My sister and I meet for a “light” supper in Soho about once a month and the evening generally follows the same pattern each time. We aim to eat somewhere vaguely healthy—as we’re more often than not pretending to be watching what we eat—and then we amble through the streets of Central London to our favorite gelato bar and undo all the good we did earlier. This recipe is inspired by a sorbet that I had on one such evening in late summer, the scoops piled high into a waffle cone and dripping sticky-sweet plum juices down my hands—the perfect end to an evening.
SERVES 6 TO 8
1 QUANTITY OF ROASTED PLUMS (SEE PAGE 128)
3/4 CUP GRANULATED SUGAR
FINE-MESH NYLON SIEVE (OPTIONAL)
Once the plums have roasted, let them cool, then scoop all the fruit and juice into a bowl, picking out and discarding the pits, vanilla bean pieces, and cinnamon stick as you do so. Blend the plums until smooth—I find this easiest using an immersion blender, but otherwise transfer to a food processor—and then pass through a fine-mesh nylon sieve if you want a silky smooth sorbet. I don’t mind the odd speckle of plum skin in the sorbet but it’s down to personal preference.
Pour 3/4 cup cold water into a saucepan and add the granulated sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for 2 minutes, then remove from the heat and add the roasted plum purée. Let cool, then cover and chill in the fridge for a couple of hours before churning in the ice-cream maker according to the manufacturer’s instructions.
An ice-cream maker will make a lighter sorbet, but if you don’t have one, simply freeze the mixture in a plastic freezer-safe container, whisking it every couple of hours to break up the ice crystals. Once the sorbet has frozen, break it into manageable chunks, transfer into a food processor, and blend until smooth and light. Return to the freezer container and freeze until firm.
( * Recipe reproduced with permission from 'Summer Berries and Autumn Fruits, 120 Sensational Sweet & Savory Recipes' --Kyle Books USA, May 2016 -by Annie Rigg, Photography by Tara Fisher)
This creamy broth packs a punch, and the first time I made it, I did a happy dance in my kitchen. It also felt like a happy dance in my mouth. The broth is admittedly special and highlights Thai flavors, without them overwhelming one another. The delicate aroma and flavor that comes from galangal in contrast to coconut milk and lime juice create an addictive but healthy concoction.
+ Heat the coconut milk in a soup pot over medium heat and bring to a boil.
+ When boiling, add the galangal, lemongrass, sweet potato, and kaffir lime leaves.
+ Lower the heat, add the spring water, cover, and simmer for an hour.
+ Remove from the heat and let stand for about 20 minutes to absorb the flavors.
+ Discard the veggies and season with the salt and lime juice.
+ Garnish with fresh cilantro sprigs and serve hot.
2 cups light coconut milk
7 slices young galangal
3 stalks lemongrass, cut into 1-inch-long pieces and bruised
1 medium-size sweet potato, peeled and sliced into 1-inch rounds
4 kaffir lime leaves, torn
5 cups spring water
1 tablespoon Himalayan pink salt
2 1/2 teaspoons freshly squeezed lime juice
Fresh cilantro sprigs, for garnish
If you’d like the broth creamy, add 1 1/2 cups of coconut milk before adding the spring water to the pot
(* Recipe reproduced with permission from 'Soupelina's Soup Cleanse, Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life' by Elina Fuhrman -Da Capo Lifelong Books- February 2016)