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Channel: Howto & Style
Uploaded: December 31, 1969 at 6:59 pm
Author: neihu888
Length: 02:17
Rating: 5.00
Views: 1355
Heston Blumenthal/ In Search of Perfection / Finishing butter and sour cream sorbetServes 4Preparation time 1 hour 20 minutes, including freezing timeCooking time 5 minutesIngredients * For the finishing butter * 120g/4¼oz butter, softened to room temperature * 20g/¾ chilli powder blend * 5g/¼oz ground cumin * 2 limes, zest and juice only * 1 tsp Tabasco sauce * 1 tsp Jack Daniel's whiskey * 1 tsp finely grated Parmesan cheese * 1 tsp tomato ketchup * ½ tsp Worcestershire sauce * For the sour cream sorbet * 500g/1lb 2oz crushed dry ice * 500g/1lb 2oz low-fat sour creamMethod 1. For the finishing butter, in a small pan heat 20g/¾oz of the butter with the chilli powder blend and cumin, and fry lightly. Transfer this mixture to a heatproof bowl and allow to cool to room temperature. 2. Blanch the lime zest briefly in boiling water, refresh in cold water and then chop finely. 3. Add the zest and all the other ingredients (including the remaining butter) to the butter mixture. Fold together until everything is evenly mixed. Transfer to a storage container and keep refrigerated. 4. For the sour cream sorbet, crush the dry ice either briefly in a food processor or by wrapping in a tea towel and beating with a rolling pin. 5. Tip the sour cream into the bowl of a food mixer. Mix on a medium speed while adding small amounts of crushed dry ice until the sour cream is thick and nearly frozen. 6. Use a spoon to scrape the mixture into a rectangular mould, and place in the freezer to harden for one hour. 7. Unmould the ice cream and serve immediately.