Tiramisu Ice Cream

July 20, 2014 § 12 Comments

tiramisu ice cream

Oh! I love tiramisu. The deep coffee flavored dessert with the lusciousness of mascarpone is something I would never say no to. And what if you get that a tiramisu ice cream? It just can’t get any better. A quintessential Italian dessert being turned into an ice cream to cool you off from the intense heat. Although, the weather has got slightly cooler this week due to official arrival of monsoon, you still can enjoy the ice cream.

tiramisu ice cream tiramisu ice cream

I made this ice cream a couple of days back. Actually I had  half a carton of cream in my fridge, which I wanted to utilize. And then mascarpone occurred to my mind. I hadn’t had tiramisu in long time and I was craving for it. I made this last year probably. I have made tiramisu verrines and the the classic style tiramisu from the authentic savoiardi cookies, which my friend brought for me. And this time I wanted to try it differently, in a frozen dessert.

tiramisu ice cream

I thought of an ice cream cake too, but didn’t have courage to turn on the oven in the intense hot summer. Thank God! the weather has cooled down a bit, so I would be back to baking spree now. This is a recipe which I adapted from The Perfect Scoop. It’s one gem of a book from David Lebovitz on frozen treats. I keep on hoping between The Perfect Scoop and Jeni’s Splendid Ice Creams. But I can’t say for sure, which one is my favorite.  As of yet, I love both! 

tiramisu ice cream tiramisu ice cream

The original recipe didn’t call for eggs, but had asked for a lot of liqueur, which I didn’t want truly speaking. So I though of giving it my own twist by making it custard based, so that it gets more luscious and creamy. And I am glad that it I did that. It came out super smooth and velvety with those deep flavor of coffee which I had been craving for. We also made affogato and served them in pretty martini glasses. Tiramissini, we called them! Isn’t that chic? We all loved it a lot!

tiramisu ice cream tiramisu ice cream

Tiramisu Ice Cream
A rich and velvety smooth frozen twist to classic Italian Tiramisu with deep coffee flavor and mocha ripple.
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For the ice cream
  1. 2 cups mascarpone
  2. 1/2 cup sugar
  3. 3 egg yolks
  4. 1 cup cream
  5. 1/2 cup milk
  6. 1/4 cup espresso
  7. 1 tbsp coffee powder
  8. 2 tbsp dark rum {optional}
  9. 1/2 vanilla bean, slit
For the mocha ripple
  1. 1/2 cup sugar
  2. 1/3 cup light corn syrup
  3. 1/2 cup water
  4. 6 tbsp unsweetened cocoa powder
  5. 1/2 tsp vanilla extract
  6. 1 tbsp coffee powder
For the mocha ripple
  1. Whisk together all the ingredients in a saucepan.
  2. Heat over medium heat, whisking constantly until the mixture begins to bubble slightly at the edges.
  3. Remove from heat and let cool completely in fridge.
For the ice cream
  1. Pour milk, half cup of the cream and vanilla bean in a saucepan and heat on medium heat until sugar dissolves completely and the mixture starts to boil.
  2. In a bowl, whisk together the egg yolks and sugar to a creamy consistency. Add two small ladle full of hot milk and cream mixture whisking rigorously.
  3. Add the egg mixture to the remaining milk and cream mixture in saucepan, whisking rapidly.
  4. Heat the egg mixture in saucepan on a low heat, stirring continuously, until the custard coats the back of a wooden spoon.
  5. Take the custard off the heat. In another bowl, whisk together the mascarpone, remaining cream, custard, coffee granules, espresso and dark rum (if using) to make smooth mixture.
  6. Cover with plastic wrap and chill thoroughly in fridge, preferably overnight.
  7. Freeze the chilled mixture in your ice cream machine, as per manufacturer's instructions.
  8. Once ice cream is ready, drizzle the mocha sauce in the bottom of container. Working quickly, layer half of the ice cream in container with mocha sauce alternating with ice cream and the mocha sauce.
  9. Freeze the ice cream in freezer for 3-4 hours.
Adapted from The Perfect Scoop
Adapted from The Perfect Scoop
The White Ramekins http://thewhiteramekins.com/
 

