Poached Saffron and Citrus Pears with Vanilla Mascarpone

Poached Saffron and Citrus Pears with Vanilla Mascarpone | Selma's TableIt’s Part 2 of the Fiesta Friday Anniversary Block Party Celebrations which I am thrilled to be co-hosting with the talented Nancy of Feasting with Friends. If you are a long time reader, you will know that the lovely Angie of The Novice Gardener hosts a virtual party every Friday where bloggers swap recipes and stories. It’s been a whole year since Angie grew the amazing community that is Fiesta Friday so it was only fitting to celebrate with a 2 week long party!  Last week was all about cocktails, canapés and appetisers – and there certainly was no dearth of creative and delicious recipes made specially to celebrate Angie’s fabulous party by the appreciative Fiesta Friday crowd. In fact the submissions were just so fabulous that Angie is going to write a post specifically to highlight the best ones.

This week, Fiesta Friday is about special occasion main courses and desserts and I can’t wait to see what everyone brings to the party. You are most welcome if this is your first time visiting  Fiesta Friday – here are a few guidelines to get you started. To join the party, all you have to do is click on the purple “Fiesta Friday” badge just before the printable recipe, below. Please don’t be shy and drop and dash – we would love to get you know you, so mix and mingle by visiting the other blogs and leaving some likes and comments!

Poached Saffron and Citrus Pears with Vanilla Mascarpone | Selma's TableTo mark this special event, this week I wanted to make something that would look elegant, taste spectacular but also not be too heavy. After cocktails, canapés, appetisers and a main course there may not be much room for a heavy dessert. And, not that I am greedy or anything, but I will want a few slivers of cheese to round off this special meal! So the ingredients had to be light but luxurious and to fit in with busy lifestyles, the dessert should be able to be made a day earlier. Pears have been calling my name for a few months now – I have a real thing for them in the winter and I love poached pears. So I decided to poach the in a orange and lemon juice mixture, warmed up by bay leaves, cardamoms and the haunting flavour of saffron. A little honey took the edge off the sauce. The mascarpone tastes just like vanilla ice-cream when a little vanilla paste is beaten into it, and the crunchy pistachio nuts add a much need crunchy texture to each blissful mouthful.

Poached Saffron and Citrus Pears with Vanilla Mascarpone | Selma's TableThese Poached Pears with Saffron Mascarpone are an elegant sweet course that can be served warm or cold depending on the weather and your time constraints. Either way, they can be prepared the day before and plated just before serving. Gently heat through the pears in the poaching syrup if you are serving this warm and then plate them up. To make this an even more healthy option, substitute greek yoghurt for the mascarpone. If you don’t want to fan slice the pears, then you could just cut the in quarters too. They are very easy to make and to eat! Angie has opened the party so let’s the festivities begin!

Poached Saffron and Citrus Pears with Vanilla Mascarpone | Selma's Table

Please click on the Fiesta Friday badge below, to either take a look at all the other submissions or to enter your specially created main course or dessert recipe post to the party.

fiesta-friday-badge-button-click-to-join1

Poached Saffron and Citrus Pears with Vanilla Mascarpone

  • Servings: 4
  • Difficulty: easy
  • Print

INGREDIENTS

  • 4 x oranges
  • 4 x lemons
  • 400 ml sweet dessert wine
  • 3 bruised cardamom pods –
  • 4 bay leaves
  • pinch of saffron strands
  • 3 Tbsp honey
  • 4 ripe Conference pears
  • 200 g mascarpone cheese
  • 1 tsp vanilla paste or the seeds from one pod
  • 2 Tbsp chopped pistachio nuts

