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Roasted Strawberries & Buttermilk Ice Cream {Egg Free}

July 25, 2013 by TheWhiteRamekins

Roasted Strawberries & Buttermilk Ice Cream

I am kinda hooked on to this egg free ice cream base, which Jeni of Jeni’s Splendid Ice Creams At Home has discovered. And why not, it’s super easy, free of hassle to cook the custard perfectly and nonetheless creamier than an egg based ice cream. And it comes without eggs, so you can feed it to a larger set of people and make them happy.

Roasted Strawberries & Buttermilk Ice Cream 4

This is my third attempt at her ice cream base, and I am a fan! I made lychee ice cream and mango and blueberry popsicle s {I didn’t write about those popsicles, we gobbled them up fast before I could take pictures} using the glorious base and they were super fun!

Roasted Strawberries & Buttermilk Ice Cream 2

This time I took a recipe from her book and made this roasted strawberries and buttermilk ice cream. A delish way to use the last of the strawberries stash from the freezer. In fact, I had reserved them for making an ice cream only {even before I bought her book}.

Roasted Strawberries & Buttermilk Ice Cream 3

Roasting the strawberries concentrated the flavor, with evaporating some of the water. And a touch of lemon juice and buttermilk helped drawing out the subtle tartness of the fruit. One spoon full of this luscious ice cream, and you are straight into the spring heaven.

Roasted Strawberries & Buttermilk Ice Cream 1

There is nothing like a homemade ice cream. The one which is devoid of any artificial colors or essence. You can play around with ingredients, flavors, fruits, veggies or for that matter even herbs. Yeah, a basil ice cream next has been playing on mind. Till then, enjoy this lovely full of spring roasted strawberries ice cream.

Roasted Strawberries & Buttermilk Ice Cream 5

Ingredients

Roasted Strawberries:

250 gm strawberries (hulled and sliced)
1/4 cup sugar
1 tbsp fresh lemon juice

Ice Cream Base:

1 1/2 cup whole milk
2 tbsp cornstarch
4 tbsp cream cheese (I used Amul cream cheese spread)
1/8 tsp fine sea salt
1 1/4 cup low fat cream
2/3 cup sugar
2 tbsp honey
1/4 cup buttermilk

Instructions

  1. Preheat the oven to 190 degree C. Combine the sugar in glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes or until just soft (increase the roasting time by 5 minutes, if using frozen strawberries). Let cool slightly.
  2. Puree the strawberries with lemon juice in a food processor.
  3. For ice cream base, mix about 2 tbsp of milk with corn starch in a small bowl to make a slurry.
  4. Whisk together cream cheese and salt in a medium bowl until smooth.
  5. Combine the remaining milk, cream, sugar, honey in a sauce pan and bring to rolling boil over medium high heat and boil for 4 minutes.
  6. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to boil and boil over medium high heat and cook stirring about 1 minute. Remove from heat.
  7. Gradually whisk in the hot milk mixture into the cream cheese until smooth. Let the mixture come to room temperature.
  8. Add the strawberry puree and buttermilk and mix well. Chill it in fridge, at least 5 hours or overnight.
  9. Freeze the ice cream in ice cream maker as per the manufacturer’s instructions. Store in freezer for another 4 hours before serving.

Filed Under: ice cream Tagged With: egg free, eggless, food, frozen, ice cream, jeni's splendid ice creams, strawberries

Strawberry & Apple Galette

March 18, 2013 by TheWhiteRamekins

Strawberry & Apple Galette 3

Spring is so wonderful. It’s light, airy and refreshing and brings in a magical change from the cold and dull winters. And the whole body welcomes this change so whole-heartedly.

Strawberry & Apple Galette 6

During those foggy and mauve days of winters, when I would sit at home and slurp into hot and comforting bowls of hearty stews and soups, I’d rather get up early and start my day from a brisk morning walk on a cool spring morning.

Strawberry & Apple Galette 5

Such is the magic it does to you, that you would want to go out more often, have more lighter food. And while you go out for a walk or jog, the cool breeze caressing through the body makes you all rejuvenated inside out.

Strawberry & Apple Galette 4

Flowerbeds in the garden are all bloomed up, as if singing the song of pure joy and a new life.  Wonderful vibrant colors every where you see! Leaves which got fallen off the trees all throughout the winters have now dried up and they are all set to catch up the rhythm of cool flowing breeze and dance along.

Strawberry & Apple Galette 7

And the merriment continues to cheer up the food scene too. Red luscious strawberries and tart crisp apples ready to go in a light and perfect-for-the-weather dessert. Be it a crumble, crisp, tart or a rustic looking galette!

Strawberry & Apple Galette 2

Or for that matter, a few drops of lemon squeezed into a bowl of sugared berries with a bunch of hand torn mint leaves makes for a pucker-y and refreshing dessert….so harmonious! Encasing them within a buttery and crispy crust, takes the flavor to a new high. And if the tartness is too much to handle, slather the inside of the pastry with a sweet mulberry jam.

