Fromage Blanc Lemon Grass Sorbet Recipes

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HERBED FROMAGE BLANC

Provided by Ina Garten

Categories     appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10



Herbed Fromage Blanc image

Steps:

  • In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.

16 ounces fromage blanc, such as Vermont Creamery
1/4 cup sour cream
2 tablespoons minced scallions, white and green parts
2 tablespoons minced fresh dill
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley leaves
1 teaspoon finely minced garlic
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
Crackers and/or vegetables, for serving

FROMAGE BLANC-LEMON GRASS SORBET

This recipe, adapted from the restaurant Vong in New York, strikes a surprising balance. The fromage blanc is tangy and blunt; the lemon grass rounds out the edges and showers it with a floral, herbal aroma that lingers in your mouth. It is 20 minutes of your time for a complex endnote to a meal.

Provided by Amanda Hesser

Categories     quick, weekday, ice creams and sorbets, dessert

Time 20m

Yield about 1 quart

Number Of Ingredients 4



Fromage Blanc-Lemon Grass Sorbet image

Steps:

  • In a large saucepan, combine sugar, corn syrup, lemon grass and 2 cups water. Bring to a boil, then remove from heat and let cool. Cover and chill in refrigerator overnight.
  • Strain liquid through a fine sieve. Stir fromage blanc into liquid. Taste and adjust sweetness if necessary. Pour into an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 43 milligrams, Sugar 29 grams

3/4 cup plus 2 tablespoons sugar
1/3 cup light corn syrup
1 stalk lemon grass, smashed
2 2/3 cups fromage blanc

HOMEMADE FROMAGE BLANC

Provided by Food Network

Categories     dessert

Time 1h5m

Yield about 1 pound (2 cups)

Number Of Ingredients 6



Homemade Fromage Blanc image

Steps:

  • In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
  • Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
  • Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
  • Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

2 quarts whole milk, as fresh as possible
1 cup heavy cream (optional)
2 cups fresh buttermilk
2 tablespoons fresh lemon juice, strained
1/4 to 1/2 teaspoon salt, if desired
Heavy Cream, for serving

HONEY VANILLA FROMAGE BLANC

Provided by Ina Garten

Categories     dessert

Time 7m

Yield 6 to 8 servings

Number Of Ingredients 10



Honey Vanilla Fromage Blanc image

Steps:

  • Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.
  • To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.

32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
Vanilla seeds scraped from 1 vanilla bean
Ripe stone fruit such as peaches, nectarines, plums
Berries such as raspberries and strawberries
Citrus fruit such as oranges, cut in segments
Raspberry Sauce

FROMAGE BLANC PARFAITS WITH CITRUS FRUITS AND CARAMEL SAUCE

Provided by Molly O'Neill

Categories     brunch, dessert

Time 30m

Yield Six servings

Number Of Ingredients 16



Fromage Blanc Parfaits With Citrus Fruits And Caramel Sauce image

Steps:

  • To make the parfaits, place the fromage blanc, mascarpone, almond paste, milk and sugar in a metal bowl over a pan of gently simmering water. Heat until the sugar and almond paste are dissolved, whisking occasionally.
  • Meanwhile, in a small bowl, sprinkle the gelatin over 1 tablespoon of water. Pass the cheese mixture through a strainer into another bowl. Add the gelatin and place back over the water, whisking just until gelatin dissolves. Let cool. Stir in the amaretto.
  • Refrigerate the mixture until it is chilled and beginning to set; do not let it get firm. Whip the cream to soft peaks. Stir in 1/3 of the cheese mixture, then fold in the rest. Spoon into 6 1/2-cup ramekins. Refrigerate for several hours.
  • To make the sauce, squeeze the juice from 4 of the blood oranges and all of the navel oranges. Set aside. Working over a bowl to collect any juice, use a paring knife to remove all the peel and pith from the mandarin oranges and the remaining blood oranges. Cut the sections out from between the membranes. Thinly slice the kumquats crosswise, removing any pits. Set aside.
  • Combine the sugar, water and lemon juice in a medium saucepan over medium heat. Use a pastry brush dipped in water to wash down any sugar on the side of the pan. Cook until the sugar turns a nice caramel color. Quickly remove from heat and carefully add the orange juices. Return the sauce to the heat and simmer until reduced to a syrupy consistency. Remove from heat and stir in the orange sections and kumquats. Set aside.
  • To serve, dip the bottoms of the ramekins briefly in hot water. Run the tip of a small knife around the edge of the parfaits to loosen. Unmold onto 6 dessert plates. Spoon some of the sauce and fruit beside each one and serve immediately.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 5 grams, Carbohydrate 81 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 74 milligrams, Sugar 70 grams

