10 November 2014

Cauliflower soup

This is a recipe from our local magazine, which this month had three warming recipes for warming up after having been to see the fireworks at Bonfire Night. Normally it's cold and wet and Lundulph and I will sit with our feet in warm water drinking whisky, however this year we've had a heat wave and it was 17 °C! Absolutely no need to warm up at all.


But I decided to try this recipe anyway, since I really do need to improve my soup making and we've been having canned soups for way too long. And I'm glad I did, this turned out quite nice.


1 large head of cauliflower (mine was 1157 g)
3 tbsp olive oil
salt & pepper
1 large onion
15 g butter
1 tbsp olive oil
1 l water
4 vegetable stock cubes
1 tbsp chanterelle stock concentrate (optional)
1 dl boiled arborio rice
1 large clove of garlic
fresh parsley and chilli sauce to garnish


  1. Pre-heat the oven to 200 °C fan.
  2. Cut up the cauliflower into florets, wash and drain.
  3. Place in an oven pan, drizzle olive oil and sprinkle salt and pepper, then stir round to coat the florets.
  4. Bake the cauliflower for 30 - 40 minutes until it start going golden brown and begins to soften.
  5. Peel and dice the onion, then fry it in the butter and olive oil until it goes translucent.
  6. Peel and finely dice the garlic.
  7. Bring the water to the boil and stir in the stock cubes and the chanterelle stock concentrate.
  8. Add also the onions, rice and garlic and stir through while simmering.
  9. When the cauliflowers are ready, add them to the soup and let simmer for a further 15 minutes.
  10. Allow to stand for a few minutes, then using a blender, carefully blend the soup.
  11. Serve with fresh parsley and chilli sauce on top.

This is very little effort for a very nice flavour. After blending, the soup was quite thick, which Lundulph seemed very happy about. I would have preferred it a little runnier. So a bit more water next time. I think the original recipe stated that the garlic should be fried together with the onion and I forgot that, but I don't think adding it later made too much difference. The original recipe didn't include the rice, but I had some left over from the cabbage rolls I made the other day and I wanted to use it up.

9 November 2014


Kåldolmar translates to cabbage rolls and is one of my favourite school dinner dishes. It appears these have been made in Sweden since the 18th century and are heavily influenced by the vine leaf rolls made in the Eastern Mediterranean. They differ from the Bulgarian sarma in that they are wrapped in "fresh" cabbage, which is surprisingly sweet.


My original intention was to try and recreate a dish I had in Latvia a couple of years ago, but I was running late and decided to go for the Swedish variant. I did have left over mince mixture, so I'll try out the Latvian version as well in the coming days. As a guidance I used this recipe (in Swedish).


4 dl mushroom stock
1 ½ dl arborio rice
1 -2 white cabbages
water and salt for blanching
1 medium sized onion
20 g butter
800 g beef mince
2 large eggs
2 tsp dried dill
2 tsp dried oregano
2 tsp dried mint
2 tsp dried thyme
salt and pepper
butter for greasing

3 tbsp butter
3 tbsp flour
½ l milk
the baking liquid from the cabbage rolls
2 dl parboiled yellow foot mushrooms
salt and pepper

Steamed vegetables


  1. Bring the mushroom stock to the boil and add the arborio rice. Let simmer until the rice is ready and has turned to a watery porridge consistency.
  2. In a large casserole, bring a lot of water to the boil along with some salt. In the mean time, carefully peel off the leaves from the cabbage(s). You'll need about 30 or so leaves.
  3. Place the cabbage leaves in the boiling salty water for a few minutes to blanch and soften them up, so they are easier to handle. Then drain well and set aside.
  4. Peel the onion and chop very finely (or whizz in a food processor), then fry for a few minutes in the butter.
  5. Place the mince in a large bowl and stir in the rice and onion to combine well.
  6. At this point the mixture shouldn't be too hot. Add the eggs and the dried herbs as well as salt and pepper and mix well.
  7. Pre-heat the oven to 180 °C fan and butter a large deep baking tray.
  8. Take one cabbage leaf at a time, place some of the mince mixture in it (about the size of a golf ball) and roll up the leaf into a package.
  9. Place in the baking dish and continue until it has been filled.
    Add 4 dl of the blanching water to the baking dish.
  10. Place a small knob of butter on each cabbage roll, then place in the oven and bake for 45 minutes. If the cabbage leaves go brown, cover with aluminium foil.
  11. Now make the sauce by heating up the butter and stirring in the flour.
  12. Fry for a minute or so, then start adding the milk, a little at a time and stir constantly so it doesn't burn.
  13. Once all the milk is in, add the mushrooms, season and leave to simmer for a few minutes, then take off the hob.
  14. When the cabbage rolls are ready, remove from the oven, then pour in their cooking liquid into the mushroom sauce, stir it in and bring the sauce to the boil once again.
  15. As a garnish, steam some vegetables like carrots, cauliflower and French beans.
  16. Ready to serve.

