Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

Friday, 2 December 2016

Häagen-Dazs, Meringue and Ice recipe

I've been avoiding shopping in the supermarkets lately as I am always tempted to buy things I don't really need. But one thing I don't skimp on is ice cream. I just adore the cold, creamy feel in the mouth and there are some delightful flavours out there.

The new flavour for Autumn/Winter 2016 from Häagen-Dazs with Honey Walnut & Cream is out now. It's made of natural ice cream with a honey sauce, real cream and crunchy caramelised walnuts. The ratio is honey swirl (10%) and caramelised walnuts (7%), just perfect!

Even though there are a few more ingredients than the original cream flavour, it is a quite simple confection. It is delectable! The honey swirl is placed evenly in the pot.  It's a sweet in a right way and amount.  The chewy walnut breaks the creaminess - again the right amount of nuts.

Häagen-Dazs rates highly at home. But I must say that I feel rather sad that 500ml goes so quickly so to make it last longer and serve more people I came up with a solution - transform it into a more substantial dessert. Nothing too complicated, it's only assembling all ingredients together.

This recipe has some of my preferred sweets all-in-one!
It's a heavenly mix of sweet, crisp Italian ladyfingers (Savoiardi), ice cream and a very light meringue crowning this dessert - making it rather special.

Meringue and Ice, recipe

Serves: 6

1 tub of Häagen-Dazs ice cream, 500ml
1/2 pack of Savoiardi, Italian sponge fingers, about 12 fingers
2-3 egg whites, beaten into firm peaks
30g of icing sugar (powdered sugar), 2 tablespoons

1) start by letting the ice cream to get soft out the freezer for 15-20 minutes maximum
2) Cut the sponge fingers in half and place on the wall of the baking moulds or glasses, 9cm diameter.
3) add the soften ice cream in the centre to cover the biscuits make sure that the ice cream gets in all the crannies.
4) place the baking moulds in the freezer for at least a couple of hours.
5) 10 minutes before serving, beat the egg whites to form firm peaks with the sugar. Take the baking moulds out of the freezer and slowly but firmly take the ice cream and biscuits out them. Spread or pipe the meringue over the ice cream- I do it free form!
6) Place them on an oven-proof plate and let them cook slightly till golden under the grill, it's a very quick process (about 2-3 minutes). Keep an eye on them!
7) Serve immediately!  Enjoy!

Disclosure: This post has been sponsor by Häagen-Dazs. All views, writing, photos and recipe are Hot&Chilli - thanks

Sunday, 4 September 2016

Mango, chilli, coconut popsicles recipe

Mango, chilli, coconut popsicles

Popsicle, known in Brazil as picolé,  is a variety of ice cream that consists of a solidified block fruit juice. It's usually in rectangular or cylindrical shape having a stick vertically through it and with a free extension of the solidified block in one of its ends, intended for easy handling and tasting.

It's believed the origin of popsicles came from Frank Epperson (1894-1983), when he was 11 and lived in San Francisco, USA, forgot a glass of juice with a spoon in the backyard on a very cold night in 1905. Upon awakening the youth realized that the juice had frozen, and I was stuck in the scoop creating a sort of ice with fruit flavor. After this event, only in 1912 that Epperson had a similar recipe to frozen juice of his 11-year-old. The formula was a success, he decided to patent the recipe in 1913 and market his invention. In 1925 the rights were sold to a  Joe Lowe Company, a New York company.

The first name Popsicle was "eppsicle", which then eventually changed to "popsicle" ("Pop's Icicle).  This ice treat is know as  popsicle in  Canada and the U.S, freeze pop in Ireland and U.S, ice lolly (United Kingdom and Ireland; ice block or icy pole in parts of Australia and New Zealand, or chihiro (Cayman Islands); picolé in Brazil and paleta in Mexico.

As the temperature rises so does the need for refreshing treats.  Mixing a little cachaca or rum with popsicle mix is an adult alternative option to relax with friends or alone.

A simple recipe, easy, practical and quick to make just a little patience waiting for the popsicle to set. Perfect for barbecues and Summer parties as a cocktail in the stick or served as dessert anytime of the year.  The flavours can vary according to the fruit of your choice, herbs, alcohol or chillies.
Invent, create and have fun! 

