Tuesday, March 20, 2007
Une robe couleur de soleil - Sorbet au melon et au champagne
[A dress as bright as the sun - Melon and champagne sorbet]
It seems I've always been what you would call a summer lover
. Forget ski bunnies; for me everything is about sun, heat, sea, sand and ice cream. Oh and I forget: sunglasses.
I am truly inspired by summer and I think it shows
In fact I *so* love summer that I can remember every single one of them: from 1989 to now. Most of my summers were spent at my grand-parents' house on the Atlantic coast and I would have my lovely cousin as a companion de jeu
We would build des châteaux de sables immenses
[sand castles], pretend we were selling ice cream (which was indeed made of a mix of sand and sea water), make rose water (that smelled like anything but actual rose water) and eventually, we would watch Peau d'Ane
over and over again.
It had to be our favourite movie. Actually we knew every single song from it. But we were, first and foremost, fascinated by Peau d'Ane's dresses. Une robe couleur du temps
[a dress the colour of the sky] Une robe couleur de lune
[a dress the colour of the moon] Une robe couleur de soleil
[a dress as bright as the sun]
We would inevitably end up arguing about which dress was the most beautiful; for me it definitely was the robe couleur du temps
. Though, I also really liked the dress as bright as the sun; a tough decision for sure.
However, no matter how pleasant these recollections are, my greatest memory has to be les melons charentais
[melons from Charente] that my grandmother used to take back from the market every Saturday morning.
They were juicy and sweet; actually they were exactly what you expect from a melon. Melon and champagne sorbetToday I'm still considering melon as a favourite because it offers endless combinations.
I think it does work really well as a sorbet; it's fragrant and the bitterness of the champagne counterbalances the sweetness of the melon.
The resulting sorbet was really smooth and not icy at all. A real keeper.
Just a short note about how to make ice cream without an ice cream maker - although using an ice cream maker is more convinient and will give better results, you can try the freeze and mix method:
"Pour the ice cream mixture into a wide freezer-proof container. Cover with a sheet of greaseproof paper to avoid ice crystals forming on the surface. Cover with a lid and place on a level surface in the coldest part of the freezer.
After between ½-1½ hours, the sides of the ice cream will be solid, and the middle will remain a wet slush. Transfer it to a bowl and whisk with an electric beater, or by hand, until uniformly thick.
You could also pulse it in a food processor. When smooth, replace it in the freezer. Repeat 3 times, every ½-1 hour, or until the ice cream is uniformly thick. Freeze for another hour." (adapted from Waitrose)
Melon and champagne sorbet
200g caster sugar
200ml oz water
1 ripe melon
In a pan boil the water and caster sugar together until it reaches the short thread stage.
De-seed and skin the melon. Chop it into chunks and process until smooth. Add the cooled sugar syrup and champagne to the puréed melon, churn until frozen and place into the freezer.
Labels: ice creams and other iced delights, recipe inside
ooishigal said something sweet:
quel sorbet délicat!
J'ai découvert peau d'âne il y a deux mois environ, je ne l'avais jamais vu!
- 20 March, 2007 12:14
Erielle said something sweet:
I want to take a spoon and scoop up that lovely piece of sorbet that is hanging off the side of the bowl. Yummy! It's not quite summer here yet (soon soon soon!) but this would be delicious anytime of the year.
- 20 March, 2007 12:30
Orchidea said something sweet:
Nice... I like sorbetto. I am going to try this as soon as it will get warmer here in Sweden.
- 20 March, 2007 13:55
eva said something sweet:
J'adore Peau d'Ane ... Et ce sorbet est un joli hommage !
- 20 March, 2007 16:38
Linda said something sweet:
beautiful. what a brilliant combination and photograph. nice to see you bloggin' again. you've been missed ;)
- 20 March, 2007 22:15
christine said something sweet:
I love summer too and everything associated with it - the beach, the picnics, and most especially how happy everyone always seems to be around this time. But I'm loving your sorbet even more! Melon and champagne - how perfect! :)
- 21 March, 2007 02:00
Helene said something sweet:
Peau D'Ane est un des mes films preferes...pareil ete comme a Noel, gluee devant la tele avec ma mamie...
Ce sorbet est magnifique, ca donne vite l'eau a la bouche!
- 21 March, 2007 03:43
Mary said something sweet:
Tout à fait alléchant!
Happy to see you back.
- 21 March, 2007 13:11
Rose said something sweet:
This is my kind of sorbet. sooo refreshing. What kind of melon did you use?cantaloupe? and did you use an ice cream machine or not?
I would love to make my own sorbet
- 21 March, 2007 15:47
oktomanota said something sweet:
exilent sorbeto , thanks for post and congratulation for blog,
salut from barcelona
- 21 March, 2007 16:32
Dianka said something sweet:
Perfect for summer, or any time really! I too am in love with the summer time, doesn't get any better than that!
- 21 March, 2007 20:36
b comme bon said something sweet:
le sorbet au melon c'est déjà très bon… mais avec du champagne cela doit être encore plus délicat… (n'aurais-tu pas négligemment fait tomber ta bague dans le sorbet pour un certain prince charmant…)
- 21 March, 2007 23:09
Fanny said something sweet:
Hi Marcia - merci.
PS j'arrive pas a croire que tu n'avais pas vu pau d'ane :)
Hi Erielle - i guess i'm lucky because by studying in new zealand for just one semester i'll have two summers this year!
Hi Orchidea - i can only encourage you.
Coucou Eva - merci pour le genil message.
Hi Linda - thanks. I guess I just needed some time to adapt to nz.
Hi Christine - perfect is indeed the word!
Coucou Helene et Mary - merci.
Hi Rose - I'm really sorry, I had forgotten that in English you had the same word (in this case melon) for different melons.
It is indeed cantaloupe and yes an ice cream maker is more convienient and will yield to better results. Though, I've just added some info about making this sorbet without an ice cream machine.
Hi Oktomanota - thanks for dropping by.
Hi Dianka - it seems you feel exactly the same as i do about ice creams.
Coucou Valérie - tu me donne des idées...
- 22 March, 2007 00:26
Joycelyn said something sweet:
dear fanny, just looking at that delicious sorbet shade and reading your wonderful post already makes me feel utterly refreshed, although of course if i could have a taste too it would certainly complete the feeling :)
- 23 March, 2007 02:27
Fanny said something sweet:
Hi Joycelyn - we do feel the same way about this sorbet then; it is SO refreshing.
Thanks for your nice words - as usual.
- 23 March, 2007 03:03
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