Green Apple Nutrition:
What are the benefits of eating green apples?
Green apples are as healthy as the red apples. However, they are a little sour and sweet in taste. Green apples have a lot of health and beauty benefits to offer. They are packed with nutrients, vitamins, minerals and fiber that are good for your overall health.
Is green apple better than red?
The health benefit differences are negligible. However, green apples may contain slightly more fiber and less carbohydrates and sugar than red apples.
Green Apple Sorbet (Sherbet) Recipe- Restaurant Sorbet
Sorbet is lighter than gelato in both style and texture. Usually fruit based, both are dairy-free and therefore somewhat lower in fat. The lack of an underlying cream taste allows the flavoring of sorbet to come through in a fresher, stronger manner, resulting in a more deeply flavored dessert.
INGREDIENTS:
12g gelatin
60g simple syrup (refer to recipe below)
40g water
3 green apples, cored and peeled
1 lemon
PREPARATION PROCEDURE:
1) Apples should always be cored, and the core discarded. To peel or not to peel an apple is a personal preference. Depending on the type used, the skin could add color and texture to your sorbet.
2) Mix the water, syrup and gelatin and cook gently until the entire gelatin is dissolved. Put this mixture, the apples and the lemon juice in a blender and blend until smooth.
3) Churn for 5 minutes or until it's soft and creamy and doubled in size. Emulsifying ensures that everything is combined, lightening the mix by whipping some air into it before it is frozen.
Keep in the freezer for up to 24 hours.
This is a five-star restaurant gourmet sorbet – doesn't last long. Consume it as soon as possible.
4) If you want to turn this dessert into a savory appetizer add crushed sheet of NORI (Japanese sushi seaweed)
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| Japanese sushi seaweed |
QUICK SORBET RECIPE TIPS AND HACKS:
1) What is the difference between “sorbet made without gelatin” and “sorbet made with gelatin”? Sorbets or sherbets are best eaten soft. Those made without gelatin, if stored in your freezer, should sit out at room temperature for 5 minutes before serving.
Those made with gelatin can be eaten straight out of the freezer since gelatin automatically increases the “whipability” and the resulting sorbet will never fully harden.
2) When buying ingredients for sorbet the quality should be the top consideration. The quality of ingredients has a direct correlation to the quality of flavor.
3) Raw salt can be added to sorbet right before it is served, creating an interesting salty/sweet flavor combination. Try to use a salt with larger, flaky salt crystals, and make sure to use a light touch. There should just be a hint of sweet/salty interplay of flavor.
4) Egg white or gelatin is often added to give a creamy consistency.
5) Water is a completely different element in making sorbet. By definition, sorbet is fruit, water, and sugar. Without water to thin the fruit purée, the components would be imbalanced, and the mixture would freeze too solid or hard to be scoopable.
6) Corn syrup, honey or alcohol can be added to lower the freezing point and formulate softer sorbets.
8) Gelatin is sold in two forms: granulated in -ounce packets and in thin sheets, sometimes called “leaf gelatin.” Granulated or powdered form is the preferred form by most home cooks and pastry chefs. It can be easily measured and added directly to the mixture.
The recipe usually call for less, just enough to give the sherbet some body. It must first be softened in cool water, and then dissolved in a warm liquid. Do not allow the liquid to simmer at this point—the gelatin will break down and turn stringy.
Store unused gelatin, tightly wrapped, in a cool, dark place.
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| Powdered Gelatin |
9) Functions of Gelling Agents in Food and Cooking: What Are the Alternatives for Vegetarians?
10) Dryness in sorbet refers to the degree to which the water within the mixture is frozen. A sorbet is considered dry when as much of the water contained in the concoction as possible is frozen when it comes out of your ice cream machine.
Ideally, a finished sorbet should be very smooth, solid, and quite dry. Wet sorbet is sorbet that after being processed in an ice-cream freezer for a set amount of time still has not been frozen solid. It looks soft and slightly melted.
11) Pectin is a natural plant substance, found in fruits and vegetables, which creates structure in a plant by assisting to bind its cell walls together. This same substance is used to thicken jellies and jams into a set, but soft, mass.
Pectin content varies from fruit to fruit and also within a plant (more pectin is found in the skin of a fruit than in its flesh).
Apples are a great source of pectin because they contain high levels of high-methoxyl pectin, the best natural pectin for making gels.
How to Store Homemade Sorbet?
This “green apple sorbet recipe” can be frozen for 1week with no noticeable reduction in quality.
Should any of your homemade sorbet remain uneaten, be sure to store them correctly. The best containers will have tight-fitting seals and create suction when closed.
Chill the unfrozen sherbet or sorbet mixture in your refrigerator before freezing it in your ice cream machine (if you are using one), usually for about 4 hours, or overnight. This will make sure that the fruit taste has deepened.
To ensure the best results, press a piece of plastic wrap tightly against the sorbet in its container before freezing to prevent ice crystals from forming.
How to Serve Frozen Homemade Sorbet?
All homemade sorbets should be removed from the freezer 5–10 minutes before serving, as no artificial additives have been added to keep them soft. A warm scoop (or knife for cakes and pies) that has been run under hot water and dried makes serving a breeze.
How to Make Homemade Simple Syrup Faster?
1) Place an equal measured or weighed amount of sugar and water in a small- or medium-size heavy-bottomed saucepan. (The size of the saucepan used is determined by the volume of sugar syrup being made.)
2) Whisk and cook to a boil over medium-high heat. Remove from the heat, whisk briefly. Allow to cool completely. This will ensure that all of the sugar has melted and combined fully with the water.
3) Stored in a clean, airtight container in the refrigerator, it will keep for a couple of weeks.
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REFERENCES:
Bruce Weinstein and Mark Scarbrough. 2005. The Ultimate Frozen Dessert Book: A Complete Guide to Gelato, Sherbet, Granita, and Semifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and More, with Hundreds of Ways to Customize Every Recipe to Your Own Taste. William Morrow Cookbooks. ISBN-10: 0060597070
Susan Whetzel. 2012. The Everything Ice Cream, Gelato, and Frozen Desserts Cookbook: Includes Fresh Peach Ice Cream, Ginger Pear Sorbet, Hazelnut Nutella Swirl Gelato... Lavender Honey Ice Cream...and hundreds more!. Publisher: Everything. ISBN-10: 1440524971
Torrance Kopfer. 2009. Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor- Infused Gelato and Sorbet at Home. Quarry Books. ISBN-10: 159253418X
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