Mango, coconut & chilli popsicles recipe

makes: 8 popsicles
very easy

2-3 large mangos, pulp 450ml, when prepared
3 tablespoons of cachaca or rum
1 teaspoon of chilli jam, to taste
100ml simple syrup
3/4 cups Coconut Yogurt (180ml)
1 tablespoon of honey
1 chilli sliced to decorate

1) Place the mango pulp, simple syrup, chilli jam and cachaca or rum in a blender, mix well. Place in the container with a lid and the freeze for a couple of hours only. When ready to assemble, use mix well with a fork.
2) In the meantime, mix the coconut yoghurt and honey. Reserve
3) Assembly: place a slice of chilli in the mould, alternate the mango and yogurt mix in each lolly case, nothing too perfect to give a unique pattern.
4) Place the sticks and take the refrigerator for 6-8 hours or overnight to set.
5) Take out of the freezer and deep the moulds for 10 seconds in a bowl of hot water to loosen the popsicles.
6) Serve immediately. 

Mango, chilli and coconut popsicles

Until next time why not join me on  InstagramTwitter, Facebook and Pinterest…X

Wednesday, 6 April 2016

Häagen-Dazs Spring Flavours and Recipes

Häagen-Dazs new flavours (limited editions): Lychee Raspberry Rose  and  Apricot Lavender

Spring has just arrived, what a delightful season!  Fantastic time to start enjoying the outdoors with newly flourishing gardens and renewed energy for the rest of year ahead. I was asked to collaborate with Häagen-Dazs to came up with recipes using their new (very limited edition) ice creams for Spring 2016. To celebrate the new season, Häagen-Dazs is launching two unique ice cream flavours:

Lychee Raspberry Rose using Turkish rose extract and stirring in real lychees and raspberries - I just adore Lychee, so I knew it would be a winner for me. This recipe reminds me of Ispahan  Pierre Hermé best-selling macaron. The rose taste and aromas are quite strong, but you still find the lychee taste in there together with the raspberry tang. 

The Apricot Lavender has a delicately aromatic base, a thick apricot sauce and real apricot pieces sourced from Morocco blended throughout.
I remember trying homemade lavender ice cream in the South of France but thought it was a bit 'soapy-like' in taste. However, the Häagen-Dazs is well balanced with the apricot just cutting through with its fruitiness. 
Both ice creams are very floral, fruit, feminine perfume takes over the room and suitable for the new season.

These ice treats are exclusively available at Liberty's London. It's worth a trip to taste and purchase these ice-creams available from the 11th April to Sunday 24th April at the store at the RRP £5.95 (each).

No surprisingly, Häagen-Dazs has created another two very palatable ice creams, the tubs designed by Jardins de Babylone, a team of botanical artists from Paris, meaning the products fit seamlessly into Liberty’s luxurious shop floor.

Using the new flavours on sweet treats

Ice cake

Ice cake recipe

serves 5-6
timing: 4 hours - 3.5 hours inactive

1 recipe of simple cake (below)
500g of Häagen-Dazs ice cream
raspberry jam, seedless
25ml cognac
200ml whipped cream
30g Icing sugar (powdered)

Cake Ingredients
 110g plain flour
 110g  butter, at room temperature
 110g caster sugar
 2 large organic eggs
1/2teaspoon baking powder

Cake Method:
1)Preheat the oven to medium heat at 180 C. Prepare a round 18cm diameter mould (cake tin) butter and parchment paper, reserve it.
2)Measure all the ingredients place them in a large bowl.
3)Mix all of the ingredients using a whisk, until well blended.
4)Pour the mixture into the prepared tin.
5)Place the cake in the oven and bake until golden brown 20-25 minutes.
6)Cool on a wire rack before proceeding with the rest of the recipe.
7)Take the ice cream out of the freezer, about 20 minutes before moving to the next step. Once the cake is at room temperature, unmold and cut the top to level it.
8)Place the cake back into the cake tin and spread a thin layer of raspberry jam and cognac mixed and top with a layer of ice cream, which should be soft enough and spreadable by now. Smooth it over and level. Place the cake/ice cream in the freezer for a further about 2-3 hours.
8)Whip the cream and icing sugar and spread over the cake. (I added a few drops of pink food colouring)
9)Place in the freezer until ready to serve. Retrieve from the freezer about 10-15 minutes before serving.
10)Decorate with fresh raspberries and rose petals.
Ice cake

Ice cake

Deep fried ice dream recipe

I've been dreaming of making this recipe for ages. I had a look around the web for some inspirations.  I love the contrast between hot and cold and silky texture of the ice cream against the crisp shell. It's important to work quite quickly on the few making stages of this method. 