 

Chicken Korma

July 16, 2014 § 9 Comments

Chicken Korma

Can an Indian live without curries? The answer to the question is undoubtedly a big ‘No’. Curries are the integral part of our daily meal. And the truth is that I just don’t survive on desserts only, however religiously I blog about baking and desserts every week. I have my tooth as sweet as the savory one. And I do a fair justice with both. So, like every other Indian, I devour on curries everyday, them being a staple in my diet. And everyday curry is mostly a seasonal vegetable stew, which I wipe off with unleavened chapatis or rice. But sometimes, when I have enough time, probably after a daytime photo shoot on weekend, I normally indulge by cooking myself a non-vegetarian curry. Otherwise, if I am too lazy to do that, I ask my friend to cook one for me. 

Chicken Korma Chicken Korma

This one, which I am sharing with you today is a finger-licking-good chicken curry recipe from Lucknow. I had a similar mutton curry at my blogger friend Deeba’s place almost an year back, and I dream about those flavors even today. Probably, that was the best mutton curry I had ever had. When I asked my friend, she told me that it’s her mother’s recipe. Family recipes have such great stories, they descend down to the generations and they never go out of fashion. I am drooling even right now, as I write about it. Such delecate and balanced flavors, mildly spiced yet so fragrant. While I was going through her blog, I came across this Chicken Korma recipe, which I came to know, is another family recipe. So, I wanted to give it a try. 

Chicken Korma

Modifying it would have been a disrespect to this family classic of her’s. So I dared not to either. Only thing I did was I increased the quantity. It came out like a charm. I almost felt that I was such a good cook. But the truth is that I didn’t do anything. It was the magic in the recipe, which charmed us all. My friends licked off bowls clean and have been requesting for a redo. It had that amazing depth of flavors, which lingers on for long and make you experience the utter bliss. I would recommend this to all of you, weather you are a curry or a non-curry person. This has to be tasted once!

Chicken Korma Chicken Korma

Chicken Korma
An easy and finger licking good awadhi style chicken korma which is mildly spiced but immensely flavorful.
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Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
Ingredients
  1. 1250 gm chicken on the bones, cut into pieces
  2. 1/2 cup ghee {or clarified butter}
  3. 300 gm onions, finely sliced
  4. 8-10 green cardamom
  5. 8-10 cloves
  6. 2 tbsp ginger paste
  7. 2 tbsp garlic paste
  8. 300 gm yogurt
  9. 2 tbsp coriander powder
  10. 2 tsp red chili powder
  11. Salt to taste
Instructions
  1. Heat ghee in a wok and fry the onions until golden brown, taking care not to fry them on high.
  2. Drain the onions from oil and let cool completely.
  3. Grind the onions with 4 tbsp yogurt to make it a smooth paste. Whisk the onion paste into the remaining yogurt.
  4. In the same wok, with remaining ghee, add green cardamom and cloves and saute for 2-3 minutes.
  5. Add the chicken to the wok and roast on high heat till nicely seared and golden {add more ghee if needed}. This will help retain the chicken's moisture inside.
  6. Remove the chicken from ghee and keep aside.
  7. Add ginger garlic paste, coriander powder, chili powder into the hot oil and mix well until it all comes together, around 1-2 minutes.
  8. Add the chicken back to the wok and stir for 2-3 minutes.
  9. Add the yogurt onion mixture to the chicken and add salt to it. Stir well and let it simmer on low, covered with a lid for about 20 minutes, or until chicken is completely cooked. By this time, the gravy should be beautifully colored and fragrant.
  10. Let this sit for around 30 minutes to let the flavors to mature. Serve with chapatis or basmati rice.
Adapted from Passionate About Baking
The White Ramekins http://thewhiteramekins.com/
 

