For those of you who don't know yet, I absolutely looooovvvveeee cooking, so much so that I decided to become a chef. Now in a kitchen you have different chefs, for different food types. You typically get hot kitchen, preparing mostly main courses(meats, vegetables, starches), sauces, hot soups, etc. Cold kitchen, mainly prepare starters, salads, fruits, cold meat platters, cheese platter, cereals, cold soups, etc. My favourite department is PASTRY! Most institutions incorporate the bakery in pastry kitchens as well. Pastry chefs prepare different types of pastries(puff pastry, shortcrust pastry, strudel pastry, suet pastry, etc.) desserts, custards, tarts, flans pies(meat pies - hot kitchen might prepares the filling), and baking fresh breads, sourdough breads, brioche, buns, baguettes, muffins, scones. I have worked in 4,5 professional kitchens so far. 1,5 of them making their own frozen desserts (ice creams, sorbets, granita, frozen yoghurt). Last year I bought my own ice cream machine, and immediately started making my own ice creams and sorbet.
Now real French ice cream is custard based, meaning you make a light custard, with cream and/or milk, sugar and eggs(some recipes just call for yolks), and you flavour it. the flavours can be almost anything, alcohol, nuts, fruits, spices, artificial, herbs, vanilla pods, and never ending combinations of the above mentioned. the custard then has to be frozen and churned, the churning prevents large ice crystals from forming, and it incorporates air (also know as overrun) which is essential to prevent the ice cream from freezing rock solid (alcohol, sugar and air are 3 components that doesn't freeze and has to be taken into account when making ice cream). Commercial ice cream manufacturers typically make Philadelphia style ice cream, consisting of milk (or milk solids and liquids) sugar and flavouring, and they tend to abuse air, pump enough air into the mixture, and they can use less sugar, and one litre of milk will make much more ice cream. Proof, a 5L ice cream that you buy at the super market, weighs less than half of 5L ice cream that I make at the restuarant, melt 5L of commercial ice cream down and the container will have very little liquid in and a lot of foam. melt 5l ice cream that I make and you will get a little bit of foam, and about 3litres of liquid(depending on the flavour and/or the extra added stuff eg. fruit, nuts, etc.)
Sorbet, sherbet and granita can use the same base, fruit juice/pulp/flavoured liquid and sugar syrup(equal parts sugar and water, boiled). Sherbet can have cream, milk, buttermilk or egg whites added for extra smoothness. It is then churned in an ice cream machine, also to incorporate air and to prevent large ice crystals from forming. Granita is not churned, it is frozen in a shallow dish and broken up with a fork every now and then (most sources recommend every 30 min after the first crystal has started forming) and it must have a crunchy bite to it. Granita, sorbet and sherbets are often served between courses as a "palate refresher/cleanser".
Frozen yoghurt is yoghurt, plain or flavoured, extra sugar, to prevent solid freezing and flavouring. Churned in an ice cream machine to incorporate air and to prevent large ice crystals from forming.
Parfait is a combination of egg (whites and yolks seperate), stiff whipped cream, and flavouring(usually in a syrup form, but also common in a custard form; eggs, sugar, milk/cream and flavouring). The parfait recipe I learned says you "lighten" your flavouring by folding in a 3rd of the stiff whipped cream, and then folding in the rest of the cream, and whipping the egg white to stiff peaks as well and folding that into the mixture. Other recipes call only for whipped cream and no egg whites.
Frozen soufflé is made by lining a ramekin with baking paper/greaseproof paper so that a lot will be above the rim. then putting your mixture in making sure it is enough to stand out above the rim, once the paper is removed, this will give it the looks of a baked soufflé that rose above the rim.
Some of the interesting flavours of frozen desserts I have produced includes:
Ice creams: Almond and Amarula (an African fruit made into a delicious cream liquor).
Fig and brandy.
Double chocolate, it had wonderful bits of finely grated chocolate in and made all the girls weak in the knees.
Rum, date and pecan nut.
Vanilla, using the actual vanilla pod and seeds, made tiny black specks every where that confused people.
Fudge, made some fudge, melted some into the cream, and cut the rest into chunks that I mixed into the cold mixture.
Black cherry and kircsh.
Pancake ice cream, was absolutely amazing.
Avocado ice cream.
Black pepper ice cream.
Thyme ice cream.
Fennel ice cream.
Aniseed ice cream.
Cinnamon ice cream.
Aioli ice cream.
Peanut butter, the only form of peanut butter I like, although certain brands makes the ice cream freeze rock hard
Sorbets: strawberries and cream, added the cream in the last 5minutes of churning
Kiwi, kiwi and basil.
Rooibos tea and honey.
Banana and butlers liquer.
Red grape and rose champagne.
Peach and apricot.
Orange and mint, was one of the most refreshing ones.
Pine apple and tarragon.
Orange and tarragon.
Strawberry and black pepper.
Dark chocolate sorbet
Jager bomb granita
Frozen yoghurt: pickled ginger, will go very well with sushi or as a palate cleanser
peach and custard.
And now I would like to know(for market research and just for interest sake). What is your favourite flavours of ice cream/sorbet/frozen yoghurt and the most interesting/bizzare one you have tasted?
Edited by Delta!, 24 December 2015 - 02:33 PM.