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Americas Test Kitchen - Season 26 - Episode 04: Turkey Lasagna and Chocolate Sorbet
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TVTranscript
00:00I'm sorry, I'm sorry.
00:37Today on America's Test Kitchen,
00:39Valerie makes Bridget turkey sausage lasagna.
00:43Jack talks all about sugar.
00:45And Antoinette makes Julia chocolate sorbet.
00:48It's all coming up right here on America's Test Kitchen.
01:03You remember the 90s?
01:05I sure do, because there was grunge on the scene,
01:08everybody was wearing rollerblades,
01:10and ground turkey all but shoved ground beef
01:13out of the meat case at the supermarket.
01:15Well, ground turkey can be great,
01:17and it can be used in a lot of classic dishes,
01:20and Valerie's here.
01:21She's going to show us a dish that uses ground turkey
01:23that was inspired by someone very special.
01:26This turkey lasagna is inspired by my mother.
01:28She would make it for our family when I was growing up.
01:31Yes.
01:31It was the 90s, so low-fat was having a moment.
01:34It was all about ground turkey and cottage cheese.
01:37So those ingredients found their weight
01:39into a lot of our meals,
01:40and I'm using them in this recipe today.
01:42Okay.
01:43Let's make our meat sauce.
01:44I've got a tablespoon of extra virgin olive oil
01:47heating over medium,
01:48and once it's shimmering hot,
01:50I'm going to add a large, finely chopped onion.
01:55And I have a teaspoon of table salt.
01:58So I want my onions to soften.
02:00I'm going to stir this occasionally.
02:01It's going to take about five minutes.
02:03Okay.
02:05Our onions have softened.
02:07I'm going to add one pound of sweet Italian turkey sausage.
02:12The casings have been removed for this.
02:14I'm going to just break this up.
02:16Okay.
02:16And I've got half a pound of ground turkey.
02:19I'm going to sprinkle a half teaspoon of black pepper
02:22over the meat.
02:23Great.
02:24So for this sausage,
02:26you can find it in bulk
02:27with the casings already removed,
02:29or you can buy the links
02:30and just remove the casings.
02:32So I'm just going to cook this,
02:34breaking up the meat
02:35until it's no longer pink.
02:36It's going to take about five minutes.
02:38Can you keep an eye on this
02:39while I crack our fennel seeds?
02:42I am happy to work for lasagna any day.
02:45I have two teaspoons of fennel seeds.
02:48I'm going to lightly crack them.
02:50By lightly cracking them,
02:51we're releasing their very fragrant aromas.
02:54And it's just going to bring out
02:55more of that sausage-y flavor
02:57because Italian sausage,
02:59it has that fennel aroma already.
03:01So we're just amping up that flavor.
03:04It's the best part of the Italian sausage, right?
03:06It's that fennel, little garlic fennel.
03:08Exactly.
03:08And the ground turkey just rounds out that flavor.
03:11Love it.
03:12All right.
03:13So we're just going to keep stirring this
03:14until the meat is no longer pink.
03:16Okay.
03:17So our sausage and turkey is no longer pink.
03:21We're going to add tomato paste.
03:23I've got two tablespoons of tomato paste.
03:26You want to give it a stir
03:27while I add some ingredients?
03:29Of course.
03:29I've got six minced garlic cloves.
03:33Here are those two teaspoons
03:34of fennel seeds that we crushed.
03:36Is that almost licorice flavor?
03:38Yeah, it's almost like anise.
03:40Yes.
03:41And I've got a quarter teaspoon
03:42of red pepper flakes.
03:44Okay.
03:44We're going to let this cook for two minutes
03:46so that the flavor's developed.
03:47Okay.
03:48I know the aromas have already developed.
03:50That smells incredible.
03:53Our flavors have developed.
03:55It just keeps getting better and better.
03:57I've got 28 ounces of crushed tomatoes.
04:00Okay.
04:01And I've got 15 ounces of tomato sauce.
04:03So we've added tomato paste,
04:06crushed tomatoes, tomato sauce.
04:07We're getting a really robust tomato flavor.
04:10The tomato paste, it gives that umami richness
04:13and it even helps thicken our sauce.
