is hot and very pleasant. A nice breeze blowing, the sun shines. In the sky you can not see even the smallest clouds. The thermometer shows 25 ° C. The weather just in time for ice cream .
Yesterday morning at the market I bought a gooseberry . Yesterday evening I baked biscuit . Today, before walking to the Looko, I made ice cream. Easy. Ice cream wrapped in a biscuit * and so was the cake of ice. Super pluskaniu especially after hours in a relatively warm lake. If this weather continues to remain, once again we will have a jellyfish in a glacier lake. Small, because the tiny, but still jellyfish;)
Agrestowo-coconut ice cream cake - serving for 6 people:
Sponge - a form with diameter 20cm:
100 g flour 70 g caster sugar 4
eggs pinch of salt
agrestowo-coconut ice cream :
500 g gooseberries 150 ml coconut milk 80 ml
agave syrup (you can substitute regular sugar)
3 tablespoons lemon juice 3 tablespoons Malibu
(can be replaced white rum)
Whipped cream: 200ml cream
1 teaspoon granulated sugar
1 / 2 teaspoon coarsely ground cinnamon
fresh fruit for garnish - raspberries, strawberries, red currant
Preparation:
proteins separated from the yolks. Whip egg yolks with sugar for fluffy, white mass. Add flour and mix thoroughly. Proteins with a pinch of salt beat very stiff. Piana, should be made so stiff that if przekręcicie upside down bowl in which to find, it does not fall out. If the foam is not properly slaughtered, a biscuit after the port does not come out - or not grow, or falls.
Add in 3 portions to the beaten yolks foam and stir very gently so that all ingredients are combined. Pull the dough into a mold greased with butter and sprinkled with flour. Bake for 35 minutes in preheated to 180 ° C oven. After baking, leave the oven on tilted about 5 minutes. Cool on rack.
Meanwhile prepare the ice cream. Gooseberries wash and dry. Peel off stalks and stems. Add to pot with thick bottom, sprinkle with lemon juice (if you use sugar syrup instead of agave, it is now add it to the gooseberry). Cover and cook on high heat for 10 minutes. Wipe the gooseberries through a sieve. Add agave syrup, coconut milk and malibu. Mix everything together. Set aside in the refrigerator for at least an hour to get the mass to cool down. Freeze in ice cream machine according to the manufacturer. If you do not have ice machines, weights to be frozen in a shallow mold for about three hours, keeping in mind that at this time mix the ice cream at least 3 and preferably 4 times. ** Cut out the middle
sponge cake, being careful not to damage the walls and bottom. Pass the ice cream hollow sponge cake. Store in freezer. Remove just before serving. Whip cream
with cinnamon and powdered sugar. Remove the cake from the freezer, wrap whipped cream and fresh fruit. You can sprinkle with powdered sugar, mielonymi pistachio or coconut.
* to make ice cream in such a way inspired me post Anna-Maria . As already mentioned above, the idea is brilliant! Again, thank you:) **
ate measure. With a taste:)
Enjoy!
RECETTE EN FRANÇAIS : Gâteau glacé aux Saveurs de groseilles maquereau et à noix de coco
Yesterday morning at the market I bought a gooseberry . Yesterday evening I baked biscuit . Today, before walking to the Looko, I made ice cream. Easy. Ice cream wrapped in a biscuit * and so was the cake of ice. Super pluskaniu especially after hours in a relatively warm lake. If this weather continues to remain, once again we will have a jellyfish in a glacier lake. Small, because the tiny, but still jellyfish;)
Agrestowo-coconut ice cream cake - serving for 6 people:
Sponge - a form with diameter 20cm:
100 g flour 70 g caster sugar 4
eggs pinch of salt
agrestowo-coconut ice cream :
500 g gooseberries 150 ml coconut milk 80 ml
agave syrup (you can substitute regular sugar)
3 tablespoons lemon juice 3 tablespoons Malibu
(can be replaced white rum)
Whipped cream: 200ml cream
1 teaspoon granulated sugar
1 / 2 teaspoon coarsely ground cinnamon
fresh fruit for garnish - raspberries, strawberries, red currant
Preparation:
proteins separated from the yolks. Whip egg yolks with sugar for fluffy, white mass. Add flour and mix thoroughly. Proteins with a pinch of salt beat very stiff. Piana, should be made so stiff that if przekręcicie upside down bowl in which to find, it does not fall out. If the foam is not properly slaughtered, a biscuit after the port does not come out - or not grow, or falls.
Add in 3 portions to the beaten yolks foam and stir very gently so that all ingredients are combined. Pull the dough into a mold greased with butter and sprinkled with flour. Bake for 35 minutes in preheated to 180 ° C oven. After baking, leave the oven on tilted about 5 minutes. Cool on rack.
Meanwhile prepare the ice cream. Gooseberries wash and dry. Peel off stalks and stems. Add to pot with thick bottom, sprinkle with lemon juice (if you use sugar syrup instead of agave, it is now add it to the gooseberry). Cover and cook on high heat for 10 minutes. Wipe the gooseberries through a sieve. Add agave syrup, coconut milk and malibu. Mix everything together. Set aside in the refrigerator for at least an hour to get the mass to cool down. Freeze in ice cream machine according to the manufacturer. If you do not have ice machines, weights to be frozen in a shallow mold for about three hours, keeping in mind that at this time mix the ice cream at least 3 and preferably 4 times. ** Cut out the middle
sponge cake, being careful not to damage the walls and bottom. Pass the ice cream hollow sponge cake. Store in freezer. Remove just before serving. Whip cream
with cinnamon and powdered sugar. Remove the cake from the freezer, wrap whipped cream and fresh fruit. You can sprinkle with powdered sugar, mielonymi pistachio or coconut.
* to make ice cream in such a way inspired me post Anna-Maria . As already mentioned above, the idea is brilliant! Again, thank you:) **
ate measure. With a taste:)
Enjoy!
RECETTE EN FRANÇAIS : Gâteau glacé aux Saveurs de groseilles maquereau et à noix de coco