Now reading through the Swedish recipe, it didn't have any herbs or spices for the mince mixture, which I thought was quite strange. Looking at a few more recipes, they all seemed to skip this as well, but I thought this wouldn't work at all. I should have added a bit more than I did in fact, or left the mince mixture for a few hours so that flavours would develop better.

As for the mushroom stock, this is the liquid I save from canned mushrooms. It freezes quite nicely and adds a nice flavour to rice or sauces where water is called for.

I'm very pleased with the end result though and Lundulph liked them too. I particularly liked the mushroom sauce and am pretty sure I'll have to do another batch, to allow us to finish the cabbage rolls. I saved a further ½ l of the blanching liquid and I have more cabbage leaves to go as well. Actually, peeling off the leaves proved quite tricky and I ended up breaking most of the leaves. Now that the two cabbage heads are quite small, I think I'll place them in the blanching liquid and then try to prise off the leaves. I just need to be careful not to boil them for too long, I want to keep some of the crunch.

I also think the cabbage rolls would work with the Madeira sauce I made a couple of years back. And to add even more flavour to the mince mixture, I think capers would be nice too.

As I mentioned, I was running late with the dinner, so completely forgot to steam vegetables. Instead I garnished with sprouted alfalfa, this worked quite OK as well.

1 November 2014

Dolsot Bibimbap

Last year some colleagues took me to a Korean restaurant in London. It's called Bibimbap and was my first experience in the Korean cuisine and it was brilliant. Since then I've taken both Lundulph and my Sister Bip and they both really enjoyed it.


However, since I no longer work in London, I decided to have a go at this wonderful dish at home and invested in two dolsots. These are large stone bowls in which the bibimbap is made. They are not strictly necessary, but I think make the whole meal a bit more special. They arrived at my doorstep the other day, so I thought I'd try them out straight away.

The first crucial thing to do is to prepare the bowls - they need to be seasoned and oiled. The procedure was a bit curious - fill up with water and add a tbsp of salt, then heat up slowly in the oven. Then you're supposed to put them straight on the hob and let simmer for some time. Now since we had our kitchen re-vamped, we have an induction hob, so absolutely useless with stone. Thus I had to continue with just the oven. At 200 °C the dolsots were hot enough to have a rolling boil of water. Once the time was up, I took the bowls out and wiped them dry. Then I applied sesame oil with a brush and kept doing this until they stopped absorbing it and thus were ready for use. At this point I was wondering if I could also use them for bread baking...

The next thing to do was to get the ingredients and research on how to prepare the bibimbap. As Lundulph is still in his vegetarian week challenge, I had to make sure to get lots of veggies and I opted for carrots, beetroot, courgette, French beans, red and yellow pepper, pak choi and shiitake mushrooms. In addition I sprouted some mung beans and chickpeas for a couple of days. I didn't measure my ingredients, roughly about a handful of each.

Now the first thing to do is to cut everything into julienne strips, this is fairly time consuming and I've decided to invest in a mandolin at the earliest opportunity.


While doing this, boil some rice - preferably the brown short grain variety which takes about 30 minutes. Keeping all julienned vegetables separate, the instructions stated that each should be blanched and then sautéed. A massive piece of work and not entirely healthy. So I decided to just blanch everything except the pak choi and the mushrooms which I sautéed with a little sesame oil. I left the mung beans and chickpeas uncooked. I allowed 4 minutes for the French beans, 3 minutes each for the carrots and beetroot and 2 minutes each for the courgettes and peppers. I used the same water for all of them, making sure to do the beetroot at the end as it released a lot of deep pink colour.

While blanching, I started heating up the dolsots in the oven, some 15 minutes at 75 °C, then a further 10 minutes at 120 °C, 160 °C and 200 ° respectively. Once at the final oven temperature, I added about ½ tbsp of sesame oil to each bowl, swirled it around and gave it a further 5 minutes to heat up. Once the oil is hot I placed the rice at the bottom of each bowl and pressed it down to spread it evenly at the bottom and a little along the sides. This I left to bake for 10 minutes.

