free hit counter code

This is chinese!

011


Other languages flavours’…


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).

A cold pleasure

013

The warm days are coming with large steps. They bring scents and taste sensations and ask for light and refreshing feelings.
Fruity, floral or in harmony with the notes of the hot season, ice creams popularize the heat in a cold pure pleasure.
Despite the ephemeral (always made for immediate consumption), homemade ice creams distinguish themselves by its entirely natural ingredients and its extreme simplicity.
Moreover, they are very digestive, which makes them the ideal dessert for the outcome of a meal or a sweet and simple treat for anytime.
With closed eyes, a huge blue wave invades the palate and delight gives way to thaw the full acceptance of the senses …. Who is not a melting for an ice cream?

(This article has been published in the second issue of Visão Estilo+Design magazine. Thank you Áurea Sampaio and Alexandra Correia.)

023


Raspberry sorbet:

Serves 6-8:
500 m1 water
500 g sugar
500 g raspberry pulp
2 tbsp of lemon juice

Combine the raspberry pulp with the lemon juice and refrigerate until completely cold.
Bring the water and sugar to boil for 1 minute until it dissolves.
Let it cool down completely.
Mix syrup with the pulp and lemon juice.
Pour the mixture into the ice cream machine or frozen stirring regularly to prevent crystalization.

Serving suggestion:
Serve the raspberry sorbet in ice-cream cones coated with chocolate and sprinkled with candied violet chips.

Spring…

016


Party lasts all week…


027


Meringues with strawberry ice cream

Serves 4:

Meringues:
2 egg whites
Same weight in icing sugar and granulated sugar
(approximately 70 g for Class M eggs’)

Pre-heat the oven to 80ºC.
Line a baking sheet with parchment paper.
Combine the sugars.
Whisk the egg yolks and gently add the sugar until firm peaks form.
Usin a pastry bag pipe the batter onto the parchment paper in small circles.
Bake for 2 hours.

Strawberry sorbet

160 ml water
135 g sugar
1 kg strawberries
2 tbsp lemon juice
2 tbsp Grand Marnier

Purée the strawberries.
Seive.
Combine the pulp with Grand Marnier and lemon juice and refrigerate until completely cold.
Prepare a syrup with the water and sugar, boiling until the sugar completely dissolves.
Remove from heat and let it cool down completely.
Combine the cold syrup with the pulp.

Pass the sirbet trough the ice cream machine and place it in the freezer.
Put it the refrigerator for 20 minutes before serving.

Traditional method (without ice cream machine):
Pour the mixture into a stainless steel bowl and cover with wrap film.
Freeze until the sides are frozen but the center is still slightly tender.
Use a food processor to blend the mixture.
Freeze and repeat the process at least two more times (at 1h-1h30 intervals).
Freeze for one hour before serving.

Fill the meringues with the starwberry sorbet.

1,2,3…testing…

015

As soon as I’ve met purple haze carrots it was love at first sight…
The inusual purple color seduced me immediately at the market and I couldn’t avoid bringing it home for a little adventure…

1,2,3…testing…

025

Purple haze carrot cake

Serves 6-8:
6 eggs
300 g sugar
300 g purple haze carrots
300 g almonds, powdered
100 g butter, melted
5 g fresh yeast

Pre-heat the oven to 180ºC.
Grease a cake pan and line with parchment.
Cook the carrots.
Remove the white interior and use only the purple part.
Purée the carrot. Set aside.
Whisk the eggs with sugar.
Add the carrot puree, the powdered almond, yeast and at last the butter.
Pour the dough into the pan and bake until cooked.

033

Purple haze carrot is native to Eastern Mediterranean and Southeastern Asia. It has a softer taste than common carrot resembling in taste to beetroot.

Tuile:

50 g butter, melted
100 g sugar
500 ml orange juice
30 g flour

Pre-heat the oven to 190ºC.
Combine all the ingredients together.
Refrigerate for 2 hours.
Pour the mixture over a silpat with the desired.
Bake for 10 minutes or until the edges are slightly golden brown.
Let them cool down to stiff.

Crispy orange slices:

Cut thin orange slices (with a mandoline).
Sprinkle generously with icing sugar.
Bake at 140ºC on a silpat or parchment paper.

Azahar custard:

1 l milk
10 eggs
180 g sugar
2 drops of orange blossom water (azahar)

In a bowl whisk the egg yolks with sugar and a little bit of milk.
Bring the remaining milk to boil with the peeled and chopped ginger.
Remove the milk from heat and pour it into the egg mixture stirring constantly.
Sieve and bring to medium heat to thicken and without passing 85ºC.
The custard is ready when it stays at the back of a spoon.
Add the orange blossom water drops.
Refrigerate covered in wrap film.

Yoghurt ice-cream:

Makes 1 liter:
192 g whole milk
42 g cream (35% fat)
33 g powdered milk
151 g dextrose
74 g sugar
8 g “neutro” for ice cream
500 g whole yoghurt

Combine milk, powdered milk, dextrose and cream.
Bring to low heat until 40ºC.
Add the neutro combined with sugar.
When the mixture reaches 85ºC remove from heat.
Cool the mixture until 4ºC and let it rest for 12 hours.
Add the yoghurt at the moment you pour the mixture into the ice cream machine.
Pour the ice-cream in a container and cover with wrap film.
Freeze at -18ºC.

(recipe from the EHIB book, “Basic ice cream recipes”, Xisco Jordà and Pedro Riera)

Mint coulis

Prepare a syrup with equal amounts of water and bring to boil until all the sugar dissolves.
Finely chop mint leaves and add to the syrup.

Candied violets

Orange

04

Think pink

Champagne, hibiscus and rooibos infused plums with a raspberry sorbet and a tuile

Infusion:
1 l champagne
200 g sugar
10 plums
10 g hibiscus
20 g rooibos
¼ cinnamon stick

Bring the champagne to boil with sugar until it dissolves (1-2 minutes).
Remove from heat and infuse herbs and cinnamon.
Strain and set aside.

Score each plum by cutting an ‘X’ mark into the skin on one end.
Drop plums into rapidly boiling water for some seconds.
Remove plums to an ice water bath. Cool for a minute.
Easily peel away the skin at the X.
Cut in two halves and destone.

Pour the infusion over the plums.
Marinate for 1 hour, minimum.
Serve chilled.

Raspberry sorbet:

1 1 water
1 kg sugar
1 kg raspberry pulp
Juice of 1 lemon

Bring the water and sugar to boil for 1 minute until it dissolves.
Let it cool down completely.
Mix syrup with the pulp and lemon juice.
Pour the mixture into the ice cream machine or frozen stirring regularly to prevent crystalization.

Orange and almond tuiles

120 g sugar
90 ml orange juice
48 g melted butter
72 g almonds, powdered
Some drops of raspberry juice.

Pre-heat the oven to 190ºC.
Combine all the ingredients together.
Pour the mixture over a silpat with the desired shapes and sprinkle with some red fruits juice drops.
Bake for 10 minutes or until the edges are slightly golden brown.
Let them cool down to stiff.

Next Page »