Fromage Blanc-Lemon Grass Sorbet

Recipe from Vong

Adapted by Amanda Hesser

Published July 18, 2000

Total Time
20 minutes, plus chilling time
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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

  • ¾ cup plus 2 tablespoons sugar

  • ⅓ cup light corn syrup

  • 1 stalk lemon grass, smashed

  • 2 ⅔ cups fromage blanc

Ingredient Substitution Guide
Nutritional analysis per serving

29 grams carbs; 10 milligrams cholesterol; 169 calories; 3 grams saturated fat; 4 grams fat; 43 milligrams sodium; 6 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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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Credits

Adapted from Vong

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