Remove the ice cream from the freezer about 15-20 minutes before start working.
Serves: 4
time: 5 hours (lots of 2 and 1 hours in the freezer, inactive)  + frying time

500ml of Häagen-Dazs ice cream (Apricot and Lavender)
150g digestive biscuits
50g Hazelnuts blanched
1 organic egg
Oil to deep fry

serving suggestion:
Lavender honey- drizzle
apricot sauce

1)Quickly scoop ice cream into 4 round balls and place on a paper-lined tray in the freezer. Freeze them for about 2 hours until very firm.
2)Crush the digestive biscuits and hazelnuts into fine crumbs and place in a shallow tray.
3)Roll the frozen balls in the crumbs to cover evenly, then back into the freezer for another 2 hours or more.
4) In a bowl lightly beat one egg. Quickly cover each ball first in egg mix, shake off the excess, followed by a second coat of the crumbs.
5) Return the coated balls to the freezer for another 2 hours. I actually left overnight.
6)fill a deep-fryer or a large saucepan with sunflower oil and heat to 190°C. If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.
7)Fry the balls in two batches, fry each ice cream ball for 10-15 seconds until golden. Remove from the oil with the help of a slotted spoon, drain briefly on a paper towel, then plate them immediately, and drizzled with lavender honey on top of apricot sauce.

Fried Ice cream

Fried Ice cream

 Until next time why not join me on  InstagramTwitter and Facebook…X

Disclosure: Written in collaboration with Häagen-Dazs. I was sent the new flavours ice cream and compensated for my time. I retain full editorial control over this post. All opinions are my own.

Sunday, 25 October 2015

Häagen-Dazs: coffee ice cream roulade recipe

coffee ice cream roulade

I was asked to come up with a recipe using or complementing Häagen-Dazs new coffee flavour ice cream. That's is a tall order,  since their ice creams are already so tasty on its own right. Their irresistible creations have been tested and tasted to bring to their customers the perfect treat.

I like pairing flavours and playing with textures. In this recipe, I married the simple light almond sponge with scented vanilla with the cool, soft and prominent new coffee flavour Häagen-Dazs ice cream.

Coffee once roasted has a slightly 'nutty' flavour and complexity to it. One of the most famous pairings is coffee and walnut, like the coffee cake. Almonds are another classic match to coffee.  The idea to add vanilla in the recipe comes from the classic Italian affogato; vanilla ice cream topped with espresso - another match made in heaven!  
Here is a perfect end of a meal - coffee dessert served along your favourite coffee. Enjoy! 

Häagen-Dazs: Coffee Ice cream roulade recipe

 2 large organic eggs, whole

1 large egg yolk
55g(1/4 cup) + 5 Tbsp of caster sugar
2 large egg whites, at room temperature
Pinch of  salt

1 Vanilla pod, scrapped 
60g plain flour
25g of ground almond
200g Icing sugar

1 tub of coffee ice cream, Häagen-Dazs  

Icing sugar
slivers of almond

1)Preheat the oven to 175C (fan). Line 28 cm x 40cm roulade pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.

 2)Whisk the two whole eggs, eggs yolk, 1/4 cup of the sugar in a metal bowl placed over a pot of gently simmering water until it is just warmer than body temperature. Remove the recipient from the heat and whip the eggs on high speed until they have doubled in volume, about 4 minutes.

3) In a separate, grease-free and clean bowl, beat the egg whites and salt starting on low speed until they are foamy, and then increasing to high, adding the remaining 5 Tbsp of caster sugar gradually. Continue to whip until the whites hold a medium peak when the beaters are lifted.

4)Sift the flour and ground almond over the beaten whole egg mixture and fold in using a whisk, and then fold in gently the whipped whites into two parts.  Spread this batter in the prepared pan, being sure that it is levelled and even. Bake the cake for about 10 minutes until it springs back when gently pressed. Take the ice cream out of the freezer. Reserve.

