Saturday, March 21, 2009

Thai sorbet with ginger tuille biscuit

Needing to up the competition with Kitchen Two, our teacher tweaked the recipe for our Thai inspired sorbet by adding some fresh chilli to the stock syrup infusion and then to the sorbet mix itself. The result was a cool creamy, coconut, limey, lemongrassy mouthfull with an unexpected chilli warmth at the end. A really lovely refreshing dessert. This had us all wanting an icecream making machine.