July 9, 2009: Butterscotch Sultana Duff Together With Frozen Yoghurt

recent asking for warming wintertime recipes didn't yield whatever comforting desserts! Never heed - that other regular feature, the Calendar Recipe, provided but the affair for July. I'm non familiar alongside duffs too a brief browse to a greater extent than or less the meshing hasn't got me knowing them much amend - they look mostly to live on steamed or baked puddings, though they mightiness too live on cookies or pastries.

This item recipe had me wondering if duffs are a production of difficult times: it's egg-free too contains real footling butter (though other online versions comprise enough of both). There is admittedly enough of saccharide involved, however the sweetness comes as from sultanas. What I flora most odd nearly the recipe was its consistency as I prepared it. The dough is quite stiff, similar a biscuit dough, too sat barely an inch deep inward my casserole dish. Meanwhile the butterscotch sauce is extremely watery too much larger inward book than the pudding dough! Over the hr that it baked, the dough absorbed much of the liquid too the butterscotch sauce thickened. The pudding rose almost to the transcend of the dish earlier subsiding i time to a greater extent than as it cooled (check out the tide lines inward the photograph above!).

So, this duff hither is essentially a self-saucing pudding. The cake is quite coarse (presumably from the lack of fat) too becomes quite tough as it cools thus is best eaten freshly baked or patiently reheated. However the sauce too dried fruit render enough of moist sweetness - whatever sultana lover volition live on pleased to dig into this on a mutual frigidness night.

The recipe recommends serving the duff alongside ice-cream or vanilla custard. Instead I decided to campaign the vanilla frozen yoghurt from The Perfect Scoop - it's a ridiculously elementary mixture of natural yoghurt, saccharide too vanilla. While I loved the flavour, this iced confection came out a footling powdery too non quite scoopable. Still, there's enough of weeks ahead to perfect this for summer, right?

Butterscotch sultana duff

1 1/3 cups apparently flour
2 2/3 teaspoons baking powder
pinch of salt
1/3 loving cup sugar
1 loving cup sultanas
1/2 loving cup milk
1 loving cup chocolate-brown sugar
1 tablespoon butter
2 cups boiling water

Preheat the oven to 180°C too grease a large casserole dish.

Sift together the flour, baking pulverisation too salt. Stir through the saccharide too raisins, too thus mix inward the milk to course of teaching a potent dough. Spread the dough evenly over the base of operations of the casserole dish.

Stir together the chocolate-brown sugar, butter too boiling H2O until the saccharide has dissolved too the butter has melted. Gently too slow pour it into the casserole dish. Bake the lot for 45-60 minutes, until the pudding is cooked through.


Vanilla frozen yoghurt
(based on the recipe inward The Perfect Scoop past times David Lebovitz)

500g natural yoghurt
2/3 loving cup castor sugar
1 teaspoon vanilla essence

Thoroughly stir together the ingredients inward a bowl, until the saccharide has dissolved. Chill the mixture for an hr or ii earlier churning it inward an ice-cream maker according to the manufacturer's instructions.

November 15, 2009: Mango-Coconut Spliced Icecream

This calendar week was the optimal fourth dimension to boot off a novel flavor of icecream making. The weather condition was warm, a mango was ripening dangerously inward the fruit bowl, together with I wanted to brand a light-ish dessert for our Lord's Day nighttime guests. David Lebovitz’s Perfect Scoop index indicated that mango sorbet was the go, though I entirely had plenty mango for a half-batch. David didn’t exit me hangin’, noting at the cease of the recipe that it goes brilliantly swirled through his toasted kokosnoot icecream. Sold! I stocked upwardly on the required ingredients together with entirely thus felt the commencement pang of uncertainty when I read the recipe method properly.

There’s no kokosnoot inward the custard. I mean, at that spot is kokosnoot inward the custard during the process, but it’s precisely supposed to infuse everything amongst its flavour together with teach strained out. I was skeptical, fifty-fifty when the kokosnoot came out of the oven thus fragrant, together with an hr afterwards when the coconut-custard mix tasted thus golden-sweet. The flavour did tiresome downwards when it was diluted amongst to a greater extent than cream, but at that spot was no denying that toasty tropical aftertaste. The infusion genuinely worked! (I’ll never doubtfulness you lot again, David Lebovitz.)

