On
that sobering note my next series of stuff concentrates not on the
obvious holiday food but ideas for you to make ahead, or have
ingredients in your store cupboard so that you can pull together
lovely grub quickly and easily – all the separate elements at your
finger tips. It doesn't matter whether you're sober or not!
I
always seem to begin with ideas for desserts – if you like the
other end of a meal – hey, it's as good a place as any.
I've
done a “Sticky Toffee Orange” in the past which has been very
well received – check out the Oranges label 1/12/18 if you'd like
to have a glance. Here's another direction, using oranges.
There's
nothing that will serve you better than a home-made ice cream and all
my recipes are of the “no-churn” variety. I use the standard
vanilla ice-cream base recipe to begin :
Vanilla
ice cream
Prep
– 5 minutes
Total
time – 5 minutes
plus
freezing at least 6-8 hours
or
until firm
Gives
you 1.6 litres of ice cream is equal
to
18 scoops
1 x
397g tin sweetened condensed milk
1 x
600ml double cream
2tsp
vanilla bean paste
Put
the condensed milk, cream and vanilla into a large mixing bowl and
beat with an electric hand whisk until the mixture is quite thick and
stiff.
Next
up … the syrup … to
turn into an orange ripple!
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