How to Make Ice Cream Bombe

How to Make Ice Cream Bombe

Friday, 29 May 2015 / No Comments

Hello guys… how was your day?

Image taken from thatslife

Today we will talk about how to make Bombe. It is a classic French dessert and an elegant end to a dinner. Ice cream and fruit bombes were very popular in Victorian times; the molds were often lined with cake or biscuits. This dessert is so much beautiful. Lets check the recipe below…

Ingredients:
sunflower oil, for greasing
500ml tub vanilla ice cream
140g fruitcake or leftover Christmas pudding
1 tsp mixed spice
6 tbsp dark rum
100g raisins

Steps:
1. Firstly you need to prepare the a pudding basin. Brush it with a little sunflower oil, then line with cling film.
2. Spoon the ice cream into a food processor. Crumble in the cake or pudding, add the mixed spice and 4 tbsp of the rum, and whizz together until nearly smooth.
3. Add the raisins and stir.
4. Scrape the ice cream mixture into the basin and smooth the top. Cover with cling film and freeze overnight until solid.

You can serve the pudding with caramel sauce or toffee sauce or chocolate sauce, it will be lovely. Have a great day…

How to Make Pots De Crème

How to Make Pots De Crème

Monday, 18 May 2015 / No Comments

Hello everyone…

I love sweet creamy dessert, just like pudding, cake, and ice cream. That’s why I often posted about many kind of dessert. French is really rich with many kind of creamy dessert. And this time I will tell you about how to make Chocolate Pots de Crème. Its just take 6 minutes to cook. Enjoy cooking…

Image taken from: www.dishmaps.com

Ingredients:

• 9 ounces high-quality semisweet chocolate, chopped

• 1 1/2 cups whole milk

• 1 1/2 cups heavy cream

• 6 large egg yolks

• 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)

• 1/4 teaspoon salt

• 1 tablespoon confectioners' sugar

Steps:

1. Place the chocolate in the blender.

2. Cook and stirring milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook it for 5 to 6 minutes.

3. Pour the milk mixture to the chocolate in the blender. Then blend until perfectly combined and smooth.

4. Pour the chocolate mixture into the ramekins and refrigerate it at least for 2 hours.

5. Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

And your pots de crème are ready to serve. You can enjoy this creamy dessert with your friends or your family at the weekend.

Have a great day…

How to Make Poire Belle Helene

How to Make Poire Belle Helene

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Good day guys…

Before I already posted about the steps to make our creamy panna cotta. So this time, we will go out from Italy to French. I just found such a unique dessert from French. This classic French recipe comes from a classic French chef, Alain Benech, which is much appreciated by everyone. I think it is so easy to make a t home. Lets check this out…

Image taken from: http://www.frenchtoday.com/

Ingredients:

• 4-6 Pears

• 1 Liter Water

• 200g Sugar

• Lemon or Orange zests

• Optional: Vanilla

• Optional: 1 Star Anis

• 250g Dark bittersweet chocolate

• 30cl Heavy cream

• 50g Butter (room temperature)

• Slivered toasted almonds

• Ice-cream

Steps:

1. Slowly heat up the cream in a heavy bottom pan or even better in a double-boiler (“un bain-marie”) (a container on top of a simmering pot of water).  Once it’s heated (never bring to a boil!), then add the chocolate (chopped up into small even pieces).  Keep mixing until the chocolate completely melts.  Then add the butter and mix gently until it has all melted and incorporated the chocolate mixture.

2. (Note: in the picture that I took, I kind of screwed up my chocolate by trying to go a little too fast.  This is why the texture is more granular and not silky smooth… Still delicious but much less presentable.  You’ll do a lot better than me I’m sure!)

3. In the other place, stir the heavy cream and sugar in a saucepan, cocok in the medium heat.

4. Firstly, you need to prepare your pears. Peel the pears and cut off the lower part to make the pear stand nicely in the plate when its serve. Then, from the bottom, core the pears.

5. In a large saucepan. Add the water and mix it with sugar, the zests and optionally the star anis and the vanilla. Cook it and let it come to very gentle simmer.

6. Add the pear, and simmer the pears inside the syrup liquid until smooth.

7. In the other place, prepare the chocolate sauce. In a heavy bottom pan, heat the cream then add the chopped chocolate. Cook it until the chocolate melts. Then, add the butter mix it gently until the chocolate mixture perfectly melted.

8. In a desert dish, place one of the pears standing up.  Add an ice cream scoop and then drizzle the warm chocolate sauce on top of both the pear and the ice-cream. Pour the almond on the top.

Now you have your own Poire Belle Helene. Hopefully you can enjoy this recipe. Have a great day…