A pastry chef yesteryear grooming together with eternal connoisseur of all things sweet, David doesn’t practise curt cuts – his recipes involve an irritating publish of saucepans together with bowls together with ice-baths. The rich custards of egg yolks, whole milk together with cream appear distinctly French, together with defy veganisation. But the superb results cannot locomote denied.

The mango sorbet on the other hand, is both vegan-friendly together with lazy cook-friendly – everything precisely gets pureed together inward a nutrient processor. I didn’t fifty-fifty churn it, but layering the mango betwixt fluffy cream clouds. The sorbet was in all likelihood a petty icier than it needed to be, but it made a refreshing contrast to the much heavier kokosnoot custard.

Mango-coconut spliced icecream
(based on David Lebovitz's recipes for toasted kokosnoot icecream together with mango sorbet inward The Perfect Scoop)

toasted kokosnoot custard
1 loving cup dried shredded unsweetened coconut
1 loving cup milk
2 cups cream
3/4 loving cup castor sugar
generous pinch salt
5 egg yolks
1 teaspoon bourbon vanilla

mango sorbet swirl
1 large ripe mango
1/3 loving cup castor sugar
1/3 loving cup water
juice of ane lime
2 teaspoons Cointreau
pinch of salt

Preheat the oven to 175ºC. Spread the kokosnoot on a baking tray together with bake it for 5-8 minutes, stirring it at to the lowest degree twice, until it's fragrant together with golden brown.

In a medium saucepan over gentle heat, stir together the milk, one-half of the cream, the carbohydrate together with salt, until the carbohydrate has dissolved. Stir through the shredded coconut. Remove the mixture from the heat, comprehend it together with permit it to infuse for an hour.

Reheat the kokosnoot cream, thus strain out the kokosnoot - press downwards firmly on the kokosnoot to extract every bit much liquid every bit possible. In a kind out modest bowl, whisk together the egg yolks. Whisk inward a petty of the warm coconut-infused cream, thus pour it all dorsum into the saucepan. Whisk the eggs through the cream mixture, returning this saucepan to medium rut together with stirring until the custard thickens.

Pour the remaining cream into a large bowl together with strain the custard into the bowl. Stir them together well, adding the bourbon vanilla along the way. Chill the mixture thoroughly.

Cut the mango flesh away from the pit together with house it inward a nutrient processor. Add the remaining sorbet ingredients to the nutrient processor together with puree the lot until it's smooth.

Churn the toasted kokosnoot custard inward an icecream maker until fluffy (mine took twenty minutes). Layer the toasted kokosnoot together with mango mixtures inward a container earlier freezing the icecream for at to the lowest degree iv hours.

January 17-19, 2010: Saffron Icecream

few such recipes inwards my repertoire already, but I wanted to run into what David Lebovitz together with his Perfect Scoop cookbook could produce for me. It turns out he does a fine saffron icecream. The cistron listing looks really much similar that of a measure vanilla icecream, with the custard only beingness infused with saffron instead of vanilla pods or extract.

In his perfectionist fashion, Lebovitz's recipe involved multiple bowls together with saucepans together with I couldn't aid cutting a few corners. However, I didn't scrimp on the saffron - nosotros received a sizable sample of this pricey spice for Christmas a twelvemonth agone then I extravagantly doubled the recipe to brand a litre of icecream. Actually, it's a rich dessert together with a modest scoop each afterwards a large repast sufficed, then the master copy half-litre in all probability would convey fed the vi of us.

Saffron has a colour together with season all its own, together with it actually permeates the custard. If anything, it reminds me hither of honey, sugariness together with fragrant. I served rosewater-sprinkled orangish segments alongside, together with their gentle acidity made for a overnice contrast.


Saffron icecream
(slightly adapted from The Perfect Scoop yesteryear David Lebovitz, quantity doubled)

1 loving cup milk
2 cups cream
1 loving cup castor sugar
scant teaspoon of saffron threads
6 egg yolks

In a medium saucepan over low-medium heat, dissolve the saccharide inwards the milk together with cream. Take the saucepan off the estrus together with stir through the saffron. Refrigerate the mixture for iv hours.

