Daily Archives: 27 August 2013

The evening that changed my life (well, perhaps my dessert!)

Oxwich Bay

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The evening that changed my life 

(well, perhaps my dessert!)

When eating out I have always been inclined to opt for creamy desserts, such a tiramisu (my all-time favourite), crème brûlée or a decadent ice cream.

However, whilst on holiday enjoying a very rare meal out with my other half at the Coalhouse restaurant, Oxwich Bay (above), I threw caution to the wind (the sea air must have affected me) and chose sorbet for pudding.

In all honesty I was going to opt for the trifle but a helpful and very honest waitress kindly confessed that the trifle was ‘a bit of a disappointment to be honest’ and ‘I could have made a better one myself’ in her comforting South Welsh brogue.

Sorbet it was: a trio of rhubarb, mango
and pineapple globes arrived before
me and what a revelation!

What I had always imagined to be a freezing cold, icy, insipid experience was instead a culinary turning point. I savoured every mouthful of the soft velvety texture (how did it taste creamy?) and full-on fruit flavour.

Emily-with-sorbetI am a sorbet convert and am determined to have a go at making my own. I trawl through all our cookbooks and diaries to see if I can find a recipe (there must be one in the ubiquitous Dairy Book of Home Cookery) and lo and behold I find six recipes!

Cranberry, Lemon, Mango & Lime, Strawberry, Rhubarb and Citrus. Woopwoop.

I am torn between the lemon (which has the additional of elderflower cordial) and the rhubarb but as I loved the Coalhouse rhubarb so much I have decided to opt for the Spring Rhubarb Sorbet from the 2009 Dairy Diary (obviously using seasonal rather than spring rhubarb). I am approaching this with some trepidation as there’s nothing my fiancé hates more than rhubarb but I really fancy it, so I am sticking to my guns and, on the upside, I’ll be the one who can eat it all!

Here’s the recipe:

Rhubarb Sorbet

Did you try it? I loved it (maybe not quite as good as the restaurant version, but I blame that on the lack of ice cream machine).

Rhubarb Sorbet

Rhubarb Sorbet

Rhubarb SorbetServes 6
Time 35 mins plus freezing
154 calories per portion
0g fat of which 0g is saturated
Suitable for vegetarians
Suitable for freezing

Pink spring rhubarb 500g (1lb 2oz) washed, trimmed and cut into 2.5cm (1in) pieces
Caster sugar 225g (8oz)
Lemon 1, juice only

1 Put rhubarb, caster sugar, lemon juice and 150ml (¼ pint) of water into a non-reactive saucepan, cover with a tight fitting lid and cook gently for 15-20 minutes until rhubarb is soft.

2 Allow rhubarb to cool until cold, then pour all the mixture into a food processor and blend until smooth.

3 Freeze rhubarb mixture in an ice cream making machine. Or pour into a bowl and freeze, whisking frequently – around once an hour – to prevent ice crystals forming. When the sorbet is almost frozen, transfer to a plastic container, cover and store in the freezer until required.

4 Serve scoops of sorbet in chilled glasses.

A Dairy Diary recipe.

 

 

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