Comments on: Clementine Sherbet Verrines

By: wenke

wenke — Mon, 20 Dec 2010 13:29:25 +0000

i made this recipe for a dinner party with friends last night – it was spectacular! i changed one thing: instead of the yoghurt espuma i made a fluffy and decadent chocolate mousse – since i think that clementines and chocolate work really well together.
thanks so much for this recipe – i especially liked the clementine granita and the sherbet.

By: Memoria

Memoria — Wed, 27 Jan 2010 00:09:06 +0000

These verrines are beautiful. What a great idea for the clementine skins. Lovely photos as well.

By: deana-Lostpastremembered

deana-Lostpastremembered — Sat, 12 Dec 2009 02:11:32 +0000

What a beautiful website! Found you through Tastespotting…Love your pictures and the recipes look great! Sumac is an exciting inclusion… can’t wait to see what’s next!

By: Alex

Alex — Fri, 11 Dec 2009 09:08:46 +0000

Wow – this process is magical! They look so fresh and Spring-like yet also perfectly festive. But I wonder, where do you find wild sumac and is there much a difference between that and the regular version?

By: Madalene

Madalene — Fri, 11 Dec 2009 09:01:11 +0000

Hi Alex,
I found Wild Sumac at borough market form these guy’s http://www.arabicafoodandspice.com/products/aromatics-flavourings
you can use the normal stuff, I have both the only difference is that the wild one is more vibrant red than the other which is a bit dull and aubergine red colour. In all honesty I think it depends on the quality.
Normal sumac is just as good, I love the citrusy taste it has and it compliments this dish very well.
Happy Cooking!

By: Thermomixer

Thermomixer — Thu, 10 Dec 2009 06:51:08 +0000

Sounds like a great drink for us in Australia at the moment – would be very refreshing with that tingling sherbet to fickle the taste buds.

Thanks again.