Nutrition key to sound health
Ice Cream
Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.
Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.
Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.
Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.
Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.
http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx
Summer Fruits
Cream Filling
Set the oven to 100ºC and line 2 baking sheets with parchment. Combine the egg whites, sugar, vinegar and vanilla extract. In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks. Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets. Bake for about 2 hours. Cool to room temperature.
Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes. Process the fruit mixture. Set aside.
Whisk the mascarpone, yoghurt and lemon rind together.
Tap the centre of each meringue to form a nest. Warm the coulis in a saucepan. Turn off the heat and add the remaining whole berries. Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.
Summer Fruits
Cream Filling
Set the oven to 100ºC and line 2 baking sheets with parchment. Combine the egg whites, sugar, vinegar and vanilla extract. In the electric mixer, with the whisk attachment, beat the whites into stiff shiny peaks. Using a piping bag, pie mounds of meringue 7cm in diameter and 7 cm high onto the baking sheets. Bake for about 2 hours. Cool to room temperature.
Prepare the fruit and add half the berries to a medium saucepan, add the sugar and lemon juice and simmer gently for 5 minutes. Process the fruit mixture. Set aside.
Whisk the mascarpone, yoghurt and lemon rind together.
Tap the centre of each meringue to form a nest. Warm the coulis in a saucepan. Turn off the heat and add the remaining whole berries. Spoon the cream filling into the centre of each meringue, followed by several spoonfuls of the fruit.
Ice Cream
Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.
Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.
Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.
Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.
Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.
http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx
Ice Cream
Preheat a very cool oven, Gas Mark ½, 125°C (250°F). Butter and flour a large baking sheet. Whisk the egg whites until stiff, add the caster sugar slowly, whisking until completely dissolved, then lightly fold in the icing sugar. Pipe the mixture into small circular shapes and bake in the low oven for about 1½ hours to dry out without colouring. Cool and store in an airtight container.
Heat the milk with the granulated sugar and split vanilla pod (scrape seeds into the milk). When just boiling, remove from the heat, cover and leave 10 minutes to infuse. Meanwhile beat the egg yolks with the caster sugar until the sugar has completely dissolved and the mixture is creamy. Bring the milk infusion back to the boil, add to the yolk mixture, keep whisking and return to the rinsed saucepan. Cook over medium heat, whisking all the time, to thicken a little – be very careful not to overcook – then strain through a very fine sieve. Whisk softened gelatine into the mixture and allow to cool, whisking occasionally. When cold, churn the mixture in an ice cream maker until thick.
Sort through the blackberries, removing any stems; wash and drain. Put sugar and water into a pan and heat to dissolve, then bring up to the boil. Allow to cool, then add the blackberries.
Line two small loaf tins, 18cm x 6.5cm (7″ x 2½”) with overlapping clingfilm. Break up the meringues and fill the bottom of each tin, add ice cream, then some of the marinated blackberries. Cover with another layer of ice cream, close with overlapping clingfilm and freeze.
Liquidise the marinated blackberries and strain to make a sauce. Pour a little onto large dinner plates, slice the ice cream terrine and lay on top of the blackberry sauce.
http://www.bordbia.ie/consumer/recipes/fruit/pages/terrineoficecream.aspx
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