04:16And I've got a tablespoon of Italian seasoning.
04:20Italian seasoning is an awesome spice blend.
04:22It has basil, oregano, rosemary, thyme, marjoram.
04:27It's a way to get a lot of spices
04:29without having to fill your spice cabinet
04:31with all of those different spices.
04:32Seriously, how many of you have marjoram
04:35in your spice drawer right now?
04:39All right, this is now simmering.
04:41I'm going to reduce the heat to low.
04:42We're going to cover it,
04:44let it cook for about 20 minutes
04:45until it starts to thicken slightly.
04:47Okay.
04:48So while that's simmering,
04:49let's prepare our lasagna noodles.
04:51So I've got 15 curly-edged lasagna noodles
04:55and nobody likes overcooked, mushy lasagna noodles.
05:00Nope.
05:01So what I like to do,
05:02I like to add my lasagna noodles
05:04to the pan I'm going to roast my lasagna in
05:07and I cover them with boiling water.
05:11Boiling water car cooks the lasagna noodles.
05:14We're going to let them soak for about 15 minutes
05:16until they're soft and pliable.
05:18That way, when we bake our lasagna in the oven,
05:21they're going to be perfectly cooked
05:22with a nice texture with some bite to them.
05:25Got it.
05:25And what I like to do when I'm soaking them,
05:27I'll just check on them every so often
05:29and make sure that they're not sticking together.
05:32We drained our noodles
05:34and transferred them to a towel-lined pan
05:37and we're letting those dry
05:39and I went ahead and I patted dry our baking dish.
05:42So let's check on our meat sauce.
05:44It's been about 20 minutes.
05:45Gonna give it a taste.
05:51Mmm.
05:54That is excellent.
05:55Just gonna add a pinch more of salt and pepper.
05:58Okay.
05:59So our sauce is ready to go.
06:01Let's go ahead and get our cheese ready.
06:02I've got four ounces of fontina cheese.
06:06You're not gonna find fontina cheese in every lasagna,
06:08but it works so well here
06:10because it has this rich umami flavor,
06:13it's salty, and it melts so creamy.
06:15Definitely.
06:16Do you mind giving this a shred for me?
06:19I get to work.
06:19That's awesome.
06:21So while you're shredding that,
06:22I'm gonna work on the rest of our cheese.
06:24I've got two cups of cottage cheese.
06:26So we talked about how my mother
06:28would make this in the 90s.
06:30Look, I love cottage cheese
06:31because when it melts,
06:33it gets so creamy
06:34and creates almost like a bechamel sauce
06:37for our lasagna.
06:38Without the work.
06:39Exactly.
06:39And I've got one and a half cups
06:42of mozzarella that was shredded from a block.
06:45I like using the block cheese
06:46and not the pre-shredded stuff
06:48because it's gonna melt better.
06:50It doesn't have any additives.
06:52Right.
06:52So this combination of cottage cheese
06:54with mozzarella is just gonna be so rich.
06:57And we're gonna add half of that fontina here as well.
07:01And I've got a quarter teaspoon of table salt
07:04and a quarter teaspoon of black pepper.
07:06Okay.
07:06We season every layer.
07:08Okay, even the cheese layer.
07:09Even the cheese.
07:11So I'm just gonna gently mix this together.
07:13And you know,
07:14if you're looking for fontina in your grocery store,
07:17you're not gonna find it with,
07:18you know, the cheddar or the string cheese.
07:20Go to your specialty cheese section
07:22where you're gonna find imported cheeses
07:24like, you know, Asiago, Parmesan.
07:26That's where you'll find fontina.
07:27Yeah, and it's a good idea to get a younger fontina,
07:30something that's creamier.
07:31As they age,
07:32they can get more like Parmesan,
07:33which is very flavorful,
07:35but it doesn't melt as easily.
07:36Right.
07:37So we've got half a cup of mozzarella
07:39and I'm gonna add the other half cup of fontina
07:43and just lightly mix this.
07:44And this is gonna be the cheese
07:46that we sprinkle on top of our lasagna.
07:48We're not shy with the cheese around here.
07:51Let's assemble this lasagna.
07:52Let's do it.
