[Jappy]

hi
i needed this particular garnish which looks like a cross between a sorbet and light fluffy ice frost that you find on things kept i the freezer. my intention is to have that kind of a texture that looks like shaved ice, dissolves in the mouth instantaeously and has a stong taste of wine/a liqueur.

i had tried to stew cherries in white wine(coz i had no cherry liqueur) and freeeze it, but it turned out lumpy and sticky. i never set like ice. then i tried to freeze a different liqueur (tia maria) without doing anything to it and it never set at all.
Can someone plz explain the chemistry here (as to why the cherry thing turned lumpy n not flaky and why the tia maria never set even after 2 days at minus 10)

plz help
japvir

[ChefRAZ]

try this
Desserts recipes for dinner or lunch

[thetincook]

Sugar and alcohol lower the freezing temp for liquids. I don't recall the %'s off hand, but you can find them in McGee. You wont be able to get the strong alcohol taste (you can get the other flavors of the liqour though) and fluffy texture at the same time.

On a side note, at a place I staged at, they did an amuse bouche that had a garnish of frozen plantain/banana shredded with a microplane just prior to service.