I settled on Tropical Sorbet Terrine. It's a really simple dessert that you can make ahead and leave in your freezer. The only problem that I had with it was the toasted coconut. Not everyone enjoys the chewy texture of coconut in their desserts. You might want to experiment with some fun substitutes for that particular ingredient. Otherwise, on a hot humid day this icy tart dessert is a fun change for all the Chunky Monkey devotees out there. Enjoy!
Sunday, June 21, 2009
Dim Sum Sunday - We All Scream for Ice Cream
I have a confession to make. I'm not all that "into" ice cream. I never broke up with someone and comforted myself with a half gallon of Chunky Monkey. Ice cream is not my first choice when the dessert menu rolls around to me. Currently there is no ice cream in my freezer nor is there any sort of appliance for making ice cream in my kitchen culinary arsenal. So what to make this week? I was rattling around Martha Stewart's massive online recipe index looking for something else when I found a couple of fun sorbet recipes.
I settled on Tropical Sorbet Terrine. It's a really simple dessert that you can make ahead and leave in your freezer. The only problem that I had with it was the toasted coconut. Not everyone enjoys the chewy texture of coconut in their desserts. You might want to experiment with some fun substitutes for that particular ingredient. Otherwise, on a hot humid day this icy tart dessert is a fun change for all the Chunky Monkey devotees out there. Enjoy!
I settled on Tropical Sorbet Terrine. It's a really simple dessert that you can make ahead and leave in your freezer. The only problem that I had with it was the toasted coconut. Not everyone enjoys the chewy texture of coconut in their desserts. You might want to experiment with some fun substitutes for that particular ingredient. Otherwise, on a hot humid day this icy tart dessert is a fun change for all the Chunky Monkey devotees out there. Enjoy!
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I'm not big on ice cream either and so, as usual (lately), I've got nothing. I will, however, relate a short ice cream story for this week.
We took the Pudge to Friendly's this week to celebrate him graduating 5th grade (and moving on to middle school next year). Where the kids had such culinary marvels as Hunka Chunka PB Fudge and Nuts Over Caramel, I went for one of my all-time favorites - Pistachio. My other two favorites are Spumoni and Rum Raisin, both of which are hard to come by these days. It was the best pistachio I ever had, and at Friendly's to boot.
Anyway, I do like sorbets and sherberts too and yours looks pretty darn good (and simple - which I'm all about).
Nice job and Happy DSS!
No, I don't like ice cream much either, or anything frozen, come to that. But my last birthday present from my sister was an ice cream machine, and after a couple of fruit efforts (gooseberry & elderflower, and rhubarb crumble), both delicious, I found that Ben & Jerry's recipe for mocha ice cream was quite addictive, especially with broken bits of dark chocolate stirred in. So I have to resist making it too often, or I will double my weight by my next birthday, hence no ice cream to post today....
Greetings - I seem to be completely out of sinc with the themes at the Karmic Kitchen. I'm making Tex- Mex when the theme is Tofu and I'm making Ice Cream Goodness when the theme is garden delights so because my entire weekend has been taken up with trying to paint while sighing as much as is humanly possible. I hate painting alone - it turns out I'd like to refer les DS Sunday Gang to a previous post of mine on today's topic ps that tropical sorbet terrine looks delish !
29blackstreet.blogspot.com/2009/05/oh-my.html
What a great choice! Very pretty and tasty lookin'!
I'm up, but it's not a good one. :(
Hate when that happens.
I have to say Buzz you win the Most Diverse Ice Cream Flavor Cravings. OK I'm not going to google it but I'll let you describe Spumoni.
Rachel you might even convince me to get yet another "machine" if I'm utilizing it for fruit. Ice cream? Not so much.
Susan am I going to have a rule of no cats and remnants of fake fur in the Dim Sum Kitchen?
Dani what are you talking about? It was a great effort even though it wasn't what you expected. I truly appreciate that you gave the recipe a whirl.
Thanks everyone for participating and visiting.
I was going to submit an experimental ice cream flavor that uses some advanced techniques, but it doesn't look like you folks would be too terribly interested in that sort of thing. here is an easy low-calorie, low fat piña colada sherbet I came up a while back with instead.
Actually I think the dulce de leche or white sapote ice cream you did recently work well. I especially like how you rebounded after getting pudding in a can instead of what you expected.
I considered highlighting the dulce de leche ice cream, but I was concerned that you guys don't have easy access to it. And I know you can't get white sapote. You're all cooks so I want to offer a useful recipe along with the hey-look-at-what-I-made! fuction.
Well you never know. I'm always surprised what pops up in the local ethnic grocery stores. But that is the fun thing about Dim Sum Sunday is seeing what other cooks do with what's available to them. Plus La Diva is in your neck of the woods so I'm sure she would be interested. Thanks again for joining in, it's always fascinating.
Hi Everyone! Well, I just have to clarify La Diva LOVES ice cream AND coconut and am loving the sorbet terrine! YUM! It kind of takes the fat from reg. ice cream and replaces with the natural fat of coconut, which I don't mind as much!
Wish I could have participated! I've got a Cuisinart ice cream maker that I must utilize more, Bill Jac gave me a simple recipe that I"ve yet to try! He loves ice cream and does a lot of cool flavors, check his site out for some inspiration as well!
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