07:53All right.
07:53Our bottom layer is gonna be
07:55one and a half cups of meat sauce.
07:57And I like to start with meat sauce
07:59so that it won't stick to the bottom.
08:02And we're doing thick, hearty layers here.
08:05This is going to be a hearty lasagna.
08:08Okay.
08:08So I'm just gonna spread this meat sauce
08:11evenly on the bottom.
08:12Mm-hmm.
08:13Mm-hmm.
08:13And I'm gonna add five lasagna noodles
08:16right on top.
08:17Okay.
08:18And it's okay if they're overlapping a little.
08:21Just make it fit.
08:23Make it work.
08:24Make it work.
08:26So I'm going to spread about two-thirds cup
08:29of our cottage cheese mozzarella fontina mixture
08:33right on top of the noodles.
08:36And I'm just gonna use a little angled spatula
08:39to spread it.
08:41And the nice thing about cottage cheese,
08:44when it's cold, you have these big cheese curds.
08:47Mm-hmm.
08:48But when they melt, oh, it's just so creamy.
08:50It's perfect for lasagna.
08:52And now I'm just gonna repeat this.
08:54I'm gonna do another one-and-a-half cups
08:56of the meat sauce.
09:02Spread this nice and thin.
09:04Get five more noodles.
09:08All right, and I'm gonna add
09:09more of our cheese mixture.
09:11Just gonna spread it in an even layer,
09:13about two-thirds cup.
09:15Just gonna do this one more time.
09:17Another one-and-a-half cups of meat sauce.
09:20Spread that evenly.
09:22There is something a little bit meditative
09:24about, you know, doing something like this.
09:26Yes.
09:28Meat noodles.
09:29And we'll do our last two-thirds cup
09:33of cottage cheese mozzarella mixture.
09:35All righty.
09:36An angled spatula is perfect
09:38to paint cottage cheese on lasagna noodles.
09:42They don't call it culinary arts for nothing.
09:45True.
09:47Now, the last thing is to top it
09:49with our mixture of mozzarella and fontina.
09:54I'm just gonna sprinkle this on top
09:55in an even layer.
09:57By heating it, the cheese is gonna get golden
09:59and almost caramelized,
10:01bring out more richness from that fontina.
10:06All right, so we're gonna cover this
10:08with aluminum foil.
10:10I sprayed vegetable oil spray
10:12so that the cheese won't stick to it
10:14when we're ready to remove the foil.
10:16We're gonna bake this in the middle rack
10:18of the oven at 400 degrees
10:20until it starts bubbling.
10:21It's gonna take about 25 minutes.
10:25Let me pull that out for you.
10:28I'm gonna remove the foil.
10:30Oh, yeah.
10:31Oh, yes.
10:32Let's finish it off by broiling it.
10:35Okay.
10:36Door is closed.
10:38And I'm gonna adjust to broil.
10:40We're gonna let this broil
10:42until the cheese is golden
10:44and slightly crispy.
10:46It's gonna take about three minutes.
10:49Oh.
10:51Look at that gorgeousness.
10:54That bubbling cheese.
10:56Yum.
10:57Is it done?
10:58It's done.
10:59Okay, good.
11:00Oh, my goodness.
11:03Look at that.
11:04We're gonna let this rest
11:05about 15 minutes before we dig in.
11:08Are you hungry?
11:09You ready?
11:09I am ravenous.
11:10Okay.
11:11So let's give it a try.
11:17Look at that.
11:19Look at those perfect striations here.
11:21The layers,
11:23the history that went into building this lasagna.
11:25Yeah.
11:26Time to eat?
11:27I think so.
11:28Okay.
11:28You can wait long enough.
11:29Yes, thank you.
11:35Getting a nice layer there,
11:36a little bit of the meat sauce,
11:37a little bit of the dairy in there.
11:44That fennel in the meat sauce
11:46is just shining through.
11:48Absolutely.
11:49A huge, huge Italian sausage flavor.
11:52Yeah, definitely.
11:53But the noodles themselves
11:54are still a little al dente.
11:56They're not overcooked at all.
11:58The sauce, you pre-cooked it,
11:59so it's really super concentrated
12:01with all that tomato.
