Frozen| Vietnamese Coffee Ice Cream {Eggless} … quite the ‘Perfect Scoop’

“Ice cream is exquisite, too bad it’s not illegal!”
Voltaire

Vietnamese Coffee Ice CreamThis very unusual and ADDICTIVE Vietnamese Coffee Ice Cream would be illegal if Voltaire had his way! It is beyond exquisite … silky, velvety, deep, sensuous and nothing like I’ve made or bought before. It calls your name as you read the Bible of ice creams, The Perfect Scoop, a brilliant piece of work by Monsieur Lebovitz. His style of writing is charming, humourous and addictive as are his recipes. Bookmarking seems futile as I want to try each recipe, one tempting page after another!The Perfect Scoop, David LebovitzCoffee HAD to be my first pick for several reasons, primarily because it is my ‘favouritist’ flavour of all time. I am a HUGE coffee addict with a natural affinity to anything ‘coffee‘. Vietnamese Coffee Ice Cream was also my first choice since the lovely lady who sent me the book from the UK, Jehanna @ The Cooking Doctor, included a bag of her favourite coffee in the precious parcel. The book itself had me singing, the coffee sent me into high pitched sopranos. Merci Jehanna!!Vietnamese Coffee Ice Cream Must be something in the air, the change of season, cooler weather around the corner, or then this coffee cupping session by the Indian baroness of coffee … filter coffee seems to be the only thing I want to use. My journey into the cup of coffee got more exciting all thanks to this hugely talented lady! It got even more exciting thanks to The Cooking Doctor!!Vietnamese Coffee Ice Cream

Vietnamese Coffee Ice CreamI also picked this eggless ice cream recipe as it uses ingredients easily available here in India {condensed milk and low fat cream}. Heavens knows how hard we try and overcome the non availability of whipping cream here, a daily culinary battle of sorts for many of us! A recipe that says ‘low fat cream’ is music to my ears. No substituting for once, and perfect scoops guaranteed! {I made this just over a month ago, hence the ‘melting moments’ as the weather was still warm}. Now I’m Ready For Dessert!!

Vietnamese Coffee Ice Cream {Eggless}

51

Prep Time: 10 minutes

Bake Time: 10 minutes

Total Time: 8 hours, 20 minutes

Yield: 1 litre approximately

Vietnamese Coffee Ice Cream {Eggless}

A very unusual and addictive Vietnamese Coffee Ice Cream that uses just 4 simple ingredients. It's silky, velvety, deep and sensuous ... an absolute winner from The Perfect Scoop by David Lebovitz.

Ingredients

600gm sweetened condensed milk

375ml very strongly brewed coffee, cooled {or espresso}

125ml single cream

Big pinch of finely ground dark roast coffee

Instructions

  1. Whisk together the condensed milk, brewed coffee, single cream and ground coffee.
  2. Chill thoroughly and freeze in your ice cream maker according to the manufacturers instructions
  3. Thermomix: Once blended, freeze the mixture in silicon/ice cube trays for 6-8 hours or overnight. Then turn into bowl of Thermomix and process at Speed 10 for 1 minute, scraping sides with TM spatula, until smooth. Transfer to freezer safe bowl. Serve immediately else freeze.
http://www.passionateaboutbaking.com/2011/10/frozen-vietnamese-coffee-ice-cream-eggless-quite-the-perfect-scoop.html



In other related updates, to celebrate the festive season IndusLadies has compiled an eBook for this Diwali consisting of “100 Yummy Sweets & Desserts recipes“, contributed by various Food Bloggers!Diwali 2011 100 recipes Go ahead and download it @ http://www.indusladies.com/100diwalisweet.

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Baking| Chocolate Almond Olive Oil & Whole Wheat Biscotti

“Success is not the key to happiness. Happiness is the key to success. If you love what you are doing, you will be successful.”
Albert Schweitzer

Chocolate Almond Olive Oil & Whole Wheat Biscotti These are cookies born out of thankfulness, inspiration and amazement at the constant love I receive from readers of my blog. This Chocolate Almond Olive Oil & Whole Wheat Biscotti is the delicious result of the cocoa that Sheetal mailed to me a few days ago. Roasted Almond Double Chocolate BiscottiThe package had things I love – stuff to bake with … muscovado sugar {my first bag ever}, baking chocolate and cocoa powder. Sheetal said she really hoped I would bake something with the stuff she sent me. … and promised to make the same at home far away! Might as well keep you busy Sheetal, so if you are done with the tart, here’s the next bake!Roasted Almond Double Chocolate BiscottiI left the contents of the parcel on my table and looked at them every morning feeling a strange sense of inspiration and desire to bake. The muscovado sugar was the first bit I used, out of curiosity, in this absolutely divine Vanilla Plum Frangipane Tart. The muscovado made the frangipane earthy and different, pairing beautifully with the plums!Roasted Almond Double Chocolate Biscotti The success of the Plum Frangipane Tart adventure inspired me to think cocoa. As the dieting diva is still swinging back and forth on her yo-yo diet {as I call it} I thought I’d do some biscotti! It’s been ages since I made some, and this time I adapted a David Lebovitz recipe of Chocolate Almond Biscotti that I had made earlier.Roasted Almond Double Chocolate Biscotti Substituted some plain flour with whole wheat, and made the firm cookie like dough in my Thermomix. Reduced the sugar a bit, and I think I could further reduce it a little more the next time. The end result was wonderful; the whole wheat not taking any yumminess. Toasted almonds and chocolate chips do make for delicious biscotti. The teen and pre-teen were seeing visiting the cookie jar quite often while the cookies lasted!Roasted Almond Double Chocolate BiscottiThe Valrhona I used in my earlier biscotti, coincidentally was a gift from a sweet foodie blogger, Shayma @ The Spice Spoon. Hintz was what I used here, and it made this twice baked Italian cookie absolutely addictive. Do remember to use good quality cocoa