Then taking out one bowl at a time, I placed the vegetables around the rim of the bowl, finally cracking an egg in the middle. Then it's ready to serve. The idea is that once on the table, the person eating will stir everything through and thus cook the egg, as the dolsot is sizzling hot. To add a bit of a kick to the whole thing, Lundulph squirted in about a tablespoon of harissa paste. I was more careful with it, but I also added half a teaspoon of smoky chipotle paste.

I'm very pleased with my first attempt, the rice got the desired crust in the oven and was wonderfully crunchy and all the veggies were really nice - cooked, but still crunchy.

Finally the cleaning of the dolsots - again the Internet had answers. Given the preparation treatment, I suspected that dishwasher was out of the question, but I wasn't too keen on just wiping the bowls clean. Actually what you do is to add a tbsp of rock salt, top up with boiling water and then scrub with a bristle brush. Keep detergents away or they might get absorbed into the stone. Allow to air dry, then brush with sesame oil and it's ready for next time.

Now the above may seem like a lot of effort and it was, which is why a mandolin makes sense. But some further reading about the concept of bibimbap noted that in fact any leftovers can be used as toppings. All you need is the rice bit and it would be a good use of leftover rice too. Lundulph seemed very pleased and agreed that the dolsots were a good investment. And as he likes his food piping hot, the stone bowls do keep their heat throughout the whole meal, which is a great bonus.

List of ingredients for two portions

1 large carrot
1 medium courgette
1 large beetroot
130 g French beans
2 sweet pointed peppers - one red and one yellow
5 - 6 large shiitake mushrooms
handful of mung bean sprouts and chickpea sprouts
2 dl brown short grain rice
toasted sesame oil
2 large eggs
harissa paste and/or smoky chipotle paste
salt to taste

30 October 2014

Fiery Healthy Crispbread

A while ago I came across this recipe (in Swedish) and the photo looked really nice, so I put it on my to bake list.


I've been meaning to do another batch of crispbread for ages, but since Lundulph and I found that they sell real Swedish crispbread in our local farm shop, I've been buying these and putting off making my own time and time again.

But this week Lundulph has taken up my challenge to go a whole week without meat. This of course means that he'd be particularly hungry when he comes home, so it as a stroke of luck that I made this bread the other day. He could munch on it while I was finishing dinner.


½ dl almond flour or ground almonds
1 dl sesame seeds
1 tsp hot chilli powder
1 tsp psyllium husks
1 tsp toasted sesame oil
2 eggs
1 tbsp finely chopped fresh basil
1 small clove of garlic, pressed
6 finely chopped sundried tomatoes without oil


  1. Pre-heat the oven to 155 °C fan and line a baking sheet with baking paper.
  2. In a bowl, mix together almond flour, sesame seeds, chilli powder and psyllium husks.
  3. Add the oil, eggs, basil, garlic and tomatoes and stir through thoroughly.
  4. Spread the mixture on the baking sheet as thinly as possible, but making sure there are no "holes", about ½ cm.
  5. Bake for about 20 minutes, then turn off the oven and leave the crispbread in there for a further 30 minutes.
  6. Take out and cut to desired size. Once completely cooled, store in an airtight container.

Now I wasn't able to get hold of sundried tomatoes without oil. There were three different varieties in my supermarket, two of which had the tomatoes swimming in sunflower oil. The third one had just a little at the bottom, so that's the one I bought and patted them dry before chopping. What I also hadn't realised is that they were quite salty. The original recipe recommended adding salt and I added a little, but this was completely unnecessary. Check your sundried tomatoes!

Psyllium husks is also a new thing, I bought a packet ages ago with the intention of trying a paleo bread recipe which called for these. That is also on my baking list and I'll try to make it later on this week. The wikipedia page about them sounds a bit alarming in that these can get dangerous if not prepared with sufficient liquid. Well, both Lundulph and I have eaten this crispbread and are fine.

Unfortunately I managed to burn my first batch, as I baked it for 30 minutes. However Lundulph thought it was quite nice, thanks to being extremely hungry. He also thought that they were very salty, so I should perhaps rinse/soak the sundried tomatoes next time. Thanks to the chilli, there was a very good heat to them. I think they would be very nice with just mashed up avocado or hummus.

21 October 2014

Leopard pattern failure

As I had such great success with Lundulph's birthday cake this year, I decided to try another recipe from my peek-a-boo cake book. The second one as it happens, which was a fancy and advanced looking leopard pattern. Sadly this was a miserable failure and has been fed to the food bin. Partly I'm to blame for not reading the instructions, though on balance, I don't think it would have made a big difference at all. So I won't write down the recipe.

