Posted Feb 4, 2009 by chefluke
I have recently bought the fantastic new book of heston blumenthal who has a sherbet recipe in one of his desserts and is as follows:
100g of castor sugar
7g of tatric acid
2g of cornflour
10g of a flavouring product that is near impossible to get a hold of.
I made the recipe in a coffee/spice grinder to get a good powder.
the flavour was ok (i made a nuetral batch)I then played around with the flavours, my favourite was star anise, which gave a liquorice flavour.
However the fizz was not great and I find that cornflour has no real role here.
What do you sugest? Do I ditch the cornflour and use bicarb in it's place?
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Posted Feb 5, 2009 by Kiteman
I would add the bicarb, but keep the cornflour as well - it may be there to keep things "flowing", stopping the ingredients going lumpy in damp air.
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