Category Archives: Desserts & Sweets

Desserts and Sweets

Chocolate Sponge Cake Rolled with Chestnut Cream – a Guest Post

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Today’s recipe for this chocolate sponge cake rolled with chestnut cream comes in the form a guest post by my friend, the amazingly talented Xia0lu of  6 Bittersweets blog. I tasted this cake when she made it, and I was blown away. I had no idea chocolate and chestnut could be so delicious! I’ve also tasted Xiaolu’s incredibly creative black sesame and mochi macrons - another testament to her baking skills! Infact, im so in love with anything she bakes, I ordered Xiaolu’s chocolate and red velvet cupcakes for my husband’s surprise birthday party. Needless to say, they were a huge hit. You can order her baked goodies here.

I was thrilled when Sala invited me to guest post on her blog. Not only because I was excited at the opportunity to contribute to her diverse collection of mouth-watering recipes and stunning photos. But also because she has become a dear friend to me in a short period of time. Starting with an early exchange in which she readily shared photography tips with me, Sala has been nothing but fun, warm, and generous through all of our interactions. I’m really glad that we live near each other, so we’ve been able to become friends in person and not just online. Thank you, Sala, for being a great friend, and thank you all as well having me here today!

I’ve always held a fascination for chestnuts. On one hand because they seem so sophisticated and European to me, especially in French desserts like Mont Blanc. On the other hand because they remind me of my early childhood in China. I recall smelling the fragrance of freshly roasted chestnuts as a little girl and growing excited anticipating the delicious stew of vegetables, meat, and chestnuts to come.

For today’s treat, I have chosen the more sophisticated route with a cake roll that is simple yet elegant. Though I’m more accustomed to using natural cocoa in my baked goods, the milder flavor of Dutch-process cocoa is preferable here, as it leaves the spotlight to the real star of the show: the chestnut cream. I particularly enjoy that this cake is light on the tongue, leaving you satisfied but not weighed down. If you’re looking for less conventional way to enjoy your chocolate cake, I hope you’ll give this a go =).

Chocolate Sponge Cake Rolled with Chestnut Cream Recipe

[Printable Recipe]

Adapted from Gourmet Traveller

Serves 6 to 8

XIAOLU’S NOTES: The homemade chestnut puree recipe makes more than you will need for this recipe. Extra puree can be refrigerated for up to 2 weeks and frozen for up to 1 year.

4 large eggs, room temperature
1/2 cup white sugar (preferably extra-fine/caster)
1/2 cup MINUS 1 Tbsp (65 g) cornstarch
5 Tbsp (35 g) Dutch-process cocoa, plus extra for dusting
1 Tbsp all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
3 1/2 Tbsp unsalted butter, melted and cooled
1 cup PLUS 2 Tbsp heavy cream
1 1/2 Tbsp powdered sugar, sifted
1 cup sweetened chestnut puree (Recipe below OR storebought is fine)

Preheat oven to 350 degrees F. Grease the base and sides a 12 x 16 3/4-inch jelly roll pan and line with parchment paper, cutting into the corners to fit and allowing the parchment to hang at least 3/4 inch past the tray’s edges.

Whisk eggs and sugar using an electric mixer until thick and pale (about 5 to 6 minutes). Sift cornstarch, cocoa, flour, cream of tartar, and baking soda together into a separate bowl. Then gently fold dry ingredients into the egg mixture with a spatula. Fold in butter.

Spoon batter carefully into lined pan, smoothing the top with a spatula. Bake in the middle rack of the oven until the cake springs back when lightly pressed (10 to 12 minutes). Remove from oven and carefully turn cake out onto a tea towel lined with fresh parchment paper. Peel off the other parchment paper from the cake. With the short side facing you, roll the cake within the tea towel to form a log. Let stand until just cool (8 to 10 minutes).

Whip heavy cream and powdered sugar until soft peaks form (refrigerate if not using immediately). Unroll cake and spread it with an even layer of chestnut purée, then spread only the 1/2 of the cake closest to you with cream, leaving a 3/4 to 1-inch border around the other edges as well. Reroll, dust with cocoa powder, and serve immediately.

