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redefiningfood:

Perfect dessert colours: A dessert parfait of Sugarless Raspberry Sorbet with Mango and Coconut Milk Sticky Rice 

In Thailand, mango and sticky rice is insanely popular - and for good reason, since mango just goes so well with sticky rice. But I’ve always found mango and sticky rice on its own to be way too sweet, so when at my mother’s house party her friends decided to add homemade Raspberry Sorbet to the much loved traditional combination, I realised that we had happened on something amazing. Mango and sticky rice is relatively easy (cut mango, and glutinous rice with coconut milk poured on top of it) but so is the raspberry sorbet - you don’t even need an ice cream machine!
Ingredients: 1 and 1/2 cups of agave nectar (depending on how sweet you want it - I’ve seen people use 2 cups with results that they’ve loved)/ 1/4 cup of lemon juice/ 4 cups of fresh or frozen raspberries
Combine all the ingredients in a blender and blend until completely smooth.
Refridgerate for around an hour, until it’s just hard enough but not frozen. If you’d like to leave it overnight, simply take it out 5-10 minutes before serving! 
Zoom Info
Camera
Canon EOS 5D Mark III
ISO
100
Aperture
f/2.8
Exposure
1/80th
Focal Length
100mm

redefiningfood:

Perfect dessert colours: A dessert parfait of Sugarless Raspberry Sorbet with Mango and Coconut Milk Sticky Rice 

In Thailand, mango and sticky rice is insanely popular - and for good reason, since mango just goes so well with sticky rice. But I’ve always found mango and sticky rice on its own to be way too sweet, so when at my mother’s house party her friends decided to add homemade Raspberry Sorbet to the much loved traditional combination, I realised that we had happened on something amazing. Mango and sticky rice is relatively easy (cut mango, and glutinous rice with coconut milk poured on top of it) but so is the raspberry sorbet - you don’t even need an ice cream machine!

Ingredients: 1 and 1/2 cups of agave nectar (depending on how sweet you want it - I’ve seen people use 2 cups with results that they’ve loved)/ 1/4 cup of lemon juice/ 4 cups of fresh or frozen raspberries

  1. Combine all the ingredients in a blender and blend until completely smooth.
  2. Refridgerate for around an hour, until it’s just hard enough but not frozen. If you’d like to leave it overnight, simply take it out 5-10 minutes before serving! 
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