普羅旺斯的天空下 Living in Provence

 

半顆 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)
200 公克 特細砂糖
400 ml 清水
500 公克 *鮮乳酪 (fromage frais, 含脂量7.5%)
850 公克 杏桃, 對切、去核、打成泥 (* 請使用熟成的杏桃 - 帶著果香, 和油桃與蜜桃一樣, 對切後輕輕一轉即可輕易的取出果核; 果肉應呈柔軟微甜但並汁少; 尚未熟成的杏桃則非常酸澀, 果肉硬脆）

* 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.  將黃檸檬汁(帶果肉)加入杏桃泥, 攪拌, 放於一旁
6.  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

7.  將杏桃泥加入大碗中, 稍微混勻

8.  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)

9.  裝入冷凍盒冷凍即可

English Version:

Homemade fromage blanc & apricot sorbet

I really love the combination of tangy fromage blanc and fruit puree.  It adds a nice twist to a simple fruit based sorbet.  

Juice (and pulps) from half of a lemon, plus a few strips of lemon zest
200g fine caster sugar
400 ml water
500g fromage frais (7.5% fat)*
850g fresh apricots, halved, stoned and pureed

*If fromage frais 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.  Add the lemon juice to the puree, stir and set aside.  
6.  In a large mixing bowl, add the fromage frais and beat in the syrup gradually.
7.  Pour in the puree and mix gently.
8.  Churn in an ice cream machine until creamy.
9.  Scoop into freezer container and freeze.