The White Ramekins

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Strawberry Orange Lemonade

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strawberry & orange lemonade

“Who says you need summers to gulp down the icy cold lemonades”, I reiterated this to myself thinking it doesn’t really matters if summers aren’t still here. Ideally, the season should have been upon us by now, but I think, with a couple of thunderstorms and some snowfalls in higher  up the mountains, it is delayed by a couple of weeks probably. But you know that cravings can’t be delayed. I have been sipping onto icy cold drinks in my office lately, stealing away quick breaks from work in the afternoon; could it be a glass of fresh orange juice, an ice tea or even a large tumbler of iced coffee for that matter. And then I realized it’s the right time to make lemonade at home. Right when you’ve got fresh juicy strawberries and fragrant oranges from the Spring season. Another excuse to make something with the seasonal produce! This recipe has got no rules and is really dead simple. It’s just about eyeballing of ingredients and make your own concoction. And as this recipe doesn’t involve any cooking of fruit, it would stay good in fridge for a couple of days only. A quick blending of all the ingredients in a liquidizer and all you get is lovely and refreshing lemonade. Besides being cold and refreshing, it is full of vitamins and minerals from the real fruit. So, go for it, before these lovely berries and oranges disappear with the soon fleeting Spring.

strawberry & orange lemonade

strawberry & orange lemonade

strawberry & orange lemonade

strawberry & orange lemonade

strawberry & orange lemonade

strawberry & orange lemonade

Strawberry & Orange Lemonade
Strawberry & Orange Lemonade
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Ingredients
  1. 750 gm strawberries, washed, hulled & cut in halves, about 4 cups
  2. 2 Oranges, juiced and rind separated
  3. 1 lemon, juiced and rind separated
  4. 3/4 cup honey, adjust based on your preference and sweetness of strawberries
  5. 4 cups of water
  6. Ice
  7. Strawberry slices and mint leaves. to garnish
Instructions
  1. Put strawberries, orange juice, rind, lemon juice and lemon rind, honey and 1 cup of water in a blender and blend on high speed.
  2. Strain the mixture through a sieve.
  3. Add remaining water and ice.
  4. Serve chilled in glasses with strawberry slices and mint leaves as garnish.
The White Ramekins http://thewhiteramekins.com/

 

Strawberry White Chocolate & Sumac Roulade

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strawberry white chocolate & sumac roulade

 I haven’t had enough of strawberries this year, at least in my recipes. I made those lovely gluten free picnic-y strawberry and almond friands to enjoy the spring season, but that was it, I guess. And I feel it would be an injustice done to this lovely spring fruit. Every year I make a number of recipes with strawberries during this time of the year, before I start to stash away bagfuls of them in my freezer, so that I can enjoy them all through out the year. Nonetheless, they taste better when fresh. And that makes me to use them as maximum as I can during the season. I had been wanting to make a Swiss roll, all because my sister loves Swiss roll a lot. And she remembers eating all those Swiss roll cakes I had made previously.  Weather it was the autumnal pumpkin mascarpone or it was the lovely pomegranate and strawberry filling, she has never forgotten the flavours. I think it makes her feel kid at heart just by looking at her share of a Swiss roll cake. Now how I can be so sure about that? Because, this is how I feel too. And there is this strange connection between siblings about certain things. You share the similar thoughts about some things, even when unspoken. So, this was on my list from a very long time now, you see. And I plan too make some more this year with some other filling too. May be mangoes, chocolate or coconut, who know! I knew that strawberries pair really well with white chocolate after I made strawberries and white chocolate mousse last year for the new year celebrations. Few of my friends went so crazy about these that I had to make that dessert thrice again for them. So definitely it’s a crowd pleasing concoction for sure. But I didn’t stop there this time and the imagination went wild when I saw this tiny little box of sumac I saw in my pantry. Sumac has a distinct tangy taste. And that is originally a dried berry powder  which would surely enhance the sweet and sour flavour of fresh juicy strawberries, just the way a nice squeeze of lemon would probably do. And it did just the way I had thought it to be. It was lovely tangy more pronounced berry flavour which paired perfectly with the sweet creamy white chocolate and mascarpone filled roll cake.

 strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade 

strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade

 

