Refreshing ripple - sour cream sorbet - Brief Article - Recipe

Sunset, May, 2000 by Jerry Anne Di Vecchio

* At Water Grill Restaurant in Los Angeles, where fish reigns on the menu, the desserts, created by pastry chef Wonyee Tom, also cause ripples of pleasure. Tom often assembles them in layers of flavors and textures. At the top of one masterpiece I sampled recently, this sophisticated, exceptionally smooth and velvety sour cream sorbet caught my attention. It's very easy to make at home. To enhance the tang of the sour cream, Tom infuses the sweet syrup base with lemon grass; if it's not available, pare the peel from three lemons instead and add to the syrup as it boils.

Sour Cream Sorbet

PREP AND COOK TIME: About 45 minutes using quick-chill option

NOTES: If making up to 1 week ahead, store airtight in the freezer.

MAKES: About 3 1/2 cups; 6 or 7 servings

10 to 12 stalks fresh lemon grass (about 1 lb. total)

1 1/2 cups sugar

1/2 cup lemon juice

2 cups (1 pt.) sour cream

1. Trim and discard root ends, coarse tops, and coarse outer layers from lemon grass. Rinse tender stalks and cut into chunks. Finely chop in a food processor or with a knife.

2. In a 4- to 5-quart pan, combine lemon grass, sugar, and 1 cup water. Bring to a boil over high heat, stirring occasionally Cover and boil for 8 minutes, stirring occasionally.

3. Pour syrup through a fine strainer into a 1-cup glass measure; discard lemon grass. If there's less than 1 cup syrup, add water. If there's more, rinse pan, return syrup to it, and boil until reduced to 1 cup. Nest glass measure in ice water and stir syrup often until cold, 5 to 10 minutes; or cover and chill until cold, about 1 hour.

4. Pour syrup into a bowl. Add lemon juice and sour