Category Archives: Desserts

Rhubarb ice cream

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(That is a little bit too much sugar for my taste, so I reduced it a bit, especially since I will be serving it with a crema catalana, which is already quite sickly-sweet). And yes, my next course should be food photography :-).

For the base

  • 0,5 l milk
  • 4 tsp cornstarch
  • 3 dl whipping cream
  • 100 g sugar
  • 1 nip salt
  • 3 tbsp cream cheese

Rhubarb Jam

  • 500 g rhubarb, washed, topped and tailed, and sliced
  • 100 g sugar
  • 1 vanilla bean, slit lengthwise and cut into two or three pieces to let the contents escape into the jam
  1. Bring rhubarb, sugar, vanilla bean to a boil. Let simmer, covered, for five minutes. Puree with an immersion blender and let simmer again till a jam-like texture. Let cool completely in the fridge.
  1. Bring milk, 1 dl whipping cream, sugar and salt to a boil and cook, whisking, for a couple of minutes. Thicken with the cornstarch and continue to cook for another couple of minutes.
  2. Combine cream cheese and about a quarter of the milk mixture, whisking until smooth, then whisk in remaining milk mixture. Chill completely in the fridge.
  3. Combine rhubarb and milk mixture when both are completely chilled. Whip the remaining cream and fold in the rhubarb mixture. Freeze, stirring every half hour till the right texture (unless of course you have an ice cream machine.

Chocolate parfait

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Chocolate parfait

 

3 tbsp unsweetened cocoa powder
½ dl boiling water
150 g dark chocolate 70%

 

4 pasteurised egg yolks
1,5 dl castor sugar
1,5 dl water
3 dl whipping cream
3-4 tbsp brandy

Melt the chocolate over simmering water. Mix cocoa powder and boiling water.

Whip the egg yolks till light and frothy. Heat sugar and water and boil for 4-5 minutes and the add this syrup to the egg yolks, whipping. Continue to whip the mixture over a pan of boiling water until it starts to thicken.

Then let the mix cool while whipping. Add the cocoa mixture and turn in the melted chocolate.

Whip the cream till soft peaks and turn it in with the brandy.

Churn in an ice cream machine.

 

White chocolate ice cream with chili

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3 dl milk

1 large or two small red chilies, split and deseeded

2 cinnamon sticks

4 large egg yolks

50 g sugar

150 g white chocolate, chopped

3 dl whipping cream

 

Heat the milk with the cinnamon and chili until almost boiling and leave for at least 20 minutes.

In a bowl which can later be placed over a pan of simmering water, whisk sugar and egg yolks until pale and frothy.

Strain the milk and reheat it.

Add the chopped chocolate to the milk. When the chocolate is completely melted, pour it onto the eggs, stirring all the time.

Heat the mixture over a pan of simmering (not boiling) water for some minutes until it starts to thicken slightly. Chill.

Whip the cream and fold it into the chilled custard. Churn in an ice cream maker.

For a bit more bite, finely chop the chili, or part of it, and add to the ice cream just before churning is complete.