Tag: Cream

Recipe Coconut ice cream with toffee sauce – Italian Cuisine

Ingredients

500 g coconut milk
180 g fresh cream
160 g sugar
20 g acacia honey
50 g grated fresh coconut
5 yolks

Duration: 4 h 50 min

Level: Easy

Dose: 6 people

For the coconut ice cream recipe with toffee sauce, bring the coconut milk to a boil with 100 g of cream and melt the honey. Work 100 g of sugar with the yolks, dilute them with coconut milk and heat the cream on the heat up to 82 ° C (rose cooking, so called because by blowing on the spoon, petals are formed). Let the cream cool down, then put it in the ice cream maker and operate it for the time indicated in the machine instructions (about 1 hour).

Meanwhile, put a plate to cool in the freezer. Shape the ice cream, just ready, between 2 wet spoons and form 6 large quenelles; put a wooden stick in each one, place them on the cold plate and leave to cool in the freezer for about 3 hours.

When serving, prepare the mou sauce: pour 60 g of sugar and a spoonful of water into a saucepan, bring over low heat and caramelize until the sauce becomes a dark amber color. Off the heat add 80 g of cream, mixing well. Sprinkle the ice cream with the grated coconut and serve with the toffee sauce.

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Baked ice cream? It exists and was born in Bari. The recipe – Italian Cuisine

It was invented in the 1930s by a pastry chef from the city, Felice Lippolis. Its preparation was very complex and long. Here is the recipe in a simplified version to make at home

Baked ice cream does it seem an oxymoron, a juxtaposition of two expressions that mean the opposite of the other? For the people of Bari this is not the case: baked ice cream really exists, and it was created by a pastry chef, Felice Lippolis, which in the 1930s owned a shop in what is now Piazza Luigi di Savoia. Its creation was officially presented at the first edition of the Fiera del Levante, in 1930, immediately enjoying great success. And, since then, it became the workhorse of the Lippolis pastry shop.

It is a very complex preparation. The baked ice cream is composed of two slices of sponge cake cut into a square shape, which enclose the "bread ice cream", made with Altamura bread and obtained by boiling burnt wheat flour, as reported by the site barinedita.it. This stuffed "biscuit" was frozen, then, once removed from the freezer, it was covered with a batter, fried and frozen again. When serving the customer, the pastry chef added one layer of meringue and bake it for a couple of minutes, so that the meringue solidifies and the ice cream inside softens. The final touches were the candied fruit and the caramel or chocolate sauce, added as topping.

Over the years, baked ice cream, also because of the long and complex preparation, has no longer been offered so frequently (although in various pastry shops, not only from Puglia, it can still be found). But, in Bari, a saying remains: «Spìitte ca mò hann’a menì the frosts do furne (Wait until the ice cream comes in the oven now) . It is still used today to invite the interlocutor to stay and chat a little longer, waiting for something singular and exceptional.

And here's one simplified recipe to prepare it.

Ingredients

A kilo of ice cream with a strong taste, such as coffee, 25 grams of icing sugar, 4 egg whites, sponge cake to taste, liqueur to taste

Method

Prepare the sponge cake following the traditional recipe or buy it ready. Cut it into many rectangles or squares, with the side of about 10 centimeters, then arrange them on a baking sheet and brush them with your favorite liqueur. Leave in the freezer for an hour. Take the sponge cake squares out of the freezer and spread the ice cream on it, with a spatula or ice cream peeler, put back in the freezer for another hour, until the ice cream hardens well. A few minutes before serving, whisk the egg whites with a pinch of salt and add the icing sugar, one tablespoon at a time. Cover the ice cream with a square of sponge cake and with the mixture and place in the hot oven, with the double function of heat and grill. Leave to cook for two or three minutes, and turn off as soon as the meringue starts to turn golden. Serve immediately.

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Ice cream crème brûlée with only three ingredients – Italian Cuisine

For a last minute dessert here is a quick and simplified review of the famous French pastry recipe

A crème brûlée that is prepared with the ice cream perhaps you have never tried it.
The question could be: why make it with ice cream when the classic recipe is simple enough?
Meanwhile, because it is a faster way to prepare it and ingredients are only three, then because the doses we will give you include an egg yolk and a scoop of ice cream per serving and therefore you can prepare one in a simple way as many times as you want, finally because you can use different flavors in addition to the classic egg cream.

Recipe for ice cream mulled creme

To prepare the crème brûlée with ice cream you must first melt 75 g of ice cream vanilla, cream or flavor you prefer in the microwave, or you can leave it out of the freezer for an hour or less when it is very hot.
The result must be a liquid ice cream.
Then add a yolk and a spoonful of sugar and mix well.
Pour the mixture into a small one mopnoportion baking dish for baking and put it in a pan with two fingers of water for the bain-marie cookingto. You can also divide this quantity into two cups for smaller portions.
Bake in a static oven at 160 ° for 40 minutes.
Let the cream cool down very well and then sprinkle it with caster sugar.
Caramelized with a torch until the sugar has darkened, or put the cream back in the oven with the grill function.
The sugar will immediately become hard and crunchy ready to be broken with a spoon as the tradition of crème brûlée dictates.

Caramelise in the oven

The torch is a very important tool for the preparation of the crème brûlée, but if you don't have it you can simply use the oven in grill function.
The secret is to place the baking dish very high, right next to the grill, for a quick caramel.

How to serve crème brûlée

If you want to prepare it a little in advance leave it in the refrigerator and caramelize it only when serving otherwise the crust will never remain compact.
you can garnish it with blueberries, raspberries or strawberries, but it is very good and beautiful to bring to the table already so natural.
Choose some nice white ceramic cocotte to enhance the cream color.
There crème brûlée it must always be prepared in single portions because everyone will want to have the pleasure of sinking the spoon in "vitrified" sugar.