INSTRUCTIONS

  1. Juice the oranges and lemons – the juices should come to about 700ml and pour into a large shallow pan together with the sweet wine, cardamom, bay leaves and the saffron. Heat gently for 20 minutes or so – don’t let it boil as the froth spoils the appearance of the sauce. Stir in the honey and taste – the honey should soften the sharp citrus notes. Let this heat for another 10 minutes or until the mixture is nice and syrupy but not too thick.
  2. In the mean time, peel the pears and slice in half. Remove the cores with a teaspoon. Lay each half, face down and slice 4 or 5 times without going all the way to the top.
  3. Beat the mascarpone with the vanilla paste until it is smooth and set aside.
  4. Add the pears to the pan and poach for 5-10 minutes; spooning the syrup over them from time to time. The poaching time will depend on how ripe the pears are.
  5. Remove the pears once they are soft and set aside.
  6. The poaching liquid should be thick and syrupy. If it’s not, keep heating it until it reduces but don’t let the liquid boil. Fish out the bay leaves and the cardamom pods.
  7. Spoon some of the sauce onto 4 plates, Top with a good spoonful of the vanilla mascarpone. Drape two pear halves on top of the vanilla mascarpone on each plate and scatter over the chopped pistachios.
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Cheesecake Stuffed Chocolate Strawberries

cheesecake-stuffed-chocolate-strawberriesWe’ve been having the most glorious summer weather here in London – this historic city is even more beautiful when the sun is shining and you can appreciate the architecture, gardens and cafe society in the golden glow of the summer sun rather than scurrying along under an umbrella, shoulders hunched, looking at the ground to avoid puddles. There is a wonderful campaign of sorts, called “Look up London” which exhorts us to look up and admire the amazing architecture – I always travel on the top decks of  buses just so that I have a better view of the upper sections of the buildings. In fact, when Jake was just a toddler, we used to spend the bus journeys into the West End, on the upper decks, gargoyle spotting. Such fun!

Last weekend, a friend organised a picnic in a private garden square off Sloane Street in Belgravia – the posh bit of Chelsea. “Simply bring yourself!” he exclaimed, when I asked what I should bring; “I just want you to relax and enjoy yourself.” Now, I have been on his picnics before – it’s all silver cutlery, china plates, crystal glasses, linen napkins, gorgeous throws to sit on and  really beautiful food. This picnic was no different – his “prep area” was an arbour set with wooden block seating where the hampers and bottles of wine where kept cool in the shade. Adjacent to this, in the sunshine and next to a lavender edged flower bed, he had spread out one of his enormous throws, scattered with large Indian carpet cushions. Along with a couple of deck chairs, a white linen covered occasional table set with a vase of flowers, a pile of the Sunday papers and a bronze Blackamoor holding out a box of marshmallows, it was akin to  something out of the Days of the Raj – all that was missing was the punkah-wallah to keep us cool!

cheesecake-stuffed-chocolate-strawberriesAnd the food…poached salmon on watercress with an avocado sauce garnished with lemon, prawns and squid rings; a wild rice salad with orange and red peppers, cashew nuts and dried cranberries: a green bean and tomato salad and finally, a vodka marinated cucumber salad with a dill sauce – all immaculately presented, of course. We also had fabulously ripe cheeses brought along by one of the guests, macaroons, the aforementioned marshmallows and I took these Cheesecake Stuffed Chocolate Strawberries – because I was not going to be able to turn up empty handed! A really splendid afternoon, catching up with old friends and making some new ones, in these beautiful gardens far removed from the hoi-polloi of “barbaric” Chelsea!

These Cheesecake Stuffed Chocolate Strawberries are a modern, healthy and portable version of a Strawberry Cheesecake. Hollowed out strawberries are filed with a sweetened vanilla cream cheese then dipped in melted chocolate and coated with biscuit crumbs. I saw a version without the chocolate on Pinterest last year but when I made them I found that the biscuit crumbs got soggy from the strawberries as well as the cream cheese. The chocolate forms a barrier  and a really delicious one at that! Feel free to use semi-sweet or milk chocolate instead of dark if you prefer. I made two punnets for the picnic and one for this post. The strawberries for the picnic were much larger and the ones for this post were quite small – you will have to judge how much cream cheese, chocolate and crumbs you will need, depending on the size and amount of the fruit – the recipe below is what I used for the smaller berries. Remember that they don’t take much cream cheese to fill them. These are best at room temperature but do need to be kept in the fridge for the chocolate to firm up. These are perfect for picnics but they are also lovely as a sweet canapé at a summer party.

cheesecake-stuffed-chocolate-strawberries

cheesecake-stuffed-chocolate-strawberries

cheesecake-stuffed-chocolate-strawberries

cheesecake-stuffed-chocolate-strawberriesI am taking these over to Angie’s for Fiesta Friday #27 – that fabulous weekly party where you will leave completely inspired and blown away by the creativity out there. This week, Angie is ably helped by Aussie power duo,  Saucy @ Saucy Gander and Margot @ Gather and Graze who are in fancy dress – so I’ve come in flapper gear, doing the Charleston and handing out strawberries!

