreshing Lemon Sorbet recipe from Food.com.
Provided by CMP cc
Categories Frozen Desserts
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the lemon rind in a large saucepan with the sugar and water.
- Dissolve the sugar slowly, then bring to the boil and boil for 10 minutes.
- Remove the saucepan from the heat and allow the syrup to cool completely.
- Add the strained lemon juice, mix and pour into a suitable container.
- Cover and place in the freezer until the mixture is thick and slushy.
- Beat the egg white until stiff and fold into the mixture. Return the mixture to the freezer and freeze until stiff.
- Remove the sorbet from the freezer 10 minutes before serving.
Nutrition Facts : Calories 181.5, Fat 0.1, Sodium 19, Carbohydrate 46.3, Fiber 0.1, Sugar 44.6, Protein 1
LYCHEE AND LEMONGRASS SORBET
Asian-influenced lychee and lemongrass sorbet has a tangy, cleantaste in this palate-cleansing treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Process lychees and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
- Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
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