Strain the mixture to cry back the saffron threads. Keep the threads inwards a medium bowl, together with reheat the infused cream inwards the saucepan. Whisk the egg yolks inwards a modest bowl together with whisk inwards a fiddling of the infused cream. Whisk the egg mixture dorsum into the saucepan together with cause the mixture, stirring continuously, until the custard thickens.

Strain the custard into the reserved saffron threads together with refrigerate the mixture until it's completely cold. Churn together with freeze the custard according to the icecream manufacturer's instructions.

February 12-13, 2010: Orange-Szechuan Pepper Icecream

the debacle it became!). I figured that if I was going to provide something sugariness it'd best hold out made inward advance - a perfect excuse for icecream. I know icecream's non precisely traditional CNY fare but there's this funny-looking orange-Szechuan pepper recipe inward David Lebovitz's Perfect Scoop that I idea would brand a squeamish twist on the theme.

Of course, it existence a David Lebovitz recipe, it was chock total of eggs as well as dairy as well as involved lots of pans. I shrank downwards the steps, using creamy soy cooking milk (analogous to evaporated cows' milk) as well as roughly arrowroot equally a thickener. This no uncertainty changed the sense of savor as well as texture of my icecream but non to its detriment - the orangish as well as Szechuan peppers were for sure bold plenty to mask the soy. They're as well as hence bold that a lilliputian scoop of this icecream is to a greater extent than than enough. The orangish hits you lot withdraw upwards amongst its sweetness, acidity as well as a lilliputian bitterness earlier the pepper is unleashed inward the dorsum of your throat. It's quite the palate cleanser!

Orange-Szechuan pepper icecream
(inspired past times a recipe inward The Perfect Scoop past times David Lebovitz)

2 x 375 mL cans creamy soy cooking milk
3 tablespoons Szechuan peppers
zest of vi small-scale oranges
1 loving cup sugar
2 tablespoons arrowroot

In a medium saucepan, stir together one tin of the milk, the peppers, orangish zest as well as sugar. Continue stirring the mixture over low-medium oestrus until the mixture is hot as well as the carbohydrate is dissolved. Stir inward the arrowroot, accept the mixture off the oestrus as well as residue it at room temperature for an sixty minutes as well as hence the flavours tin infuse.

Strain the mixture into a bowl - I used a fine sieve lined amongst muslin to crush through equally much liquid equally possible. Whisk inward the 2d tin of milk as well as refrigerate the mixture until really cold. Churn as well as freeze it using an icecream maker, according to the manufacturer's instructions.

The Cook's Chocolate Pots De Crème

January 13-14, 2013

Bhakthi has invited us dorsum to her Cook The Book segment on RRR this morning, as well as this fourth dimension we're talking most The Cook past times Wayne Macauley. (And hither it is, archived online.) The Cook is Zac, a troubled (and presumably troublesome) youth offered a 2d endangerment at Cook School. Here he learns of paddock-to-plate high-end dining: growing as well as harvesting produce, raising as well as slaughtering animals, slicing as well as cooking his ingredients simply as well as thus as well as serving them to the rich as well as bored.

Zac channels his ambition into celebrity Head Chef's philsophy: ability through service. He's willing to subjugate himself as well as sacrifice everything else he knows to acquire ahead inwards the manufacture as well as ultimately dictate his tastes to the wealthy. The narration, almost solely costless of grammar, has an urgency as well as honesty to it. Still, I oft caught myself wondering what Zac wasn't telling us. In the destination nosotros bring out all nosotros necessitate to. While this mass is ostensibly most the nutrient manufacture as well as steps through Zac's piece of job inwards detail, its pith is a brutal commentary on extravagance alongside the privileged.

Making a recipe to suit the mass (or genuinely blogging at all) would in all probability provoke some selection words from Wayne Macauley but I'm willing to press on. Most of the nutrient prepared inwards The Cook is meat, as well as the reader isn't shielded from where it comes from (this is in all probability why several reviewers propose that it's non a mass for vegetarians). One of the few desserts that Zac prepares is private baked French chocolate custards. While he garnishes them with rosemary flowers, I idea I'd enshroud some bloody, fleshy berries inwards mine every bit a nod to the meat he's to a greater extent than preoccupied with.

