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Tag Archives: Cinnamon

THAI COCONUT STICKY RICE WITH MANGO SORBET


Category: Thai Dessert
Preparation Time: 25 min
Cooking time: 35 min
Yield: 6
Difficulty: 1

Ingredients:
Thai Coconut Mango Ice Cream Sorbet
Ingredients:
• 3 cups of coconut milk
• 2 Mangos peeled and diced
• 1 cinnamon stick
• 1 vanilla pod, peeled
• 1/16 nutmeg
• ½ cup of sugar
• ¾ cup of water

Preparation
1. In a pot, combine the sugar and the water, and bring to a boil. Stir the solution until the sugar has dissolved and then turn off the heat.
2. Incorporate the dry ingredients and let the sugar water cool, and when at room temperature, mix about ¾ of the syrup with the coconut milk.
3. Blend the coconut syrup with the mango and process the mixture in your ice cream maker overnight.

Coconut Sticky rice Pudding
Ingredients
• 1/2 cup basmati rice (Jasmine rice)
• 1 (14 oz) can coconut milk
• 1/2 cup sugar
• 2 mangos, sliced

Preparation
Rice:
1. Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.

Sauce:
1. In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
2. Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.

Presentation:
1. Arrange the cooked coconut rice in a bowl or plate with the mango slices with the sauce.
2. Prepare the sorbets forms with 2 tablespoons and serve on the side.

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SUSPIRO A LA LIMEÑA


Cuisine: Peruvian
Category: Dessert
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4
Difficulty: 2
Cost: $ 9.99

Special Tools:
• 2 cooking pans (Bain Marie)
• 1 pan for caramel
• 1 Whisker for meringue

Ingredients:
• 1 can evaporated milk
• 1 can of condensed milk
• Egg yolks
• 3 egg whites
• 1 tsp. vanilla
• 1 cup sugar
• ½ cup port wine
• Ground cinnamon

Preparation:
Double Boiler:
1. In a saucepan add 1 cup of water and make a Bain Marie with another one then boil condensed and evaporated milk until a thick cream.
2. Remove from heat and add egg yolks and vanilla. Cool and pour into a bowl.

Caramel:
1. In a saucepan, add the sugar and port wine enough to cover it then boil until it has a thick texture.

Meringue:
1. In a separate bowl, beat egg whites for a meringue and add the syrup, stirring constantly until the syrup is cool.
2. 7. Cover cream mixture with the meringue and sprinkle with cinnamon.

Presentation:
1. Serve with ice cream and fruit salad.

RICOTTA CHEESECAKE & ZABAGLONE SORBET


Cuisine: Italian
Category: Dessert
Preparation time: 20 minutes
Baking time: 90 minutes
Yield: 6
Difficulty: 2
Cost: $ 14.75

Kitchen Special Tools:
• 6 (8oz.) individual Ramekins
• 1 zester
• 1 whisker
• 1 set Measure spoons

Ingredients:
Ricotta Cheesecake
• 2 pounds ricotta cheese (32 oz.)
• ¾ cup white sugar
• 1/3 cup all-purpose flour
• 6 eggs
• ¼ teaspoon cinnamon
• 2 teaspoons orange zest
• ¼ cup golden raisins
• 2 teaspoons vanilla
• 1/8 teaspoon salt

Preparation:
Baking:
1. Preheat oven to 300ºF.
2. Butter and flour the ramekins and tap out excess flour.
3. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula.
4. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time.
5. Blend in vanilla, cinnamon, orange zest, raisins and salt. Pour batter into the ramekin individually.
6. Bake in the center of the oven for about 75 – 90 minutes, until a light golden color.

Serving:
1. Make sure the center is firm, and the point of a sharp knife inserted in the center comes out clean. Rest and Cool on a wire rack. It will sink slightly as it cools.
2. Cover, and chill till serving time.

Zabaglione Ice Cream
Ingredients
• 1 cup whole milk
• ⅔ cup sugar
• 1 pinch of salt
• 1 lemon, preferably unsprayed
• 1½ cups heavy cream
• 6 large egg yolks
• ½ cup dry Marsala wine

Preparation:
1. Warm the milk, sugar, and salt in a medium saucepan. Zest half of the lemon directly into the warm milk. Pour the cream into a large bowl and set a mesh strainer on top.
2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
4. Pour the custard through the strainer and stir it into the cream. Add the Marsala and stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker according to the manufacturer’s instructions.

Highlights:
1. Pair this gelato with a berry coulis, or spoon lots of sugared strawberries into a wine goblet and top with a scoop of the ice cream

Presentation:
1. Sprinkle with confectioners’ sugar, berries and top with ice cream sorbet.