I did spend some time afterwards looking for a more suitable recipe. I wasn't successful as most seem to focus on the method, which is cumbersome, but not too difficult to do. Key is to have a thicker than normal cake batter, but not as thick as the one I ended up with. This is so the patterns retain their shape before baking. Also, I think it would work better if the pattern was made entirely of batter, not with chocolate like in my cake book, because it smudged when I cut the cake.


It had been my intention to make a cake for my Brother-in-law's birthday, however, when I established that the recommended 1 h 20 minutes was far from enough to bake the cake and after a further hour of baking I ended up with this:


I decided not to bring it along. Good thing my Mother-in-law had ordered a cake as well. I covered it with ganache before Lundulph and I tried it and he liked the ganache so much, he asked me to cut out the surface bits and throw away the middle. Of course when a cake has been baked for too long, it has a thick crust which tastes of burnt, but the ganache makes it sort of OK. We have dessert for a couple of days now. I also ended up with way too much ganache, so I'll either make another attempt at a leopard print cake or try making truffles.

I just feel terrible having to throw away a big lump of cake, but really it was quite inedible.


And so once more it was time to bake something for my last day at work. After flicking through my book "277 types of cakes", I decided on Brysselkex, which translates to Brussels biscuits. There's no mention as to how these in particular are related to Brussels and certainly googling in English doesn't give the same image results. However they do look pretty. IMG_4360

Makes about 60

160 g icing sugar
300 g unsalted butter at room temperature
400 g plain flour
2 tsp vanilla essence

100 g granulated sugar
1 drop of red food colouring
alternatively ready coloured pink granulated sugar


  1. Sift the icing sugar into a bowl, then cut up the butter into chunks and work together to a smooth paste.
  2. Sift in the flour and work into a dough. Add the vanilla essence at the end, but make sure to get it well mixed in.
  3. Wrap tightly in cling film and place in the fridge for at least 1 h to firm up.
  4. If you can't find ready made pink granulated sugar, make it by spreading the food colouring on your fingers and mixing the granulated sugar. Gloves would be good here. Spread the pink sugar on a piece of baking paper.
  5. Take out of the fridge and shape the dough into sausages of about 3.5 cm diameter.
  6. Roll the sausages in the pink sugar, then place in the fridge for 30 minutes to firm up again.
  7. Pre-heat the oven to 190 °C. and line 3 baking sheets with baking paper.
  8. Cut each sausage into biscuits, about 1 cm thick, then place on the baking sheets, with some space inbetween.
  9. Bake the biscuits one sheet at a time for about 10 - 12 minutes, until they start getting colour, but not so that the pink sugar starts to go yellow.
  10. Take out of the oven and allow to cool a bit on the baking sheet before moving to a cooling rack

I was very pleased with the way these looked, but when Lundulph and I tried one, it tasted very much like flour. Something I really should be able to work out by reading the recipe by now. A bit more sugar is required and I've adjusted in the ingredients list above. Also the instruction said to cut out pieces of 12 g each. Now this is quite hard to do when you don't have the option to re-do a biscuit if it's not the right size. So I ended up with 57 biscuits this time. I didn't measure the diameter either, I suspect it was more than 3.5 cm. So a bit smaller next time.

I wasn't sure about colouring the granulated sugar, but was lucky to find ready made pink coloured granulated sugar already and used up the whole of one 75 g jar. When I did an image search on Google, other people have used green or blue granulated sugar, but it seems pink is the traditional colour.

The biscuits are quite brittle when they are freshly made, so handle carefully.

On the whole my colleagues seemed to like them, because they disappeared well before lunchtime and some people took seconds and thirds. I should have made a double batch. But they definitely need to be sweeter next time. Lundulph suggested I put some icing on top, but that would have ruined the look.

14 September 2014

Lundulph's Birthday Cake 2014

My Sister Bip's been to visit us for a short week. She had a few days left on her holiday and decided to come over for Lundulph's birthday and some shopping. And it's during this that she bought me a little book called Peek-A-Boo-Cakes, which was rather interesting, particularly after my dismal failure at Falbala's last birthday. This book has a more traditional approach to hidden design cakes plus some quite novel ideas, which seem very appealing and I might try later on.