Homemade Sweetened Chestnut Puree

Adapted from Kopiaste (click over for great step-by-step photos)
Makes about 2 to 2 1/4 cups

400 g boiled and peeled chestnuts [I bought precooked vacuum-packed ones]
1 1/2 cups milk
3/4 cup sugar, or to taste
1 tsp pure vanilla extract

Fill a medium to large saucepan with 2 inches of water and bring to a simmer over medium heat. Place all ingredients EXCEPT vanilla into a large Pyrex glass or other heatproof bowl that has a rim wider than the saucepan and which will not touch the simmering water when placed over the saucepan. Cover with a heatproof lid and let mixture boil for about 1 hour, checking occasionally to stir and make sure milk does not boil over.

Drain and reserve milk and let chestnuts cool slightly. Puree the chestnuts using a potato masher or in a food processor. Mix vanilla into the reserved milk, then add milk back into the puree a tablespoon at a time until desired consistency and sweetness is reached. Allow to cool completely, then refrigerate or freeze until needed.

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No Bake Royal Chocolate Biscuit Cake

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Watching snippets of the royal wedding on TV, and seeing Prince Williams groom’s cake – a chocolate biscuit cake – reminded me of the chocolate biscuit cakes of my childhood. Because my mother grew up in the UK before moving to India, we had a lot of British treats in our home in India. Chocolate biscuit cake was one of them. This recipe is simple to make, and requires no baking (which is why it’s also called a fridge cake).

As kids in India, we used to make this recipe with Indian Marie biscuits. We’d dip them whole into chocolate sauce, and stack them up – towers of chocolate biscuit goodness!

 

If you can find British digestive biscuits, they are the BEST for this recipe. I was thrilled beyond belief to find British McVities digestive biscuits in the International aisle of my local grocery store! I believe you can also find them at world market.

A digestive biscuit is a coarse wheat cookie, flaky, no too sweet and oh-so-delish. I wonder why it is “digestive”; must be because it has a bit more fiber than a regular cookie.

Substitutes for British digestive biscuits

- American graham crackers
– British rich tea biscuits (my second favorite for this recipe)
- Indian Britannia digestive biscuits
- Indian Marie biscuits

If you are using butter cookies or graham crackers, remember that they are sweeter, you might need less. Also taste and adjust the sugar as you go if you are using any of the substitutes.

You can glaze this cake with a chocolate ganache, but I skipped that step because the cake is quite rich as it is.

More yummy chocolate biscuit cake recipes..

Official Buckingham Palace chocolate biscuit cake recipe by Darren McGrady, former personal chef to the royal family
Chocolate biscuit cake recipe on Oprah.com
Chocolate biscuit cake recipe on Daily spud
Royal wedding groom cake recipe by Brown eyed baker
No bake English chocolate biscuit cake recipe on Joy of baking

Royal Chocolate Biscuit Cake Recipe

serves about 8

7 oz. McVities digestive biscuits (about 12 biscuits). See above for substitutions.
6 oz. semi-sweet chocolate (milk chocolate)*
2 oz. dark chocolate (60% cocoa)*
4 tablespoons butter
2 tablespoons milk
4 tablespoons sugar or honey

*You can vary the milk chocolate: dark chocolate ratio if you like. Just make sure the total amount of chocolate (milk&dark) is 8 oz.

Break each biscuit into about 10 pieces. Place the broken biscuits in a bowl.

Melt all the other ingredients together in a double boiler –pour about 1 cup water into a saucepan or pot and bring to a boil. Then reduce heat and keep the water on a gentle simmer. Select a bowl that will fit over the saucepan, without touching the water (the steam from the water will melt the chocolate in the bowl).

Add all ingredients except the broken up biscuits, to the bowl over the simmering water. Whisk frequently, till everything is melted and you get a smooth sauce. Be careful not to get any water into the chocolate sauce.

Remove the bowl from the saucepan, and let the chocolate sauce cool for about 15 minutes. Gently fold in the broken up biscuits.

Line a loaf pan or cake tin with a large piece of glad wrap/cling film so that there is an over hang on all sides. Pour the cake mixture over the glad wrap and gently press down using a spatula, and flatten out the top. If your cake mixture is still warm, let it cool completely before proceeding.

