But it's Cold!Ice Cream? Sorbet? Parfait? It's cold, sweet and delicious, but maybe it isn't ice cream. by Ted Wild
It's ice cream...or sherbet...what else can there be? Well...A sorbet...or maybe a granita, parfaits are nice so are semi fridos....where does one draw the line?
Sorbet: A sorbet is a combination of fresh fruit pureed, and simple syrup, a solution of water and sugar. The flavors are built to a stage where they work for the chef and then they are churned in an ice cream machine or sorbet machine to freeze and add air, the added air is called over run and can be controlled in an industrial setting. The mixture is then placed in a freezer at the recomended temperture of 10 degrees F for the Quiescent stage and stored until use. Sorbets are used as palate cleansers between courses or as desserts with added fruit and garnish of mint leaves, citrus swirls or thin wafers or cookies. Biscotti crumbled are a great addition to this dish.
Granita: This is a frozen ice made without the churning of an ice cream machine. The mixture of fruit, sugar and wine or alcohol is pureed and placed in a shallow pan. This is served when frozen and must be dished up by scraping a spoon or disher across the top. It has a grainy texture and one may taste and feel the ice crystals. It is served much as a sorbet.
French Parfait: A true parfait is lighter than ice cream and is made in a mixer. Egg yolks and a small amount of sugar are whipped at high speed until a froth is formed...this is reffered to as the ribbon stage. While this is whipping, water and sugar are cooked to a 248 degree temp. At this temp, it reaches what is called a soft ball stage. This mixture is then poured into the mixing solution which will cook the entire mixture. This mix is now refered to as Bombe Paste. When this cools to room temp, flavors, Hazlenut, Creme d Yvette, Praline are added, then whipped cream is folded in and the mixture frozen in decorative glasses.
Semi Friddo: This is much like a granita with th exception that it has either milk or heavy cream added, It can contain large pieces of fresh fruit and since it has the milk to make it less granular, it may be dished up more like ice cream.
If it's cold it just might be more than ice cream....and in leaving a word to the truly adventurous....a real treat with a good french vanilla ice cream is the addition of a slight bit of balsamic vinegar on top.....now go and be bold!!!
But it's Cold!
