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