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Marcel Desaulnier's Banana Sorbet
Yields 1 3/4 quarts
2
1
3
2
cups water
1/2 cups granulated sugar
pounds bananas, unpeeled
tablespoons fresh lemon juice
Heat the water and sugar in a large saucepan over medium−high heat. Whisk to dissolve the sugar.
Bring the mixture to the boil and allow to boil until slightly thickened and reduced to 2 1/4 cups, about
1
5 minutes.
While the sugar and water are reducing to a syrup, peel the bananas. Smash them to a rough−textured
consistency in a stainless−steel bowl, using a slotted spoon (the yield should be about 3 cups). Pour the
boiling syrup over the mashed bananas. Cool in an ice water bath to a temperature of 40 to 45°F, about
1
5 minutes.
When cold, add the lemon juice. Freeze in an ice cream freezer following the manufacturer's
instructions. Transfer the semi−frozen sorbet to a plastic container, securely cover the container, then
place in the freezer for several hours before serving.
Serve within 3 days.
Marcel Desaulnier's Banana Sorbet
108
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