Monday, July 14, 2008

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.


  1. Cathy, thanks for entering your chestnut ice cream! I'm allergic to chestnuts, but I know more than a few people who'd jump all over this! I've never heard of instant chestnuts. That's so cool!

  2. I think you might be interested in this...

    perhaps your boss would be interested in joining in.

  3. What the heck is instant chestnut? Is it freeze dried? The colour doesn't look very attractive! :P

    By the way, in answer to your question, yes to hydrocolloids!

  4. yes.. you're right on both counts. they're also microwavable and only cost a dollar per 150g packet out west. ridiculous stuff.

  5. Fearless Kitchen22 July, 2008 01:26

    This looks great, although I'm sorry it was such a last-minute directive...


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