1/2 cup fromage blanc or farmer's cheese
1/4 cup mascarpone
2 tablespoons almond paste
3/4 cup whole milk
1/4 cup sugar
1 1/2 teaspoons gelatin
1 tablespoon water
2 tablespoons amaretto
1/2 cup heavy cream
8 blood oranges
2 navel oranges
4 mandarin oranges
10 kumquats
3/4 cup sugar
1/4 cup water
Juice from 1 lemon

MINTED LEMONGRASS SORBET

Categories     Blender     Ice Cream Machine     Dessert     Freeze/Chill     Quick & Easy     Frozen Dessert     Mint     Summer     Lemongrass     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 4



Minted Lemongrass Sorbet image

Steps:

  • Thinly slice as much of lemongrass stalks as possible, discarding dried thin upper portion. In a saucepan simmer water with lemongrass, covered, 5 minutes. Add mint and simmer, uncovered, 1 minute. Remove pan from heat and add sugar, stirring until dissolved.
  • In a blender purée mixture and strain through a fine sieve into a bowl, pressing hard on solids. Chill syrup, covered, until cold and freeze in an ice-cream maker. Sorbet may be made 1 week ahead.

3 stalks fresh lemongrass, outer leaves discarded and root ends trimmed
3 cups water
3/4 cup fresh mint leaves, washed well and spun dry
3/4 cup sugar

FROMAGE BLANC SORBET

Provided by Christine Muhlke

Categories     ice creams and sorbets, dessert

Time 20m

Yield Serves 4

Number Of Ingredients 3



Fromage Blanc Sorbet image

Steps:

  • In a medium saucepan, combine 5 tablespoons water, the sugar and vanilla (if using extract, add after cooking) and cook over medium-high heat until syrupy. Let cool completely.
  • Put the fromage blanc in a bowl and add the chilled syrup. Mix well. Churn in an ice-cream maker following the manufacturer's instructions.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 8 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 67 milligrams, Sugar 15 grams

5 tablespoons powdered sugar
Pinch powdered vanilla or 1 teaspoon vanilla extract
2 cups fromage blanc

LIME, GINGER, AND LEMONGRASS SORBET

Provided by Laura O'Neill

Categories     Ginger     Dessert     Kid-Friendly     Frozen Dessert     Spring     Summer     Lemongrass     Lime Juice     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 4



Lime, Ginger, and Lemongrass Sorbet image

Steps:

  • 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
  • 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
  • 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
  • 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.

2 thick lemongrass stalks, cut into 2-inch pieces
2 cups (400 grams) sugar, plus more as needed
1/2 cup fresh ginger juice (from about 160 grams peeled fresh ginger; see Cooks' Note)
1/2 cup fresh lime juice (from about 8 limes)

RED WINE AND ROSEMARY FIGS WITH FROMAGE BLANC SORBET

If you lack the time -- or an ice cream maker -- you can substitute store-bought lemon sorbet for homemade.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11



Red Wine and Rosemary Figs with Fromage Blanc Sorbet image

Steps:

  • Make the sorbet: Bring sugar, water, honey, and lemon zest to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let stand 10 minutes. Whisk in lemon juice and fromage blanc. Let cool completely. Cover and refrigerate until chilled, about 4 hours (or overnight).
  • Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour (or up to 1 week).
  • Make the figs: Sprinkle sugar over bottom of a 12-inch saute pan. Cook over medium-high heat, swirling pan occasionally, until sugar is light gold, about 5 minutes.
  • Add wine in a slow, steady stream, stirring until sugar dissolves. Add rosemary and lemon zest, and simmer until reduced by half, about 8 minutes. Add figs, and cook until liquid is syrupy and figs are soft, about 4 minutes. Let cool to room temperature. Discard rosemary and lemon zest.
  • Divide sorbet among 6 dishes, and spoon figs and syrup over the top. Serve immediately.

Nutrition Facts : Calories 325 g, Fiber 2 g, Protein 4 g, Sodium 10 g

1/2 cup sugar
2 cups dry red wine, such as Pinot Noir
2 stems fresh rosemary
3 strips (3 inches each) lemon zest
1 pound fresh figs (any type), quartered
3/4 cup sugar
1 1/2 cups water
2 tablespoons honey
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
8 ounces fromage blanc

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