Tag: toffee

Recipe Coconut ice cream with toffee sauce – Italian Cuisine

Recipe Coconut ice cream with toffee sauce

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

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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Sticky toffee pudding – 's Sticky toffee pudding recipe – Italian Cuisine

»Sticky toffee pudding - Misya's Sticky toffee pudding recipe

First pitted the dates, heat the water, pour it over the dates and let stand for 10 minutes, then blend everything together until you get a puree.

In a separate bowl, whisk the brown sugar (I used muscovado, so it is so dark and sandy) with the very soft butter, then add molasses (I used honey), flour, yeast and eggs.

Finally, also incorporate the date puree.

Pour the mixture into the buttered mold and level it well with a spatula, then bake for about 40 minutes in a preheated static oven at 180 ° C.

In the meantime, prepare the caramel sauce: put cream, butter, molasses and sugar in a saucepan, on the fire, and stir for 1-2 minutes, until it thickens slightly, then turn off.
Once the cake is out of the oven, let it cool before turning it out, then cut it into 12 cubes and drizzle with part of the sauce, which must be absorbed by the dough.

The sticky toffee pudding is ready, serve it with a scoop of ice cream and some more sauce.

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Recipe Dark kisses with peanut toffee – Italian Cuisine

Recipe Dark kisses with peanut toffee

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