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Friday, January 16, 2009

Red Rosy Memory

My family came to visit in 2004 and they all had a good time exploring Thailand for the very first time. A very good trip indeed and they kept great memories with them! When were asked about things that impressed them the most, undoubtedly they would mention food, fruits, and shopping. In this country they had seen many new fruits for the very first time - not only in terms of type, but also size, color, texture, and taste!

One particular fruit they loved the most was Thai red rose apple (Syzygium jambos). Shiny deep red, crisp texture, enormous size, and sweet juicy taste - a cross between apple and pear with a slightly bitter aftertaste. They can't seem to get their minds off of "choum phu", the name it was called in Thai. It still appears as one of the topics everytime we are caught in a conversation.

This same month 4 years ago my family had fell in love with red rose apple, and I like to bring back the memory by dedicating red rose apple sorbet to them! Everyone, do come back and take another trip! :-)

Serves 6 persons

- Red rose apples - puree > 500 grams
- Granulated sugar > 150 grams
- Water > 300 ml
- Egg white - whisk > 1

- Sieve rose apple puree to get fine juice. Refrigerate.
- Boil water and sugar. Stir until sugar dissolves completely.
- Remove from heat and cool. Chill for an hour.
- Mix rose apple juice with syrup. Pour into ice cream maker and churn till thick.
- Add in egg white. Continue to churn until sorbet is firm enough to scoop.
- Serve or freeze.

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