Strawberry & Apple Galette

Recipe minimally adapted from Baking with Julia

Ingredients

3 tbsp yogurt or sour cream
1/3 cup ice water
1 cup all purpose flour
1/4 cup yellow cornmeal
1 tsp sugar
1/2 tsp salt
110 gm unsalted butter
1 cup stawberries, huled and diced
1 cup apples, chored and diced
2 tbsp plus 2 tsp suagr
2 tbsp honey
2 tbsp cornflour
2 tbsp mulberry jam {or any fruit jam of your choice}
milk for brushing the pastry

Instructions

  1. Stir the yogurt and ice water together and keep aside.
  2. Put the flour, cornmeal, 1 tsp of sugar, salt in the food processor fitted with a metal blade and pulse to mix them together.
  3. Drop the butter pieces into the flour mixture and pulse them 8 to 10 times or until mixture resemble coarse grained bread crumb. If you don’t have food processor, you could rub the butter into flour with the help of your fingertips.
  4. Add the sour cream mixture and process just until the dough forms soft and moist curds.
  5. Remove the dough from the food processor. Divide it in half and press each half into a disk. Wrap in plastic and chill for at least 2 hours.
  6. Once the dough is ready, preheat the oven at 200 degree Celsius and line a baking sheet with parchment paper.
  7. Mix the strawberries, apples, 2 tbsp sugar, honey and the cornflour in a bowl and keep them aside.
  8. Taking a dough half one at a time, roll into an 11 inch circle that is about 1/8 inch thick. To avoid using flour while rolling, roll the pastry within two layers of plastic wrap.
  9. Spread 1 tbsp of jam over the rolled pastry, leaving a 2 inch border. Spread half of the fruit mixture over the jam.
  10. Fold the uncovered border of dough up over the filling, allowing the dough to pleat, as you lift it up and work your way around the galette.
  11. Dip a pastry brush in milk and give the edge of the crust a light coating and then sprinkle the crust with 1 tsp of sugar. Repeat from step 8 with the other half.
  12. Place the galettes on the prepared baking tray and bake for 35 – 40 minutes, or until the pastry is golden and crisp.
  13. Transfer the baking sheet to a cooling rack and let the galettes rest on the sheet for 10 minutes and then on the wire rack to cool completely. Serve at room temperature.

Filed Under: Pastry, pies Tagged With: baking with fruits, baking with julia, food, galette, spring recipes, strawberries

Strawberry Almond Olive Oil Traybake

February 17, 2013 by TheWhiteRamekins

Strawberry Almond Olive Oil Traybake 4

Winters are definitely departing. You would be missing that chilling nip in the air. And I am not craving for cinnamon hot chocolate at bed time or a a bowl of comforting hot soup after work, the way I used to feel just few days back. Spring has officially arrived. Fruits, vegetables, flowers. You can spot the drift in weather everywhere.

Strawberry Almond Olive Oil Traybake 1

And the markets are flooded with this wonderful fruit of the season. Strawberries are all over, even the web. And I am thankful, that these days we get enough produce of the fruit as compared to the way it used to be a couple of years ago. I can remember, that a punnet of fresh strawberries was considered to be something exotic in those times.

Strawberry Almond Olive Oil Traybake

Being kids, we really used to enjoy our scoop of strawberry ice cream, without even bothering about that imitated flavor. Spotting a tiny bit of real fruit in there, used to be a bonus, which every kid would like to celebrate.

Strawberry Almond Olive Oil Traybake 3

But now, it’s in abundance. And they’ll last till end of March. And I am hoping to make as many things as I can this time with these gorgeous berries. Starting this year, I made strawberry jelly and served it on the New Year’s eve party. This time, I decided to make this beautiful traybake, almost like a teacake which is mildly sweet and is having the goodness of olive oil and almonds.

Strawberry Almond Olive Oil Traybake 2

Ingredients

225 gm sugar
4 large eggs
240 ml light olive oil
1 tsp almond essence
Zest of an orange
200 gm all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
40 gm ground almonds
250 gm strawberries {hulled and sliced}
1/4 cup flaked almonds
Icing sugar to dust

Instructions

  1. In a bowl, sift together flour, salt and baking powder and keep aside.
  2. In a separate bowl, whisk eggs and sugar together, until they start to look pale and creamy (around 5 minutes).
  3. Add in the oil and almond essence and orange zest to egg mixture and beat well to incorporate.
  4. Sift the flour and then almond powder into the egg mixture and mix with a rubber spatula, until the flour is all incorporated, ensuring not to over mix.
  5. Line a 20 cm x 20 cm x 5 cm pan with parchment paper and pour the batter into the pan.
  6. Tuck in the cut strawberries loosely into the batter. Sprinkle the flaked almonds on top.
  7. Bake the cake in 180 C preheated oven for about 40-45 minutes, until the skewer inserted in the middle of the cake comes out clean.
  8. Let the cake cool in the tin. Once completely cooled, cut it into 16 squares and dust with some icing sugar on the top.

Filed Under: cake Tagged With: baking with fruits, food, olive oil cake, strawberries, traybake

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

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