Fromage Blanc Sorbet Recipes

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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

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

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

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