12:02Right.
12:02I mean, that's why it's nice
12:04and thick and robust.
12:05Yes.
12:06And it's not overwhelming with cheese.
12:08It just adds that perfect salty creaminess.
12:11You're right.
12:12I mean, it is more like a layer of bechamel
12:14than actual cottage cheese in there.
12:16Now, I have to confess something.
12:17I took a little peek
12:19to see what the folks online
12:20were saying about this.
12:22Okay.
12:23Yeah, and some of our members
12:24absolutely love this.
12:26In fact, there was one person
12:27that said,
12:28for anybody that was doubting the turkey,
12:30do not doubt the turkey.
12:31Do not doubt the recipe.
12:33And she made it twice in one week.
12:35This, twice in one week.
12:36Oh, wow.
12:37Yep.
12:37Don't doubt turkey
12:38and don't doubt mom.
12:39No.
12:40We'll never doubt you either.
12:42Thank you so much for showing us
12:43how to make this masterpiece.
12:45Thank you, Bridget.
12:45So if you want to make
12:47this fantastic lasagna at home,
12:49it starts by creating
12:50a savory meat sauce
12:51using Italian turkey sausage,
12:53cracked fennel,
12:54and Italian seasoning.
12:55So curly lasagna noodles
12:57in hot water to soften
12:58and used three kinds of cheese,
13:01cottage, mozzarella,
13:02and fontina
13:02for a rich, creamy texture.
13:04So from America's Test Kitchen,
13:06an incredibly satisfying
13:07and luxurious
13:08turkey sausage lasagna.
13:11All right.
13:11We're calling your mom,
13:12getting more recipes.
13:13Yes, absolutely.
13:14It's what I do every week.
13:21We love to bake
13:22in the Test Kitchen,
13:23so we use a lot
13:24of granulated sugar.
13:25And we've heard from viewers
13:27that they're interested
13:28in raw sugars
13:29or organic granulated sugars,
13:31and can they be used
13:32in our recipes?
13:33So before I answer
13:34that question,
13:35let me explain
13:35how cane sugar is made.
13:37So they take the plant,
13:39they get juice
13:40out of the sugar cane,
13:41they put it in a centrifuge
13:43to get the crystals
13:45separated from the liquid.
13:46That liquid really is molasses.
13:48And then dry it.
13:50At that point,
13:50you have raw sugar.
13:52Now, that processing happens
13:53usually where the sugar cane
13:55is grown
13:55because sugar cane
13:56is very perishable.
13:57There's a second level
13:59of processing
13:59that can occur anywhere
14:01where the raw sugar
14:02is shipped to another plant.
14:04It is dissolved in water.
14:06They then add bone char.
14:08And as the name implies,
14:09it is from animal bones.
14:11It's used as a charcoal
14:13to remove impurities
14:14and also to get
14:16that really bright white color
14:17that you get
14:18from the classic
14:19granulated sugar here.
14:21At that point,
14:22the liquid is put back
14:22into a centrifuge,
14:24dried again,
14:25and you have
14:25what we would call
14:26classic granulated sugar.
14:28So this definitely matters
14:31if you're vegan.
14:31So if you're vegan,
14:32you don't probably want
14:33to be using a product
14:35with bone char
14:35which comes from animals.
14:37So you want to be looking
14:38for a raw sugar.
14:40The easiest way
14:40is to look for the word
14:41organic on the label
14:43which means there are
14:43no animal products involved.
14:45So what about in the kitchen?
14:47So to find that out,
14:48we decided to make cookies
14:50and cakes.
14:51Three ways to think about this.
14:52One is the color.
14:53And honestly,
14:53unless you're making
14:54a sugar syrup
14:55and brushing it
14:56on something really light
14:57or putting it in a cocktail,
14:58you're not going to notice
14:59this sort of light,
15:00tawny color
15:01from this middle sample.
15:02You may notice it
15:03in the sugar syrup
15:04but once you put it
15:05on something,
15:05it's going to be really hard
15:06to see the difference.
15:07Second thing is moisture level.
15:09So the less processed raw sugars
15:12have a little bit
15:13more moisture in them.
