Fresh Peach Gelato

Author: kel15  //  Category: Desserts, Ice Cream

I love a fantastic fruit flavored gelatoand I was seeking for a simple recipe that wouldn’t take hours to produce when I remembered seeing a fantastic Apricot Gelato recipe on Matt Bites blog. He posted this recipe for Summerfest 2009 and it originally came from David Lebovitz’s book The Best Scoop which is a wonderful ice cream cookbook if you’re seeking for 1! The recipe was fast and straightforward and peaches would work just along with the apricots in this recipe. I considered roasting my peaches 1st which actually creates a scrumptious flavored gelato, but my peaches had been actually too best to play around with. I made this gelato twice this year, as well as the second time I added some diced fresh peach to the gelato mixture prior to I froze it and discovered it scrumptious.

Serves 6-8

1 Pound Very Ripe Peaches (I Used 6)

1/2 Cup Water

1/2 Cup Sugar

1 Cup Heavy Cream

1 Tablespoon Freshly Squeezed Lemon Juice

Slice the peaches in half and remove the pits. Coarsely chop the peaches and place them with the water and sugar in a covered medium, nonreactive saucepan over medium heat until tender, about 10 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.

Once cool, purée the peaches and any liquid in the pot in a blender or food processor until very smooth. Press the mixture through a mesh strainer or sieve to remove any pieces of skin or fibers. Stir in the cream, and lemon juice. Chill the mixture thoroughly in the refrigerator for a couple of hours, then freeze it in your ice cream maker according to the manufacturer’s instructions. Store in an airtight container in your freezer.

Note: I found this gelato was best eaten within a day or two of making it. If kept too long in the freezer it did lose some of it’s creaminess and became a bit icy.

Baked Alaska Recipe

Author: kel15  //  Category: Desserts, Ice Cream

Ice cream is really a traditional Italian treat. Squeezed between homemade sponge cake and a fluffy meringue topping, it turns into a fantastic British dessert: Baked Alaska.

Sponge cake smothered with ice cream and topped with a layer of meringue – baked Alaska is 1 of those retro puddings that everyone loves, even if it’s not chic to say so. But now it’s coming back into fashion – even Michelin starred chef Heston Blumenthal has a recipe for baked Alaska, though he does serve his on dry ice for added drama. It is not the simplest dish to make, but is well worth the effort. This recipe, for a chocolate baked Alaska, which appears here with permission, comes from Masterchef presenter Gregg Wallace’s cookbook Gregg’s Favourite Puddings (Octopus £17.99). Gregg uses chocolate ice cream to give a twist to this traditional pudding – should you can get hold of some very good high quality Italian ice cream it will make the dish even a lot more delicious.

Ingredients (serves 10)

For the Sponge:

* 50g (2oz) unsalted butter, softened, plus extra for greasing
* 50g (2oz) caster sugar
* 1 egg
* 40g (1 ½ oz) self-raising flour
* 1/4 teaspoon baking powder
* 15g (½oz) cocoa powder
* 2 tablespoons coffee flavoured liqueur

For the Topping:

* 1 litre (1 ¾ pint) round tub chocolate ice cream
* 250g (8oz) plain chocolate, broken into pieces
* 75g (3oz) unsalted butter
* 4 egg whites
* 250g (8oz) caster sugar
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Quick and Easy Tiramisu

Author: daphne reyes  //  Category: Desserts, Ice Cream, Quick & Easy

Quick and Easy Tiramisu

■3 egg yolks
■100 g sugar
■250 g mascarpone cheese
■400 g cream , whipped
■250 ml strong espresso , or 3 tsp of strong instant coffee in 250 ml water
■2 tbsp brandy
■20 lady fingers
■50 g cocoa powder

1.Place a saucepan 1/3 full of water onto the stove and bring to a simmer. Meanwhile, mix together the egg yolks and sugar in a medium bowl. Briefly whip them before placing the bowl over the simmering water. Continue to whip for a few minutes until the eggs are slightly cooked, and it has a smooth, runny consistency.
You can now remove it from the heat. Allow it to cool slightly.

2.Spoon the mascarpone into a large bowl with your rubber spatula. Add the lightly cooked egg yolks into the mascarpone cheese. Mix together until the cheese is fully incorporated and lump free. Now slowly spoon in the whipped cream and combine it well with your whisk.

3.Combine the espresso and the brandy together with a large spoon. Now dip the entire body of lady fingers into the mix. Let them soak and absorb the mixture for a few seconds. Place 2 fingers each horizontally into each cup. Spoon over the cream mixture.

Again, dip the whole body of the lady fingers into the espresso/brandy mix and place three fingers each horizontally into each cup, on top of the cream. Finally, add another layer of cream on top.

Step 5: Cool & Serve
Place it into the fridge for a few hours to set. Before serving, dust with a little cocoa powder.