dragonrouge Posted January 19, 2010 Share Posted January 19, 2010 I have a recipe for an apple sorbet with Calva and thought to serve this in Trou Normande style between courses at a forthcoming lunch.The recipe calls for the use of an ice cream machine or sorbet maker and to blunt I am reluctant to commit between 80 and 500 euros for one! I do understand that for the cheaper model it goes in the freezer and the other has a built in freezer. I really would not get the use out of it.I seem to remember there is a hand method where you make the mixture put it in the freezer and then re-visit with a fork every hour or so. Is that correct please and does it work please Link to comment Share on other sites More sharing options...
Benjamin Posted January 19, 2010 Share Posted January 19, 2010 Hi DRDon't know if you can make anything out of this one which I found by Googling "making sorbet by hand".http://maona.net/archives/2007/03/making_ice_crea.php Link to comment Share on other sites More sharing options...
Âme Posted January 19, 2010 Share Posted January 19, 2010 [quote user="dragonrouge"]I seem to remember there is a hand method where you make the mixture put it in the freezer and then re-visit with a fork every hour or so. Is that correct please and does it work please[/quote]I've made ice-cream this way and it worked fine. It is a little labour intensive and easy to forget to stir it. I used a metal bowl and a metal spoon to scrape the frozen part off the inside surface of the bowl. This scraping and stirring is what makes the 'fluffiness'. I can't see any reason why this method wouldn't work for sorbet. I was given an ice-cream maker as a gift, the type with a bowl to freeze and an electric stirrer in the lid. The ice-cream made in this is lighter (fluffier) because it's stirred all the time. I don't use the whole machine very often but the frozen bowl gets used for serving boules of (shop bought!) ice-cream or ice cubes for drinks.Hope that helps Link to comment Share on other sites More sharing options...
dragonrouge Posted January 19, 2010 Author Share Posted January 19, 2010 thanks will attempt tomorrow!very grateful Link to comment Share on other sites More sharing options...
confused of chalus Posted January 19, 2010 Share Posted January 19, 2010 Hope it goes well - so how about giving us the recipe then. I was given an ice cream maker for Christmas and I've got loads of apples..... cheers (just testing the calva is still ok) kathy Link to comment Share on other sites More sharing options...
Suze01 Posted January 19, 2010 Share Posted January 19, 2010 I would like the recipe too - I just bought a second hand Krups ice-cream machine for 20€ :D Link to comment Share on other sites More sharing options...
dragonrouge Posted January 20, 2010 Author Share Posted January 20, 2010 Krups was one that has been recommended to me and if I too could buy a second hand one then I would.Here is the recipe.1 1/3 peeled tart apple (one Large)3 cups water1/2 cup granulated sugar1/4 cup lemon juice1/4 teaspoon lemon zest1/4 cup CalvaIn medium saucepan over medium heat bring the chopped apple water and sugar to a simmer. Cover the pan lower the heat and cook for about 15 minutes until the apples are very tender. Remove from the heat and cool the mixture to room temperature. Add the lemon juice lemon zest and Calva and stir the mixture thoroughly. Chill it until very cold about two hours. Freeze in an ice cream maker according to manufacturers instruction. Hope that helps. I wonder whether ebay here in France would list sorbet makers must try.Please can someone report back on their findings recipe wise for I think there is truly not enough Calva. But then I would having lived in Normandy and after a while taking another route from our home to bypass our neighbour who if he saw you at 8.30 in the morning on the way to get bread would invite one in for a coffee and some home made Calva Link to comment Share on other sites More sharing options...
osie Posted January 20, 2010 Share Posted January 20, 2010 I would highly reccommend a magimix for ~80€.If you want to do it manually I would use a strong metal whisk and lots of elbow grease...or liquid nitrogen..The idea being that the quicker it solidifies the less big crystals... or the harder you beat it the smaller the crystals will be. Link to comment Share on other sites More sharing options...
Suze01 Posted January 20, 2010 Share Posted January 20, 2010 The recipe sounds good Dragonrouge, I'll definitely try it out.I used my Krups for the first time last night. I made a yoghurt ice-cream with citrus fruits : Greek yoghurt, sugar, and lemon juice (I used lemon, lime, orange and clementine as that was what I had). It was very good and much much better than when I had previously made ice cream 'by hand' and so much better than bought ice-cream that has goodness-knows-what in it! Link to comment Share on other sites More sharing options...
Âme Posted January 20, 2010 Share Posted January 20, 2010 Thanks for posting the recipe DR. Looks good, very good! When you serve the trou Normande would you usually pour more calva over the little boule of sorbet? Link to comment Share on other sites More sharing options...
phylisbide Posted January 20, 2010 Share Posted January 20, 2010 HelloAssume Calva is calvados? thought I should check. pb Link to comment Share on other sites More sharing options...
dragonrouge Posted January 20, 2010 Author Share Posted January 20, 2010 yes just a little Calvados over the boule seems wonderful does it not?I had a bottle of 25 year old Calva given me and it's amazing Link to comment Share on other sites More sharing options...
mint Posted January 20, 2010 Share Posted January 20, 2010 Dragon, please look at my thread on M & S & Chronopost.I need you to apply your legal mind to my problem......please? Link to comment Share on other sites More sharing options...
Âme Posted January 21, 2010 Share Posted January 21, 2010 Miam, miam! Link to comment Share on other sites More sharing options...
dragonrouge Posted January 21, 2010 Author Share Posted January 21, 2010 Sweet 17 from the Welsh Coastal region I have searched for a posting? Cannot find it will continue looking but please just a little help as to where it is to be found?I currently am faced with putting a lot of logs that were delivered this morning into the shed or doing some legal stuff. I prefer the legal stuff and as long as I am gainfully employed my wife is happy but of course we are currently facing the white jersey with the red rose at Twickenham. I am of course Welsh my wife is from the Shires.It is a time for reflection and to value one's marriage. Difficult times indeed Link to comment Share on other sites More sharing options...
mint Posted January 21, 2010 Share Posted January 21, 2010 Dragon, here's the post but, don't worry, cos I think (hope) I'se gonna see some action ..........Ha, bloody, ha!http://www.completefrance.com/cs/forums/1968973/ShowPost.aspx Link to comment Share on other sites More sharing options...
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