bodge it?
For various reasons, I have a recipe and all the ingredients for trout ceviche with avocado sorbet. But the final bit of making the sorbet requires an ice cream maker.
Can I bodge this bit or should I fück it off and just make and munch the fish in lime part?
Serious/helpful advice would actually be appreciated.
Make the sorbet juice, put it in a dish and stick it in the freezer. Take it out after 20 minutes or so and mix it up with a fork. Continue to do so until it's all frozed.Quote:
Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult
It'll be a bit grainy, but, hey, it's a sorbet!
No. It's a granita, but there's no need to bog him down in technical detail.Quote:
Originally Posted by Sir C
Hang on! Avocado sorbet? Fark orff!Quote:
Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult
You angel, C.Quote:
Originally Posted by Sir C
Ganpati bless.
Well done b.Quote:
Originally Posted by Burney
That's what I thought, but it's just a little blob and it will impress the missus. She likes the capers and shallots in our wild salmon tartare and the grated ginger and orange zest in the yellow fin tuna one. She's never had ceviche as far as I know, and she might have gone "meh, this is just cut up fish in lime. I want to see you work harder."Quote:
Originally Posted by Burney
I know. Very forbearing of me, I thought.Quote:
Originally Posted by Sir C
Cool. What are you going to have for your main course, though?Quote:
Originally Posted by Ganpati's Goonerz--AFC's Aboriginal Fertility Cult
I was going to mention something about granita but then I thought, 'Hang about, don't be a dick, the chap's just after some advice.' :hehe:Quote:
Originally Posted by Burney