 

This recipe featured on Huffington PostDark Chocolate Recipes

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{Baking} CHOCOLATE ALMOND BISCOTTI … the fuss about Valrhona

“There’s nothing better than a good friend, except a good friend with CHOCOLATE!”
Linda Grayson, “The Pickwick Papers”
Sometimes life springs wonderful surprises, and I sit back reminiscing about how far I’ve come in the past couple of years, and more often than never, the connections boil down to twitter. I have met so many great folk here, all like minded, food at the centre of our universe, and vibes that make everyday HAPPY! Amazing!!
One such tweep is the fun and very talented girl Shayma who blogs at The Spice Spoon. Have you met her? She writes evocatively, a food blog with plenty of connect, inspired by her heritage. We share a sense of infectious enthusiasm, and enjoy endless banter, often in direct messages. She sweetly sent me a bag of her favourite cocoa a few days ago, Valrhona. I’ve heard plenty about it but never figured out what the fuss and hoo-haa was all about. Googling for recipes led me to one of my fave food blogs, David Lebovitz.  David recommends the use of superior cocoa in his biscotti recipe, and Valrhona was the one he used. I didn’t have to Google any more!
While I was Googling and deep in Valrhona type thoughts, Mr PAB gave me strangely quizzed looks. … so much excitement over cocoa. I had some proving to do, to me and to him as well. Just mixing the dry ingredients of the biscotti into the wet were enough to make me eat my words. Gosh, the depth, the colour and the flavour of adding superior quality cocoa were already stepping out of the bowl. The first bake and slicing later, it was impossible not to grab a few crumbs. DELICIOUS and oh-so-chocolatey! I couldn’t slice them as thin and neatly as David did his. I think it may be the variety of flour, the temperature, the  slight deviation from his recipe etc, but the chunky cookie makes for a fab mouthful. Love how rustic and delicious the sliced biscotti looks.
… Eating my words now, with some delicious crumbs from the first round of baking the biscotti with the cocoa powder in question – Valrhona! Gosh … the biscotti is awesome, and I am pretty sure it had a lot to do with the quality of cocoa. I did add some olive oil to the dough since the eggs I used were small. I could have added another egg, but a sweet lady from the Spanish major Borges was coming over to visit me. I thought she might enjoy the use of olive oil  this way, especially since I have been using Borges for a short while.

Sharon visited on behalf of Borges who recently announced it’s entry in the Indian market with the launch of its flagship product Olive Oil. It launched 3 variants – Extra Virgin, Extra Light and Pure Olive Oil. I missed the launch since I was out of town, and the lovely lady came by so see me with a bag of the different variants. Olive oil has seen an upsurge in the Indian market of late, and  there have been hectic promotions on many fronts, including this one at the European Art of Taste. {I was mildly surprised to hear exclamations at EAT when I said I use olive oil in desserts and baking.} A lot of folk here don’t associate olive oil with desserts / sweet stuff, but I’ve made Cocoa Cherry Dessert Brownies, Pistachio Olive Oil Brownies, Orange and Olive Oil Cake, Chocolate Buckwheat Lime Tart among other things. 

I have been using Borges Olive Oil for a short while now, mainly the extra virgin and extra light varieties. The Extra Light variety has been developed keeping in mind Indian cooking, and has a higher heating point to allow sautéing on high heat, deep frying etc. It has a mild flavour that doesn’t overpower the flavour of the food, but compliments the dish lending it the health benefits associated with olive oil. I am looking forward to using the extra virgin and the balsamic soon. You should see more olive oil recipes popping here now & then as I love using it!

Chocolate Almond Biscotti
Adapted minimally from David Lebovitz
30-35 cookies
Use a good-quality cocoa powder. You can use natural or Dutch-process for these, whichever one you like. Just remember that the chocolate flavor of the finished cookies is dependent on the quality of cocoa powder you use…. read more
2 cups flour
3/4 cups top-quality cocoa powder {I used Valrhona}
1 teaspoon baking soda
1/4 teaspoon salt
3 small eggs, at room temperature
1/8cup olive oil {I used Borges}
1 cup vanilla sugar, or plain granulated
1 teaspoon pure vanilla extract
1/2 vanilla bean, scraped {optional}
1 cup almonds, toasted and very coarsely-chopped
3/4 cups chocolate chips {I used dark}
For the glaze
1 egg white
1 sachet vanilla sugar

Method:
Preheat the oven to 180C. Bake a cookie sheet with baking parchment.
Sift the flour, cocoa, baking soda and salt in a bowl.
In a large bowl, beat together eggs, olive oil, vanilla beans, vanilla extract and almond essence if using.
Fold the dry ingredients, chopped almonds and chocolate chips in the wet mix till well incorporated, and the cookie dough comes together.
Divide the dough into half, and form into logs using slightly damp hands. Brush with egg white and sprinkle with vanilla sugar. bake for 25 minutes or until the dough feels firm. Remove from oven and cool for 15 minutes.

Slice and place sides down on the cookie sheet and bake for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm. Cool completely and store in an airtight box.
Davids’ notes : Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.
♥ Thank you for stopping by ♥

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