marenzi: (Raspberry Lime Summertime)
[personal profile] marenzi
Today we made white peach & champagne sorbet. (Okay, it is officially a bakery/pastry shop, but we also have coffees and sandwiches and soup and ice cream.) Mondays are our slowest day - it was just pastry chef L & myself in the kitchen. So we blanched and pitted and pureed the peaches, then added a bottle of uber-expensive imported European champagne. After testing, of course, JUST IN CASE. Of something. So we mixed this scrumptious concoction together, but it wasn't very champagne-y. We added half of the second bottle and the sorbet was perfect, but the rest obviously wouldn't keep once opened. DILEMMA.

This dilemma was solved with several very classy plastic shot glasses. Sorbet-making has never seemed quite so entertaining or hilarious before. FUN TIMES YAY.

L is also a bit of a television addict & fangirl, so I've lent her my SPN S1 DVDs. I am REALLY REALLY hoping to convert her so we can talk about the boys all day. :D

Date: 2009-07-14 01:22 am (UTC)
ext_7856: (dean approves)
From: [identity profile] larienelengasse.livejournal.com
That sounds really good. Homemade peach ice cream is one of my favorite things ever.

Date: 2009-07-14 01:24 am (UTC)
ext_28394: (Default)
From: [identity profile] marenzi.livejournal.com
I'm not even that fond of peaches, but this was so yummy. The addition of champagne seemed a bit weird at first, but it really worked!

Date: 2009-07-14 01:32 am (UTC)
ext_7856: (Default)
From: [identity profile] larienelengasse.livejournal.com
I can see how that would be - white peaches have a much more delicate flavor than your regular variety. I once had a white chocolate truffle that was filled with champagne - that was yummy too!

Date: 2009-07-14 01:34 am (UTC)
ext_28394: (Default)
From: [identity profile] marenzi.livejournal.com
Champagne truffles are manna. OM NOM NOM.

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