Strawberry White Chocolate & Sumac Roulade
Strawberry White Chocolate & Sumac Roulade
Write a review
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Ingredients
  1. 5 eggs, 3 separated and 2 whole
  2. 100 gm caster sugar
  3. 1 1/2 tbsp hot water
  4. 80 gm white chocolate
  5. 100 gm all purpose flour
  6. 1 tsp baking powder
  7. 50 gm butter, melted
  8. 55 gm caster sugar, extra
  9. 375 gm strawberries, hulled and sliced thinly
  10. 2 tbsp icing sugar
  11. 1 tsp sumac
  12. 250 gm mascarpone
  13. 125 ml heavy cream
Instructions
  1. Preheat oven to 200 degree C. Grease a 10 inches x 12 inches Swiss roll pan; line base and long sides with baking paper, extending the paper over edges.
  2. Beat 3 egg yolks and 2 whole eggs and caster sugar in a medium bowl for 5 minutes, until pale and very thick. Pour the hot water down inside the bowl; add chocolate followed by melted butter; gently fold in the flour and baking powder until just combined.
  3. Beat egg whites in a bowl with an electric mixer until soft peaks form. Fold egg whites into chocolate mixture into two batches, until just combined. Spread mixture into pan.
  4. Bake the cake for 12 minutes or until golden and sponge springs back when pressed lightly with a finger.
  5. Meanwhile, dust a kitchen towel, larger than the pan, generously with extra sugar. Turn hot sponge onto the kitchen towel. Peel away the parchment paper gently from the sponge. Working quickly and using towel as a guide, roll the sponge from a long side. Cool for 10 minutes. Unroll the sponge, remove towel, redpoll, cover with a clean towel, cool.
  6. Combine strawberries, sifted icing sugar and half of the sumac in a medium bowl. Cover and refer iterate for 30 minutes.
  7. Beat mascarpone and cream in a bowl, until firm peeks form.
  8. Unroll the cooled sponge; spread with cream mixture. Top with half the strawberries. Refill sponge tightly to enclose the filling. Serve topped with remaining strawberries, sprinkle with remaining sumac.
The White Ramekins http://thewhiteramekins.com/

Strawberry Sour Cream Ice Cream {Egg Free}

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Strawberry Sour Cream Ice Cream

Scorching sun these days doesn’t seem to show any mercy on us and it is just the beginning and temperature has already started touching 43 degree C here. But it is quite natural for us. In fact both mind and body are kind of getting prepared for the intense hot days which are about to come. How interesting it is, no? That is the beauty of nature, gradually all your surroundings seem to be so adaptable, however hostile the condition be. And it is not just nature, I have observed this phenomenon of adaptability along various different walks of life. Be it work, or be it your friends or family. A pain from a long observed hardship which never seems to end suddenly start diminishing. But is that really the truth? Is the pain really starts to go off? May be yes or may be not. But whatever it is, the endurance to bear the pain definitely sees an uptick. And that is what matters the most. You become all the more stronger and better prepared for even harder situation to come. And I believe the same phenomenon can very easily be applied to the weather condition and how body adapts to suit itself.

Strawberry Sour Cream Ice Cream Strawberry Sour Cream Ice Cream Strawberry Sour Cream Ice Cream Strawberry Sour Cream Ice Cream Strawberry Sour Cream Ice Cream

I am leaving you all here with this thought {hoping, at least some of my gibberish would have made sense to you} and a delightful yet easy Strawberry sour cream ice cream recipe adapted from David Lebovitz’s The Perfect Scoop. It’s a wonderful concoction of very berry strawberries and the tangy sour cream, which suite themselves so well. Try it!

Strawberry Sour Cream Ice Cream

Ingredients

450 gm fresh/frozen strawberries {thawed if frozen}
250 gm sour cream
250 ml low fat cream {can use heavy cream, if you like}
1/2 tsp lemon juice
3/4 cup sugar

Directions

  1. Slice the strawberries and toss them with sugar in a bowl and let them macerate for about an hour.
  2. Pulse all the ingredients including strawberries in a food processor or blender 3-4 times, until almost smooth, but still slightly chunky.
  3. Refrigerate mixture in a bowl for 3-4 hours, preferably overnight.
  4. Freeze in the ice cream maker, as per manufacturer’s instructions.
  5. Serve it with fresh sliced strawberries and some strawberry compote, if you like.