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gelado frito

Fried ice cream

To 4 ice cream scoops:

1 egg
80 g wheat flour
60 g water
150 g cake (bread, brioche or dehydrated grated coconut)

Make the ice cream scoops and place them on a tray.
Freeze until hard (preferably overnight).
Grind the cake to small pieces.
Add the egg, the flour and the water until smooth.
Coat tightly the ice cream with this mixture and repeat the proces if necessary (the coat should be 5 mm thick).
Freeze again until hard.
Fry for a few seconds over high heat or use a deep fryer.
Serve with honey (and fresh fruit).

Clockwork orange

bolos de laranja

Orange cakes

Makes 12 halves:

3 eggs
125 g cake flour
180 g sugar
100 g butter, softened
zest of 2 oranges

Orange custard:

180 ml orange juice
125 g sugar
2 egg yolks
1 egg
45 g butter
15 g cornstarch

Pre-heat the oven to 180ºC.
Grease and flour semi-espherical molds (7 cm diameter).
Beat the butter with the sugar until smootth and creamy.
Add the eggs and mix until tender.
Add the zest and the flour combining until smooth.
Pour the batter into the molds until half and bake for 20 minutes.
Remove from the oven and unmold.
Let the cakes cool down on a rack.

Orange custard:
Combine the cornstarch with a small portion of the orange juice.
Combine all the ingredients until smooth.
Cook over medium heat until thick stirring constantly.

Spread the custard between two halves of the cake and coat with the custard.
Make a small hole on top of one of the halves and place a halved green pistachio.

bolos de laranja

Dreams and caramels


Ano novo, vida nova, criança para sempre…


Makes 80:

50 g cream (35% fat)
380 g sugar
350 g corn syrup
30 g butter, softened

Prepare a silpat or line a baking sheet with parchment paper and grease.
Place a greased rectangular bottomless pan over the silpat.
Bring the cream to boil.
Melt the corn syrup over low heat, add the sugar and let it caramelize.
Combine with the butter and the hot cream.
Let the mixture reach 117ºC.
Remove from heat and pour into the pan.
Let it cool down and cut in small pieces.
Wrap each caramel with thin plastic paper.
Store in a box on a dry place.

Source: Pierre Hermé