Blackcurrant Sorbet

Scandinavian Blackcurrant Sorbet Recipe | Ingredients: water, icing sugar, gelatine, whipping cream, egg

Region / culture: Scandinavia | Preparation time: 10 minutes | Cooking time: 3 hours | Servings: 4

Introduction

Blackcurrant Sorbet is a refreshing and vibrant dessert that combines the tartness of blackcurrants with the smooth, creamy texture of whipped cream and the lightness of egg whites. This recipe is perfect for those warm summer days or whenever you're in need of a fruity and refreshing treat. The process involves creating a base with blackcurrant juice, incorporating air into the dessert through whipped cream and egg whites, and then freezing it to achieve the perfect sorbet consistency.

History

The history of sorbet dates back to ancient times, with variations of this frozen dessert enjoyed across many cultures. The concept of sorbet is believed to have originated in the Middle East and was later introduced to Europe through Italy. Blackcurrant sorbet, in particular, became popular in Europe due to the widespread cultivation of blackcurrants and their rich, tangy flavor that makes for a perfect sorbet base.

Ingredients

50 ml boiling water
50 g icing sugar
1 tsp gelatine
250 ml blackcurrant juice
250 ml whipping cream
2 egg whites

How to prepare

In a bowl, stir together water, icing sugar, and gelatine until fully dissolved.
Pour the blackcurrant juice into the mixture and transfer it to a mold.
Place the mold in a freezer set to -18°C and let it freeze for 1 to 1.5 hours.
In a separate bowl, whip the cream until it reaches a stiff consistency.
Whip the egg whites in another bowl until they form stiff peaks.
Carefully fold both the whipped cream and egg whites into the mixture.
Return the sorbet to the freezer and let it freeze for approximately 2 hours, or until completely frozen.
After about one hour, make sure to stir the sorbet to ensure even freezing.

Variations

For a vegan version, substitute the whipping cream with coconut cream and use agar-agar instead of gelatine. To reduce sugar content, consider using a sugar substitute or reducing the amount of icing sugar.

Cooking Tips & Tricks

To ensure the smoothest texture for your blackcurrant sorbet, make sure to dissolve the gelatine completely in the boiling water before adding it to the juice. When folding the whipped cream and egg whites into the mixture, do so gently to retain as much air as possible, which contributes to the sorbet's lightness. Stirring the sorbet an hour into freezing helps prevent ice crystals from forming, resulting in a smoother consistency.

Serving Suggestions

Serve the blackcurrant sorbet in chilled bowls or glasses. Garnish with fresh blackcurrants, mint leaves, or a drizzle of blackcurrant syrup for an extra touch of elegance and flavor.

Cooking Techniques

The key techniques in this recipe include dissolving gelatine, whipping cream to stiff peaks, whipping egg whites to stiff peaks, and folding ingredients gently to incorporate air.

Ingredient Substitutions

If blackcurrant juice is unavailable, you can use other tart berry juices such as raspberry or cranberry. Agave syrup or honey can replace icing sugar for a different sweetness profile.

Make Ahead Tips

This sorbet can be made up to a week in advance. Store it in the freezer in an airtight container. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping.

Presentation Ideas

For an elegant presentation, serve the sorbet in wine glasses, topped with edible flowers or a sprinkle of powdered sugar. A thin cookie or wafer can add a delightful crunch.

Pairing Recommendations

Blackcurrant sorbet pairs beautifully with light sparkling wines or champagne, creating a sophisticated dessert option for special occasions. It also goes well with a slice of lemon or almond cake.

Storage and Reheating Instructions

Store the sorbet in an airtight container in the freezer for up to two weeks. There is no need to reheat, but let it soften slightly at room temperature for a few minutes before serving for the best texture.

Nutrition Information

Calories per serving

Each serving of blackcurrant sorbet contains approximately 150-200 calories, making it a relatively light dessert option.

Carbohydrates

A serving of blackcurrant sorbet primarily consists of carbohydrates, with the majority coming from the icing sugar and blackcurrant juice. Each serving contains approximately 20-30 grams of carbohydrates.

Fats

This sorbet is relatively low in fats due to the use of whipping cream in moderation. The total fat content per serving is around 5-10 grams, most of which is saturated fat from the cream.

Proteins

The protein content in blackcurrant sorbet is minimal, with each serving containing about 2-3 grams of protein, primarily from the egg whites.

Vitamins and minerals

Blackcurrants are a rich source of vitamin C and antioxidants. While the sorbet contains a diluted amount of blackcurrant juice, it still provides a good dose of vitamin C and minerals such as potassium and magnesium.

Alergens

The main allergens in this recipe include eggs and dairy (from the whipping cream). It is suitable for those avoiding gluten or nuts unless cross-contamination is a concern.

Summary

Blackcurrant sorbet is a low-fat, moderate-carbohydrate dessert that provides a good amount of vitamin C and antioxidants. It's a refreshing choice that's lighter than many other frozen desserts.

Summary

Blackcurrant Sorbet is a delightful, refreshing dessert that's perfect for cooling down on a hot day or adding a sophisticated touch to a meal. With its rich history, nutritional benefits, and versatile serving options, it's a great choice for anyone looking to enjoy a lighter, fruit-based treat.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day many years ago, and I was visiting a quaint little village in the French countryside. As I wandered through the bustling market, I stumbled upon a small, old-fashioned bakery tucked away in a corner.

The sweet scent of freshly baked pastries filled the air, and I couldn't resist peeking inside to see what delicious treats they had to offer. To my surprise, I discovered an elderly woman behind the counter, meticulously crafting a batch of blackcurrant sorbet.

Intrigued by the vibrant purple color and the tantalizing aroma wafting from the mixing bowl, I couldn't help but ask the woman for the recipe. She smiled warmly and offered to teach me her family's secret recipe, passed down through generations.

I eagerly accepted her offer and spent the afternoon learning the intricacies of making the perfect blackcurrant sorbet. From selecting the ripest berries to gently simmering them with sugar and water, every step was a labor of love.

As I carefully churned the sorbet in a vintage ice cream maker, the woman shared stories of her childhood spent picking blackcurrants in the sun-soaked fields of Provence. Her passion for this simple yet elegant dessert was infectious, and I couldn't wait to recreate it in my own kitchen.

After hours of patient stirring and freezing, the sorbet was finally ready to taste. I scooped a generous portion into a delicate glass dish and savored the first spoonful. The tangy sweetness of the blackcurrants danced on my tongue, leaving me craving more.

Since that fateful day in the French countryside, blackcurrant sorbet has become a staple in my culinary repertoire. I have shared the recipe with friends and family, delighting them with its refreshing flavor and vibrant color.

Every time I make a batch of blackcurrant sorbet, I am transported back to that sunny afternoon in the bakery, learning from a wise old woman who understood the magic of simple, seasonal ingredients. Her recipe has become a cherished part of my culinary heritage, a reminder of the joy that food can bring to our lives.

In a world filled with fast-paced meals and convenience foods, the art of slow, deliberate cooking is a rare and precious gift. Making blackcurrant sorbet reminds me to savor the process, to appreciate the beauty of nature's bounty, and to share the fruits of my labor with those I love.

As I sit down to enjoy a bowl of homemade blackcurrant sorbet, I am filled with gratitude for the chance encounter that led me to this delicious recipe. It is a reminder that sometimes, the most precious treasures are found in the most unexpected places – like a small bakery in a sleepy village, where an elderly woman shared her family's secret with a curious traveler.