29 July 2016

No churn pomegranate Ice cream ( Helado de granadas)










Love pomegranates and Im sure you noticed that :)

And I love to freeze the juice and seeds for Christmas because in this time are a lot of recipes.
I made this Ice cream some days ago, we are still are in winter but he have some lovely days with a lot of sun.
And you dont need  Ice cream maker.
Anyway if you don't have still pomegranates you can use store bought pomegranate juice instead of deseeding pomegranate.

Source :  Nigella Lawson 









Ingredients

3 fresh pomegranates or 3/4 cup store bought pomegranate juice.
1 lemon (the juice)
175 g icing sugar
500 ml double cream


Method

Juice two of the pomegranates amd the lemon and strain the juices into a large bowl. Save the third pomegranate to use the seeds before serving.

Sift in the icing sugar and whisk to dissolve.
You can use the whisk attachment of your stand mixer or other.

Add the double cream to the pomegranate mixture and whisk
 until soft peaks form.

Transfer the pomegranate whipped cream to an airtight freezer-safe container and freeze at least 3 hours .

Remove from freezer 15 minutes before serving to soften, then serve in bowls and scatter with seeds from the other pomegranate.


Print recipe 

















En español

Helado de granadas























24 July 2016

Lemon and ginger tarts (tartas de limon y jengibre)


I love citrus flavors and I have a lot of recipes of them.
Lemon is my favorite,
And if you love the lemon like me (more than chocolate) I think love these cakes I made a while ago. (Although I have outstanding recipes)

Adapted from  : Cooksploits.com








Ingredients

( makes 6 x 8 cm diameter tarts)

260 grams plain flour 
60 grams ising sugar 
150 cold unsalted butter chopped
1 egg lightly beaten

Filling

300 ml pouring cream
200 ml milk
2 lemon zested 
1 teaspoon ginger
5 eggs yolks
100 grams caster sugar
1  1/2 tablespoon cornflour

Mathod

Preheat oven to 180° c.
Grease 6 x 8 cm tart tins

Place flour, icing sugar and butter in food procesoor and pulse until it comes together.
alternatively you can use your fingertips to rub butter into the flour and icing sugar in a large bowl until  it resembles breadcrumbs and then add egg and mix to bring together.

Wrap pastry in clingwrap and refrigerate 20 minutes.

Divide the dough into 6 portions and roll out on a lightly floured surface till 3 mm thick.
Line each tin and refrigerate20 minutes.

Prick the pastry and line with baking paper.
Fill with dried beans and bake for 15 minutes.
Remove beans and baking paper and  bake by 8 minutes until lightly golden.
Cool to room temperature.

Filling

Meanwhile make filling.

Mix cream,milk,lemon zest and ginger in a saucepan. Heat over
medium high heat to bring almost to the boil. Set aside and allow to infue for 5 minutes.
Whisk the egg yolks,caster sugar and cornflour until pale and thick,
Pour the milk mixture slowly into the eggs while whisking continuosly. Strain into a clean saucepan. Heat over medium heat, stirring until it thickens and begin to simmer.

Remove from heat and allow to ccol slightly for 5 minutes, stirring occasionally. Spoon into the tart cases and smooth surface.
Refrigerate  for 1 hour before serving.




print recipe here















en español

Tartas de limon












17 July 2016

Lemon Meringue Pie Ice cream (Helado de merengue y pie de limón)





Really you don't need an Ice cream maker for this Ice cream.
The flavor is amazing like eat lemon pie.
I really enjoyed this  lemon meringue Ice cream :)

Adapted from : created by diane.com














Ingredients

2 cups sour cream
1 can sweetened condensed milk
1/2 cup lemon juice (fresh squeezed)
1/2 cup graham cracker crumbs
1 tablespoon butter
1 cup mini marshmallows

Method

1.In a mixer bowl beat the  sour cream until smooth 
drizzle in the sweeetened condensed milk until combined.
Add the lemon juice and mix throughly.

