Report on my watermelon-tomato-mushroom dream attempt
Yesterday, I attempted to create a sorbet that came to me in a dream, with the help of suggestions from Carb Lover and Petradish. I used about a pint of plenty ripe Early Girl tomatoes, cored and chopped, macerated in about a teaspoon of sugar (I didn't have superfine, so I used regular) and a small glug of red wine vinegar for half an hour. I also pureed some watermelon (couldn't find the kind with seeds, but the seedless one I bought tasted bright and sweet), and wound up using about a half cup of that puree to two cups of the pureed tomato mixture (I never strained anything). Then I added about 3/4 teaspoon white truffle oil and a sprinkle of salt, put it in a soft plastic pan in the freezer, and stirred it a few times as it froze to keep it from becoming a rock-like chunk (no ice-cream maker). I think it turned out fairly well--the tomatoes were quite sweet to start with, the watermelon added a different sort of sweet fruitiness, and the truffle oil seemed to tie the two flavors together and give interest. My friend and I thought it would be very good with a curry dinner, and I'm thinking about experimenting with fresh dill or possibly cumin as additional flavors.
Awesome...thanks for reporting back. Since you don't have an ice cream machine, sounds like you technically made a granita. It sounds wonderfully refreshing...
FWIW, Candy had recommended some way to make sorbet w/ just a blender. I think you basically freeze the puree in ice cube trays til firm and then blend til smooth.
re: Carb Lover
Oh, that was the pineapple sorbet. It is simple, 1 ripe sweet pineapple, taste for sweetness,you will need 4 C of the pineapple, cut it into cubes and freeze solid on a cookie sheet. Put the frozen pineapple in your food processor with 2 egg whites and additional sugar if needed. Process until smooth and creamy. It is delicious.
It came from the MArion Cunningham Supper Book. She says she got it from Abby Mandel and calls it pineapple blizzard.
re: Carb Lover
You can definitely make sorbet, as opposed to granita, without an ice cream maker. I did it for years before the advent of the Donvier, then the electric versions of the frozen-canister machine.
Freeze your sorbet mixture in a shallow pan for several hours, without stirring it up, until it is frozen fairly hard, but not ice cube hard. Then break up the frozen mixture with a spoon or spatula and scoop it into a blender or food processer. Blend it briefly, until it's uniform and a bit slushy (texture will be about the same as when it's just finished churning in an ice cream maker). Pack it into a container and freeze until it's firmed up.
Very cool. So the truffle oil aroma came through when frozen?
An Indian direction would be pretty interesting-your ideas kind of remind me of a watermelon curry (matira) recipe I clipped from the newspaper: watermelon, paprika, red pepper, turmeric, cumin, corainder, lime juice, sugar, salt, garlic.
Let us know where this goes next...