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Do not oversweeten sorbets, as excessive sweetness will camouflage the flavour of the fruit of which it is being made.Sorbets can be garnished very attractively with peeled and skinned segments of oranges, slices of starfruit, kiwi, sprigs of tender mint leaves and mint sauce, or attractive fruit like strawberries, cherries, and other berries like gooseberries, mulberries, black and blue berries, etc.
Bowls in which the sorbets are serve can be chilled ahead, the rims dipped in honey or cornsyrup and then in castor sugar to give a frosted rim to the bowl or stemglass.
Do not place slices of heavy fruit over the scoop of sorbet, as it is too light to hold the weight of such and will either melt soon or collapse. Arrange fruit under or around it.
Use enamel or aluminium or plastic containers to set the sorbet well.
Use an electrically operated hand beater to simplify the job of beating the sorbet easily, quickly and effectively.
Delightful Sorbets Index
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