5)Let the cake cool for about 2 minutes on a cooling rack. Loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the two short sides of the cake in toward the centre with the towel (you can rest the cake on one side to get it to stay in place better) and let it cool this way to set its “memory” so the cake won’t crack once filled.

6)Carefully unroll the roulade cake and remove the tea towel. Spread the ice cream over the cake with a spatula leaving 3cm at both of the short ends. Roll the cake. Wrap the roulade in cling film and place in a plastic wrap for a minimum of 2 hours or until ready to serve.  Remove the roulade from the freezer 10 minutes before serving.  Dust with icing sugar and decorate with almonds. Serve along your favourite coffee. 

*the roulade recipe inspiration from Anna Olson  

coffee ice cream roulade

Until next time why not join me on  InstagramTwitter and Facebook…X

 Disclosure: This post was written, recipe, tested and tasted by me. Commissioned by Häagen-Dazs and Great British Chefs.

Saturday, 8 August 2015

Panna cotta ice cream with espresso sauce recipe

 I went to Italy last year, and I enjoyed that adventure immensely!  One city that really caught my heart was Rome, what a spectacular city!  From museums to ancient ruins to basilicas, Rome delivered an eye-full of wonders and delightful sights. It was October so you would assume Summer was over, but no!  It was hot and humid. The scorching sun and the sheer amount of people sightseeing in the city made this adventure a little bit challenging, especially in the confined  Sistine Chapel.  But even that was amazing and worth it! Afterwards, we headed for a well-deserved ice cream, one of my favourite foods!
The ice cream parlours and its selection are to die for in Italy. The displays are so pretty; it just makes you want to taste them all!!!
One ice cream flavour that I enjoyed in Italy was Panna Cotta. Here is a recipe I made back home and enjoyed while dreaming and plotting my next Italian adventure...

 For the full recipe head to : Great British Chefs

Until next time why not join me on  InstagramTwitter, Facebook and Pinterest…X

Panna cotta ice cream with espresso sauce

Until next time why not join me on  InstagramTwitter and Facebook…X

Thursday, 6 August 2015

Master Ice Cream Academy by Häagen-Dazs

                                                                                                                                                       © Haagen Dazs
As well documented on this blog I am an ice cream lover!  So I could not resist the invitation by Häagen-Dazs to a very special pop-up event this week. Häagen-Dazs is continuing to grow and expand its ongoing campaign called “Masters of Real.” As part of this, on August 4th, in London's Bloomsbury Square, the company hosted a Master Ice Cream Academy. The event highlighted how the company takes great care to use only quality ingredients in its products. It was a multi-sensory activity, one that also involved a chance to enjoy the lovely flavour of the company's ice cream. One of the interesting physical aspects of this event is the setting up of a glass dome in the garden at the centre of Bloomsbury Square, London, and this is where the activities took place.
Some prominent experts and social media personality have been invited by Häagen-Dazs to share their expertise and wealth of relevant experience with the attendees. These “Masters of Real” include Dan Doherty, who has gained much fame because of his culinary skills on display at the Duck and Waffle. Barry Smith, who is both an academician as well as a founder of The Centre for the Study of the Senses and Rosie Thomas, the famous blogger who runs the most desirable lifestyle blog Finally, Häagen-Dazs experts who provided more guidance on the idea behind multi-sensory eating, as well as the food integrity of Häagen-Dazs products.

The idea of engaging various senses while eating is nothing new. For example, when a person is eating, that individual doesn't just taste the food using her taste buds, but also appreciates the scent of what she/he is eating. What may be surprising to some, however, is that other senses also have a role to play. For example, it has been found that the colour, shade and hue of a particular dish, will affect the diner's perception of its sweetness. It has also been found that the sweet or bitter nature of food perception can change if the customer is listening to certain instruments or music. In fact, there is a growing recognition of how the other aspects of the dining experience outside of the food itself, such as the look, scent and timing of the food can all affect the diner's perception of taste.

Great care is taken when it comes to the timing of ice cream service. More specifically, the product is taken out of the freezer and allowed to sit for ten minutes so that it can reach the best temperature for eating. This isn't just about heightening anticipation in the diners. It's also about maximising the taste and texture of the product and its ingredients.

