This is kind of a follow up question to the topic "The Scoop on Ice Creams". How does one go about making a savory ice cream or sorbet? From everything I have been taught about making ice creams and sorbets, sugar plays a vital role in the smoothness and creaminess of these products. What takes the place of lots of sugar in these savory concoctions? Is it booze?
Savory Avocado Ice Cream
2 ripe avocados
2 tbsps lemon juice
2/3 cup sour cream
½ teaspoon French mustard
1 tbsp snipped chives
Salt & freshly ground black pepper
Smoked Salmon Ice Cream
¼ pound cold-smoked salmon
2/3 cup sour cream
4 fl. oz. cream, whipped
Juice & minced zest of 1 large lemon
1 tbsp finely cut fresh chives
Melon, for garnish
Iced Tomato Cream
1 pound tomatoes, skinned & seeded
2/3 cup thick fresh mayonnaise
2/3 cup sour cream
1/3 cup cream, whipped
2 tsps onion juice
2 tsps finely chopped basil
2 tbsps lemon juice
Salt & milled black pepper
Iced Red-Pepper Mousse
1/3 cup red-wine vinegar
2 tbsps raspberry vinegar
1¼ cups skinned & diced red-bell peppers
1 red pimento
salt & ground white pepper
1 tsp powdered gelatin
4 fl. oz. heavy cream
Fresh basil sprigs & strips of yellow pepper, to decorate
The French Laundry Cookbook does indeed offer a recipe for Tomato Sorbet (served w/ a salad of vine-ripened tomatoes - pp. 56f.). Also, Keller includes a recipe (p. 303) for red-beet ice cream, to accompany chocolate cake & toasted-walnut sauce.
Mitchell's in San Francisco have made ice cream from ube (purple yams).
would you be able to use isomalt if you didn't want the sweetness but just the savoury flavour
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!