Category: Spring

Gin & Tonic Sorbet – no ice cream machine

1654423_10152962851215961_1275326952_nIMG_3545

Now we all know that sometimes (or always as this helpful diagram would have us believe) we need a gin and tonic but how about in sorbet form? I set about to have a go and am very very happy with the results.  It makes a slightly naughty dessert or mid afternoon ice when temperatures soar or a nice bitter mouth puckering palate cleanser in between courses. Its child’s play to make but probably better left to adults.

Ingredients

IMG_3548

1 quantity of Italian Meringue (made with 4 egg whites)

the juice and very finely grated zest of 2 lemons or two lemons through a juicing machine skin and all (this is how I do it as its fast and you get a really nice bitter flavour which I want here)

200ml gin

2 tablespoons Cinzano

How To

Softly mix the Italian meringue with all the other ingredients and freeze.  Yes that really is it.  I wish I could pretend it was more difficult but it is not.  OK yes you do need to make the Italian meringue first and that requires some effort.

It will result in a very soft sorbet more like a frozen mousse (which is exactly what it is) due to the relatively high level of alcohol in it.  Cheers!

Romanian strawberry and “smantana de bivolita” ice cream

I was so happy to see Romanian strawberries this weekend… so many beautiful easy recipes…and it’s well worth buying the local ones, because they do have more fragrance and taste than those flown in. I bought some gorgeous strawberries at the Matache market and topped up with extras at the Autogara market in Baneasa. It’s also great to see some Romanian strawberries available in supermarkets these days. I think the brand is “Nedelco” – as, let’s face it, we don’t always have time to visit a real market…

A particular rare delight I would recommend- if traveling in the mountains where sometimes people are selling the small wild strawberries or “fragute”; buy them – so fragile and fleeting, that the only thing to do is consume them immediately!

The partnership of strawberries and cream is of course a classic. Luckily Romania is blessed with the superstar of the dairy world: the buffalo. Buffalo milk is 60 percent higher in calcium and has half the cholesterol of cow’s milk. Its super creamy feel comes from its smaller size fat molecules – all in all, a wonderful lactose treasure trove. For anyone who can’t drive up to Transylvania, there is a wonderful specialty shop on 44 Stefan Cel Mare boulevard that sells superlative quality dairy products, including ‘smantana de bivolita’ and ‘yaourt de bivolita.’ Both need nothing more than some icing sugar and a heap of strawberries to create a perfect dessert.

 

One of the most simple and easy ice creams  – its creamy fel is all down to the Buffalo yoghurt/ sour cream. I made last year and I am about to make again was a yoghurt based ice. Simplicity itself and no special equipment needed. Make it with any good quality yoghurt if sheep’s yoghurt is unavailable.

Strawberry and Sheep’s Milk Frozen Yogurt

500g strawberries, hulled and sliced

125g (or 75g fructose)

Juice of half a lemon and the zest too of the lemon

350g  Buffalo sour cream (“Smantana de Bivolita”)  or (slightly easier to find) Buffalo yoghurt

Blend the strawberries, lemon juice and sugar. Whisk in the sour cream and churn in your ice cream machine. alternatively, with no special equipment, place in the freezer and after 1.5 hours disturb the mixture with a fork to break up the ice crystals. Refreshing and delicious!