Fromage Blanc-Lemon Grass Sorbet

Name: Fromage Blanc-Lemon Grass Sorbet
Total time: 20 min
Yield: about 1 quart
Ingredients: 3/4 cup plus 2 tablespoons sugar; 1/3 cup light corn syrup; 1 stalk lemon grass, smashed; 2 2/3 cups fromage blanc

Recipe from Vong

Adapted by Amanda Hesser

Total Time: 20 minutes, plus chilling time
Rating: (0)
Comments: Read comments

This recipe, adapted from the restaurant Vong in New York, strikes a surprising balance. The fromage blanc is tangy and blunt; the lemon grass rounds out the edges and showers it with a floral, herbal aroma that lingers in your mouth. It is 20 minutes of your time for a complex endnote to a meal. —Amanda Hesser

Featured in: Improving on Nature: The Small Miracle of Sorbet

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Ingredients

Yield:about 1 quart

¾cup plus 2 tablespoons sugar
⅓cup light corn syrup
1stalk lemon grass, smashed
2⅔cups fromage blanc

Ingredient Substitution Guide

Preparation

Step 1
In a large saucepan, combine sugar, corn syrup, lemon grass and 2 cups water. Bring to a boil, then remove from heat and let cool. Cover and chill in refrigerator overnight.
Step 2
Strain liquid through a fine sieve. Stir fromage blanc into liquid. Taste and adjust sweetness if necessary. Pour into an ice cream maker and follow manufacturer's instructions.

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