Category: Dessert

Dessert · Do-ahead · Icecream

Fresh rosemary ice cream

Belinda

This is fantastic and has the most amazing pungent perfume! You can also double this recipe with no problem.

Some alternatives
 I have sometimes added a 2″ piece of fresh ginger cut into slivers and 1 cut up stem of lemon grass to the infusing milk/half and half which is lovely, then you can add chopped stem ginger in syrup to the ice cream machine at the end. It’s a great combination to combine rosemary and ginger.

You only need an inexpensive ice cream machine like the Cuisinart 1 quart machine for less than $50

3 egg yolks
1/2 cup granulated sugar
1 tbsp brown sugar
2 cups half and half
2 cups whole milk
4 large sprigs rosemary

In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.

In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
Scrape the mixture into a saucepan.
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Do NOT let it boil. This could take a long time to thicken but it will eventually.

Strain into a clean large bowl and let cool to room temperature.
Cover and refrigerate until cold.

Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer’s directions

Makes 6 -8 servings

Chocolate · Dessert · Do-ahead · Icecream

Ice cream pie !!

Belinda

You can have fun with this and it’s over the top, but everyone loves it

1 x Graham cracker crust (store bought) or Graham cracker cookies and melted butter mixed together then, pushed flat into a pie dish with high (ish) sides, then refridgerated for 1 hour.

1 x 12 oz can evaporated milk
4 cups mini marshmallows
1 quart of chocolate ice cream or another flavor
1 cup toasted sliced almonds
1 x 12 oz package of semi sweet chocolate chips (good brand)
whipped cream for garnish if you want
Combine chocolate chips, 1/2 the marshmallows  and the evaporated milk in a saucepan. Cook until marshmallows melt and cool completely.
Layer half the ice cream on the bottom of the pie crust, then top with half the chocolate sauce and half the almonds and marshmallows that you didn’t melt.
Layer the other half of ice cream and finish with the sauce and more almonds and marshmallows.
Let stand at room temp before serving and top with whipped cream and more almonds if you want.

Dessert · Do-ahead · Gluten Free · Vegan

Dried figs pickled in port and whisky

Belinda

I have a jar of these sitting in my pantry and even when I first put them into the jar, they smelled incredible. Can’t wait to have them with a dollop of creme fraiche or icecream

Makes about 3 cups

1 cup water
1/2 cup red wine vinegar
1 cup brown sugar
1/2 tsp sea salt
1 cinnamon stick
1 tbsp pickling spices (mixed whole spices)
1lb dried figs, halved
2-3 tbsp whisky
1 cup port

Combine the water, red wine vinegar, sugar, salt and spices in a saucepan and bring to the boil, stirring until the sugar dissolves.
Reduce the heat and simmer gently for 5 minutes, then add the figs and simmer for another 20 minutes.
Transfer to a bowl and cover with plastic wrap. Leave to stand for 24 hours.
Drain the figs and reserve the syrup
Sprinkle the figs with the whisky and pack into a sterilized wide-mouthed jar. Add the port to the reserved syrup, bring to the boil then simmer for 5 minutes.
Pour this hot mixture over the figs to cover.
Seal the jar and store in a cool dark place for 1 month to mature (yeah baby!) before using.
Enjoy!!!

Asian flavors · Dessert · Do-ahead · Gluten Free

Coconut Panna Cotta with mango and lime syrup

Belinda

This is the ultimate of all the desserts I make, as it’s so exotic. You will love this if you love coconut!


Serves 6-8  

For the Panna Cotta
2 & 1/2 cups heavy cream
1 cup unsweetened coconut cream (not coconut milk)
2/3 cup superfine sugar (caster sugar)
pinch of salt
3 gelatine leaves, soaked in cold water until limp then squeezed dry. (You can get these online)
2 mangos, peeled and cut into pieces, or slices. (or use pineapple)
15- 20 fresh mint leaves, cut into thin strips.

For the Lime Syrup
2 cups dark palm sugar  (You can get this at an Asian market, or online)
½ cup superfine sugar
zest and juice of 4 limes
4 tbsp Malibu rum

Method
To make the panna cotta, pour the cream, coconut cream and sugar into a saucepan. Bring to the boil while stirring. 
Add the pinch of salt and stir until dissolved. 
Add the gelatine leaves, stirring to dissolve and pass through a fine sieve into a pitcher. Pour into dariole molds or ramekins and refrigerate for at least 5 hours. 
Unmold either by dipping the bottom of the molds in hot water.
To make the  syrup, place the sugars, zest and juice in a saucepan and reduce to a light syrup. 
Pour in the rum and pass through a fine sieve. Set aside at room temperature. (This syrup can be frozen and used for up to 1 year!)
To serve, place a panna cotta in the center of a dish, arrange the mango around, scatter with finely chopped fresh mint and spoon over the syrup
Dessert · Do-ahead

Amaretti Semifreddo

Belinda

Screen shot 2014-05-31 at 12.22.22 PM

 

I have made this several times and it always goes down a treat. The Amaretti cookies with the cognac gives it that really unique flavor that has your guests exclaiming “Wow, what’s in it?”
This is the sort of food I love that really gets people’s attention.

7 oz  Amaretti cookies
5 large eggs
10 fl oz or 1 1/4 cup heavy whipping cream
4 tbsp sugar
4-5 tbsp of espresso (according to taste)
2 tbsp cognac
dark chocolate, for shavings for decoration

Crush the cookies in a small bowl and add the coffee and the cognac. Mix well until the cookies are pretty moist.
In a separate bowl, beat the egg yolks with the sugar and add them to the Amaretti mixture.
Separately whip the egg whites and the cream and add them in this order to the cookie mixture. Mix until the mixture is homogeneous but do not mix for too long or the egg whites and the cream will lose their volume
Pour the final mixture into a loaf mold. Put in the freezer and let rest for at least three hours if you like it somewhat soft or overnight if you like it very hard.

If you have trouble unmolding the semi freddo once well frozen just put the back of the pan under running water. Serve it with shaved dark chocolate on top and with additional Amaretti and/or whipped cream.