Thursday, December 25, 2008
A banana split is an ice cream-based dessert. In its classic form it is served in a long dish called a "boat". A banana is cut in two lengthwise (hence the split) and laid in the dish. Variations abound, but the classic banana split is made with scoops of vanilla, chocolate and strawberry ice cream served in a row between the split banana. Pineapple topping is spooned over the vanilla ice cream, chocolate syrup over the chocolate, and strawberry topping over the strawberry. It is garnished with crushed nuts, whipped cream and maraschino cherries.Ingredients Of banana split
- vanilla, chocolate and strawberry ice cream
- Bananas
- Pineapple topping
- Chocolate Syrup
- Strawberry Topping
- Nuts
- Whipped cream
- Maraschino Cherries
- Variations : Multiple
posted
by kanth @ 9:33 AM
permanent link | Post a Comment
|
0
comments
Monday, December 15, 2008
Sorbet (pronounced sore-bay) is a frozen dessert made from sweetened water flavoured with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. The origins of sorbet can be traced to a Middle Eastern drink charbet, made of sweetened fruit juice and water. The term "sherbet"/"charbet" is derived from Turkish: serbat/serbet, "sorbet", which in turn comes from the Arabic sharbat meaning "drink(s)" or "juice."Sorbet is often confused with water ice, Italian ice, and sherbet. The FDA does not have a classification for sorbet because it is a synonym for sherbet. Sherbet in the United States must also include dairy ingredients such as milk or cream to reach a milkfat content between 1% and 2%. Products with higher milkfat content are defined as ice cream; products with lower milkfat content are defined as water ice. Although the two terms are sometimes used interchangeably in the United States, the use of the term "sorbet" is unregulated and is most commonly used with non-dairy, fruit juice "water ice" products.
The word "Sorbet" is French (pron. IPA: for the Ottoman Turkish word "Sherbet". Sorbets/sherbets may also contain alcohol, which lowers the freezing temperature, resulting in a softer texture. In North America, sherbet is often mis-spelled sherbert.
Whereas ice cream has air whipped into it, sorbet has almost none, which makes for a dense and extremely flavourful product. Sorbet is served as a non-fat or low-fat (sometimes 3% fat) alternative to ice cream.
In Italy a virtually identical dish called granita is made, which is only really different from sorbet in that it has a crunchier texture because of the freezing process. As the liquid freezes, it forms noticeably large-size crystals, which should not be present in sorbet because of the stirring. Granita is also often sharded with a fork to give an even crunchier texture when served. Agraz is a type of sorbet, usually associated with the Maghreb and north Africa. It is made from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice. posted
by kanth @ 7:45 AM
permanent link | Post a Comment
|
0
comments