Then fold the overhanging glad wrap over the cake. Using your palms, gently press down to compact everything. Refrigerate for 3 hours or till the cake is set.

Remove the glad wrap, cut into slices or cubes and serve.

Store chocolate biscuit cake in the fridge.

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Stonyfield Oikos Super Fruits Giveaway!

You can win all of these goodies!

-        2 free coupons for Oikos Organic Super Fruits Greek Yogurt*
-        Weleda All Natural Pomegranate Firming Day Cream 
-       Weleda Pomegranate Firming Serum
-        2 free coupons for Crofters Organic Fruit Spreads
-        Organic Pomegranate lip balm, made by Eco Lips
-        2 samples of Numi Organic Berry Black Tea (featuring   organic raspberry and raspberry leaf)
-        Simply Be Well Organic Pomegranate Moisturizing Body Bar
-        RW Knudsen Family 32oz.  Organic Just     Pomegranate juice and coupons

To enter

 

- Leave a comment below and tell me what was the best dessert youve ever had.
- For a bonus entry, mention this post & link to it in  your own blog. Then come back here and tell me you did so.

Contest ends Friday, May 6th 2001 9pm EST. US residents only. One random winner be picked. Check this post for winner announcement.

*Oikos sent me coupons to try the yogurt, and it is lovely :)

This giveaway has ended, the winner is comment #36, Usha!

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Chocolate Beet Cake – a Ross Burden Recipe

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This is the ONLY chocolate cake I ever make. After the first time I made this cake, I threw out every other chocolate cake recipe I had. This easy, moist beet and chocolate cake recipe comes from Chef Ross Burden.

The cooked beets (beetroot) in this recipe keep the cake incredibly moist. And if you didnt tell your guests there are beets in this cake, they will never guess! My favorite trick is to serve this cake, and after everyone has eaten it, ask “guess whats in it”?!

To cook the beets, peel about 3-4 large beets. Chop them into chunks. Place in a pan with just enough water to cover them. Put a lid on the pan, and simmer till the beets are fork tender. Add more water while cooking if needed. But make sure you cook away all the water, you dont want the cooked beets to be watery. Then place the cooked beetroot in a blender and puree. Weigh the amount of beets needed, and proceed with the recipe below.

You wont find a picture of the whole chocolate beet cake here because it was all eaten up, and I struggled to even save this one piece so I could photograph it!

Ross Burden’s Chocolate frosting recipe is so easy and decadent. Make sure to use the best quality chocolate you can afford!

The only change I made to Ross’ original recipe is to add a little vanilla extract and a pinch of salt. If you wish, you could also add a couple of tablespoons of brewed espresso to the batter, for depth.

Make sure you use a kitchen weighing scale and measure the ingredients in the recipe by weight.

Ross Burden’s Beet (Beetroot) Chocolate Cake Recipe

original recipe is here

serves about 8

for the cake
85 grams dark chocolate
3 medium eggs
300 grams sugar
240 ml sunflower or vegetable oil
300 grams cooked beets (see post above for how to cook the beets)
1 teaspoon vanilla extract
30 grams cocoa powder
200 grams flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt

for the chocolate ganache
250 grams dark chocolate, broken into pieces
250 ml heavy cream

Pre heat oven to 350 f.

Melt the chocolate (for the cake) over a double boiler. In a separate bowl, whisk together the eggs, sugar and oil. Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture. Beat just untill combined.

Sift the cocoa, flour, baking soda and salt. Add this to the beet batter. Fold just untill everything is combined. Dont over work or over mix the batter.

Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin. Bake for about 30 minutes, or till a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.

While the cake is baking, work on the ganache frosting. Place the chocolate in a bowl. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce.

When the cake is done, cool it on a wire rack. Then pour the chocolate ganache over while the ganache is still warm. Let the ganache topping cool and set a little before serving.

Serve with Ross Burden’s burnt caramel icecream. Yum!

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Pumpkin Halwa with Saffron

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Diwali is the Indian festival of lights. We celebrate by wearing new clothes, lighting fire crackers and exchanging sweets. With Diwali around the corner, here is a recipe that celebrates both the Indian festival and the beautiful fall season here in America.

