Lemon Curd/Liquorice Ice Cream

Lemon Curd/Liquorice Ice Cream

This is yet another lemon/liquorice dessert. I have been longing to make this ice cream combination since my trip to Denmark in September last year. We went to have ice cream at Ismageriet, my favorite ice cream place in Copenhagen. Ismageriet makes the most fantastic lemon/liquorice ice cream, and I knew I would try to copy it. 

This is my first try, and I know I didn't nail it, but I think I made a very good ice cream.

Ingredients:

• 300 ml (1¼ cup) heavy whipping cream (use a good organic one with only cream in it)
• 180 ml (¾ cup) whole milk
• 4 egg yolks
• 100 g (½ cup) sugar
• a pinch salt
• 1 vanilla pod or 1 teaspoon vanilla paste
• 3 tablespoons lemon curd
• 1-2 teaspoons raw liquorice powder

Toppings:

• 1 tablespoon lemon curd
• 1 teaspoon passionfruit juice
• 1 tablespoon sweet liquorice syrup

Directions:

Making the custard/ice cream:

Pour the cream into a metal bowl placed in a larger bowl of ice, set aside.

Warm milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt is dissolved completely.

In another bowl, whisk the egg yolks until they’re foamy and pale yellow, add the vanilla seeds or paste. Slowly pour the warm milk into the egg yolks, while whisking constantly, then scrape the warmed egg yolks back into the saucepan, and heat the mixture over medium heat, until it thickens. Stir constantly in this process, and make sure to scrape the bottom of the saucepan. 

Pour the egg/milk mixture through a sieve into the cold cream. 

Cool the custard in refrigerator. 

Pour the custard into an ice cream maker and freeze it according to manufacturers instructions. When the Ice cream is almost ready to scoop out, add the lemon curd. Sprinkle with raw liquorice powder just before you scoop out the ice cream.

Freeze the ice cream in the freezer a couple of hours before serving.

Toppings:

Mix lemon curd with the passionfruit juice, before drizzling it over the ice cream.

Serving:

Scoop ice cream in a nice bowl and drizzle the passionfruit/lemon curd + liquorice syrup on top, and sprinkle with raw liquorice powder.

Enjoy

The making of the custard is a basic step in ice cream making. You can flavor your ice cream to you're liking after the custard is made. It's also possible to add flavor to the milk while heating.

The Danish version:

Lemon Curd/Lakrids is

Ingredienser:

• 3 dl  piskefløde 
• 1, 8 dl mælk
• 4 æggeblommer
• 100 g sukker
• 1 knivspids salt
• Kornene fra en vanillestang 
• 3 spsk lemon curd (engelsk citronsmør)
• 1-2 tsk raw liquorice powder (Bülow lakridspulver)
•  

Topping:

• 1 spsk lemon curd (engelsk citronsmør)
• 1 tsk passionsfrugt saft
• 1 spsk sweet liquorice syrup (sød lakridssirup)

Fremgangsmåde:

Isen:

Hæld fløden i en metalskål, som du sætter ned i en større skål med is.

Varm mælk, sukker og salt i en gryde, det skal ikke koge. Vær sikker på, at salt og sukker er helt opløst før du går videre i processen. 

Pisk æggeblommerne lyse og skummende i en seperat skål. Kom vanillekornene heri. Hæld lidt af den varm mælk i æggemassen, men du pisker, og tilføj langsom mere og mere mælk, indtil det hele er kommet i. Kom det hele tilbage i gryden, og varm cremen forsigtigt op under konstant omrøring, indtil massen tykner lidt. Det skal ikke koge og sørg for, at cremen ikke brænder på i bunden af gryden. 

Hæld cremen igennem en sigte ned i den kolde fløde, og rør rundt. Afkøl cremen yderligere i køleskabet inden den kommes i ismaskinen.

Frys isen som der står i vejledningen til din ismaskine. Lige før isen er helt færdig tilføj lemon curden og lakridspulveret. 

Frys isen et par timer i fryseren før servering. 

Topping:

Bland lemon curd og passionsfrugtsaften.

Servering:

Server isen i kugler og hæld lakridssiruppen og lemon curd/passionsfrugt "saucen" ud over, og slut af med at drysse lidt lakridspulver på toppen.

Velbekomme.

Nutella Latte

Nutella Latte

This is a dangerous coffee, the sweet, salty, chocolaty coffee is a dessert in itself. It is a dessert coffee you don't have to go to the coffeehouse to get. If you can heat and froth your milk, and if you can make an espresso, you are good to go. No need to run out of your house to get your afternoon mocha fix.

Makes 1.

