The White Ramekins

food & photography

  • Home
  • Recipes
  • Portfolio
  • About

Strawberry & Orange Sorbet

March 4, 2014 by TheWhiteRamekins

Strawberry & Orange Sorbet

It’s getting warmer day by day! The foggy and dull winter days have long gone. Nip in the air has already been replaced by the sunny and warm days of spring! Sun shines over us throughout the day, and it feels so good. Strawberries and oranges are in full bloom and have flooded the markets. You just can’t ignore them.

Strawberry & Orange Sorbet

We’ve already cooked/baked a lot with these luscious fruits of spring! But still there is a rush to try out more and more with each passing day. There’s a rush that they’d be gone soon. I have frozen a big stash of strawberries in my fridge and I am all set to enjoy them all throughout the year, in my breakfast smoothies, in pouring sauces or in ice creams in days to come.

Strawberry & Orange Sorbet

We even started our new year with strawberries this year. Yeah, I am that crazy about these wonderful berries. And why not! We don’t get other stuff like blueberries, blackberries or raspberries, here homegrown. Though we get the super expensive imported stuff or the frozen ones, I just give them a pass any day over fresh and local produce. So I tend to love them more than anything else, of them being seasonal, fresh and locally produced.

Strawberry & Orange Sorbet

Few days back, I mentioned about the strawberry and orange sorbet I made, but I couldn’t get the shots well. So I made the recipe again and here I am with the wonderful frozen dessert I simply am in love with! Sorbets are a nice, light and refreshing treat to anyone.

Strawberry & Orange Sorbet

And I love them in dessert as much as I enjoy them as a palate cleanser. The beauty of them is that they have the right punch of the flavors and don’t make you feel heavy, but rather they remind of the frozen candy bars, we used to enjoy during childhood days.

Strawberry & Orange Sorbet

This one has the right punch of flavors, luscious fragrant strawberries pair really well with the citrus tang of the oranges, and reminds of the sunny summer days! It’s a wonderful treat for any sunny day. Try it and share it with your friends and family to enjoy it rather more!

Strawberry & Orange Sorbet

Recipe minimally adapted from The Perfect Scoop

Ingredients

750 gm fresh strawberries, rinsed and hulled
1 cup sugar
1 cup fresh orange juice
grated zest of 2 oranges
1 tsp freshly squeezed lemon juice
pinch of salt

Directions

  1. Place all the ingredients in a saucepan and simmer over a medium heat for 10 minutes, until strawberries are soft. Adjust the sugar depending upon the tartness of the fruit. Let cool completely.
  2. Place the cooked fruit with all the liquid into a blender and whiz to make a smooth puree.
  3. Pass the pureed fruit through a fine sieve into a bowl, pressing gently to remove the seeds.
  4. Chill the mixture thoroughly, preferably overnight. Freeze the mixture into your ice cream maker according to the manufacturer’s instruction.
  5. Enjoy it straight out of the ice cream maker or freeze it in a container to be enjoyed later.

Filed Under: ice cream Tagged With: food, frozen, granita, ice cream, orange, sorbet, spring, strawberries, summer

Strawberry Cornmeal Crumb Cake

February 20, 2014 by TheWhiteRamekins

Strawberry Cornmeal Crumb Cake

Coming from north of India and that too being a Punjabi, cornmeal has been a quintessential flour of our diet. Especially during the chilly winter days, we start eating flat breads made of yellow cornmeal slathered with homemade butter and gently cooked mustard greens, more famously known as Makki ki roti and Sarso ka saag, which I think is synonymous to every Punjabi.

Strawberry Cornmeal Crumb Cake

And my mother, she’s really sentimental about this one dish. But you must be thinking of why am I going so much gung ho about the cornmeal flat breads and the cultural values it has in a north Indian meal, while the title of the post says something else. Actually, when I saw this recipe in Smitten Kitchen’s cookbook for the very first time, I was taken aback, thinking how could one make a dessert out of something which I have been thinking all these years could only be used in savories.

Strawberry Cornmeal Crumb Cake

This made me thinking on other notes too, of surprising my mother. That yes, you could bake a cake out of the cornmeal as well. Though I had presumptions too, thinking of the “Oh God! What has happened to my boy” look she would be giving out to me.

Strawberry Cornmeal Crumb Cake

But I still wanted to surprise her by baking this cake. I am already a great fan of Smitten Kitchen’s. Her recipes haven’t failed me ever, so I was confident. Only thing I was doing different was using strawberries as opposed to blueberries in the original recipe.

Strawberry Cornmeal Crumb Cake

Knowing that strawberries have more water content and through the learning of previous failures with these juicy red berries, I cooked them with cornflour before adding them to the cake. And that did work.