Halwa, also called halva, halveh, helwa, or  halvah is a sweet usually made with semolina or wheat in south Asia and using nuts in the middle east. Carrot halwa is also common in India. In this recipe, I use butternut squash instead of the carrots. You can use either rose water or saffron in this recipe for flavoring. I chose saffron.

Traditional halwa uses khoa or khoya or mawa (milk that is cooked down so most the moisture is evaporated). This adds texture and richness to halwa. I use almond meal instead of khoya. Almond meal adds great flavor and helps thicken the halwa.

Be sure to take a look at Mahanandi’s pumpkin halwa using butternut squash. En Samayal Arai blog has a pumpkin halwa recipe using yellow pumpkin. Manta’s Kitchen has a pumpkin halwa or kaddu ka halwa recipe. BBC Food’s recipe for pumpkin halwa can also be used with carrots, zucchini or any gourds.

Vegans can try this recipe with coconut milk or almond milk. Earth vegan blog has a vegan carrot halwa recipe using almond milk.

For a great video on halwa making technique, watch Vah Chef’s carrot halwa video.

Pumpkin Halwa Recipe

serves 6-8

1 small butternut squash or any winter squash or pumpkin (weighing about 1.5 lb or 4 cups when grated)
4 tablespoons butter or ghee
2 tablespoons cashew nuts
2 tablespoons raisins
4 cardamom pods, lightly crushed
1 cup low fat milk
½ cup sweetened condensed milk
2 tablespoons almond meal or ground almonds
A pinch of salt
¼ teaspoon saffron

Peel the butternut squash or pumpkin using a vegetable peeler or sharp knife. Halve it and scoop out the seeds and membrane. Cut it into large chunks. Using the coarse side of a box grater, grate the chunks. (A food processor will make the grating easier). You should have about 4 cups of grated squash.

Heat the butter or ghee in a large, wide, non-stick skillet. Add cashews, raisins, and cardamom. When the cashews get golden, add the grated butternut squash or pumpkin. Cook, stirring for about 2 minutes on medium heat.

Add the milk and condensed milk. Cook uncovered on medium heat for 15 minutes or till the squash is cooked, but still holding its shape. Stir the halwa occasionally so that it doesn’t burn or stick to the pan.

Add almond meal and cook another 4 minutes. The halwa is done when it has thickened and the liquid is no longer runny. The halwa will get firmer when cool. Add the salt and saffron at the end of cooking.

Cool the halwa a little, then shape into balls (optional). Store in an airtight container in the refrigerator.

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Rugelach Cookies – Raspberry Pecan and Apricot Walnut

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I was thrown a challenge. I had to make Rugelach (a jewish cookie) based on the description my friend Vidya gave me. She had eaten these amazing cookies in New York, and wanted me to reproduce them. I cheated a bit. I used Ina Garten’s Rugelach recipe. I love Ina’s recipe for sweets, and this one was no different.

Notes

- Rugelach dough has a lot of butter and cream cheese, so you must make sure the dough is very cold before rolling it out
- Make sure your work surface is well floured when rolling out the dough
- You can roll the dough into crescents like Ive done. Or simply roll it into a log and cut spiral discs
- Vary the filling according to taste and imagination. The basic combination is brown sugar, granulated sugar, cinnamon, raisins + jam or preserves + nuts. (Next time I want to try a fig and pine nut rugelach using fig preserves and pine nuts).
- I halved Ina’s recipe, and made each cookie larger. I also made two different flavored cookies (apricot walnut and raspberry pecan).

Rugelach with Raspberry Pecan and Apricot Walnut filling Recipe

adapted from Ina Garten’s Rugelach recipe
makes about 16 cookies

for the dough
4 oz cream cheese, at room temperature
1 stick butter, at room temperature
2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup all purpose flour

for the raisin filling
2 tablespoons light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 cup raisins

for raspberry pecan filling
1/4 cup chopped pecans
2 tablespoons raspberry preserves, microwaved for a few seconds

for apricot walnut filling
1/4 cup chopped walnuts
2 tablespoons apricot preserves, microwaved for a few seconds

for eggwash
1 egg beaten with 1 tablespoon milk
1 tablespoon sugar + 1/2 teaspoon cinnamon for sprinkling

Place the cream cheese and butter in the bowl of an electric mixer. Use the paddle attachment and beat till creamy. Add sugar, salt and vanilla. Reduce speed to low, and slowly add flour. Beat until just combined. Roll the dough into a ball. Divide the ball into two. Wrap both dough balls in cling wrap and refrigerate for 1 hour.

