Tart and creamy, this sorbet is the ideal topping for a dessert soup.
- Yield: Makes about 2 quarts
Source: Martha Stewart Weddings, Summer 2002
- 1 1/2 cups whole milk
- 1/3 cup heavy cream
- 4 tablespoons corn syrup
- 1 1/2 tablespoons fresh lemon juice
- 1 cup sugar
- 1 cup mascarpone, cheese
- 1/2 cup fromage blanc
- 1/2 cup creme fraiche
Prepare an ice bath; set aside. In a small saucepan, bring milk, cream, corn syrup, lemon juice, and sugar to a boil, about 5 minutes. Transfer to medium bowl, and place over ice bath 5 minutes.
In another bowl, whisk mascarpone, fromage blanc, and creme fraiche. Slowly whisk milk mixture into cheese mixture. Strain through fine sieve into a large bowl. Cover, and chill in refrigerator at least 1 hour, or overnight.
Freeze in an ice-cream maker according to manufacturer's directions.