Tag: Cream

Ice cream cake with watermelon and yogurt – Italian Cuisine

If you are looking for a spoon dessert, fresh and light and based on fruit, this one ice cream cake with watermelon and yogurt is the one for you.
We will call her ice cream cake even if the ice cream isn't actually there, but the consistency is exactly the same.

Frozen yogurt

This dessert is nothing more than a frozen yogurt covered with one iced layer of watermelon.
It is super light if you sweeten it a little and very nutritious, perfect for both an after dinner and a snack.
To prepare the frozen yogurt base you simply need to mix 500 g of white Greek yogurt with 5 tablespoons of honey and a tablespoon of coconut oil.
Put the mixture in the freezer and mix it every half hour for about three hours.
Coconut oil helps keep the consistency creamy, but if you don't have it, it doesn't matter.

Frozen watermelon

The second layer is a kind of watermelon granita that is prepared by blending 400 g of watermelon deprived of seeds with 100 g of sugar and the juice of half a lemon.
Put this mixture in the freezer as well and, as with yogurt, stir every half hour for three hours.

How to make the cake

Once you have two fairly creamy frozen compounds, pour the one with the watermelon inside one loaf pan coated with cling film and then the yogurt one. Store in the freezer again for another three hours and then take the ice cream cake out of the mold, turn it upside down on a serving tray so that the white layer is at the base and decorate it with fresh mint leaves.
It should be served in slices, obviously cold, with a little honey or a handful of chopped almonds with a knife.
It is best to take it out of the freezer a few minutes earlier to let it soften a bit.

Chocolate seeds

To make the watermelon layer very similar to a slice of watermelon and even more delicious, we suggest you add some dark chocolate chips which will look like the seeds of the fruit.
You can also do this in the yogurt layer, of course!

Biscuit base

This very simple ice cream cake can also become one frozen cheesecake if you put gods at the base chopped cookies with almonds or walnuts and mixed with coconut butter.

Avocado and cucumber cream – Italian Cuisine

For soup lovers in every season. Here's how to prepare and enrich it. And you can also make the sweet version for a children's snack

If you love the velvety warm and comfortable in winter, you will love the fresh and light version for summer.
Stoves off, there is only one to operate mixer!
We present the avocado and cucumber cream, the green and creamy variant of Gazpacho.

How to make avocado and cucumber cream

To prepare this cold soup you first have to peel a avocado and two cucumbers small, or a large one.
Remove the inside of the cucumbers and cut everything into pieces. You can leave the peel if it is an organic vegetable.
Blend the avocado pulp and the crunchy part of the cucumbers with a little oil and if you like, add a little spring onion.
To keep the avocado from turning black, we also suggest adding a little lime or lemon juice.
This is the basic cream, the simplest version of this recipe.
Now it's up to you to customize it with many other ingredients.

Scent of aromatic herbs

To make the avocado and cucumber cream more fragrant it is important to play with the herbs.
Fresh basil and mint are perfect, both alone and together, but you can also add parsley or even better chives, but not pureed, but chopped with a knife and used as a decoration of the dish.

A little crunchy

Velvety and soups must always be accompanied with something crunchy and in this case we suggest some classics croutons of toasted bread with oil and herbs or gods taralli Pugliesi or friselle coarsely crumbled.
If you don't want to add too many carbohydrates to the cream, enrich it with cubes of cucumbers and peppers, yellow, green or red, or with del spring onion chopped.

With feta there is more taste

If you want to make this cold soup a complete meal as well as much tastier, serve it with some crumbled feta cheese on top.
The savory taste of this Greek cheese goes perfectly with the sweetness of cucumbers and the enveloping softness of avocado.
If you like it, you can also opt for a goat, the important thing is that it is always a creamy, fresh and tasty cheese with a strong taste.

Wild ingredient: vinegar

Some people like to season the cold avocado and cucumber cream with a dash of White wine vinegar.
You can do this, but in that case, avoid lemon or lime juice.
The vinegar adds that slightly acidic aftertaste that goes very well in cold soups.

From salty cream to smoothie

You want to try the sweet version some avocado and cucumber cream?
Blend everything with lemon juice, brown sugar and ice and add a drop of if you like coconut milk and some mint leaf.
This smoothie it is super nutritious, fresh and creamy.

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90s ice cream: spaghetti with tomato sauce – Italian Cuisine

Put the cream ice cream in the potato masher, add a little strawberry sauce, sprinkle with some grated coconut and here's a first … ice cream!

Remember what the ice cream of the 90s that all ice cream parlors did they propose in the summer?
Those rich and colorful cups decorated with umbrellas, fruit syrups and chocolate icing?
Today we take you back in time with the mythicals spaghetti with tomato sauce, But say ice cream.

It looks like pasta but it is not, it serves to give you joy!

The spaghetti of ice cream are nothing else cream ice cream passed through a potato masher.
The cream flavor is ideal because it has exactly the color of durum wheat pasta, but you can also choose fiordilatte.
And then there is the sauce, that is, one coulis prepared with strawberries or raspberries.
You can also use one to speed up the process ready red fruit syrup or compote, but the freshly prepared sauce definitely makes a difference.
Finally there is the parmesan, because what is a dish of pasta with sauce without Parmesan?
What is the sweet ingredient that most of all may seem like grated Parmesan?
In reality there would be two: the coconut flour and the grated white chocolate.
Finally, one basil leaf And that's it.

How to make ice cream spaghetti

The most important thing to do is to leave it potato masher in the freezer for a few hours because it must be very cold.
The ice cream will pass through the meshes of the potato masher and will come out in the form of perfect frozen spaghetti, well separated from each other.
You can also use the tool for the passatelli, but you will get tonnarelli more than spaghetti.
AlsoThe ice cream must be very cold otherwise it will melt in an instant and lose its shape.
Spaghetti should be served in single portions, directly in small bowls, just like a plate of pasta with tomato sauce.

Fake tomato sauce

You can prepare the sauce with red fruits of your choice. Strawberries, currants, raspberries or even all together are fine.
That's enough blend them and then cook them in a pan with a little sugaruntil they become almost a jam.
However, the consistency must be quite liquid, lean even with small pieces of fruit, so it is not necessary to filter.
This drawstring is added to spaghetti once cold, so you can prepare it in advance and store it in the refrigerator for a couple of days.

Grated Parmesan … sweet

The rapé coconut , or coconut flour, is really very similar to grated Parmesan in appearance and texture so you won't notice the difference.
You can alternatively use del grated white chocolate which goes very well with the taste of ice cream.
Keep it in the refrigeratorbefore grating it because it must be very cold otherwise it will melt.
Some are also good chocolate flakes, but avoid the curls.
Sprinkle the "Parmesan" over the spaghetti with tomato sauce and top it all off with a leaf of fresh basil.

Cacio e pepe and meatballs

You can also have fun with other types of pasta, always in the ice cream version.
You could for example add to your dessert first course of meatballs .
THE Ferrero Rocher chocolates aren't they chocolate balls?
Or surprise everyone with one cheese and pepperprepared with vanilla ice cream , possibly with vanilla bean grainsthat may resemble peppercorns and then sprinkled with coconut, again, or with some crumbled macaroons .
A grated of dark chocolateinstead of pepper and here is a classic of the first courses of Roman cuisine that becomes an ice cream.