The recipe is based on ane past times David Lebovitz. I upped the quantities to ensure that I'd acquire vi serves but necessitate non bring bothered - I filled vi ramekins as well as 2 little teacups inwards the end. My berries as well as cherry syrup mixed themselves upward inwards the too-runny custard instead of lurking downwards below inwards a layer every bit I'd intended, as well as I simply evidently forgot to add together the vanilla. Whoops. I'd never become far inwards a professional person kitchen, but I tin rely on night chocolate as well as heavy cream to demeanor through my to a greater extent than pocket-sized culinary ambitions.

(If you're interested inwards making a vegan version, you lot tin piece of job these two past times recipes every bit a reference.)

The Cook's chocolate pots de crème
(based on David Lebovitz's recipe inwards Ready for Dessert,
sourced from Playing with Flour)

vi egg yolks
2 cups milk
1 loving cup heavy cream
four tablespoons sugar
1 teaspoon instant java
pinch of salt
250g night chocolate, roughly chopped
1/2 loving cup berries, roughly chopped
iii tablespoons cherry syrup

Preheat an oven to 180°C. Get 7-8 ramekins or other oven-proof cups out, addition a high-walled baking tray that tin concord them. Make certain you lot bring all your other ingredients prepared as well as at the ready, you'll necessitate to telephone telephone on some of them quickly. Place the egg yolks inwards a large bowl as well as laid them aside.

Pour the milk as well as cream into a large saucepan as well as add together the sugar, java as well as salt. Stir them together over medium oestrus until they're good mixed as well as hot. Turn the oestrus downwards to its lowest setting as well as add together the night chocolate, stirring it constantly until melted through. Turn off the oestrus right away as well as let the mixture to cool to lukewarm.

Divide the berries as well as cherry syrup alongside the ramekins. When the chocolate mixture is the correct temperature, whisk it into the egg yolks. If the mixture looks uneven, strain it. Pour the chocolate custard into the ramekins as well as accommodate them inwards the baking dish. Fill the dish half-full of warm H2O as well as encompass the ramekins with foil. Bake them until laid unopen to the border but nonetheless wobbly inwards the middle, 35-45 minutes. Allow them to residue as well as laid earlier serving, either warm or mutual frigidness from the fridge.

Vietnamese Java H2o Ice Cream

March 2, 2013

One of our favourite companions to a Vietnamese repast is Vietnamese-style iced coffee. So afterward we'd picked out bánh xèo I swapped Plenty for David Lebovitz's The Perfect Scoop, which I knew contained a recipe for Vietnamese java H2O ice cream.

I didn't destination upward next Lebovitz's recipe besides closely - if y'all runway it downward you'll meet that I omitted the pinch of soil java in addition to the awfully American half-and-half. And since I had the supplies on hand, I went vegan amongst soy condensed milk instead of using the commons dairy stuff.

This H2O ice cream has the signature bittersweetness of the potable in addition to ended upward amongst simply about of the iciness besides - unfortunately I couldn't coax it to whip upward properly inward my icecream maker. It was quite scoopable in addition to rattling edible regardless.

Vietnamese java H2O ice cream
(inspired past times a recipe inward David Lebovitz's The Perfect Scoop)

250mL/330g tin (soy) sweetened condensed milk
200mL espresso

Whisk together the ingredients inward a bowl. Refrigerate them until thoroughly chilled, thence churn inward an icecream maker according to the manufacturer's instructions.

Date, Rum & Pecan Icecream

November 27-28, 2011

two batches of cupcakes in addition to and then this icecream. I was looking for an actual chocolate-less dessert equally I browsed through The Perfect Scoop, in addition to I picked this 1 because Michael's rather partial to rum in addition to raisin flavoured sweets. He pitched inwards past times bringing abode a modest bottle of Bundy Rum, a liquor best characterised past times Rich Hall, in addition to trashily appropriate since nosotros ended upward sharing the icecream alongside a bunch of Queenslanders.

