23 June 2017

Strawberry - basil Ice cream (Helado de frutillas y albahaca)








Fresh or frozen strawberries and basil become a refreshing Ice cream treat  in any season !


I always tell you can  eat ice cream all year around, and is my mom's favorite dessert .
Here is a new recipe really amazing and the basil and strawberries go perfect!

Source : My recipes  






Ingredients

1 can sweetened condensed milk
1 can evaporated milk
1 1/2 cup whole milk
2 tablespoons sugar 
1/8 teaspoon table salt
500 grams (about 16 onzas) fresh
or frozen strawberries coarsely chopped
1 1/2 tablespoon chopped fresh basil
2 tablespoons fresh lemon juice



Method

Whisk together first sweetened condensed milk,evaporated milk,  whole milk. sugar and salt.
 Cover and chill in fridge 2 hours.

Meanwhile pulse strawberries, basil and lemon juice in a food processor 4 or 5 times until finely chopped. And then stir strawberry mixture into chilled milk mixture.


Transfer mixture to an container or loaf pan covered tighlty with aluminium foil and freeze about 2 hours until thick and creamy.  Stir and  freeze again about 2 hours more or until is solid and scoopable.

Usually I make at night and freeze all the night until the other day.

If you use an Ice cream maker freeze according to manufacturer's instructions.


Let sit at room temperature for 5 to 10 minutes before serving.



Print here








en español
helado de frutilla y albahaca














16 June 2017

Ile flottante (Floating island) Leche Nevada




For days I wanted to make Floating Islands because I saved some egg whites when I made Cream brulee, I finally got it. It's been a busy week.
I really liked this recipe with the praline, although it is different from others I have done!
Just delicious!

Adapted from  Nine Kitchen.com







Ingredients

Caramel sauce and praline
1 1/2 cups caster sugar
1/2 teaspoon vanilla extract
60 grams sliced almonds

Meringues

8 egg whites
pinch of salt
1/2 teaspoon crea of tartar
1 cup caster sugar
1 teaspoon vanilla extract


Creme anglaise

1 1/2 cup pouring cream
1 teaspoon vanilla extract
4 egg yolks
1/2 cup sugar



Method

1, To make caramel sauce,combinr sugar and 1/2 cup water in a pan. Cook over low heat until sugar dissolves. Raise heat to moderate, then cook, without disturbing, until caramel coloured. Swirl, then remove from heat. Stir in 1/2 cup water and vanilla. Cook over high heat, stirring until caramel is almost brown . 

To make praline preheat oven to 180°c and line a baking sheet with baking paper. Combine 1/2 cup caramel sauce with almonds, then  spread onto baking sheet. 
Bake about 10 minutes.  When cool, break into little  pieces  and you can chop in a processor. 


Lower oven temperature 120°c and line 2 baking sheets with baking paper.
To make the meringues, beat egg whites with salt and cream of tartar until stiff and glossy. Whisk in vanilla. Spoon or pie large mounds on the sheets and bake for 20 minutes or until a tester comes out clean.

To make creme anglaise, gently bring cream to a boil in a pan..
Remove from heat and stir in vanilla. Beat yolks with sugar until pale.. Pour in a little cream. then place mixture in the pan with the rest of the cream. 
Using a wooden spoon stir over low heat for 3 minutes or until mixture coats the back of the spoon.

To serve pour cooled cream into plates or bowls, top with meringue , and sprinkle with praline or drizzle with caramel sauce.



praline







 meringues






Print recipe






En español


Leche nevada


















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