Mark Bittman, in How to Cook Everything*, has a recipe for amazing, amazing chocolate sorbet. He calls it something like "the most bang for your buck" in the dessert world.
It uses cocoa, sugar, and water. That's it.
I've made it, and it's decadent.
Inspired by this, I decided to try to make chocolate ice cream using cocoa, instead of using chocolate I'd chopped and melted into the single cream.
It was much thicker than I expected, so I had to add extra milk before churning, but my gosh, was it Divine.
It also is sublime paired with raspberry sorbet.
I plan to try this again soon. I have to think about how to tweak it -- if at all? Not sure yet.
1 cup cocoa
1 cup sugar
4 egg yolks
1/2 tsp cornflour / cornstarch (optional; see below)
300 ml single cream
300 ml double cream
milk as needed
We combined the cocoa, half the sugar, and the single cream in a saucepan and heated to not-quite-boiling.
While it was heating, we beat the egg yolks, the rest of the sugar, and the cornflour together.
We poured a little of the heated liquid into the bowl with the egg mixture, beat it together, then added the rest.
After it was all well-mixed, we poured it all back into the saucepan and heated, stirring, until it was just boiling. Note: this works only if you have used cornflour. If you have not used cornflour, custard instructions say to heat until it coats the back of a wooden spoon. This is so thick, that method would not have worked.
While we were heating, it was so thick, we added the double cream. (Usually I would not add this until just before putting it into the ice cream maker.)
Removed it from the heat, then transferred to a glass casserole in a larger glass casserole full of water. Once it was room temperature, we took it out of the larger dish and put the smaller dish containing the mixture in the refrigerator for an hour / until cold.
Things got interesting again: when we took it out of the refrigerator, the mix was too thick to get it into the ice cream maker.
I put it all in our 1-liter measuring cup as usual -- with some persuasion! -- then added milk until I could stir the mixture with a spatula or wooden spoon and it was well-mixed. Then I could get it into the ice cream maker.
This took even less time in the ice cream maker than the ginger ice cream.
When it was done, and then later from the freezer, it was dark, rich, smooth, and intense. Altogether delightful.
As I mentioned, even more delightful when paired with raspberry sorbet.
Enjoy!!
*except gooseberries
Tuesday, 27 August 2013
Home-Made Hummus Experiment
Yum!
With extra garlic and no tahini...
...in honor of Bobbi's garlic-lovers' hummus. Bobbi's Hummus is a brand local to Philadelphia, and I fell in love with it there.
240g chickpeas (canned/tinned or dried and cooked)
3 tbs olive oil
2 tbs lemon
3 large cloves of garlic
1/4 tsp salt, plus a bit to taste
1/4 tsp paprika
I combined the ingredients in a bowl and pureed with an immersion blender; tasted, and added salt and olive oil to taste.
This ended up being very yummy, and I am looking forward to making it again!
Note: I came up with this by combining several on-line recipes, all of which called for both tahini and water. I added several tbs of water, and ended up with soupier hummus than I like (though it still worked well to use carrot sticks to scoop it), so I am not listing water as a needed ingredient.
With extra garlic and no tahini...
...in honor of Bobbi's garlic-lovers' hummus. Bobbi's Hummus is a brand local to Philadelphia, and I fell in love with it there.
240g chickpeas (canned/tinned or dried and cooked)
3 tbs olive oil
2 tbs lemon
3 large cloves of garlic
1/4 tsp salt, plus a bit to taste
1/4 tsp paprika
I combined the ingredients in a bowl and pureed with an immersion blender; tasted, and added salt and olive oil to taste.
This ended up being very yummy, and I am looking forward to making it again!
Note: I came up with this by combining several on-line recipes, all of which called for both tahini and water. I added several tbs of water, and ended up with soupier hummus than I like (though it still worked well to use carrot sticks to scoop it), so I am not listing water as a needed ingredient.
Monday, 19 August 2013
Raspberry sorbet
...to die for.
Awesome with rich dark chocolate ice cream (I'll come back to that, I promise). I suspect it would also be fabulous paired with chocolate sorbet (I also promise I'll come back to that).
1 400-g bag of frozen raspberries from Sainsburys
1 cup of sugar syrup, more if needed
1 tbs lemon juice
Thaw raspberries.
Add sugar syrup and lemon juice. (Can be added while thawing.)
Puree in a blender or using an immersion blender.
Taste. Add more sugar syrup if necessary. It's all right if it tastes just a bit too sweet; it will taste slightly less sweet when frozen.
Add to ice cream maker per instructions.
Eat some; freeze the rest.
When serving: if the sorbet is not soft when frozen, let it warm up in the refrigerator for about half an hour before serving.
Enjoy!!
Awesome with rich dark chocolate ice cream (I'll come back to that, I promise). I suspect it would also be fabulous paired with chocolate sorbet (I also promise I'll come back to that).
1 400-g bag of frozen raspberries from Sainsburys
1 cup of sugar syrup, more if needed
1 tbs lemon juice
Thaw raspberries.
Add sugar syrup and lemon juice. (Can be added while thawing.)
Puree in a blender or using an immersion blender.
Taste. Add more sugar syrup if necessary. It's all right if it tastes just a bit too sweet; it will taste slightly less sweet when frozen.
Add to ice cream maker per instructions.
Eat some; freeze the rest.
When serving: if the sorbet is not soft when frozen, let it warm up in the refrigerator for about half an hour before serving.
Enjoy!!
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