One hit, four misses. I still have yet to reliably master the art of producing homemade ice-cream that isn’t either overly rich or a frozen mass requiring drill and blast operations to eat. Damn good souffle though.
- Lime souffle
Really delicious, fluffy and light. For two people I used 2 yolks, 4 whites and 60g caster sugar for the souffle itself, and half the souffle base (a butterless lime curd thickened with cornstarch). The base gets whisked into the yolks and sugar until pale, combined with the whites whisked until the soft peak stage and cooked in buttered and sugared ramekins for 14 minutes at 200 degrees. This made four very light souffles which we had no problems in polishing off between us, with the white chocolate frozen yoghurt below. (Yes, we are two little piggies. Oink.) The tang of the yoghurt flavour was a little overwhelming – next time I would try a straight white choc ice-cream to go with them. - Chocolate sherbet
This really, really didn’t work for me – I ended up with a frozen solid block of chocolate milk which softened into… cold chocolate soup. Not sure what went wrong here as there was fat from the whole milk, lots of sugar and a generous shot of vodka, all which should have served as softeners. I’ll definitely be sticking with this Chocolate Frozen Yoghurt if I want a less decadent chocolate hit. - White chocolate frozen yoghurt
Again, a bit of a hard frozen block, my fault for leaving out the cream. The flavour was decent but not one I want to repeat I don’t think. The white chocolate was a bit too subtle to stand up to the yoghurt, and as soon as you ate it with anything else it got lost completely. I played with the proportions using 140g white chocolate, 450g 0% greek yoghurt, 150g whole milk and 120g sugar. - Peach-maple frozen yoghurt
This was an absolutely gorgeous colour (see picture) as I used a whole nectarine with skin. It was pretty hard straight from the freezer (about 20 seconds of blast from the microwave helped!) but delicious. I used 1 3/4 cups pureed nectarines and peaches (about 400g or 5 big fruits), 400g whole fat greek yoghurt, 100g maple syrup, 1 tbsp rum and 1 tbsp vanilla. Next time I’d use more maple syrup which should help scoopability and make the maple flavour more prominent. - Bacon and brussel sprout hash
Not for me (see my earlier post). The individual flavours would be lovely though if their freshness could be maintained. Next time I would steam the brussels and potatoes, mix together with a fresh vinaigrette and lardons and drizzle just before serving with a very reduced balsamic vinegar sauce, rather than going for the one pan option.