Ingredients:

• 2 shots of espresso
• ¾ cup (180 ml) milk (fat-free, whole milk or soy)
• 1-2 teaspoon Vanilla syrup (homemade* or store bought)
• 3 teaspoon Nutella (hazelnut spread)
• sprinkle of sea salt flakes

* Vanilla syrup:

• 1 cup (240 ml) water
• 1 cup (200 g) sugar
• ½ vanilla pod or 1 teaspoon vanilla paste

Directions:

* Vanilla syrup:

Heat the water with sugar and vanilla until the sugar is dissolved. Let the syrup cool down. This syrup will keep for 1-2 weeks in the refrigerator, stored in a clean container, rinsed with boiling water. 

Latte:

Make the espresso and stir in the syrup and Nutella. Heat and froth the milk and pour it in the cup on top of the espresso. Sprinkle with sea salt.

Enjoy.

Tiramisu

Tiramisu

Tiramisu, meaning "pick me up," is one of the best desserts in the world. I love the creamy, sweet, coffee and Amaretto flavored goodness, and I hope you will enjoy my version of this classic dessert. 

Ingredients:

Syrup:

• 1 cup coffee, espresso or very strong coffee
• ½ cup Amaretto (almond liqueur)
• ½ teaspoon instant coffee

Mascarpone cream:

• 4 egg whites (pasteurized)
• 4 egg yolks (pasteurized)
• 150 g confectionary sugar
• 1 teaspoon vanilla paste
• 500 g mascarpone

Other:

• 1 tablespoon unsweetened cocoa powder
• about 40 lady finger cookies 

Directions:

Syrup:

Brew the coffee and let it cool. Mix in the instant coffee and amaretto, set aside.

Mascarpone cream:

Beat the egg whites until stiff, using an electric mixer or stand mixer. Set aside. Beat egg yolks and sugar until thick and pale, about 5 minutes. 

Whisk the mascarpone cheese until smooth. Mix in the egg yolk mixture and vanilla. Gently fold the stiff egg whites in the mixture with a spatula.

Pour the syrup into a small shallow dish. Dip each ladyfinger into the syrup for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a baking dish. Make sure to fill the whole bottom, break the ladyfinger to make them fit. 

Spread ½ of the mascarpone mixture evenly over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Sprinkle the cocoa powder  on top. 

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Enjoy.

The Danish version:

Tiramisu

Ingredienser:

Sirup:

• 1 cup (240 ml) stærk kaffe eller espresso
• ½ cup (240 ml) Amaretto (mandellikør)
• ½ tsk frysetørret kaffepulver

Mascarpone cream:

• 4 æggehvider pasteuriserede
• 4 æggeblommer pasteuriserede
• 150 g flormelis
• 1 tsk vanille pasta (kornene fra ½ vanillestang)
• 500 g mascarpone

Yderligere:

• 1 spsk kakao (usødet)
• ca 40 ladyfingre, Savoiardi

Fremgangsmåde:

Sirup:

Bryg kaffen og lad den køle af. Bland kaffepulver og Amaretto i. 

Mascarpone cream:

Pisk æggehviderne stive, og sæt dem til side. Herefter piskes æggeblommerne og flormelisen indtil de er lysegule og luftige, ca 5 minutter.

Rør mascarponen så den bliver blød og cremet, det tager kun få sekunder. Bland æggeblommerne og vanillen i mascarponen. Til sidst vendes de stivpiskede æggehvider forsigtigt i cremen. 

Hæld siruppen i en flad skål. Dyp hver ladyfinger i siruppen, ikke længre end ca 5 sekunder ad gangen, da ladyfingrene eller vil gå i opløsning. Dæk bunden af fadet med dyppede ladyfingre. Hæld halvdelen af cremen over. Dyp resten af ladyfingrene i siruppen og læg dem oven på cremen. Fordel resten af cremen over dette andet lag ladyfingre. Drys et tyndt lag kakaopulver over tiramisu'en. 

Dæk tiramisuen til og lad den hvile i køleskabet i mindst 2 timer, men  gerne op til 8 timer. Tag Tiramisuen ud af køleskabet lige før servering.

Velbekomme

Limoncello/Liquorice Tiramisu

Limoncello/Liquorice Tiramisu

I have a love for al thing liquorice, and adding lemons into the mix, makes everything so much better. This spin on the traditional tiramisu is almost better than the original, well they are tie for first place. The limoncello makes the dessert seem light and fluffy and not as heavy as the original. If you don’t care for licorice, just leave it out, the limoncello tiramisu can easily stand on its own.

