Friday, August 3, 2007

More Frozen Treats

Cantaloupe Sherbet with Honey & CassiaI used the last couple cups of cantaloupe puree last night to make another sherbet. Same basic recipe as the last one, only I used a bit more milk and whisked in the honey straight to the cold mixture, instead of mixing it with the milk and warming it beforehand.

Instead of mint, I went with Vietnamese cassia, the spice we often identify as cinnamon; it's the flavor of "hot cinnamon" candies. It's not really cinnamon, though, although it is a close relative. "True cinnamon" is a different spice, Ceylon cinnamon, and has a much milder, dustier taste.

I found Ceylon cinnamon combined poorly with cantaloupe, the fruit flavor overwhelming it, but cassia was like a minor revelation. Cassia tastes sweet, although it of course contains no sugar, and has a heat to it, almost like capsaicin in peppers. I think that's why it works: the sweetness works in harmony with the sweet cantaloupe and honey flavors -- amazingly, all three flavors are still distinct, they don't compete -- but the heat contrasts with the ice cold sherbet.

The cantaloupe-mint sherbet was very good, but not surprising. I think this is better, because the way the flavors combine is so unexpected.



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