So in the Häagen-Dazs event, we were exposed to the idea that flavour and taste are two different things, as well as how the scent of food plays a huge part of the dining experience. We also experienced how what we see can affect flavour (eating with your eyes), in addition to enjoying the company's delicious ice cream products.

Here's an excellent and very informative video where  Professor Barry Smith, founder of the Centre for the Study of the Senses, explaining the perception of sense works.


Häagen-Dazs’ Peach Melba Float Recipe By Dan Doherty, Executive Chef at Duck and Waffle

Häagen-Dazs’ Peach Melba Float Recipe
By Dan Doherty

•    Ripe peaches
•    Fresh strawberries
•    1 x tub of Häagen-Dazs Strawberries & Cream
•    Rose Champagne
•    Toasted almonds

1)Slice the peaches and strawberries and place a couple of each in the bottom of a tall glass
2)Add a scoop of Häagen-Dazs Strawberries & Cream ice cream
3)Repeat both layers
4)Sprinkle with toasted almonds
5)Top up with Rose Champagne - Enjoy!

                      © Haagen Dazs . Prof Barry Smith, Alison Gray (Häagen-Dazs Taste tester) Rosie Thomas and Dan Doherty   
Until next time why not join me on  InstagramTwitter and Facebook…X

Disclosure:  I was a guest of Häagen-Dazs and Great British Chefs at this event, which was free and open to the public. All images by me (Rosana) unless otherwise stated.

Tuesday, 4 August 2015

About sorbet and a watermelon, rosemary & prosecco sorbet recipe

One of the lovely things about sorbets is their simplicity. Sorbet is by combining some fruit (the fresher, the better) or in some cases, fruit juice, with a certain amount of sugar. That's sorbet in a nutshell. Nothing too complicated at all.

As far as specific ratios are concerned, if you want to use around 10 cups of your favourite fruit (diced or chopped), that should be enough to come up with 2 litres of delicious sorbet. It is just a matter of combining purée from your chosen fruit, and straightforward sugar syrup. The syrup makes for an easy and convenient way to bring sweetness to your sorbet.

Making the syrup is also easy. Just combine water and sugar in the same amounts, and simmer the two until the sugar has completely dissolved. Afterwards, give the syrup some time to cool off. It's important to consider what kind of fruit you're using, and particularly its inherent sweetness. For example, a lot of summer fruit already contains enough sweetness, so that you will only need to add a little bit of sugar. At the same time, it's important to keep in mind that when the resulting mixture is frozen, this will dilute some of the sweetness. Because of this, it's necessary to have a mixture that's a little extra sweet before it goes into the freezer.

Sorbets are a great way to make delicious use of large amounts of summer fruit. There's no need to do any complicated baking or cooking, or pour over a lengthy recipe. Instead, the instructions for making sorbet are remarkably simple, and can then be spiced up with a little creative flair. Sorbets are the embodiment of simplicity, which offers a delicious treat. You can choose to go with just one kind of fresh fruit, or you can go crazy with various fruit combinations. To add more interest, you can consider putting spices or herbs in your syrup, or even stir in a bit of liquor. Or you can introduce some coconut milk or cream into the mix, to transform the final product into sherbet.

The use of sugar in the sorbet is important, not just to impart sweetness to the resulting mixture. Sugar also plays a major role in producing sorbet with just the right texture. If there isn't enough sugar in the mix, the resulting sorbet will feel rather slushy or crystal-like, which is not what should be aimed for. But when the amount of sugar used is perfect, the resulting sorbet will be sufficiently smooth and will feel great against the tongue.

Now, it can be difficult to figure out when the amount of sugar is just right. To help with this, keep this tip in mind, something I learned from the blog 'TheKitchn': Grab a large egg and dip into the sorbet mixture. It has to be large because that size will factor into your observation. Now, check how much of the egg is above the water line. Is it about the size of a nickel? If it is, the mixture is just right. Now, if the egg is riding lower in the water, so the part above the water line is smaller than a nickel, there isn't enough sugar in the base. If the opposite is true, and there's too much egg above the water line, the sugar needs to be diluted using more juice or water.

