HAPPY 1st of March my lovely reader. So I have turned this blog into a bit of an online hygge kitchen these days - sorry hope you enjoy looking at pretty recipes and hopefully cooking them too.
I will be changing things around here soon enough, so watch this space as things are about to change for the better. Anyways back to food and delicious desserts. My Mr. has a
VERY sweet tooth, and to tell you the truth, I was always a bit of a savoury kinda gal - I'd rather have a bag of crisps than a chocolate bar, or a cheese plate rather that dessert, but after I met him, I am now happy with both the sweet and the savoury. HMMM not the greatest for my figure, but hey, loving life (and food which is what I do) is part of happiness I guess.
So here is another great recipe from the Mr. He cooks it (I naturally help with organising :) I then have to photograph and style, and then we eat.. Lots of work involved, so indulging is ok.
My MR's silky smooth raspberry & lemon sorbet.
THIS IS WHAT YOU'LL NEED:
5 cups of raspberries - fresh preferably but you may also use frozen
1 cup of sugar (add less if you like a more fresh/tart taste)
1-2 tablespoons of fresh lemon juice
1 tablespoons of fresh cream (you may omit this for a more fruity flavour)
1 teaspoon of vanilla sugar
THIS IS HOW YOU DO:
Add water and raspberries to your food processor, pulse until smooth.
Add puree to a strainer, and press through with the back of a spoon, leaving the seeds in the strainer, discard seeds.
Add sugar, vanilla, and lemon juice to the pureed raspberries. Whisk until the sugar is dissolved, add cream, whisk again until smooth.
Freeze according to your ice-cream maker. If you don't have one (like me - I don't), you can eat it after 1-2 hours for a soft sorbet, or leave in the freezer for a more firm sorbet.
SERVE and make sure you enjoy that first heavenly spoonful, and the next, and the next..........