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food, Food News, Recipes

get the inside scoop on le creuset's new sorbet collection

sorbet collection The new Le Creuset Sorbet homeware collection – launching in October 2017 – beckons us to step into a bygone era with its sugar-sweet palette and retro style. A direct nod to the summertime pastel trend, the hues are evocative of delicate sorbets, soft candyfloss and irresistible ice creams. Bestselling Le Creuset colour favourites Cool Mint, Coastal Blue and Chiffon Pink all make an appearance, and a brand-new buttery matte yellow finish, Mimosa, has its debut. Let these whimsical stoneware gift sets bring the taste of summer to life with ice-cream bowls, cappuccino mugs, colour-coded teaspoons and more. The Sorbet collection is the perfect spin on 1950s fun, and will fit beautifully into any modern home. sorbet ice cream bowls sorbet pots Celebrate the new collection with this granadilla swirl ice cream and, while you're at it, check out the Le Creuset annual sale - on until 13th August.

granadilla swirl ice cream

A swirl of granadilla curd runs through this soft and luscious ice cream, giving it a sunny flavour reminiscent of leisurely days spent on the beach or by the pool. Ingredients 100g milk chocolate 3 cups cream 1 cup full cream milk 1 vanilla pod, split and the seeds scraped out 6 egg yolks ¾ cup castor sugar 200g granadilla curd Mini wafer cones, for garnish Method Melt the chocolate in the microwave on the defrost function for 5 minutes, checking every 30 seconds. Dip the ice cream bowls into the melted chocolate and place in the fridge to set. Place half the cream and the full cream milk and vanilla pod with all the scraped out seeds into a heavy-based pot. Bring to the boil and then immediately take off the heat. Whisk the egg yolks and castor sugar together until light and fluffy and a thick trail can be drawn across the surface of the mixture – this will take 10-15 minutes. Pour the warm milk mixture into the eggs while whisking. Pour back in the pot over a low heat and stir in a figure of eight, until the mixture has formed a medium-thick custard. Pour into a container and freeze for 6-8 hours. Beat the rest of the cream until stiff peaks have formed. Fold into the chilled custard and return to the freezer. Whisk every 30 minutes for 4 hours. Just before serving, remove the ice cream from the freezer and mix a large scoop of granadilla curd through the ice cream to create a swirl. Place the ice cream in the chocolate-garnished bowls and add a mini wafer cone or two, for garnish. SERVES 6 sorbet ice cream Save