Gluten Free Almond Cake

July 6, 2014 § 22 Comments

Gluten Free Almond Cake With Rosemary Roasted Plums I’ve seemingly started loving gluten free recipes as much as I adore the classic flour based cakes and bakes. And the lighter and fresher after feel is an added bonus. I have been avoiding the refined flour in my cooking from past few weeks. Whole grains and nut meals have  recently replaced the refined flour completely. Every now and then I come across a beautiful recipe, mind starts working on ways to substitute refined flour with some better alternatives. Gluten Free Almond Cake With Rosemary Roasted Plums Here weather has started to change and few rain showers have started making way for summer fruits to say goodbye soon. Now peaches, plums and cherries will soon be invisible. And to tap the opportunity to cook/bake with them to as maximum as possible, I decided to bake something with plums. Few days back, I baked this olive oil wholegrain stone fruit cakeso I didn’t want to repeat the theme, and started thinking of ways to use  fruits as filling or toppings rather than easy way of bunging them into the cake batter. Gluten Free Almond Cake With Rosemary Roasted Plums I had this lovely Italian gluten free almond cake  recipe from NigellissimaIt’s a very light wonderful meringue based olive oil and almond cake recipe which alone is a treat in itself. Nigella Lawson’s recipes have always worked as charm to me, without any single disappointment till date. And this one came out really beautiful. Gluten Free Almond Cake With Rosemary Roasted Plums Gluten Free Almond Cake With Rosemary Roasted Plums I adapted the recipe to my taste slightly and replaced the almond flakes topping with the almond meal. I topped the cake with more decadent white chocolate whipped ganache.  And how could I forget my obedient ingredient Plum! I picked this amazing idea of roasting them with fragrant rosemary from Ottolenghi’s. I really love the therapeutic aroma of rosemary in my sweet bakes. It feels so summery and fresh!  Gluten Free Almond Cake With Rosemary Roasted Plums Gluten Free Almond Cake With Rosemary Roasted Plums So, here two of my favorite cookbooks meet together to make this ever so wonderful and yummiest concoction, A gluten free almond cake topped with white chocolate ganache and rosemary roasted plums. Gluten Free Almond Cake With Rosemary Roasted Plums  

Gluten Free Almond Cake
Gluten free almond cake topped with whipped white chocolate ganache and rosemary roasted fresh seasonal plums.
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For the cake
  1. 250 gm almonds {blanched, peeled and finely ground}
  2. 125 ml light olive oil
  3. 1 tsp vanilla extract/powder
  4. 1 tsp baking powder
  5. 125 gm castor sugar
  6. 8 egg whites
  7. zest of a lemon
For the plums
  1. 8-10 plums, de-stoned and quartered
  2. 1 tbsp kirsch {optional}
  3. 2 tbsp sugar
  4. 1 sprig rosemary
For the chocolate ganache
  1. 100 gm white chocolate
  2. 100 ml cream
Instructions
  1. For the cake, preheat the oven to 180 degree C. Grease a 9 inch springform pan. Line it's base with parchment paper and keep aside.
  2. In a clean washed bowl, beat the egg whites using an electric beater, until soft peak form. Start adding castor sugar in it gradually and keep beating, until soft and glossy peaks form.
  3. In another bowl, beat the ground almonds, olive oil, vanilla extract, lemon zest and baking powder to mix well.
  4. Add 1/4th of beaten egg whites to the almond mixture to lighten it. Now fold in the remaining 3/4th egg whites gradually, taking care not to release the air.
  5. Pour the batter into the prepared pan and bake for about 35-40 minutes, until a skewer inserted into the center comes out with few almond crumbs.
  6. Take out of oven and let cool completely in the pan over a wire rack. Once cooled completely, unmold the cake and keep aside on a parchment paper.
  7. For the ganache, melt the chocolate over a double boiler or in microwave. In a cold bowl, whip the double cream to soft peaks and fold in the melted white chocolate.
  8. For the plums, mix all the ingredients and scatter the plums on a baking sheet and bake for 10-15 minutes in a 180 degree preheated oven, until the plums are soft and their skin starts to peel off. Let cool completely.
  9. To assemble, place the cake on the serving platter. Top with whipped chocolate ganache and cooled roasted plums.
The White Ramekins http://thewhiteramekins.com/
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