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Tuesday, June 25

Roasted strawberry-buttermilk sherbet

Strawberries, hulled,
halved or quartered, if large
1 pound
1 cup
Vanilla bean,
halved, split lengthwise
1 ½ cups
Sour cream
1/3 cup
Salt, kosher
  1. Preheat the oven to 425°F. 
  2. Combine strawberries and sugar in a 13-by-9-by-2-inch baking pan. (Chef note: gradually sprinkle the sugar over the strawberries in a bowl as you gently stir with a rubber spatula, then stir in the vanilla bean seeds.)
  3. Scrape in the vanilla bean seeds, add the pod, and toss to combine. 
  4. Roast, stirring occasionally, until the juices are bubbling, about 15 to 20 minutes; let cool but not too much; otherwise, the juice will stick to the pan. 
  5. Discard pod. 
  6. Purée the berries, buttermilk, sour cream, and salt in a blender until smooth. 
  7. Once the mixture is completely cooled, process in an ice cream maker according to the manufacturer’s instructions. 
  8. Transfer the sherbet to an airtight container, and freeze until ready to serve.
Recipe from Bon Appétit, July 2013.

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