NOTES FROM THE TEST KITCHEN - SEPTEMBER EDITION
Wednesday, September 09, 2009
Late summer is setting in and with that comes some luscious, sweet fruits. Two of our favourites here in the test kitchen are peaches and melons. Niagara Red Havens and juicy Ontario and Quebec cantaloupes and musk melons can be found at every farmers' market bursting with sun-kissed flavour.
Inspired by the latest harvest, we have come up with a few great recipes and variations that are sure to please you and your customers.
Peach & Thyme Sorbetto:
- 1300g Water
- 1200g Fresh Peaches, sliced
- 600g Sugar
- 50g Dextrose
- 125g PreGel Fruttosa® or PreGel Fruttosa® Milk Free
- 100g PreGel Peach Fortefrutto®
- 6g PreGel Vellutina
- Several sprigs of Fresh Thyme
- Measure the dry ingredients and mix to combine well
- Add the wet ingredients, and add the leaves of the fresh thyme, discarding the woody stems
- Mix with your immersion blender
- Batch as usual
Melon Gelato:
- 2800g Whole Milk
- 150g Skim Milk Powder
- 400g Sugar
- 40g Dextrose
- 280g PreGel Totalbase
- 320g PreGel Melon Fortefrutto®
- Measure the dry ingredients and mix to combine well
- Add the wet ingredients
- Mix with your immersion blender
- Batch as usual
INTERESTING VARIATIONS:
- Use the peach sorbetto recipe above to make a melon sorbetto by substituting fresh cantaloupe and PreGel Fortefrutto Melon for the peach components.
- Want to try out something more exotic on your clientele? Make Melon & Saffron sorbet! Take about 100g of the total water needed in the recipe and heat it up a bit in a kettle or microwave. When it is hot, add several strands of saffron to the water, and let it steep for 5 minutes, making a "saffron tea". Add this to the mix and process as usual.
- Remember "what grows together goes together", so don't be afraid to experiment with different herbs! How about adding fresh mint leaves to the peach sorbetto instead of thyme?
