Friday, February 15, 2008

Happy V.D.

V.D. Valentines day/V.D. Venereal Disease...Humm Coincidence?
Well while we ponder that thought. Here is a love potion.

Love Potion #3

Passion Fruit Sorbet,
Pineapple Mint Granizo
and Rose Ice Cream

Use the juice of a passion fruit strained (Powerfull stuff)
Use only 16 onz to make a 2 pints of Sorbet
Egg Whites(9 eggs)

Mix egg whites and froth almost to Merengue
add Passion fruit Juice (As you continue to fold)
add sugar and a pinch of salt (very little)
Spread on a cookie sheet lined with waxed paper.
Freeze for 2 hours
Take frozen mix and churn.

Repeat process use a very riped pineapple otherwise it will be sour
Blend with mint leaves
repeat process with the egg white but use less of them
you may also use unflavored gelatin
place a thicker layer on a cookie sheet with wax paper
mix with shaved ice or freeze in a block and shave it.
Frozen juices can be shaved with a knife be careful though

For the third you need an ice cream maker

1 cup heavy cream
1 cup whole milk
1 cup sugar
5 large egg yolks
1 ½ cups loosely packed, very fragrant old rose petals, washed and spun dry

1) Prepare an ice bath by placing ice cubes in a large, flat-bottomed container that will hold the bowl where the ice cream will be chilled.

2) Place the sugar and the rose petals in a food processor fitted with the metal blade and make paste.

3) Place the heavy cream, milk and sugar paste in a medium sized saucepan and place on medium heat, stirring until the sugar dissolves. Bring to a simmer and turn off heat.

4) Place the egg yolks in a medium sized bowl. Whisk yolks until light; add the hot liquid slowly, while whisking until the mixture is homogenized. Return liquid to saucepan and cook on medium heat, stirring constantly with a wooden spoon, until it reaches a temperature of 180 degrees F. on a candy thermometer or it coats the back of the spoon. Strain the mixture through a fine sieve into a clean container and place in the ice bath. Once completely chilled, freeze in ice cream machine, following the manufacturer’s instructions.


Use the egg yolks remaining from the Sorbet
Boil the cream 2 pints with rose escense or water
about 16 onz. and a small strawberry for color.
reduce the liquid
add sugar
let cool and refrigerate.
Using and ice cream maker
let the mixture churn, add the eggs portions at a time
pinch of salt. You may add pink rose petal
Mind you some ice cream makers require salt in the ice.
But salt in a very small quantity can brighten up a sweet dish.

Serve all three in small scoops, with dry Pistachios or Cardamon sprinkled wafers.

1 comment:

  1. these look SO yummy! I just might have to link to this in scoopalicious!