Pineapple ice cream
Photograph: Zdeněk Lhoták
Pineapple ice cream
Traditionally, the unique pineapple has been extremely valued as an import. For this reason pineapple ice cream has been in style for the reason that 18th century. Those that didn’t have a pineapple may lease it for a big sum to embellish the desk with it. Girls would even put on this product to the corporate as an alternative of a handbag.
| Substances: |
|---|
| a medium sized pineapple |
| 170 g of sugar |
| 1.5 dcl of water |
| 1 lemon |
| bitter cream 15% |
- Reduce the pineapple into small items, put it in a saucepan and add water and sugar. Boil every little thing, combine and let it cool properly.
- Then add the juice of 1 lemon and about 6 dcl of 15% cream. Don’t use whipping cream as it’s too thick for this recipe and impacts the flavour of the fruit.
- Combine gently and freeze.
Strawberry ice cream
Photograph: Zdeněk Lhoták
Strawberry ice cream fleur
Observe the identical process because the pineapple ice cream, simply change the pineapple with strawberries. Put together it in June, at most within the first half of July, when the strawberries nonetheless have a full and contemporary style. Later strawberries are often not as particular anymore and the ice cream produced from them will be disappointing.
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Apricot ice cream with bergamot
Put together apricot ice cream in the identical means as pineapple or strawberry ice cream. However style the apricots prematurely and use those which can be tasty, and particularly very candy. It’s also good to exchange basic cream with bitter cream. The flavour of this ice cream is made particular by a number of – however only some – drops of bergamot oil. It’s produced by extracting the strongly fragrant bergamot fruit, which grows principally in Calabria, Italy.
Sugar syrup is the bottom
Sugar was and is the bottom for many ice lotions and sorbets. Sugar syrup, a mix of equal elements water and equal elements sugar, is commonly used. You do it by letting the sugar dissolve in water, after which deliver it to a boil. You do not stir the combination, you simply tilt the pot back and forth. All the time add sugar syrup to mixtures for making ready ice lotions and sorbets after they’ve cooled utterly.
Ginger ice cream
It’s a very uncommon style in our latitude. It’s shocking with its mild brown to chocolate shade and a really delicate, barely caramel taste. The tamarind tree grows in India, use focus from its fruit to arrange ice cream.
| Substances: |
|---|
| 5 dcl cream 33% |
| 2.5 dcl of sugar syrup |
| 2 tablespoons of tamarind extract |
- Add or combine properly the whip cream (on this case, heavy cream will profit the ensuing style), sugar syrup and tamarind extract. Let it freeze.
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Lemon sorbet
Photograph: Zdeněk Lhoták
Sorbet in an apricot ice cream cup
Sorbet has no cream, not like ice cream. The bottom is all the time fruit juice and sugar syrup. Lemon sorbet might be the preferred alternative. The recipe we’re translating for you comes from the second half of the 18th century.
| Substances: |
|---|
| 8 dcl of sugar syrup |
| 8 dcl of water |
| 9 lions |
| 4 drops of bergamot oil (purchase the place they promote fragrances and oils) |
- Add water, lemon juice and 4 drops of bergamot oil to the cooled sugar syrup. With out bergamot, the sorbet can be a bit bland, as just some drops of bergamot will deliver an unexpectedly robust citrus taste.
- However watch out, do not overdo it with bergamot, observe the really helpful quantity! You will need to not freeze the combination “to the bone”, it’s extra like crushed ice.
TYPE: You need to use the identical quantity of prosecco as an alternative of water. The style and look of the sorbet might be extra fascinating and will probably be simpler to work with, as a result of it is not going to freeze utterly because of the alcohol content material. You simply must ship the children away…
Roman Punch
Photograph: Zdeněk Lhoták
Roman Punch
From lemon sorbet, you possibly can put together the well-known Punch à la Romain, or Roman punch, which was served on the noble desk as an alternative of the normal sizzling punch. It was often an intermediate course, ie across the center of a broad banquet with many programs.
“Earlier than a refreshing champagne sorbet was served about midway by way of the feast, the royal visitors sampled roast venison with artistically formed foie gras mousse organized within the type of poached eggs in pastry nests,” learn the menu for the New Yr’s banquet of King Umberto I. of Italy on January 1, 1900. .
Roman punch, additionally discovered on the menu of the first-class restaurant on the Titanic, was served not solely on sizzling summer season days, but additionally within the winter months, as will be seen from the expression excessive We current to you an strategy that’s each tasteful and visually pleasing.
To arrange a Roman punch, use lemon sorbet as a base, to which you add a glass of high quality white rum. Then the sorbet should be frozen once more. It’s best in a large and chilled gasoline glass. Simply earlier than serving, pour prosecco or champagne over the sorbet. We adorn the highest with sugar meringue, which we put together from compacted snow and sugar syrup.
Freezer as an alternative of salt, silicone as an alternative of tin
The world has been conversant in chilly drinks since historic occasions. However frozen desserts, sorbets and ice lotions solely started to appear within the kitchens of European aristocracy after Italian alchemists found the freezing course of whereas making an attempt to chill wine in a local weather sizzling Apennine. With the assistance of a chemical response of ice and salt, they may “fall” right down to a temperature of -17 ° C. Within the 18th century, pewter molds of probably the most uncommon shapes appeared on the scene, through which ice lotions had been and sorbets freeze properly due to the steel’s wonderful thermal conductivity. Ginger ice cream will be served from a pineapple mildew or lemon sorbet from an asparagus mildew. All this added to the freshness and class of the aristocratic meals of the previous. With at the moment’s freezers and shakers to supply ice lotions and sorbets of fascinating flavors and shapes, we do not want the historic tin type. The vary of silicone molds and molds of all sorts might be out there in abundance.
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2024-05-24 08:02:00
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