Michelin-Starred Strawberry Sorbet

Helen

Wed, 12 Jan 2011 12:28:43 GMT

I"ve found that if you add an eggwhite whilst churning, the texture is a lot softer and smoother, and that texture lasts longer in the freezer :)

Xavier

Sun, 21 Jun 2009 22:04:06 GMT

Hi FX !

I choose your Strawberry Sorbet for my first home made gelato ever. Unfortunately I didn"t get the right texture on the first shot so I had to hack it a little. Hence the rather pale color and softness. But the taste of the "Mara des Bois" ! So powerful.

I cannot wait to give it another try.

Thanks again !

Xavier

fx

Wed, 23 Apr 2008 14:50:26 GMT

Vivien, thanks for visiting! The only thing these strawberries need to be perfect is loads of sun. The sorbet is best eaten the same day so it"s not really a way of storing the red but ephemeral gorgeousness of these fruits!

Vivien

Wed, 23 Apr 2008 11:13:33 GMT

Superb blog! I have stumbled across your site whilst looking up a few articles on gariguettes. I have an allotment (south coast of England) and have 2 large beds of ciflorette strawberries that I put in a couple of years ago. We haven"t been able to buy the plants recently, so mine are my pride and joy. Ciflorette is the "improved" variety of the gariguette. As my crop runs to several kilos per week in full season, I shall certainly be trying this sorbet recipe. I had my first large crop last year towards the end of May and was astonished at just how good these berries are - never tasted anything like them.
I"ll be having a go at the raspberry moelleux once my raspberries are fruiting - suspect that tayberries may be even better, so I may experiment.
Keep up the good work!
Best wishes.

growabrain

Wed, 5 Sep 2007 23:57:55 GMT

How delicious it sounds!

Tyrell

Wed, 5 Sep 2007 10:30:56 GMT

Very interesting. Thank you!