15:14And we noticed in the cookies
15:16they were slightly chewier
15:17but it is a pretty minor impact.
15:20Last thing is actually
15:21the texture of the crystals themselves.
15:23So this is definitely
15:24the coarsest thing on the table.
15:25And we did find in cookies
15:27that don't have a lot of moisture
15:28like think of shortbread,
15:30you're going to notice
15:31the crystals on your tongue.
15:33The cookie itself
15:34will be a little sandier.
15:35It's not a good thing
15:36or a bad thing.
15:37Some people actually
15:38quite like it
15:39but it is definitely different
15:40than the really fine crystals
15:42of a classic granulated sugar.
15:45Now once you add liquid,
15:46a couple of eggs,
15:47certainly a cup of milk
15:49in a cake batter,
15:50the sugar is going to dissolve
15:51and there are not going to be
15:52any textural differences.
15:54So if you're a vegan,
15:56it matters
15:56and you want to be looking
15:58for an organic brand
15:59of granulated sugar.
16:00If you're somebody
16:01who just loves to bake,
16:02you can use any of the products
16:04on the table
16:04and you're going to have
16:05good results at home.
16:12The main difference
16:13between chocolate sorbet
16:14and chocolate ice cream
16:15is that sorbet
16:16doesn't contain any dairy.
16:18But that doesn't mean
16:19it can't be just as creamy
16:21and smooth.
16:22And today, Antoinette's
16:23going to show us
16:23how it's done.
16:24I am
16:24and I have a secret ingredient
16:26to make sure it comes out
16:26smooth and creamy
16:27every time.
16:28Intriguing.
16:29Yes, let's get into it.
16:30Okay.
16:30So in our saucepan,
16:31I have two and a fourth
16:32of cups of water.
16:33We're going to heat this
16:33over medium-high heat.
16:35And this would normally
16:36be milk if you were
16:36making ice cream,
16:37but it's water.
16:38Right.
16:38And it's still going
16:39to be creamy, though.
16:40So to that,
16:40we're going to add
16:41half a cup of Dutch
16:42processed cocoa powder.
16:43Now, when we were
16:44testing this,
16:45we did natural
16:46and Dutch processed
16:46and we found
16:47that the low starch content,
16:48high fat
16:49in the Dutch process
16:51gave a smoother,
16:52creamier sorbet.
16:53We're going to add
16:54in three-fourths
16:54of a cup of sugar.
16:55All right.
16:56Next, we're going to add
16:57in a fourth of a cup
16:58of corn syrup.
16:59Mmm, an invert sugar.
17:00Absolutely.
17:01So this is going to help
17:02depress the freezing
17:03temperature of water
17:04so that we can reduce
17:05those ice crystals
17:06from forming.
17:06Aha, that's how you
17:07get it nice and smooth
17:08without having dairy.
17:09Absolutely.
17:10Then we're going to add
17:11in an eighth of a teaspoon
17:12of salt, just for flavor.
17:14Next, last but not least,
17:15our secret ingredient,
17:16which is one teaspoon
17:17of low-sugar pectin.
17:19Interesting.
17:19So pectin,
17:20that's a thickener
17:21when you're making
17:22jams and jellies.
17:22Yes.
17:23And in this,
17:24what it's going to do,
17:24it's going to help
17:25trap those water molecules
17:26so those ice crystals
17:27can't form.
17:28Okay.
17:28Then we just want
17:29to give this a stir
17:29until everything dissolves
17:31and that cocoa powder
17:32blooms.
17:33And that's just when
17:33the oils in the cocoa powder
17:34are released
17:35and we get that
17:35chocolatey flavor.
17:36Okay.
17:37So low-sugar pectin
17:38looks just like
17:40regular pectin,
17:41but the box you'll find
17:42in the store is pink
17:44and that makes
17:44a big difference.
17:45Low-sugar has been
17:46formulated to do its thing
17:47with less sugar
17:48compared to regular pectin,
17:50which relies on the sugar
17:51for thickening.
17:52So when you're shopping,
17:53be sure to buy
17:54the Shure Gel Pink Box.
17:56It's been about five minutes.
