Fromage Blanc Sorbet Recipes

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RED WINE AND ROSEMARY FIGS WITH FROMAGE BLANC SORBET



Red Wine and Rosemary Figs with Fromage Blanc Sorbet image

If you lack the time -- or an ice cream maker -- you can substitute store-bought lemon sorbet for homemade.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1/2 cup sugar
2 cups dry red wine, such as Pinot Noir
2 stems fresh rosemary
3 strips (3 inches each) lemon zest
1 pound fresh figs (any type), quartered
3/4 cup sugar
1 1/2 cups water
2 tablespoons honey
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
8 ounces fromage blanc

Steps:

  • Make the sorbet: Bring sugar, water, honey, and lemon zest to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let stand 10 minutes. Whisk in lemon juice and fromage blanc. Let cool completely. Cover and refrigerate until chilled, about 4 hours (or overnight).
  • Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour (or up to 1 week).
  • Make the figs: Sprinkle sugar over bottom of a 12-inch saute pan. Cook over medium-high heat, swirling pan occasionally, until sugar is light gold, about 5 minutes.
  • Add wine in a slow, steady stream, stirring until sugar dissolves. Add rosemary and lemon zest, and simmer until reduced by half, about 8 minutes. Add figs, and cook until liquid is syrupy and figs are soft, about 4 minutes. Let cool to room temperature. Discard rosemary and lemon zest.
  • Divide sorbet among 6 dishes, and spoon figs and syrup over the top. Serve immediately.

Nutrition Facts : Calories 325 g, Fiber 2 g, Protein 4 g, Sodium 10 g

FROMAGE BLANC-LEMON GRASS SORBET



Fromage Blanc-Lemon Grass Sorbet image

This recipe, adapted from the restaurant Vong in New York, strikes a surprising balance. The fromage blanc is tangy and blunt; the lemon grass rounds out the edges and showers it with a floral, herbal aroma that lingers in your mouth. It is 20 minutes of your time for a complex endnote to a meal.

Provided by Amanda Hesser

Categories     quick, weekday, ice creams and sorbets, dessert

Time 20m

Yield about 1 quart

Number Of Ingredients 4

3/4 cup plus 2 tablespoons sugar
1/3 cup light corn syrup
1 stalk lemon grass, smashed
2 2/3 cups fromage blanc

Steps:

  • In a large saucepan, combine sugar, corn syrup, lemon grass and 2 cups water. Bring to a boil, then remove from heat and let cool. Cover and chill in refrigerator overnight.
  • Strain liquid through a fine sieve. Stir fromage blanc into liquid. Taste and adjust sweetness if necessary. Pour into an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 43 milligrams, Sugar 29 grams

FROMAGE BLANC SORBET



Fromage Blanc Sorbet image

Provided by Christine Muhlke

Categories     ice creams and sorbets, dessert

Time 20m

Yield Serves 4

Number Of Ingredients 3

5 tablespoons powdered sugar
Pinch powdered vanilla or 1 teaspoon vanilla extract
2 cups fromage blanc

Steps:

  • In a medium saucepan, combine 5 tablespoons water, the sugar and vanilla (if using extract, add after cooking) and cook over medium-high heat until syrupy. Let cool completely.
  • Put the fromage blanc in a bowl and add the chilled syrup. Mix well. Churn in an ice-cream maker following the manufacturer's instructions.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 8 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 67 milligrams, Sugar 15 grams

HERBED FROMAGE BLANC



Herbed Fromage Blanc image

Provided by Ina Garten

Categories     appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

16 ounces fromage blanc, such as Vermont Creamery
1/4 cup sour cream
2 tablespoons minced scallions, white and green parts
2 tablespoons minced fresh dill
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley leaves
1 teaspoon finely minced garlic
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
Crackers and/or vegetables, for serving

Steps:

  • In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.

HOMEMADE FROMAGE BLANC



Homemade Fromage Blanc image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield about 1 pound (2 cups)

Number Of Ingredients 6

2 quarts whole milk, as fresh as possible
1 cup heavy cream (optional)
2 cups fresh buttermilk
2 tablespoons fresh lemon juice, strained
1/4 to 1/2 teaspoon salt, if desired
Heavy Cream, for serving

Steps:

  • In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
  • Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
  • Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
  • Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

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