Ingredients:

Syrup:

• ½ cup (120 ml) limoncello liqueur

• ½ cup (120 ml) water

• ¼ cup (50 g) sugar

• ½ cup (120 ml) lemon juice

Mascarpone cream:

• 4 egg whites (pasteurized)

• 4 egg yolks (pasteurized)

• 150 g confectionary sugar

• 1 teaspoon vanilla paste

• 500 g mascarpone

• 1 lemon, zest of

Other:

• 1 tablespoon fine liquorice powder (from Lakrids by Bülow)

• about 40 ladyfingers, Savoiardi

• 1 teaspoon raw liquorice powder (from Lakrids by Bülow)

Directions:

Syrup:

In a small pan heat the limoncello, water, sugar and lemon juice almost until the sugar has completely dissolved. Set the syrup aside to cool down to room temperature.

Mascarpone cream:

Beat the egg whites until stiff, using an electric mixer or stand mixer. Set aside. Beat egg yolks and sugar until thick and pale, about 5 minutes. 

Whisk the mascarpone cheese until smooth. Mix in the egg yolk mixture and vanilla. Gently fold the stiff egg whites and lemon zest in the mixture with a spatula.

Pour the syrup into a small shallow dish. Dip each ladyfinger into the syrup for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a baking dish. Make sure to fill the whole bottom, break the ladyfinger to make them fit. Sprinkle with some fine liqourice powder.

Spread ½ of the mascarpone mixture  evenly over the ladyfingers. Sprinkle the rest of the fine liquorice powder on top. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Sprinkle the raw liquorice powder on top. 

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Enjoy.

The Danish version:

Limoncello/Lakrids Tiramisu

Ingredienser:

Sirup:

• 120 ml limoncello likør

• 120 ml vand

• 50 g sukker

• 120 ml citronsaft

Mascarpone cream:

• 4 æggehvider pasteuriserede

• 4 æggeblommer pasteuriserede

• 150 g flormelis

• 1 tsk vanille pasta (kornene fra ½ vanillestang)

• 500 g mascarpone

• 1 citron, kun den gule del af skallen

Yderligere:

• 1 spsk fine liquorice powder (fra Lakrids by Bülow)

• ca 40 ladyfingre, Savoiardi

• 1 tsk raw liquorice powder (fra Lakrids by Bülow)

Sirup:

Varm limoncello, vand, sukker og citronsaften op indtil al sukkeret er smeltet. Køl siruppen ned til stuetemperatur. 

Mascarpone cream:

Pisk æggehviderne stive, og sæt dem til side. Herefter piskes æggeblommerne og flormelisen indtil de er lysegule og luftige, ca 5 minutter.

Rør mascarponen så den bliver blød og cremet, det tager kun få sekunder. Bland æggeblommerne og vanillen i mascarponen. Til sidst vendes de stivpiskede æggehvider og citronskallen forsigtigt i cremen. 

Hæld siruppen i en flad skål. Dyp hver ladyfinger i siruppen, ikke længre end ca 5 sekunder ad gangen, da ladyfingrene eller vil gå i opløsning. Dæk bunden af fadet med dyppede ladyfingre, herefter drysses lidt fint lakridspulver henover. Hæld halvdelen af cremen over, og fordel resten af det fine lakridspulver over hele overfladen. Dyp resten af ladyfingrene i siruppen og læg dem oven på cremen. Fordel resten af cremen over dette andet lag ladyfingre. Drys et tyndt lag raw liquorice powder (lakrids)  over tiramisu'en. 

Dæk tiramisuen til og lad den hvile i køleskabet i mindst 2 timer, men  gerne op til 8 timer. Tag Tiramisuen ud af køleskabet lige før servering.

Velbekomme

Passionfruit Petit Four

Passionfruit petit four

Passion fruit is the best fruit in the world. The tiny fruit has a big, bold tropical flavor. It is the taste of vacation.

I just found passionfruits in my local store I had to make these small dessert cakes (petit four) from chocolat.dk, that I have been wanting to make for the longest time.

It's a no-bake dessert with chocolate, with flavors that burst in your mouth.

4 small cakes.

Ingredients:

Crust:

• 30 g hazelnuts

• 70 g good milk chokolate

• 30 g pop rock candy (without flavor)

Filling:

• 40 g good white chocolate

• 25 g cream

• 2-3 passionfruits

Directions:

Crust:

Roast the nuts in the oven at 400°F (200°C) and grind them to a flour.

Melt the chocolate over a water bath, let the chocolate cool to 90°F (32℃), then mix in the pop rock candy and hazelnut flour.

Put the "dough" in the mini tart mold, don't make the crust to thick. Let the crust cool in the refrigerator.

Filling:

Chop the chocolate finely, and put it in a bowl, and set aside.

Cut open the passion fruits and scoop out the flesh/juice and strain out the seeds, set aside.

Bring the cream and passionfruit juice to a boil and pour it over the chocolate. Stir until all the chocolate is melted. Let the filling cool before pouring into the crusts. 

Keep the cakes in the refrigerator until you serve them. Decorate with freeze-dried passionfriut or shaved chocolate.

Serve the cakes with berries and a good vanilla ice cream.