17:57We have a nice simmer
17:58going on as you can see
17:59and everything is dissolved.
18:01And it smells delicious already.
18:02It smells so good.
18:03So we're going to
18:04turn off the heat
18:04and then we're going
18:05to add in eight ounces
18:06of bittersweet chocolate
18:07that we've chopped fine.
18:08Okay.
18:09And then half a teaspoon
18:10of vanilla extract.
18:11Okay.
18:13So add that in here
18:14and then just whisk
18:15until that chocolate melts
18:16and everything is dissolved.
18:18Remember,
18:19we want this to be
18:19really smooth.
18:20So even though
18:21it is dissolved,
18:21we are going to pop it
18:22into our blender
18:23just to make sure
18:24everything is nice
18:25and combined
18:26and the chocolate
18:26is emulsified.
18:28Okay.
18:28So we're going to add our mix.
18:30We'll pop this back
18:31onto our blender.
18:33Now we're blending
18:33because we want to make sure
18:34that all of our ingredients
18:35are nice and dissolved.
18:36We want a smooth,
18:37velvety texture at the end.
18:39So this just ensures
18:39that that happens.
18:40Love it.
18:41About 30 seconds.
18:43Okay.
18:44So it's all nice and blended.
18:45Now we want to chill our base.
18:47We're going to do something
18:48called super chilling.
18:49So I have two bowls here
18:50and the first bowl,
18:51I'm going to add
18:52one cup of our mixture.
18:53Okay.
18:55And then we'll put
18:55the remaining mixture
18:56in our large bowl.
18:59And then we're going to cover
19:00both of these
19:01with plastic wrap.
19:02All right.
19:03Now our large bowl
19:04is going to go
19:05into the refrigerator
19:06to chill completely
19:07while the small bowl
19:08is going to go
19:09into the freezer
19:09to freeze completely.
19:10Okay.
19:11And that can be anywhere
19:12from four to 24 hours.
19:15Our chocolate sorbet
19:16has a really smooth texture
19:18thanks to our freezing method
19:20in which we freeze a small portion
19:21of the base separately.
19:23When sorbet freezes slowly
19:24as it does
19:25in many home ice cream makers,
19:27its texture can get grainy
19:29as the water freezes
19:30into crystals.
19:31The ice crystals
19:32in a sorbet
19:33start out tiny
19:34but as they churn around
19:36for a while
19:36water freezes
19:38onto existing crystals
19:39causing them to grow.
19:41Once they get too big
19:42they give the dessert
19:43a coarse texture.
19:45For this recipe
19:46we super chill
19:47a portion of the base
19:48in the freezer
19:49then stir it back
19:50into the rest
19:51just before churning.
19:52This rapidly brings down
19:54the starting temperature
19:55of the entire mixture
19:56allowing us to churn
19:58for less time
19:59so the ice crystals
20:00freeze faster
20:01and have less opportunity
20:02to grow large.
20:03And that's why
20:04super chilling
20:05a part of the base
20:06makes a super smooth sorbet.
20:08So I have our
20:09super chilled base here.
20:11We have our
20:11refrigerated base here.
20:12Before we combine them
20:14let's see what
20:15our temperature is here.
20:16Okay.
20:1741 degrees.
20:18So about 40 degrees.
20:20Before you add
20:21the super chilled batch.
20:23Exactly.
20:23Now before we do this
20:24we do need to scrape it.
20:25So I'm going to
20:26take this spoon.
20:29So you're just
20:29breaking it up
20:30into small pieces
20:31so it'll dissolve
20:32more quickly?
20:32Correct.
20:33Gotcha.
20:33So if we leave it big
20:34it'll just take a long
20:35time to melt.
20:36So we're going to add
20:36this to our refrigerated.
20:40And then I'm going to
20:41give this a stir
20:42until it's all combined.
20:45So we've got both
20:46of our mixtures nice
20:47and combined
20:48as we can see
20:49no lumps or clumps.
20:50Let's take a temp
20:51here to see
20:52where we are now.
20:5431 degrees.
20:55Wow.
20:56So 10 degrees difference
20:57which really matters
20:58in the finished texture
21:00of the sorbet.
