Browsing Mousses and Desserts

Quick Pistachio Ice Cream

January19

This is 3 minutes work, 30 minutes in your ice cream maker, and then (at least) an hour in the freezer.

Ingredients

500 ml. heavy cream (or dairy-free/Pareve substitute)
300 ml. (1¼ cups) milk (or dairy-free/Pareve substitute such as soy milk/rice milk/almond milk)
6-8 Tbsp. sugar (if using dairy-free cream substitute, reduce to 4 Tbsp., as it is significantly sweeter)
1 vanilla bean, scraped for seeds
½ tsp. of powdered cinnamon

Preparation

Whisk all ingredients together in a bowl.
Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.

Quick Vanilla Ice Cream

January19

Once I started making ice cream this way, I stopped bothering with the egg-laden version. This is 3 minutes work, 30 minutes in your ice cream maker, and then (at least) an hour in the freezer.

2015-07-22 17.35.57

Ingredients

500 ml. heavy cream (or dairy-free/Pareve substitute)
300 ml. (1¼ cups) milk (or dairy-free/Pareve substitute such as soy milk/rice milk/almond milk)
6-8 Tbsp. sugar (if using dairy-free cream substitute, reduce to 4 Tbsp., as it is significantly sweeter)
1 vanilla bean, scraped for seeds

Preparation

Whisk all ingredients together in a bowl.
Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.

“Cheat” Ice Cream in a variety of Flavors

January20

Once I started making ice cream this way, I stopped bothering with the egg-laden version. This is 3 minutes work, 30 minutes in your ice cream maker, and then (at least) an hour in the freezer.
You can make it in any flavor you feel like – I have given a few of my favorite options here.
As I am sensitive to cow’s-milk, I have also noted the dairy-free/Pareve version, which is also (in this case) the vegan version. I hope you enjoy!

2015-07-22 17.35.57

Ingredients

500 ml. heavy cream (or dairy-free/Pareve substitute)
300 ml. (1¼ cups) milk (or dairy-free/Pareve substitute such as soy milk/rice milk/almond milk)
6-8 Tbsp. sugar (if using dairy-free cream substitute, reduce to 4 Tbsp., as it is significantly sweeter)
1 vanilla bean, scraped for seeds
Optional – flavor varieties:

  • For cinnamon ice cream – mix in ½ tsp. of powdered cinnamon before transferring to the ice cream maker.
  • For Mocha-flavored ice cream – melt 1-2 tsp. instant coffee into the mixture before transferring to the ice cream maker.
  • For a gorgeous pistachio-flavored ice cream – mix in 1 heap Tbsp. pistachio paste before transferring to the ice cream maker, and a handful of peeled unroasted pistachios to the cold ice cream while it is still soft.
  • For vanilla-chocolate chip ice cream – add a handful of chocolate chips to the cold ice cream while it is still soft.
  • For ripple ice cream – add 1-2 softened Tbsp. of your favorite jam (strawberry/raspberry/apricot/Dolce De Leche) to the cold ice cream while it is still soft, and swirl with spoon.

Preparation

Whisk all ingredients together in a bowl.
*including anything in flavor varieties marked as “before transferring to the ice cream maker”*
Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.
*This is the stage where you add anything in flavor varieties marked as “add to the cold ice cream while it is still soft”*

Homemade Crembo

October27

2013-11-10 17.49.13

2014-09-09 13.25.26

Meringue Ingredients

200 gr. egg yolks
400 gr. sugar

Meringue Preparation

Fill a pot with about 2cm/1inch water and bring to a boil.
Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).
Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy).

2013-06-14 17.07.33

Remove bowl from heat and pour to mixer bowl.
Whisk on high for 10-15 minutes until very thick and glossy.

2013-07-26 14.10.01

Fill a piping bag with a round tip (nozzle) with meringue.
Place your round bases (plain butter cookies, circles cut from petit-beurre biscuits (store-bought or using my recipe), or my Crembo-base cookies) over an oven grid, set over a baking sheet.
Pipe a circle the size of the base, building up, each layer slightly smaller in diameter, as shown in the photo below.

Photo Oct 17, 16 41 47

Melt 300 gr. semi-sweet or white chocolate with 1 tsp. vegetable oil (Canola/Corn/Sunflower) – mix well.
Pipe the molten chocolate over your Crembos, so that they are completely covered.
You can collect and use the unused chocolate from the baking sheet if you need it.
You can also cover with semi-sweet chocolate, then melt 1/2 the amount of white chocolate and decorate with it over the semi-sweet chocolate.
Cool and store in your fridge.

Pavlova

October27

2013-08-02 16.34.32

2014-04-14 21.58.14

Ingredients

200 gr. egg yolks
400 gr. sugar

Preparation

Fill a pot with about 2cm/1inch water and bring to a boil.
Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).
Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy).

2013-06-14 17.07.33

Remove bowl from heat and pour to mixer bowl.
Whisk on high for 10-15 minutes until very thick and glossy.

2013-07-26 14.10.01

Preheat your oven to 80C/176F.
Line a baking pan with baking paper.
Fill a piping bag with a round tip (nozzle) with meringue.
Pipe a “plate” of the desired size (7-8cm/~3″ for single-serving pavlovas, 20cm/~8″ for a communal pavlova)
Pipe a few layers for sides, to the desired height, to create a straight bowl.
You can settle for this, and skip directly to baking, but I like to give my pavlovas a little flair:
Replace your piping tip with a flower tip, pipe droplets on the edges of the bowl (top and sides).

Piping the bowl's top edge
Piping the bowl’s top edge

Piping the bowl's top and sides
Piping the bowl’s top and sides

Place in oven and bake for approx. two hours for single-serving pavlovas, and between three and four hours for a communal pavlova.
The Pavlova is done when it lifts off of the baking sheet easily and without leaving any residue.
Fill the pavlova(s) with one of these creams (ordered by effort, easiest to hardest): Cheese creamVanilla cream, or Crème pâtissière.
Decorate with combination of favorite seasonal fruit, such as Nectarines, apricots, grapes, strawberries, kiwi, bananas, figs, cherries, raspberries, blackberries, etc.

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I’ve been thinking about setting up a blog documenting my food experiments and ensuing recipes for a while now… Food is my passion, and spending time in the kitchen creating yummy food is my favorite passtime!

I was almost there a few years back, when I found out my body doesn’t take kindly to certain types of food (Gluten, cow’s-milk, soy, peppers, eggplants, citrus fruit, yada yada yada).

So…. I took a couple of months to whine and feel sorry for myself. Then I got mad–I’m always at my best when I get mad–and started experimenting with substitutes. I can now make pretty much anything I used to make, within my limits.

This blog includes recipes I converted (with credit), or developed myself.

I take requests, and am happy to answer any questions about cooking and baking, and am honest enough to tell you straight when I don’t know the answer, and try to refer you to a source that does…

I hope you’ll join me on my journey.

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