That's it! Sorbet is a simple culinary creation that anyone can make it!
The full recipe for this sobert for adults:  Watermelon, rosemary and prosecco sorbet and a cocktail!  at Great British Chefs site 

Until next time why not join me on  InstagramTwitter, Facebook and Pinterest…X
Watermelon, rosemary and prosecco sorbet cocktail

I am a contributor to Great British Chefs blog.

Sunday, 19 July 2015

Ecstasy Ice Cream Tour in Soho, London

A cool London adventure on a hot summers day, how can I resist my favourite food takes centre stage on this tour around Soho and Covent Garden. Scrumptious ice creams and plenty of irresistible gelatos to taste over two hours of pure indulgence. On this tour, we visited some particular places offering some great flavours gelatos and ice creams.

The different between gelato and ice cream is gelato has less fat (cream) in the base; less air is incorporated while slower churning takes place.  In Italy, they have special equipment to make gelato. Ice creams are heavier on cream and have a fat content of at least 10%. A faster churning takes place to quickly whip in a fair amount of air (overrun). A premium quality ice cream has overrun of around 25%. In any case, it’s important to use good quality ingredients and that is what happen at the ice cream parlours and gelaterias we visited. 

The Ecstasy Ice cream tour is run by chocolate expert Jennifer Earle, from the Chocolate Ecstasy Tours, which I had the pleasure to review some time ago.  Jennifer is very knowledgeable about the area and told us some anecdotes, historical facts and curiosities while on the move between venues. This is a delicious adventure. Highly recommended anytime of the year!

The tours take around  2.5 hours and cost £36.99pp (July2015).  The cost includes all samples; we tasted over 20 flavours of frozen treats and vouchers worth more than £10 to use after the tour.

Some tips to get the most out of the tour:
1) have a very light meal prior to the tour; there are quite a lot of tasters to get through
2) wear comfortable shoes as you are going to explore six outlets spread out over Soho and Covent Garden
3) comfortable trousers, again lots of ice cream and gelatos to sample
4) take extra tissues, it can get messy eating all the treats

5) take an umbrella, in case of rain - you are in London after all!
More info: Ecstasy Ice Cream Tour

Until next time why not join me on  InstagramTwitter, Facebook and Pinterest…X

chocolate milkshake

Pistachio gelato, chocolate praline gelato, pear sorbet, mix berries sorbet, sour cherry and Ferrero Rocher flavours
mini cone tiramisu

raspberry sorbet,tiramisu,vanilla,chocolate caramel praline,caramel biscuit


caramel and chocolate

Gianduja sauce poured over some sweet frozen treats

Little cones chocolate dipped and nuts

chocolate ice treats 
Disclosure: I was a guest of Ecstasy Ice Cream Tour . As usual, all views are my own.

Saturday, 16 August 2014

Beetroot sorbet

One of many advantages of making homemade ice cream is the endless variety of ingredients and flavours that can be used to create wonderful and weird combinations. Unusual ingredients are all the rage at the moment. Gone were the days when vanilla and chocolate flavours satisfied our appetite.

There are many recipes out there; some don't even require ice cream makers, making easy to whip up a delicious icy treat any time of the day. Yes, anytime, why not have it for breakfast? or like me, I made beetroot ice cream for a big and vibrant salad. I used the recipe from chef Christoffer Hruskova at Great British Chefs website: 
beetroot sorbet

The earthy and sweet flavour of beetroot and extravagantly bright  colour are attractive factors to take in consideration when cooking them.  Beets pairs well with many other ingredients like chocolate (for cakes), cheese curds, smoked fish to name a few glorious combinations. Beets are a widely known for boosting stamina and endurance, in Roman times used as aphrodisiac, contribute to a sense of well-being, its red pigmentation is used in the food industry and  three baby beetroots = one of your 5 a day! according to science.
Christoffer HruskovaGreat British Chefs website, beetroot sorbet 

Beetroot sorbet recipe


·  150g of sugar

·  150ml of water

·  440ml of beetroot juice

·  20ml of lemon juice

·  60ml of liquid glucose


1)Place the sugar and water into a medium sized pan to dissolve into a sugar syrup. Remove from the heat. Let it cool.

2)In a large bowl, add the sugar syrup to the beetroot juice, lemon juice and liquid glucose

3)Mix with a spoon until well incorporated.

