普羅旺斯的天空下 Living in Provence

鮮乳酪(fromage blanc)雪酪的idea是源自Gordon Ramsay的食譜, 我除了在數量上做了調整, 還自行添加了白油桃泥。

1 顆 有機黃檸檬汁(帶果肉), 數片黃檸檬皮(避免刨至內層白色部份, 會帶苦味)
150 公克 特細砂糖
300 ml 清水
500 公克 *有機鮮乳酪 (fromage blanc, 含脂量3.5%)
5 顆 熟成白油桃, 去核並打成泥
(我刻意保留油桃皮是為了增添口感和色澤)  

* fromage frais (as known as fromage blanc) 照字面翻譯為 fresh cheese - 鮮乳酪, 與起士的製做類似, 差別在於製做 fromage frais / blanc 時會在牛奶中加入凝乳酶 (rennet) 和發酵培養物, 但會不時的攪動不讓 fromage frais / blanc 凝固; 給與 fromage frais 和 fromage blanc (white cheese) 像原味優格(帶點微酸味)般的質地。 純 fromage frais / blanc 是幾乎無脂的, 但也有為了增添風味而加入鮮奶油的; 若是無法取得fromage frais / blanc , 可以希臘式原味優格代替; 我個人偏愛澳洲Chris牌希臘式原味優格 (Chris' Greek style yogurt)

1.  將砂糖、清水與檸檬皮放入鍋中

2.  以中火先將糖漿煮滾並不時攪拌至砂糖完全溶解
3.  煮滾後轉中小火, simmer 小滾5分鐘
(* simmer小滾: 可以看到鍋底小泡持續上升, 像香檳般)

4.  將糖漿離火於一旁放涼; 冷卻後,檸檬皮可丟棄
5.  白油桃去核並打成泥

6.  將黃檸檬汁(帶果肉)加入油桃泥, 攪拌, 放於一旁(檸檬汁可以幫助油桃泥保持那粉嫩的顏色; 延緩氧化)
7.  將鮮乳酪(fromage blanc)放進一大碗中, 緩緩倒入糖漿並使用一打蛋器打勻

8.  將油桃泥加入大碗中, 稍微混勻

9.  倒入製冰淇淋機, 按使用說明將雪酪打至綿柔 (視各品牌、機種的使用方式而異)

10.裝入冷凍盒冷凍即可

 

English Version:

Homemade organic fromage blanc & white nectarine sorbet

The idea of this sorbet came from Gordon Ramsay's fromage blanc sorbet, except that I've modified the quantities and added white nectarine puree.

Juice (and pulps) from 1 organic lemon, plus a few strips of lemon zest
150g fine caster sugar
300 ml water
500g organic fromage blanc (3.5% fat)*
5 ripe white nectarines, pureed
(I kept the skin on to give the sorbet a bit of texture and colour)

*If fromage blanc is unavailable, please use Greek style yogurt; I prefer Chris'  Greek style yogurt.

1.  Put the sugar, water and lemon zest into a saucepan.
2.  Stir until the sugar has dissolved and bring it to the boil.
3.  Once boiled, turn the heat down and let it simmer for 5 minutes.
4.  Remove from the heat and set aside to cool.  (Discard the lemon zest afterward.)
5.  Remove the stones from nectarines and puree.
6.  Add the lemon juice to the puree, stir and set aside.  (This will help the puree keep its lovely pink colour.)
7.  In a large mixing bowl, add the fromage blanc and beat in the syrup gradually.
8.  Pour in the nectarine puree and mix gently.
9.  Churn in an ice cream machine until creamy.
10.  Scoop into freezer container and freeze.