Michael didn't convey abode equally much cream equally the recipe required, nonetheless I didn't endeavour whatever substitutes for it, thence this was a pretty intense dessert (the 3-scoop serving pictured higher upward would satisfy 2-3 people!). In item it was real boozy - if that's non your affair I'd advise soaking the dates equally directed (or replacing only about of the rum alongside water, perhaps) in addition to omitting the extra rum that goes into the custard. On this occasion it was my thing; I loved the agency the nighttime rum stretched into the rich caramel of the dates in addition to the yolk-heavy custard.

Date, rum & pecan icecream
(adapted slightly from a recipe inwards The Perfect Scoop past times David Lebovitz)

80g dried dates
1/4 loving cup + 2 tablespoons nighttime rum
115g pecans
200mL heavy cream
six egg yolks
1 loving cup milk
2/3 loving cup castor sugar
large pinch salt
1 teaspoon vanilla extract

Chop the dates into chunks in addition to house them inwards a modest saucepan. Pour over 1/4 loving cup of nighttime rum. Bring to the boil, in addition to then accept the saucepan off the rut in addition to gear upward the dates aside at room temperature for at to the lowest degree four hours.

Roughly chop the pecans in addition to gently toast them (I did this inwards the oven).

In a large bowl (ideally 1 alongside a lid!), pour inwards the cream in addition to gear upward a sieve over the top.

Place the egg yolks inwards a small-medium bowl, whisking them to smoothness.

In a medium saucepan over medium heat, mix together the milk, carbohydrate in addition to salt. Stir them together until everything's warm in addition to the carbohydrate is dissolved. Gradually pour the warmed milk into the egg yolks, whisking equally you lot go. When it's all good mixed, transfer it dorsum into the saucepan on medium heat. Stir the mixture constantly, scraping the bottom in addition to sides of the saucepan to avoid burning in addition to sticking, until the custard thickens.

Pour the custard through the sieve onto the cream. Whisk inwards the remaining 2 tablespoons of rum in addition to the vanilla. Refrigerate the mixture for several hours, until thoroughly chilled.

Churn the icecream mixture inwards an icecream machine, according to the manufacturer's instructions. In the terminal few minutes of churning, add together the dates in addition to pecans to mix the through. Freeze the icecream for several hours, until theater in addition to scoopable.

Chocolate & Raspberry Icecream

February 26-27, 2012

my vegan salted caramel one in addition to it was spectacular, but thence I went in addition to shared close of the batch alongside friends. I needed MOAR ICECREAM in addition to I didn't actually desire to function out our air-conditioned fortress to purchase it or its element ingredients.

Flicking through The Perfect Scoop, I noticed a chocolate in addition to raspberry icecream that didn't include eggs. I had (frozen) raspberries and I had no eggs! With kokosnoot milk inward the closet I figured a vegan version (no heavy cream) was the easiest solution. It all actually was quite easy, though it left me alongside a muddied nutrient processor in addition to sieve (for Michael) to build clean up.

This version is too lighter on the cocoa than David's because I ran out three tablespoons in. It's nonetheless chocolatey plenty (look at the colour) but it's to a greater extent than similar a milky chocolate that leaves plenty of infinite for raspberry fruitiness.

Chocolate & raspberry icecream
(adapted from a recipe inward David Lebovitz's The Perfect Scoop)

1 tin (400mL) kokosnoot milk
three tablespoons cocoa
2/3 loving cup castor sugar
ii cups frozen raspberries

In a medium saucepan, stir together the kokosnoot milk, cocoa in addition to sugar. Bring them to the boil, stirring regularly, in addition to thence accept them off the heat. Fold inward the raspberries, encompass the saucepan in addition to allow it to sit down for 10 minutes.

Blend the mixture to smoothness - to foreclose disaster alongside my nutrient processor, this meant I fished out close of the raspberries in addition to blended them first, gradually adding the residue of the liquid. Strain out the raspberry seeds in addition to refrigerate the mixture until completely cold.

Churn the mixture inward an icecream maker according to the manufacturer's instructions in addition to freeze until firm.