4)Put the beetroot mix in a ice cream maker. Churn the mixture until it reaches a sorbet consistency. Place in a frozen-proof container and freeze overnight.

5)Serving: take the sorbet out of the fridge 5-10 minutes before plating up

*I left the gelatine leaves out of the recipe. It worked well without it. 
Beetroot sorbet
 I served this light and vivid coloured sorbet as part of a very fresh Summer salad: smoked mackerel, cheese curd, baby spinach leaves, purple violas and cherry tomatoes drizzled with a lemon dressing and dusted with smoked salt. What is your favourite unexpected sorbet or ice cream flavour ? Do you eat ice cream for breakfast or with savoury dishes?
beetroot sorbet salad
Head to GBChefs site for some delicious recipes ideas and inspirations from their Summer collection. This post is my entry to blogger Summer challenge for a chance to Hot&Chilli to win a luxury spa break in London.  How cool is that? Good luck to me! 

This recipe has been publishes by German Magazine 'I LIke Blogs' 

Another reason to love my personal food and travel blog. 3 pages of me and my version of beet sorbet have been published...

Posted by Hot & Chilli on Wednesday, 3 June 2015

  • 50g of sugar
  • 150ml of water
  • 440ml of beetroot juice
  • 20ml of lemon juice
  • 60ml of liquid glucose
  • 2 gelatine leaves
  • - See more at:

  • 50g of sugar
  • 150ml of water
  • 440ml of beetroot juice
  • 20ml of lemon juice
  • 60ml of liquid glucose
  • 2 gelatine leaves
  • - See more at:

    Thursday, 31 July 2014

    making real ice cream with Häagen Dazs #realornothing

    Häagen-Dazs never fails to impress
    Last week started like this...would you like to come to a Häagen-Dazs event to eat velvety and delicious ice cream, gorgeous food in a stunning roof top apartment in Central London? My answer: 'Okay! I am up to eat my favourite food in a spectacular location' ...And another foodie adventure an insight into the world of real and proper ice cream co-hosted by straight talking Natalie Coleman, Masterchef 2013 and Great British Chefs head of social media Mecca Ibrahim. We also had a sneak pick view of Häagen-Dazs new campaign for #realornothing. The lifestyle visuals of real couples are arresting.
    What does Häagen-Dazs means? the answer is nothing, it is just a name. What is in a Häagen-Dazs tube? just real pure ice cream, a minimal amount of air is incorporated in the making process insuring lots of real ice cream in their pots.
    real or nothing

     The event

    celebration time with Häagen-Dazs

    making real vanilla ice cream

     Natalie showed us how to make real ice cream using real finest quality ingredients. She has lifted the lid on secrets behind this high-end quality ice cream by showing how to make real ice cream
    The 5 ingredients in Häagen-Dazs ice cream are:
    cream, milk, vanilla pods, egg yolks and caster sugar. No stabilisers, no colours, no artificial flavouring and no vegetable fat,  just pure goodness of high quality ingredients. 
    Häagen-Dazs  #realornothing

    making real ice cream

    The meal

    Next we had a great meal prepared by Natalie and her team.
    Duck egg & asparagus : bright yellow duck egg yolk sous-vide, butter, bayleaf, peppercorns, purple and white asparagus, drizzle of truffle oil, nestergen leaf, red mustard frills and a heavy snow of shaved truffle- delectable!
    Pork belly and scallops: crisp skin pork belly topped a juicy meat, thyme, garlic, smooth cauliflower puree, perfectly scallops, crunchy matchsticks green apples, pea shoots, fresh lemon and drizzle of olive oil - heaven!
    Dessert: Natalie Coleman's handmade vanilla ice cream and caramel sauce among other toppings including chocolate, berries, nuts and meringue.
    ice cream sensory experience:  scent, texture and tasting four totally different ice creams and trying to guess which one was Häagen-Dazs ...
     tasting more delicious  Häagen-Dazs ice cream, I can't possibly choose just one favourite flavour.
    Interesting to hear and learn more about such a high profile brand and celebrate my favourite food! 
    Oh! and Häagen-Dazs manifesto :  #realornothing
    Häagen-Dazs manifesto in situ
    Disclosure: I was a guest at this event by the  Great British Chefs and Häagen-Dazs 

    Related Posts Plugin for WordPress, Blogger...