Palate Cleanser
Choose neutral flavours, something with a clean, bright flavour that leaves little or no aftertaste. Neutral flavours usually work best for this purpose, but a menu with strongly flavoured dishes begs for a unique—and perhaps equally bold—palate cleanser. Experiment with your own menus and soon you’ll know enough to impress your friends and family with your culinary ingenuity.
Choose neutral flavours, something with a clean, bright flavour that leaves little or no aftertaste. Neutral flavours usually work best for this purpose, but a menu with strongly flavoured dishes begs for a unique—and perhaps equally bold—palate cleanser. Experiment with your own menus and soon you’ll know enough to impress your friends and family with your culinary ingenuity.
Rockmelon Sorbet - Poitou-Charentes in south west France
This only calls for four ingredients and is so easy to make. Chill your cantaloupe cubes before pureeing with a cold simple syrup and your sorbet will freeze up even faster. The texture is so light and smooth. Let it sit out for a few minutes after freezing solid before scooping, although, as far as sorbets go, this one is pretty easy to dish out. Serves 6
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INGREDIENTS:
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METHOD:
- Make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in an airtight container, and refrigerate until cold.
- Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. 3. Puree until very smooth.
- Freeze in an ice cream maker according to manufacturer’s directions.
- When thick and frozen, scoop into a container and freeze until firm.
- Let sit out for 5 minutes before scooping.