Combine all ingredients for the raisin filling in a bowl.

Take out one ball from the fridge. On a well floured surface, roll it out into a 9 inch circle. Spread raspberry preserves all over the dough circle. Then sprinkle pecans. Then sprinkle half of the raisin-sugar filling. Cut the circle into 8 wedges, like you would a pizza. Now roll each wedge. Start at the base (wider end) and roll towards the pointed end. Turn the sides inwards to form a crescent. Repeat for all wedges, Place on a baking tray and return to the fridge for another 30 minutes.

Repeat the process for the second dough ball, this time using the apricot walnut filling.

Preheat oven to 350f

Once the cookies have been in the fridge for 30 minutes, brush them with eggwash (you will use only about half the egg wash). Sprinkle a little sugar cinnamon micture on top of each cookie. Bake in a 350 f oven for 15-20 minutes orr until light brown.

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Fresh Cherry Cardamom Pie

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Take the everyday, all-American cherry pie, add some cardamom to it, and turn it into an exotic flavored pie. The cardamom scented filling is easy to make – just mix cherries, lemon juice, suagr, corn starch, and cardamom. 

I dont have a cherry pitter, so I just cut around the pit with a knife.

I made Ina Garten’s pie crust recipe which is buttery, flaky and delicious. You can keep things simple and use a store bought pie crust. However, keep in mind that most store bought pie crusts, pie shells, and pie dough are not vegetarian, they may contain lard. The only vegetarian pie crust I’ve seen is Mrs.Smith’s pie shells.

Here is a cherry pie recipe on joy of baking using some kirsch (a type of cherry liquor) on the filling – a great idea! This baked fresh cherry pie recipe on all recipes  also sounds delicious. If cherries arent in season and if you want a more fall time recipe, 6 bitter sweets blog has a lovely apple cherry pie recipe

Notes

- make sure the butter, shortening and water for the pie crust are very cold, this is what makes a flaky crust

- if you are not crazy about cardamom in the pie filling, use almond extract instead

- you can make the same recipe with apples instead of cherries

- if you dont want to use shortening, try this all butter pie crust recipe from simply recipes 

- Vegan yum yum has a vegan pie crust recipe using Earth Balance

Fresh Cherry Cardamom Pie Recipe

serves about 8

for cherry pie filling
4 cups pitted sweet cherries
6 cardamom pods
4 tablespoons cornstarch
2 tablespoons lemon juice
a pinch of salt
3/4 cup sugar
1/4 teaspoon vanilla extract or a few drops of rose essence

other
1 recipe (two 10 inch crusts) home made pie crust (see recipe below) or store bought pie crust
1 egg, beaten with a teaspoon of water
1 tablespoon sugar to sprinkle on top

Pre-heat oven to 400f.

Place pitted cherries in a large bowl. Smash the cardamom pods using the back of a wooden spoon. Remove the little seeds from inside the cardamom pods. Place these seeds in a coffee grinder or mortar and pestle and grind to a powder. Add cardamom powder and all other ingredients for filling to the bowl, mix well. Refrigerate while you work on the pie crust. See pie crust recipe below.

Place one pie crust on a 10 inch pie dish. Pour the cherry filling into the dish. Place second pie crust on top. Cut away over hanging bits. Tuck edges in. Crimp the edges to seal.  Make a few slits on top to vent steam. Brush the top with the beaten egg wash. Sprinkle sugar all over. Cover the crimped edges with a strip of foil to prevent from burning. Place on a baking sheet and bake till the crust is golden, 50 minutes to 1 hour. Remove foil half way through baking.

Ina Garten’s Pie Crust recipe

makes two 10 inch crusts

12 tablespoons ( 1 1/2 sticks) very cold unsalted butter
3 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
1/2 cup ice cold water
Ina uses a food processor. I used a pastry cutter and my hands.