I took Friday off, to make sure to get all ingredients and bake the cake. Also Bip wanted to go to our local farm shop, she's been there before and wanted to go back to have a look at the various curiosities they have there. And she wanted cream tea for breakfast and it made quite a nice start of a long day.

It was Bip that chose the cake for Lundulph this year. I was a bit skeptical to it, but thought that worst case it would be similar to Falbala's latest cake - ugly, but very much edible thanks to all the sugar in it. Also Bip had brought me 500 g of 60% marzipan, not something you want to waste just like that.

I made some stupid mistakes here, it's embarrassing to mention really. Still it turned out quite nice.

Makes a 20 cm cake
700 g marzipan
blue, red, green and purple food colouring, preferably paste
3 large eggs
225 g unsalted butter + extra for greasing
175 g caster sugar
300 g plain flour
4 tsp baking powder
½ tsp almond extract
100 g ground almonds
2 tbsp milk
4 tbsp apricot glaze
icing sugar


  1. Make sure everything except the milk is at room temperature.
  2. Take four 75 g pieces of marzipan and colour in blue, red, green and purple respectively. Use about a knife's edge (1 ml) of paste, to get a nice bright colour. Using latex gloves, knead each piece by folding it along with its colour until it is evenly coloured through, then set aside.
  3. When all four are done, roll each out to a circle between two sheets of baking paper - preferably use one large piece folded in two. Roll until the circles are just a little smaller than the diameter of the cake tin. Wrap in cling film so they don't go dry and set aside.
  4. Grease the cake tin and line it with baking paper. Pre-heat the oven to 160 °C.
  5. Break the eggs into a small bowl and whisk together lightly.
  6. In a large bowl, cream the butter and sugar until light and fluffy. Preferably with an electric whisk.
  7. In another bowl sift together the flour and baking powder, making sure they are well mixed and lump-free.
  8. Add the eggs to the butter-sugar mixture, a little at a time and incorporate well before adding more. Add the almond extract as well.
  9. Using a large spoon, stir in the ground almonds, followed by the flour and finally the milk. Note that the batter is quite thick, almost like porridge.
  10. Divide the cake mixture into five parts. Spoon one into the cake tin and spread evenly.
  11. Carefully place one of the coloured marzipan circles on top of the mixture, making sure there are no air bubbles.
  12. Proceed with the next part of cake mixture, followed by another marzipan circle, then continue layering and finish with the firth part of the cake mixture. Make sure to level it.
  13. Bake in the oven for about 1 h 30 minutes, until it's golden brown and has come away from the edges and feels firm to the touch. If it goes too brown, cover with aluminium foil to prevent it from burning.
  14. Remove from the oven and turn upside-down onto a cooling rack, but leave the cake tin on for about 20 minutes.
  15. Then remove the tin and the lining paper and leave to cool completely.
  16. In the mean time colour in the remaining 400 g of marzipan purple (or another colour if you like).
  17. When the cake has cooled down completely, roll out the marzipan to a large circle, enough to cover the whole cake and the sides, again between two pieces of baking paper.
  18. Heat up the apricot glaze in a small pan until it starts boiling, then brush the whole cake with a thin layer.
  19. Carefully transfer the marzipan circle onto the cake, make sure it's centered, then carefully start working down the sides to gently stick the marzipan onto the cake without ending up with folds and edges. Using latex gloves when handling worked really well for me.
  20. Trim excess marzipan around the base - this can be used to make additional decorations or you can just tie a ribbon around to hide the edge.
  21. Dust with icing sugar on top before serving.

Overall, I'm rather pleased with the result. The mistakes I made were that I skipped sifting the flour and baking powder. Really a beginner's mistake, I really don't know what I was thinking there. I had a number of lumps in the cake mixture, I fished out the biggest ones and was worried I'd end up with big holes in the sponge, but it was actually OK. A lucky thing was that I had cut the lining paper for the sides a bit wider than necessary. This was good as I filled up the cake tin and when it baked it rose up and was attempting to escape, so an extra cm or two of baking paper is recommended very strongly.

I also had to cover it up after one hour, since by then it looked ready. The book said to test the cake with a skewer, but I'm not sure it would work because of the marzipan. I think it would end up cleaning the skewer on its way out, so you wouldn't be able to tell if the cake was done or not. I gave it 1 h 30 minutes, at which point it had come away from the paper lining a bit. I also touched it and it felt firm.

