1, 2, 3

I've been working on this sorbet for a little while now. It's always a tedious task to perfect recipes for frozen items. It really doesn't help either when your fucking idiotic boss hands you a packet of instant chestnut that he picked up from the Chinese corner store in Blacktown when he was visiting his mum and tells you to make up a sorbet on the day of the menu change without so much as a recipe in sight.

What a fucking wanker.

Anyway, enough of my ranting. This was supposed to be a submission for Nik Snacks Ice Cream event afterall. For those unfortunate enough to have access to fresh and recently harvested chestnuts instead of foil packaged instant chestnut, you'll just have to make do and substitute the chestnut with real chestnut. You can roast or steam them, whichever is more fitting for your palate. There aren't any rules to remember here except for the basic ratio - 1, 2, 3.

Chestnut Sorbet

150 g instant chestnut
300 g liquid glucose
450 g milk
a pinch of salt

Heat milk and glucose in a stainless steel pot.

Bring to the boil and add chestnuts and salt.

Remove from heat and leave aside to cool.

Strain and reserve milk.

Puree chestnuts in a food processor and slowly add milk.

Refrigerate until cold then churn.

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