Monday, June 24, 2013
File this one under the "Perfect Dissertation Desserts" heading. My current dissertation-writing diet consists of foods that take minimal amounts of time to prepare but are maximally flavorful--and healthy and seasonal enough to make me feel virtuous for actually not eating horribly while thesising!
This honeydew melon sorbet was first inspired by my craving for nostalgic, childhood summer treats that I had while spending sticky, hot summer months in tropical Asia as a kid. For some reason, I don't see honeydew-flavored desserts in the States very often, but it's quite a popular dessert flavor in Taiwan (and elsewhere around that area, I suppose). So I set off to create my own. The trick to a really good melon sorbet is to start with a really fantastic melon--look for ones that feel heavy for their size and that smell quite fragrant. (It helps to have a good nose. :)) Then, the little surprise ingredient in this particular sorbet that adds that extra oomph is two spoonfuls of condensed milk, which provides just a soupçon of creaminess to the sorbet so that it doesn't feel like you're just eating fruit ice. (My apologies for the French. Dissertating has a way of bringing out the most obnoxious sesquipedalian inclinations in all of us.)
When I had my music trio over for rehearsal recently, I ended up serving the honeydew sorbet in a Taiwan-summertime-dessert-inspired trio with almond jelly and a Yakult granita (you know, because trios have to have dessert trios.... #metadessertcommentary), but the sorbet makes for a perfectly satisfying end to a quick summer dinner on its own, too.
Okay, crawling back into my cave of thesis-ing now....
(P.S. A quick reminder, for those of you who follow this blog via rss feed on Google Reader, Google Reader is going away come July, so please do make sure you transfer your feeds to another reader. So far, I've been trying out Feedly: find dfb on Feedly here.)
Read on for recipe....
one 3½-lb honeydew melon
2 Tbspn condensed milk
100 g sugar
pinch of salt
1. Cut the honeydew in half and scoop out the seeds. Remove the rind and cut the remaining flesh into small chunks.
2. Place the honeydew chunks in a food processor. Add condensed milk, sugar, and salt. Puree until smooth.
3. Chill the honeydew mixture in the refrigerator until cold. Then freeze in your ice cream maker of choice, following the ice cream maker instructions. Let set in the freezer for at least 4 hours before serving.
Tip: You can speed along the process if you chill the honeydew first in the refrigerator before cutting. If the honeydew is cold, then you won't have to wait for the mixture to chill before using the ice cream maker.