… to make decent photos of my ice creams (Ice cream, you scream!) What I’ve learnt, among other things, is that I’m not a good food photographer. But you can’t get it all, can you?
At least I didn’t take a shot under my red parasol this time. And I hurried as fast as I could, before it started to melt. I almost got that part.
And by the way! It actually isn’t ice cream. It’s sorbet. With no sugar and no fat and no extra liquid added. Only pieces of fruit, icy fruit, mixed together.
This time I only used one big banana, and one serving of mixed pieces of pineapple, papaya and mango. I think it is 150 grams in those portion bags, and I find it in the freezer in one of my stores I buy food from.
In beforehand I cut the banana in small pieces and put them into the freezer. The keyword is deep frozen and icy cold.
I let the pineapple, mango and papaya-mix defrost just a little-bitty bit, and then I mix all the fruit together in a blender until I get a smooth “paste”. That’s made in a jiffy!
It’s essential, I’ve noticed, that you take the banana pieces straight out from the freezer. That seems to be what makes the sorbet creamy. Otherwise I only get a smoothie! (Not bad… just not intended!)
Decide in beforehand if you want to blend anything in the sorbet after mixing the fruit. Today I chose walnuts and goji berries. Blend it in quickly and then start eat immediately! It’s melting pretty fast.
If you’re eating all of this by yourself – which is easily done – you won’t be able to finish it before it have gone into a non-ice cream-state. But who cares!
It’s kind of the essence of this delicious treat! The gooey softness.