Fresh. Tart. Deliciously creamy. That's what we had in mind when creating our January 2017 flavour, Strawberry Creamsicle: tangy strawberry sorbet, layered with gorgeous vanilla bean ice cream.
We first heard of combining sorbet with ice cream a few years ago when reading about Pierre Herme's fantastic frozen creations. Only available in summer, Herme mixes zesty, fruity sorbets with earthy, luscious ice creams to create frozen confections that tantalise and invigorate the senses. The genius is in the balance - creamy, milky softness of ice cream is tempered by sharp sorbet, bursting with fruitiness.
A little known fact is, a well made sorbet should be as smooth and luscious in texture as an ice cream. There should be no discernable ice crystals (despite the fact that fruit sorbet has no milk or fat content to lend creaminess). We pride ourselves on making such sorbets. Our customers often can't believe they're dairy-free - and upon tasting them, one pastry chef at a luxury hotel here in Singapore once exclaimed that they brought her right back to culinary school, to fond memories of super-smooth, artisanal sorbets.
We hope our new take on the classic English summertime dessert, strawberries and cream, will bring a smile to all our subscribers' faces.