Thursday, December 15, 2011
4 cups/1 litre good quality vanilla ice cream
2 egg yolks
1/4 cup/55 g sugar
1/3 cup/75 ml raspberry purée
3 tablespoons raspberry liqueur
1/2 cup/125 ml heavy cream
Line a loaf pan with plastic wrap, fill 3/4 full with the ice-cream, cover, and freeze until firm. When hard, use a sharp knife and a soup spoon to dig a trench down the centre of the ice cream, reserving the ice-cream from the trench to make a top later.
The trench should leave an inch of vanilla ice cream along with long-ends of the pan and go three-quarters of the way down the pan. Refreeze.
Choose a large metal or glass bowl that will neatly sit on a pot on the stovetop. Put an inch or two (2.5 to 5 cm) water in the pot and bring to a simmer. Meanwhile, beat the yolks and sugar together in the bowl (still on the countertop) with electric beaters until very thick and ribbony.
Add the purée and liqueur. Set the bowl over the pot and continue beating until very thick and much increased in volume, about 10 minutes. It should have the consistency of firmly whipped cream.
Remove the bowl from the heat and set it over a large bowl full of ice cubes. Continue beating until cool.
Whip the cream to soft peaks and fold it in. Remove the bombe mould from the freezer and pour the raspberry mixture into the well of vanilla ice cream. Cover and return to the freezer for several hours, or until completely set.
Soften the reserved "trench" ice-cream and spread it over the top to fill the pan to the brim. Freeze again.
To serve, uncover the mould. Wrap a towel dampened in hot water around the base and hold it upside down. Shake out.
Slice with a knife, dipped first in hot water. Refreeze in slice form until ready to serve.
Raspberry coulis is the right accompaniment.
9 nectarines, halved and pitted
3 tablespoons honey (45ml)
The juice of 2 limes
1 pint vanilla ice cream (500ml)
Preheat the barbecue to 350°F/176°C or medium heat.
In a small bowl mix together the honey and lime juice.
Brush the cut sides of the nectarines with honey- lime juice mixture.
Place the nectarines cut side down on the grill. Cook until the fruit is warm and lightly charred. This should only take 2-3 minutes.
Remove nectarines from the grill and place on a serving tray.
Serve hot with a scoop of vanilla ice cream.
2 pounds frozen blueberries
2 pounds frozen raspberries
2 pounds frozen strawberries
1/4 cup sugar
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh strawberries, quartered
1/4 cup fresh mint leaves
1 pint vanilla ice cream
Combine the frozen fruit and sugar in a double boiler set over lightly simmering water and cover.
Slowly cook the fruit until all the juices are released and the fruit has cooked down to a syrup-like consistency, about 2 hours.
Pour the fruit into a fine mesh strainer set over a bowl.
Place the strainer and bowl in the refrigerator and let the fruit drain overnight.
Spoon the remaining fruit solids into a square of cheesecloth and squeeze out any remaining liquid into the bowl.
Discard the solids.
Divide the chilled fruit soup between four serving bowls, garnish each bowl with fresh blueberries, raspberries, strawberries, mint leaves and a scoop of vanilla ice cream.
1 packet of ribbon pasta
200 gm lean meat (or ribs )
100 gm beef ball
1 stalk celery
50 gm baby carrots
50 gm small potatoes
2 no. big onion
2 tablespoons of garlic & ginger paste
1 sachet of spice ball (sup bonjot)
White Pepper to taste
Salt to taste
Boil the pasta with 1 tablespoon of olive oil and drain it.
Sprinkle with oregano leaves (optional).
Heat up oil and sauté the big onions and garlic/ginger paste till fragrant.
Add in the lean meat and sauté for a while before adding in water.
Add in the spices sachet and leave to simmer until the meat is slightly tender.
Add salt and pepper to taste.
Add in the celery, baby carrots, potatoes and beef balls and again let it simmer.
Lastly, add in the ribbon pasta and serve with spring onions.