French Connection
While even the thought
of a carton of your
favorite frozen flavor
is enough to whet a craving, Caprice Bistro
owner and executive chef Thierry Moity
says commercially made ice creams and sorbets
need preservatives to hold their flavor
for months.
“Here,” Moity explains, speaking of his
own fine-dining (10 Market St.) French
restaurant, “I don’t do that because I don’t
have to.”
Made every day just hours before he
opens his doors, Moity says he changes his
menu to meet market demand.
“Right now,” Moity says, “I have raspberry
sorbet and green apple, too.”
Curry
But the very next day, he may offer
white pear, prickly pear, blackberry or
banana.
Moity says he’s been making sorbet for
as long as he can remember and his experience
shows.
“I’ve been 44 years in the business,” he
says.
In 1967, when Moity served as an
apprentice in a small bistro in rural France,
his first responsibility was preparing desserts—
pastries, ice creams and sorbets.
With that many years under his belt, Moity
loves to experiment.
“Sorbet is kind of unlimited,” he says,
just use your imagination.
But never top your sorbet as you
might top your ice cream. When crafting
ice cream, main ingredients include
milk, eggs and oftentimes a heavy
cream.
“The sorbet,” Moity explains, “is just
fruit puree, water and sugar. It’s lighter
... just garnish with mint.”
Moity says concocting your own
sorbet doesn’t require the skills of a culinary
school graduate, and making your
own means you can control your ingredients
— taste the season using what’s
available at your local farmers’ market
or dare to be different by using exotic
ingredients like kiwi or passionfruit. —JY
63
www.wrightsvillebeachmagazine.com WBM
Joshua Blueberry Sorbet
2 cups of sugar
1 cup of water
5 cups of fresh blueberries
1 spoon of lemon juice
• In a medium sauce pan, combine sugar,
water, lemon juice and bring it to a boil,
simmer for about three minutes.
• In a blender, puree the blueberries with
the syrup till smooth.
• Then churn in an ice cream maker for
proper consistency.
• Pack into a container to freeze.
• Serve on cold plates with more fresh
berries and mint leaves.