Strawberry Cornmeal Crumb Cake

The cake came out to be bright yellow colored with a red contrasting berries in the middle. Texture wise, it’s a hearty yet flavorful cake, which we all enjoyed to the fullest!

Strawberry Cornmeal Crumb Cake

Ingredients

Cake

100 gm butter, at room temperature
1 cup all purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 large eggs
1/2 tsp vanilla extract
1/4 tsp lemon zest
1/2 cup sour cream

Filling

1 1/2 cup strawberries, hulled and chopped
3 tbsp cornflour

Streusel

1/2 cup sugar
6 tbsp all purpose flour
2 tbsp cornmeal
2 tbsp butter, cut into small pieces

Directions

  1. For the filling, in a non-reactive saucepan, add the strawberries and corn flour and simmer for 10 minutes, until berries are thick and cooked. Set aside to let cool completely.
  2. Preheat the oven at 180 degree C and butter and flour an 8 inch springform pan and keep aside.
  3. For the cake, whisk the flour, cornmeal, baking powder, salt in a medium bowl and set aside.
  4. Using an electric mixer, beat the butter and sugar in a bowl, until pale and fluffy, around 2 minutes. Beat in eggs one at a time, scraping down the sides of the bowl, after each addition. Add the vanilla and zest.
  5. Fold in half of the flour mixture, followed by half of the sour cream, followed by another half of flour mixture and sour cream.
  6. Spread the cake batter into the prepared pan. Spread the strawberry filling on the cake batter in pan.
  7. In a bowl, combine all the ingredients for streusel with a fork, until it resembles a coarse sand like mixture. Scatter the topping over the strawberry filling.
  8. Bake the cake for about 50-60 minutes, or until top is golden brown and the tester into the center of the cake comes out clean.
  9. Cool the cake in pan for 5 minutes and then loosen the sides of the pan and let cake cool on a wire rack completely.

Filed Under: cake Tagged With: baking, baking with fruits, coffee cake, cornmeal cake, food, strawberries, streusel cake, winters

White Chocolate Mousse With Macerated Strawberries

January 1, 2014 by TheWhiteRamekins

White Chocolate Mousse With Macerated Strawberries

What else could be a better way to welcome the new year 2014, other than making something out of luscious and beautiful strawberries. I had already thought about how I am going to start my new year this time, when I saw this wonderful white chocolate mousse with strawberries recipe in Nigella Lawson’s show on TV sometime back.

White Chocolate Mousse With Macerated Strawberries

Chocolate pairs so well with strawberries and we all know that. And it just takes me back to the memory lanes of my childhood, whenever there is a mention of white chocolate. I suppose every kid has a huge crush on that big bar of Nestle’s Miklybar white chocolate, and I was no different.

White Chocolate Mousse With Macerated Strawberries White Chocolate Mousse With Macerated Strawberries

White chocolate isn’t any chocolate, but does that bother a kid? Nah, it still remains my most loved chocolate from childhood. Kids are like that, carefree with an honest living of life to the fullest.

White Chocolate Mousse With Macerated Strawberries White Chocolate Mousse With Macerated Strawberries

And that is the spirit, I want to embark this year with. Completely invigorated, living life to the fullest, as the new year brings hope and a meaning to life! A very happy and prosperous new year 2014 to all you wonderful people!

White Chocolate Mousse With Macerated Strawberries

Ingredients

300 gm white chocolate
100 ml milk
2 egg whites
3 tbsp sugar
200 ml cream
1 vanilla bean, slit
400 gm strawberries, hulled and sliced
2 tbsp icing sugar
1 tbsp lemon juice
few mint leaves for garnish

Directions

  1. To make, macerated strawberries, toss strawberries, icing sugar and lemon juice in a bowl and keep aside for an hour. Adjust sugar depending upon the tartness of berries.
  2. To make mousse, melt the chocolate with milk and scraped vanilla bean caviar on a double boiler and keep aside to let cool to room temperature.
  3. Beat egg whites to soft peaks. Add 3 tbsp sugar and continue to beat egg whites to form hard peaks, until glossy and smooth.
  4. Beat cream a to make soft peaks.
  5. Gently fold in the egg white mixture followed by cream in melted chocolate.
  6. Divide the mousse into serving glasses and let chill in fridge for an hour.
  7. Top the mousse with macerated strawberries and garnish with mint leaves, when about to serve.

Filed Under: Creams Tagged With: dessert, food, food photography, food styling, fruit, mousse, strawberries, white chocolate, white light

  • « Previous Page
  • 1
  • 2
  • 3
  • 4
  • Next Page »

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

Connect with me

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress