Tuesday, 13 July 2010
Recipe, adapted from Michael Suas, SFBI, Advanced Bread And Pastry
Double Recipe if using a 18cm or wider tin. I use a very small cake tin. 12 cm I guess.
I used a regular cheesecake recipe, but added strawberry's. The sublte arome of the berries really make this cake...
250g Cream Cheese
20g Sour Cream
Vanilla Bean *optional
1. Beat Cream Cheese and Sugar
2. Beat in Egg
3. Then Cream and Sour Cream
4. Then Strawberries
Bake in a waterbath at 155 Degrees C until set, and the cake appears to "jiggle as a whole".
Monday, 12 July 2010
Well, you might of tasted it before, but for me, vanilla homemade Ice-Cream made with egg yolks is somethin' else than your regular store-bought crap. It's basically just a custard that's been frozen and churned with an ice-cream machine or by hand (like the one in the picture has).
0,7 dl milk
2 egg yolks
1tsp. honey Vanilla Bean or Extract To Taste
1. Bring milk to boil, pour into the eggs and sugar - whisk - put back on low heat and stir until thick - then pour into the cold cream.
2. Refrigerate until Cold, preferably overnight. It makes for a smoother consistency. I actually curdled the custard, so I had to strain it. Wondering if it had a slight egg'y taste to it.
3. Pour into icecream machinge, or just put in freezer and stir manually every 30 minutes til frozen.
Meringue Biscuit, or something.
This is something I came up with just to use up the leftover egg whites, you could also make chocolate macaroons. Preheat oven to 180.
50g egg white
9 hazelnuts, made into powder
2 tsp. cocao powder Whisk Egg whites with sugar until they form stiff peaks and look glossy. Only add sugar after some structure has been formed. Fold in cocoa powder and 9 ground hazelnuts. Bake in oven 10-12 min.
Thursday, 8 July 2010
90g Bittersweet Choc 70% (in this case 20g of that total was 86% and 15g of it was 37%)
3 egg yolks
45g sugar *too much i think so try 40next time
2 tsp. honey
1 tbs. espresse
1 tbs. cacao liquer
Make a custard of the milk and cream and egg and sugar. Then pour it over the broken up choc. When cool add the other ingredients. Freeze and stir every 20min unless you gotta ice creama maker.
Monday, 5 July 2010
Making it thick.
Before I used a musslin cloth it was a little too runny.
So! Last night I decided to make homemade yogurt. I'd never done it before so this was a new experiment. After some research I found a formula that I thought might work.
Basic Recipe (and you can of course quadrupple the quantity):
1 Tbs. Yogurt (store-bought)
Warm the milk to approx. 46 degrees. Take off heat - pour into something - THEN - stir in yogurt. Leave to stand 6-8 hours (or more), at (as close as possible to) 38C degrees - until it thickens. I added a hint of vanilla essence and a tsp. of sugar.
To obtain 38 degrees, I think leaving the oven on min. heat is the best option. However you could also leave it somewhere else that you know it gonna be warm. At least 30 degrees. The idea is that the ready made-culture is going to eat it's way into the milk and turn it into yogurt. The sugar might help speed up the process. I left it out overnight to begin with...
After 10 Hours At 20C there was not much happening.In the morning I put it in the windowsil, with the direcct sunlight hitting it. That's when things started to happen.
After 6 Hours at I'd say about 30C....Voila, it thickened (altough a bit on the runny side)!
To further thicken it I used a musslin cloth and let it drip until it had the consistency I was looking for.
It's easy to make you're own yogurt, and a little cheaper as well!