Author: Padraic Guilfoyle

datsescafeandcakes

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• Chocolate cupcakes 🧁🍫 @datsescafeandcakes
  #cafe#homemadebaking#chocolatecupcakes#barista#bestcoffeeintown#cavan#ireland6w

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• Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn’t mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years, with ingredients as always from @dunnestores 🍦🍓 Give it a go this weekend!
  
  Serves: 4
  Time: 35 mins + overnight freezing time
  
  For the ice cream:
  2 vanilla pods, split in half, seeds scraped
  200g condensed milk
  600ml double cream
  2 tsp flaky sea salt
  
  For the roasted frozen berries:
  300g frozen mixed berries 
  3 tbsp caster sugar
  1 tbsp cornflour
  Juice of a lemon
  
  To serve:
  100g white chocolate, grated
  
  1. Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid.
  2. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4.
  3. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy.
  4. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.1d

 Ingredients

4 Slices of Bread

2 Eggs (beaten)

4 Tablespoons Milk

1 Tablespoon Caster Sugar

Butter for frying

Topping

Rowse Honey

Punnet of Blueberries & Raspberries

50g/2oz Shamrock Walnuts (roughly chopped)

Method

1. Beat the eggs, milk and sugar well in a bowl, then transfer to a large shallow dish (so you can easily dip in a slice of bread)
2. Dip each side of bread in the batter and allow to soak for a few seconds.
3. Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
4. Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup or honey and sprinkle with the walnuts.
5. If serving a large number keep the toast warm in a preheated oven 130°C/250°F/Gas ½!

Note

The toast can be used for both sweet and savoury recipes! If savoury, omit the sugar and add a pinch of salt and pepper.

This is a great way to use up stale bread!!

http://odlums.ie/recipes/fruity-french-toast-rowse-honey/