Chef: John Besh
Produce: blueberries
Cooking Method: Freeze
Makes 10-12 Servings
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Notes:
Sorbets often contain too much sugar and too much water. I love using fresh berries at the peak of their ripeness to make very straightforward purees that can be frozen for sorbet. I use the egg method to make sure the purees will freeze into a smooth sorbet with intense fruit flavor.
Ingredients:
4 pints blueberries
1/2 cup sugar, if needed
Procedure:
- Puree the blueberries in a blender for several minutes. Strain the purée through a fine sieve, pushing it through with a rubber spatula, into a medium bowl.
- Test for the proper sugar content by floating a whole egg, shell and all, in the puree. If the egg floats so that only a nickel-size portion of the egg is exposed at the surface of the sorbet, there is enough natural sugar - no need to add more. If the egg sinks, remove the egg and add up to 1/2 cup of sugar, blend, and retest with the egg. If it floats too high in the puree, then add water, a bit at a time, until the egg sinks to the correct height.
- Pour the blueberry puree into the canister of an ice cream machine and freeze according to the manufacturer's directions.
Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh Recipe >>
Book: My New Orleans: the cookbook, by John Besh
Recipe Author: Chef John Besh
Source: http://gmcadvertising.com/halfmilmediacoverage/pdfs/SI-MediaTourReport.pdf