One of my colleagues makes a delicious rhubarb semifreddo with meringue and I was tryinhg to find the recipe yesterday. No luck and I texted her knowing they are on holiday. No reply. Then I improvised with the basil-lemon ice cream recipe.
This is what you need for a small portion: 5 dl chopped rhubarb, 1,5 sugar, zest of half a lemon, 2 tbsp lemon juice, 1,5 dl double cream, 1 can of condensed milk and a handful of mixed (unsalted) nuts.
I got three stalks of rhubarb and chopped them. Cooked with 1 dl brown sugar and 1/2 dl caster sugar for 10 minutes. Then I let the rhubarb cool down.
The next step was to wash and grate the lemon zest, and squeeze the juice. And in to the pan with the rhubarb. Next it was time to mix in condensed milk, and whipped cream. In the end I added a few drops of burgundy food colouring for extra color but turned it in just slightly. The mixture was ready for a freezer tin (5 dl) and topping with crushed mixed nuts.
It was a long four hour wait for the ice cream to freeze. It was definitely worth it!
Filed under Dessert, Recipes
My first ever home-made ice cream was a success and I had to try to make another flavour.
This time it was a lighter version, ice cream of yoghurt and raspberries. The yoghurt is Greek and raspberries from my garden, one-third of yoghurt and two-thirds of raspberries. Added just a dash of agave syrup to sweeten it up. Mixed in a kitchen aid until smooth and froze for half a day.
One of the delights of working in tourism and hospitality education is getting glimpses and spoonfuls of new ideas from eager students hustling and bustling in the educational kitchen testing and developing recipes.
This ice cream was served on chocolate brownie the other week in an event. My colleague kindly let me into the recipe which goes something like this:
2 dl condensed milk, 2 dl whipped cream, 1 pot of basil, grated zest of 1/2 lemon, 2 tbsp lemon juice and a dash of vanilla.
Put the lemon zest, juice and basil into a blender, mix until smooth. Oh, what a lovely perfume! Whip the cream. Mix the basil-lemon mixture into the milk. Turn in the whipped cream and mix into smooth consistence. Place in a freezer proof bowl with a tight lid. Refrigerate for at least three hours.
Yammy! Yet not as fresh and light as the one I tasted on campus.
It is Midsummer! The summer came early this year and we can enjoy Finnish strawberries already now.
Pavlova is one of my favourite desserts. It seems to be so light because of the fruit and meringue, and you can easily eat lots of it. It is not that light after all – have a look at the recipe!
My Midsummer Pavlova is made with blueberries, strawberries and ice cream instead of whipped cream and fruit (banana, strawberry, cherry, and passion fruit).
4 egg whites of free range eggs
2.5 dl caster sugar
1 tsp white wine vinegar
3 tsp corn flour
Preheat the oven to 150 C (300 F). Whip the egg whites until stiff. Turn the bowl upside down and the whipped egg white will stick to the bowl.
Whip in the sugar and beat for 5 minutes so that the sugar dissolves. Turn in the vinegar and the corn flour.
Make a round ring of meringue with half of the mixture and small meringues with teaspoons.
Bake the small ones for 30 minutes and the ring for 45 minutes. You can leave the meringue in the oven to cool.
Place the meringue on a plate and fill the middle with ice cream and small meringues. Decorate with berries and sprinkle with fig flavoured balsamic cream.
Did you know that the dessert is decicated to a Russian ballet dancer, Anna Pavlova who made her breakthrough in the 1890’s. The dessert was invented in Australia and New Zealand after Pavlova’s world tour there. She was the first ballerina to tour the world, and she also founded her own ballet company.
Filed under Baking, Dessert