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. In celebration of food and dining experiences . |
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Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others
Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu |
Wednesday, November 07, 2007 Noteworthy cousin of ice-cream Lemon Sorbet  Our lemon sorbet with crushed almonds*** Intensely sour but refreshing and really good. J and I made a tub of it last Sunday. I'm growing to love sorbets- especially the freshly-made ones. They just bring an entire new meaning to sorbets. I used to think that sorbets are for those who are watching their waist; the "not-quite-there" substitute for their richer, full-bodied cousin. I was first proven wrong by the yuzu sorbet from Japan. It's incredibly refreshing and I love the unique and citrusy flavours of the yuzu. Recently, I tried the chocolate sorbet from Macaron and that hit a spot as well. Needless to say, I was scrambling for recipes to experiment with some sorbets of my own. This is the first of all- Lemon sorbet. This week is ice-cream week so will keep a lookout for ice-cream recipes to try this Sunday.  Let me indulge myself with another photo of the sorbet
link | posted by simin at 8:40 PM |
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