Pink and White: Thermomix Red Grapefruit Sorbet
Pink is currently my favourite colour and has been so for quite a few years now. When I was in high school I favoured yellow, and as a result my friends called me Canary. I’m not sure if it had anything to do with my singing abilities (probably not) but it was one of those odd terms of endearment that luckily didn’t stick.
But back to pink. In addition to wearing pink, I like to eat pink. Pink Lady apples, pink icing on the cake, pink rose petals in Ras El Hanout spice mixtures, pink rosé wine, pink Champagne (now you’re talking!), pink grapefruit.
At Sainsbury’s the other day we were looking for foods that would pair well with Sauternes, that sweet white Bordeaux wine, and we found not pink, but red grapefruit. It looks the same from the outside as a white or a pink grapefruit but the flesh is a deeper pink and the taste is sweet with just a little acid tang. Really nice. We thought the subtle acidity of the red grapefruit would cut through the syrupy sweetness of the Sauternes. But what kind of dish were we going to prepare with grapefruit to go with sweet white Bordeaux?
Thermomix to the rescue! After sectioning the red grapefruit and freezing the pulp for 24 hours we made the freshest, most delectable Red Grapefruit Sorbet, in less than five minutes!
The power of the Thermomix motor, combined with the shape of the bowl and the design of the blade, mean that you can crush ice, pulverise whole nutmegs and blend foods to the smoothest of purées. Thermomix cuts herbs without bruising them and keeps their colour. Thermomix chops frozen fruit and keeps both its colour and its flavour. Thermomix blends foods to a delightful texture.
To make a fresh fruit sorbet in your Thermomix, just follow the recipe on page 198 of Fast and Easy Cooking by UK Thermomix Director Janie Turner. (It’s the recipe you made during your Thermomix demonstration.) The addition of an egg white to your Thermomix sorbet transforms it into an Italian style sorbet, and when you eat it it’s like ingesting a frozen cloud. Smooth, creamy, cold. Best of all, it tastes just like the fruit you started with. Delicious!
So how did my Thermomix Red Grapefruit Sorbet go with the sweet white Bordeaux wine we were drinking? It was delightful when we poured the wine over the sorbet (like a Trou Normand), but the acidity of the grapefruit clashed somewhat with the the extreme sweetness of the wine when simply eating a spoonful of sorbet and drinking a mouthful of wine.
It’s back to the drawing board! Our next Sauternes/sweet white Bordeaux wine and food pairing will be with Spicy Crab Tempura. I can’t wait, can you?
Bon appétit !
Yes, Helene, this grapefruit sorbet is a gorgeous colour and the taste is just as nice. Bon appétit !
It’s so pretty! I haven’t tried making any grapefruit sorbet yet and this one might just be inspiring push needed. I’ll take your word for it and forgo the pairing (though I like the concept). Cheers and many thanks!