2. In a small box combine the graham cracker crumbs with the butter until it resembles  coarse crumbs.

3.In a loaf pan layer de ice cream mixture then add a tablespoon of graham craquer crumbs on top and mini marshmallows.

Repeat layers.
Freeze for 3-4 hours until is firm.
Serve in plates or Ice cream  cones.


















En español

Helado cremoso de limon














Este helado es muy facil de hacer y es como comer pie de limon. Absolutamente delicioso.
Ya se que aca estamos en invierno pero la verdad es que todos comemos helados durante el año (por supuesto más en verano)
Yo lo veo más como un postre helado delicioso :)


Ingredientes

2 tazas de sour crem  (o crema de caja)
1 tarro de leche condensada
1/2 taza de limón (jugo exprimido)
1/2 taza de galletas molidas (como de champaña u otras)
1 cucharada de mantequilla 
1 taza de mini marshmaelows 

Preparacion

En un bol mezclar la  sour cream o crema 
mezclar con el tarro de leche condensada, agregar el jugo de limon y mezclar bien hasta que este incorporado (queda más espeso con el limón)

En un pequeño bowl mezclar las migas de galleta con la cucharada de mantequilla hasta que parezcan migas de pan.

En una fuente como la de la foto (ojalá metálica , se hace más rapido) colocar una capa de crema de helado, despues un cucharadas demigas de galletas y luego una capa de mini marshmallows, repetir una vez más las capas.

Llevar al congelador de 3 a 4 horas hasta que este firme.
Servir en platos o en barquillos de helado.
xxxx

8 July 2016

Vanilla pomegranate parfaits (Parfait de granadas y vainilla)











This is a rich creamy, vanilla pudding with sweet pomegranate compote.
We have many and beautiful pomegranate this year.. I know many of you are in summer but in Southern hemisphere we are in winter.
BTW I m freezing some poms seeds and juice  to make some desserts for Christmas time.
But you can make with other fruits like blackberries, raspberries or blueberries.

Source : Eating well


Note :
 Thanks so much by all the love and condolences  for my and my family. :)







Ingredients

Pomegranate compote
2 tablespoons sugar
3 teaspoons cornstarch
1 cup pomegranate seeds 
2/3  cup pomegranate juice
1 tablespoon lemon  juice

Pudding

2 cups whole milk 
2 teaspoon vanilla extract
1 large egg
1 large egg yolk 
1/2 cup sugar
2 tablespoons cornstarch 
1 tablespoon butter
1/2 cup pomegranate seed for garnish
6 mint spring for garnish

Method

Compote:

Mix 2 tablespoons sugar with 3  teaspoons cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice, stir to combine.
Bring to a boil over medium high heat  and cook stirring  until syrupy, about 5 minutes.
Transfer to a small bowl.
Refrigerate while you prepare the pudding.


Make the pudding

Combine milk and vanilla extract in a medium heavy saucepan.
Bring  to a simmer over medium heat. Remove from the heat cover and let steep for 5 minutes.

Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 2 tablespoons coornstarch in a medium bowl. Reheat the milk mixture just until steaming.
Carefully whisk one third of the steaming milk into the egg mixture.
Pour the egg milk mixture back into the pan.
Cook over medium heat whisk constantly until very thick, 2 to 3 minutes.Remove from the heat and whisk in butter.
Make the parfaits.
Divide pomegranate compote among six parfait glasses, ramekins or other desserts cups.
Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is chilled and firm. To serve garnish each parfait with pomegranate  seeds and a mint spring.



Notes

How to freeze pomegranate seeds
Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrangue them in a single layer baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen put them into a freezer bag and store them in the freezer.
Pom  seeds  and juice can be frozen for up 6 months in airtight containers.












En español

Parfait de granadas y vainilla

















 Nota
En estos dias me pondre al dia en la traduccion al español. De a poco.
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