21:00It absolutely does
21:01because we want
21:02the least amount of time
21:02in this ice cream maker
21:03as possible.
21:04Okay.
21:05So before we transfer
21:06this into our ice cream maker
21:07we don't want chocolate
21:08everywhere.
21:09So let's move it
21:10into this big measuring cup.
21:12And we're just doing this
21:13so it's easier to pour.
21:15I'm going to grab our canister
21:16that we've had chilling
21:17in the freezer.
21:18Yeah there are lots
21:19of different types
21:20of ice cream makers
21:21that you can use
21:22in your home.
21:23Some you have to pre-freeze
21:24the canister
21:25which is really important.
21:26Others you don't have to
21:27they actually freeze
21:28on their own.
21:29Absolutely.
21:29So let's get this going.
21:30We're going to put
21:31our piece in here.
21:32Put on the lid.
21:35So we're ready to add
21:35our base to our ice cream
21:37machine.
21:37But before we do that
21:38we want to make sure
21:39we turn it on first.
21:40Okay.
21:40So that's important.
21:41If we were to add this
21:42in without turning it on
21:43our base would seize up
21:44in here and we wouldn't
21:45get a churn.
21:47So we're going to let
21:47this churn until the
21:48consistency is that of
21:49like a milkshake
21:50and it lightens a little
21:51bit in color.
21:52About 15 to 25 minutes.
21:53Okay.
21:55That looks like a
21:56milkshake to me.
21:56It does.
21:57It's perfect.
21:58So it's been about 20
21:59minutes.
21:59Let's go ahead and turn
22:00it off and let's transfer
22:01it into an airtight
22:02container.
22:03Oh that looks good
22:04enough to eat Antoinette.
22:06We're almost there.
22:07So we just want to
22:08press on the top to make
22:09sure we don't have any
22:09air bubbles in here.
22:10Gotcha.
22:11And then we will pop
22:13this in the freezer for
22:14at least two hours but
22:16you can enjoy this for
22:17up to five days.
22:17It wouldn't last five
22:18days in my house.
22:19Not even five minutes.
22:21Ready for some sorbet?
22:22Am I.
22:23Let's do it.
22:23Now we did let this sit
22:24out on our counter for
22:25five minutes before
22:26serving.
22:26That makes sense.
22:27Yeah so it's easy to
22:28scoop.
22:29Oh yeah.
22:30Delicious.
22:31It really did set up.
22:34Oh.
22:36That is a picture
22:37perfect scoop.
22:39It is.
22:40My goodness.
22:42Yum.
22:43Oh wow Antoinette.
22:44Look at that color.
22:46That color tells you a lot
22:48of what you need to know
22:49here.
22:52Mmm.
22:55That is delicious.
22:57Very rich.
22:58Very rich.
22:59Really creamy.
23:00So much chocolate flavor
23:01too.
23:01Mmm hmm.
23:02You know this recipe has
23:03five stars on our app and
23:04I can see why.
23:05A lot of our members were
23:07commenting how you
23:08couldn't tell that it
23:09wasn't ice cream.
23:10Yes.
23:10And I agree.
23:11If I hadn't watched you
23:12make it I would not know
23:13there was no dairy in
23:14here.
23:14It was so creamy.
23:16So creamy.
23:17But the one thing unlike
23:17ice cream it has a really
23:19strong chocolate flavor.
23:21Mmm.
23:22Antoinette this is
23:23incredible.
23:24Thank you for showing me
23:25how to make this.
23:26No problem.
23:27If you want to make the
23:28ultimate chocolate sorbet
23:30start by adding corn syrup
23:31and low sugar pectin to
23:33the sorbet base.
23:34Use a blender to fully
23:35incorporate the chocolate
23:36and cocoa powder.
23:37Then freeze a portion of
23:39the base before turning
23:40the sorbet.
23:41From America's Test Kitchen
23:43a smooth, rich, creamy
23:45chocolate sorbet.
23:46You can find this recipe
23:48and all the recipes from
23:50this season along with our
23:51product reviews and select
23:52episodes at our website
23:54americastestkitchen.com
23:55slash TV.
23:56you can find this recipe
23:56and see if you want to
23:58see if you want to
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