Sorbet Fest @ JW M -Bengaluru Baking Co.

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Having born and bought up in Rajasthan in northern region India where the climate is usually very hot ,horrid and hostile during this part of year, we have always realised the value of good chillers to keep us cool. and calm.

I could easily recall that during my childhood, when the temperatures were soaring high and the scorching heat used to become unbearable , the iconic Barf ka Gola , the poor cousin or the Indianised version of sorbet would always come to our rescue.

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When I was told about the alluring Sorbet extravaganza being held at the Bengaluru‘s favourite patisserie -the Bengaluru Baking Company at JW Marriott, I felt both nostalgic and exhilarated with the fond remembrances from my yesteryears.

This week, I went along with my friend to relish this one of its kind experience that will be on till Sunday, May 31^st 2015.

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The Master chefs served us wide array of exquisite and traditional flavoured sorbets like Lemon Ginger, Mango, Berry, Pomegranate Paprika and Pineapple Pepper priced at INR 175 plus taxes.

During my tête-à-tête with the JW Marriott chefs, I was told that Sorbet is not only a dessert but also a palate cleanser. It clears the mouth’s memory of the flavours of one course before proceeding to the next and thus acts like a reset button for the taste buds.

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We were also treated with a musical performance by Chef Antonello Cancedda who sang some classical Hindi film songs.

Though some may dispute it, the French were the pioneers in popularising the sorbet notion and further moving traditional lemon sorbet to the utility of palate cleansing.

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I would like share recipe of my favourite Pineapple Paprika sorbet with you all courtesy chefs of Bengaluru Baking Company.

PINEAPPLE PEPPER SORBET

Fresh Pineapple Juice 1000 ml
Sugar 150 gms
Liquid Glucose 150 gms
Pepper powder 1 Tsp
salt a pinch

Using a nonreactive saucepan, mix pineapple juice, sugar, liquid glucose pepper powder & salt together and then bring to a boil.

Remove from the heat and, then chill thoroughly in the refrigerator.

Pour the mixture in your ice cream machine & freeze according to the manufacturer’s instructions.

Empty out the Sorbet in a freeze –safe container and freeze.

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Of all the sorbets, Lemon Sorbet is most widely preferred due to the 3 reasons

Acidity,
Liquidity and
Frigidity

Firstly, the lemon’s mild citric acid properties helps the cause by lightly burnishing the mouth of residual tastes especially the flavours of fatty foods such as meat and dairy products.

Secondly, as we all know that sorbet is mostly water, the so-called universal solvent, that helps literally wash away lingering flavours. And with its bare sweet & sugary flavours that too strong and long lasting, it makes good palate cleansers.

Third, the cold or chilled sorbet provides a nice contrast to the dishes before and after, which are typically served hot, or at least warm. This temperature difference helps your taste buds arouse for the next course.

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