Once it was out of the oven and on the rack, it sort of sank in at the middle. This was very worrying, I though it meant it hadn't cooked through, but at this point it was fairly late in the evening, so I left it at that to cool. I covered the cake the following morning. Now here I made another mistake - I didn't gently try to work around the edge, but squashed the whole lot in and of course ended up with some folds. The principle is the same as with fondant icing, but with marzipan more care is required as it can crack, at least at the 3 mm thickness I made it. The original recipe called for 800 g marzipan just to cover the cake, but I think that's a bit of a waste. I used 300 g and this was just right, but 400 g would have been easier to work with and you wouldn't need to worry about centering it perfectly. I ended up rubbing the whole cake for ages to hide the edges and various other lines. Again, latex gloves are brilliant and I didn't need to change them between the various colours either, one pair were enough for everything.

One unexpected surprise was that the purple food colouring didn't cope with being baked - as you can see in the photo, it's gone orange, when it was an aubergine colour when I put it in the cake. This didn't matter here, but is good to keep in mind in the future. I'm not sure there was a comment on this on the packet either. I'll have to try a different brand next time. As for the covering marzipan, it's not baked. However just using the purple resulted in grey colour. Bip said it would not be acceptable on a birthday cake. So I added a little of the red paste and it gave a really brilliant purple colour. So on 300 g marzipan, I had 2 ml purple colouring paste and 1 ml red colouring paste.

Mistakenly the green food colouring was liquid, I really wasn't pleased with this, as it means the mixture being coloured is diluted. This didn't seem to be a problem with the marzipan, but if colouring batter or meringues, it is important not to ruin the proportions..

As expected the whole thing was massively marzipan-y in flavour and went down extremely well with most of the family. We still have half a cake to go, along with lots of other things too. Birthdays are hard sometimes, when it comes to dealing with the leftovers.

2 September 2014

Pear sorbet

Sorry for dropping off for several weeks, I've reached new heights in stress levels at work and I'm worried that I'll start looking my age. There are bags under my eyes and there are wrinkles and what not. But things have finally calmed down and my inspiration and creativity is on the mend.

It is also the time of the year when the large pear trees in Lundulph's parents' garden are loaded with fruit, which is ripening and falling down and creating a health and safety hazard. So the week-end before last, Lundulph and I made a special trip for the purpose of picking pears and came home with a large bagful of the lovely things. OK, they were a bit on the hard side and quite a few of them were russet-y, but on Lundulph's Mum's recommendation, I left some of them on the window sill and a couple of days later the pears had turned yellow and started to go soft.

Thus the question came up - what do you do with a glut of pears? For some reason I plucked the word "sorbet" out of the wrinkles of my brain and did a quick search on the internet. And I was lucky to find this recipe (in Swedish), which turned out to be very easy and stunningly tasty.

I still don't have an ice cream machine, but decided to go ahead anyway, freeze the sorbet into ice cube trays, then run in the smoothie maker to basically turn it into some sort of granita or slush puppy. I also forgot the walnuts, again this turned out not to be an issue.


900 g ripe juicy sweet pears (net weight after peeling and removing the cores)
5 tbsp honey
2 dl chopped walnuts (optional)
50 g caster sugar
2 large egg whites


  1. Peel some ripe juicy sweet pears to make up 900 g and place in a deep bowl.
  2. Add the honey and purée together with a handheld blender, it should go a little fluffy even.
  3. Stir in the walnuts.
  4. Make Swiss meringue with the caster sugar and egg whites, taking care not to over-cook it.
  5. Carefully fold in the meringue into the pear purée by first loosening it up with a couple of tablespoons and then adding the rest of the meringue.
  6. Make sure there are no lumps of meringue left, then distribute into portions and put in the freezer.
  7. After 24 h the sorbet is ready

I was only able to find one ice cube tray, so distributed the rest of the sorbet mixture into my silicone brioche moulds. Then into the freezer they went last night and tonight we had some of this wonderful dessert. As I took it out, I realised that after a whole night and a whole day, the sorbet was still rather soft and would not require the smoothie maker treatment. So no need for an ice cream machine.

The one "special" thing I did was to use my vanilla infused caster sugar, though I don't think it made any difference. However, some cinnamon might be nice and possibly almonds rather than walnuts. I also wonder if this sorbet would work with other fruit like apples, bananas and mango. Actually I thought it was a bit on the sweet side, I'll use 4 tbsp of honey next time. I'd not realised how sweet the pears were.

Lundulph's verdict: Very nice, it was like eating frozen pears, but with a really nice texture. He also theorised that this might not be possible to achieve with shop-bought pears as they are varieties with long shelf life, rather than sweetness/softness/juiciness.