May. 13th, 2009

Ice Cream

May. 13th, 2009 05:23 pm
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
A Gluten-Free Day has two dairy and gluten free ice cream recipes with photos documenting each major step. I have not tried them, yet, but I hope to do so soon!

Here is the first of the two recipes:

Cardamom ice cream

makes a bit over one litre of ice cream

-1 cup or 2,5 dl sugar (unrefined if possible, use 2 cups of sugar for a sweeter result)

-12 egg yolks

-2 vanilla pods

-3 flat tbls ground cardamom

-800 ml coconut milk (one can is 400ml, so it is two cans)

-400 ml coconut cream (you can measure it with the coconut milk can)

- 1-2 tbls of alcohol, rum for example, to prevent ice crystals (this is optional)

Separate the egg yolks and measure the sugar, place them into a bowl.

Whisk them together until they become creamy. Leave aside.

Measure the coconut milk and coconut cream into a saucepan. Measure the ground cardamom into the saucepan. Split the vanilla pods and scrape the seeds from the inside and place into the saucepan. Chop up the emptied pods and place them also into the saucepan.

Heat them together on medium heat, the mixture should not boil, just warm it.

Then pour the warm coconut milk mixture into the bowl were you have the creamed eggs and sugar. Whisk them together.

Pour everything back to the saucepan and place it on medium heat.

This is the only difficult part of the ice cream process, you should not overcook the mixture, but if you do, it is not the end of the world, it will just taste a bit more like eggs. After a couple of times you will notice it more easily.

You have two options with the custard, either wait for the bubbles to disappear, it is done when the bubbles disappear. The second option would be to stick a spoon into the mixture and draw a line on the middle of the spoon, if the line sticks for a while, the custard is done.

Place the mixture into a container and leave to cool into the fridge. When it has cooled down place it into your ice cream machine and follow the manufacturers’ instructions.
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
I have made numerous Hot Grand Marnier Soufflés to the delight of my friends and family. In fact, one of my first attempts is in this userpic. (I used too little batter in too high of a dish, so the traditional height of the souffle is only evidenced by the air bubbles near the top of the dish where it rose and pulled away from the pyrex.)

It's vital the soufflé is served immediately out of the oven. Visitors may wait for a soufflé, but a soufflé never waits for visitors. Even so, a flat soufflé is still quite tasty, even days later!

Hot Grand Marnier Soufflés

Yields 6 servings


* Cooking spray
* 3/4 cup granulated sugar, divided
* 4 large egg yolks
* 3 tablespoons Grand Marnier (orange-flavored liqueur)
* 3/4 teaspoon vanilla extract
* 6 large egg whites
* 1/4 teaspoon cream of tartar
* 1/8 teaspoon salt
* 1 teaspoon powdered sugar


Preheat oven to 400°; place a heavy baking sheet on middle rack.

Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.

Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale. Gradually add 1/4 cup granulated sugar; beat 2 minutes. Beat in liqueur and vanilla.

Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.

Place soufflé dishes on baking sheet in oven; bake at 400° for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). Quickly dust soufflés with powdered sugar. Serve immediately.

Note: Using a wide rubber spatula, gently fold egg whites into the batter by making a scooping motion from the bottom of the bowl to the top. This prevents the egg whites from deflating.

Nutritional Information

Calories: 167 (18% from fat)
Fat: 3.4g (sat 1.1g,mono 1.3g,poly 0.5g)
Protein: 5.4g
Carbohydrate: 27.2g
Fiber: 0.0g
Cholesterol: 142mg
Iron: 0.4mg
Sodium: 109mg
Calcium: 18mg


gfdfcooking: Gluten & Dairy Free! (Default)
Gluten-Free, Dairy-Free Cooking

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