Lemon crème fraîche and blood orange crème fraîche sherbets. I whipped the crème fraîche to incorporate some air but didn't go to the whipped cream stage. Not sure if that was a good idea or not. Used 1Q of crème fraîche for each one, and the resulting sherbets filled a 1 gallon container, so volume increased somewhat... Flavor is good, though crème fraîche wasn't that fresh, so there's a slight cheese aroma to it. I find myself eating it right out of the container and not knowing when to stop. These aren't very different from what's already in the
sorbet chronicles, but are worthy-ish additions none-the-less.
The lemon one was 1Q c.f., 1/2 c juice, 6oz powdered sugar.
The blood orange one was 1Q c.f., 1c juice, 6 oz cane sugar, some zest. I used the citrus halves in
marmalade. I whipped the crème fraîche a bit more for this one so it's more air-y/softer.
Lemon crème fraîche and blood orange crème fraîche sherbets. I whipped the crème fraîche to incorporate some air but didn't go to the whipped cream stage. Not sure if that was a good idea or not. Used 1Q of crème fraîche for each one, and the resulting sherbets filled a 1 gallon container, so volume increased somewhat... Flavor is good, though crème fraîche wasn't that fresh, so there's a slight cheese aroma to it. I find myself eating it right out of the container and not knowing when to stop. These aren't very different from what's already in the sorbet chronicles, but are worthy-ish additions none-the-less.
The lemon one was 1Q c.f., 1/2 c juice, 6oz powdered sugar.
The blood orange one was 1Q c.f., 1c juice, 6 oz cane sugar, some zest. I used the citrus halves in marmalade. I whipped the crème fraîche a bit more for this one so it's more air-y/softer.
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