Place a large bowl in the freezer for about 30 minutes. Cut butter into small cubes. Add all ingredients except water to the cold bowl. Using a pastry blender, mash the butter and shortening. Dont over do this, stop when the butter is pea-sized. You could also take hand fulls of the flour mixture and rub it in both your hands to form a coarse dough.

Add cold water to dough and gently mix just until it forms a crumbly ball. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes.

Take out the dough and divide into 2 portions. Roll out each portion on a well floured surface. Proceed with cherry pie recipe above.

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A Different Way to Serve Fresh Watermelon. Watermelon ‘Cake’

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I saw this watermelon cake idea in the August issue of Martha Stewart Living magazine. This is a cute, fun, unique way to serve fresh watermelon. And I’m not the only one who excitedly tried this; checkout ‘messy thrilling life’ blog who also tried Martha Stewart Living Magazine watermelon cake. Thankyou Martha!

Martha Stewart Living Magazine serves the watermelon cake plain, thats what I’ve done too. But if you want to jazz it up, here are some suggestions:

- sprinkle a little lime juice or lime zest on top

- top with chopped basil or mint

- sprinkle some feta cheeseand balsamic vinegar over the watermelon “cake”

- drizzle a little tequila or rum or cachaca

 Wash and wipe a seedless watermelon.  

Lay it down horizontally. You need to cut about 2 inches from the center of the watermelon (the middle third of the fruit). Using your largest knife, cut away one thirds from the end.

Cut about one thirds from the other end. Level off the middle third if needed.

Lay the middle third (the watermelon ”cake”) on a serving platter. Cut it into 8 wedges.

Now take the two ends of the water melon. Using a melon baller or any rounded spoon (I used a measuring teaspoon) scoop out balls of watermelon.

Now arrange these balls on top of the water melon ‘”cake”. Garnish with mint. Cover and refrigerate till ready to serve. Use any leftover watermelon and scraps for juice.

This will serve about 8, with left over bits of watermelon from the cut ends.

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Raspberry Buttermilk Sherbet

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I’m in possession of a brand new Cuisinart ice cream maker. And this fruity, tart, not too heavy and gorgeous pink sherbet is exactly the sort of frozen treat I wanted to make to  inaugurate my ice cream maker. This food network recipe is super simple and easy – only 5 ingredients!

The original sherbet recipe uses some cracked black pepperon top of the sherbet. I left this out.

This is the ice cream maker I bought:

For the price, its fantastic

Difference between sherbet and sorbet

- Sorbets never have dairy. They only contain fruit puree, sugar, water and flavorings.

- Sherbets always contain some dairy. Besides the fruit puree and sugar, sherbets will have cream, milk or buttermilk in this case.

In the UK however, a sherbet is a fizzy drink! Its the same in India where I come from; some cold drinks are called ‘sarbath’.

There is always a pile of dishes to do in my kitchen, thanks to my food blogging tendencies. But my trusty human dish washer always helps…and then he is rewarded with sherbet ;)

Notes

- Pretty much any fruit will work in this recipe – peaches, mangoes, all berries

- Make sure the sugar is superfine. If not, it will not dissolved in the liquids properly. You could put granulated sugar in a food processor to make it finer

To make frozen treats like ice cream, sorbet and sherbet without an ice cream maker:

Place the ice cream mixture in an airtight container. Freeze till it has become solid. Then remove from freezer, break it up, and put the icecream in a blender. Blend till smooth. Return ice cream to the freezer. Once it has frozen again, repeat this process once more (blend again and freeze again).

Raspberry Buttermilk Sherbet Recipe

Adapted from this Food network recipe
serves 4-6

6 cups raspberries
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups whole buttermilk
1/4 cup heavy cream
pinch of salt

In a blender, puree the raspberries, fruit juice and sugar. Pass through a strainer (with a bowl below), reserving the liquid and discarding the solids that remain in the strainer.  Stir in buttermilk, cream and salt.  Cover and refrigerate for about an hour.

Then process the mixture in an ice cream maker according manufacturers instructions. Then scoop the churned sherbet into an airtight container and freeze for at least 2 hours before serving. Thaw the sherbet for about 5 minutes before serving.

See notes above on how to make this recipe without an ice cream maker.

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