Frozen Dessert | Mango Sorbet … Taste of Yellow for Barbara!

“Some painters transform the sun into a yellow spot; others transform a yellow spot into the sun.”

Pablo Picasso

Mango Sorbet It’s raining summer desserts at home.  The mango crop has been fantastic {as has been the peach harvest}.  How better to celebrate this luscious fruit than with David Lebovitz!  The man is genius, and his Mango Sorbet an absolute  winner! The Perfect Scoop is a favorite on my shelf; indispensable for ice cream lovers. Remember the Vietnamese Coffee Ice Cream? Droolicious stuff!Mango SorbetI’ve had this Mango Sorbet in my drafts for a bit. Then suddenly this week things took a turn for the worse … the power grid collapsed, not once but  twice! 12 hours without electricity, then back, then gone again for 4 hours! Just when we kind of resurrected, the second collapse came by, 14 hours this time! While newspapers and TV channels were crying themselves hoarse about the worlds biggest black out, 600 million folk without power, all I could think about was “my mango sorbet”!Mango SorbetIt was a good lesson in preparedness for the future that awaits the generations to come. As kids we’ve lived different times, a country traditionally having exposed its people to frequent power cuts, so it was no big deal as power would go off all the time. Add to it black outs during the Indo Pak war in 1971. Brown paper darkened the windows, jets flew low over the town, sirens echoed over the city, trenches were ready and waiting. No power and no back up … and it didn’t bother us!Mango SorbetCut to now! The power goes off and the inverter cuts in. Instant solution and the kids barely even notice. The grid failure was different however! They learnt a new lesson … when the national grip trips, NO ONE knows when the power will be back! And another yummy one … grid failure is time for smoothies, ice cream, loads of food cooked non stop by a mother who cannot see food wasted!Dark chocolate mousse Remember my frozen cherries I mentioned in the Fresh Cherry Quark Cheesecake Pie post? Ho hum… since they threatened not to be frozen for long, they were hurriedly cooked with balsamic vinegar and made to top a delicious dessert to fill these gorgeous Urban Dazzle glasses. Resulthappy family who didn’t complain about power cuts! Recipe to be posted next …Mango SorbetThe mango sorbet is light, refreshing, delicious and screams summer! It’s also my tribute to a beautiful lady – Barbara of Winos & Foodie who was diagnosed with cancer in 2004 and sadly lost her battle recently. I was fortunate to meet her virtually on and off over her Yellow events; she was a fighter all the way! Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister. So positive, so full of energy, great sense of humour, always ready to share her experiences, Barbara held the food blogger world in awe, her love touching a lot of us. For years she successfully ran the Taste of yellow blog event. Of late, I had met her over Thermomix recipes after I bought one. RIP sweet Barbara … you were and are an inspiration to all of us!

{I am linking a few other yellow posts I did recently to this months Monthly Mingle}

Macaron à la Peaches et Crème Rustic Peach ‘n Plum Summer Galette  Fresh Peach Brown Streusel Coffee Cake

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Also find me on The Rabid Baker, The Times of India

Baking | Macaron à la Peaches et Crème … Vacation Macs!

“A vacation is having nothing to do and all day to do it in.”
Robert Orben

Macaron à la Peaches et CrèmeIt’s been literally a mac-vacation for me, a vacation I dislike as it keeps me away from a challenge I love with a vengeance. I’m back on board to get in with the fun and beautiful Mac Attack Jamie and I host each month. This time our call was for Vacation Macs … and how better could I get there with my mac-a-vacations … Macaron à la Peaches et Crème {pardon my French please}Macaron à la Peaches et CrèmeThe flavours are reminiscent of one of the best vacations we enjoyed a few years ago in the Himalayas. Ramgarh, IndiaWe’ve had some other fabulous ones include Goa, Sydney, Hong Kong, Gangtok … but the one the now threatening to be quite terrible just turned 13‘ teen remembers every single day is this one at Ramgarh. Nothing like the serenity of the Himalayas to unwind!Ramgarh, India

That vacation filled in perfectly with our call this month. Our best macarons reminiscent of that ideal vacation or that perfect holiday spot. Mountains, seaside, tiny hamlet lost in the countryside, large, bustling city teeming with restaurants and museums, these are our inspiration. With the best vacation that comes to mind, from that thought, memory or distant dream, create a fabulous Vacation Macaron!

Ramgarh, India Ramgarh, IndiaRamgarh, IndiaWe stayed at a beautiful heritage cottage surrounded by peach trees and since it was peak summer, we walked by peach trees plucking fresh, juicy fruit right off the tree. This is where my lad became a peach monster and developed a deep love for the fruit.Macaron à la Peaches et Crème Summer is for stone fruit is my chant. I just cannot have enough of these delicious fruit that are reaching us in the foothills of the Himalayas; better quality and quantity every year! This summer I have had a field day with stone fruit…Stone fruit Apricot Peach Sorbet, Dark Chocolate Cherry Mousse Cake, Mini Quark Vanilla Cheesecakes with Balsamic Cherries, Black Forest Cake, Oatmeal Peach Apricot Mango Smoothie {yet to post}, Dark Chocolate Cherry Wholewheat Cakelets {yet to post} … and my fridge is full of cherries, peaches, mangoes and apricots!Peach Ice CreamI have also been developing some food recipes for Del Monte for their website World Foody. The peach ice cream above is one I made last week from their canned peaches, beautiful cling peaches with a fabulous deep flavour. Will let you know when the recipe is up on the website; until then it’s Macaron à la Peaches et Crème!Macaron à la Peaches et Crème The macaron shells were going to be perfect, something deep within me said to me when I was done folding the macaronage. BUT … in my hurry to beat the power cut, I switched on the upper element instead of the lower one, so my feet popped out with the thermal shock and the skins developed a ‘peach‘ blush. It was too late to salvage the batch, and the little macronage left proved my feeling right! Aaaargh! And did I tell you that at 45C ice-cream melts SO FAST? I was RACING!http://www.chillibreeze.com/interviews/chillibreeze-interview-deeba-rajpal.asp#I used the several times tried and tested David Lebovitz recipe that lives in my head. It never goes wrong if you mix the macronage correctly and let it rest! However, a little more advice follows …

Do you want to join us making MACARONS?

If you do, you are most welcome to join us  for this challenge, or the next. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!

… these cookies are fiddly creatures and are dependent on way too many things. egg whites {aged or not}, almond meal,oven temperature, room temperature, humidity levels, the hand that mixes them, the way you pipe them out … and above all, lady luck!

Before I get onto the recipe, I’d like to thank Chillibreeze for interviewing me. You can read it here if you like.I’d also like to thank the Financial Times, Times of India, for including me so generously in their feature ‘Gurgaon is Blogging & How‘ on Business Street, 21st June, 2012. Last but not the least, thank you Javelin Warrior for adding my Dark Chocolate Cherry Mousse Cake in your delicious Friday Food Fetish.

Thank you all! I feel really honoured.

Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister with a Taste of Yellow. I am sending this to the MM for July 2012.

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Also find me on The Rabid Baker, The Times of India

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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Also find me on The Rabid Baker, The Times of India






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