If you couldn’t tell, I’ve been slightly obsessed with molecular gastronomy (“modernist cuisine” if you’ve read the Nathan Myhrvold interview). Unfortunately, I’m a long way off from having centrifuges, rotary evaporators and tanks of liquid nitrogen lying around my lab kitchen. Luckily, some of the geekiest cooking techniques work very well with home kitchen substitutes, and dry ice sorbet is the perfect example. Eric Rivera first introduced me to this technique during one of our periodic food experimentation meetings. Depending on the sugar content of the sorbet base and the type of mixer attachment, you can produce anything from fluffy, soft, taffy-like sorbets like this one to desserts with the consistency of Dippin-Dots. Last night I added lime zest, lime juice and a shot of tequila to the sorbet base, then topped the result with lime salt for the coldest, sweetest smoothest margarita sorbet you’ve ever tasted!
Note: Whenever you’re working with dry ice, WEAR THICK GLOVES. Having sensation in your appendages is a good thing.
Note Two: In the video, I say to bring the sorbet base to a boil. Further testing has shown that’s really not necessary. A simmer is usually sufficient for the sugar and water to be completely combined.
You didn’t answer my question about molecular gastronomy on your duck consomme post! Come on!!!
Nice video!
I made a Jameson “sorbet” turned out great.
fuck you
ass hole
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