Cheesecake Stuffed Chocolate Strawberries

INGREDIENTS

  • 400 g punnet of strawberries as even in size as possible
  • 100 g cream cheese
  • 1 – 2 Tbsp sifted icing (confectioner’s) sugar
  • ½ tsp vanilla extract. or paste
  • 70 g of dark or semi sweet chocolate
  • 4 – 5 digestive biscuits or graham crackers

INSTRUCTIONS

  1. Place the biscuits in a sandwich bag and crush to fine crumbs with a rolling pin or the bottom of a glass. Place  the crumbs in a small bowl and set aside.
  2. Blend the cream cheese with 1 tablespoon of the sifted icing sugar and the vanilla – taste and add more sugar if it’s not sweet enough. Taste your strawberries too – you don’t want an overly sweet stuffing if the berries are very sweet.
  3. Fit a large holed nozzle onto a piping bag and fill the bag with the cream cheese mixture. Or fill a sandwich bag with the cream cheese – you can snip off a small bit of the corner when you are ready to stuff the strawberries. Place the bag in the fridge while you get on with the strawberries.
  4. Rinse the strawberries and set aside any that have mushy spots. You can trim those and save them for smoothies, fruit salads etc.
  5. Using a small paring knife, slice off the strawberry hull or calyx – the leaves.
  6. Then, using the tip of the paring knife, hollow out from the base by twisting the knife around in a conical circle.
  7. Place the strawberries on a paper towel lined tray to drain.
  8. Once they are all hulled and hollowed out, pat the tops of the fruit with another paper towel to dry the surfaces.
  9. Fill the strawberries with the cream cheese, using the piping or sandwich bag to fill the fruit neatly.
  10. Either melt the chocolate (in a small bowl) on a low setting in the microwave for 30 second intervals or in a double boiler set-up (a pan of simmering water with the bowl of chocolate set on top but not touching the water). The chocolate should be just melted.
  11. Using a pickle fork or a toothpick or even your fingers if the strawberries are large enough to hold, dip the ends in the chocolate and then in the crumbs.
  12. Set on a tray and pop into the fridge for the chocolate to firm up.
  13. These are best enjoyed at room temperature so take them out at least half an hour before serving. If transporting for picnic then place in a suitable container, packing an icepack underneath the container.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Rhubarb Buttermilk Cake with Ginger Streusel

rhubarb-buttermilk-cake-with-ginger-streuselI have been meaning to make Karinna @ The Cheesy Biscuit’s Bramley Apple, Rhubarb and Marzipan Cake for some time now. I finally got my hands on some gloriously red stalks of rhubarb and settled in to make her cake when I realised that I didn’t have any marzipan. A fairly important component of this delicious sounding cake as the title will attest. So I put the rhubarb in the fridge  made a note to get some the next day. Except that neither my local Sainsbury’s nor the Aladdin’s cave of a Mediterranean grocery shop had any.  I needed to get to a larger store but I am so out of the habit now that it just didn’t happen. I turned to one of my favourite sites, Food52, and had a little rummage around and found a recipe for Rhubarb Buckle and Ginger Crumb. I had everything that was needed to make it so ploughed on. I will make Karinna’s cake as soon as I can lay my hands on some marzipan and more rhubarb!

rhubarb-buttermilk-cake-with-ginger-streuselGinger and rhubarb is a marriage made in heaven – last year I made the most delicious ginger ice-cream which I served with roasted rhubarb and orange zest but that is a recipe for another day. For this cake, I’ve adapted it a little by using Demerara sugar and almonds in the topping. I found that the rhubarb settled in the bottom half of the cake making it very moist but this was a nice contrast to the very cakey top half. The streusel didn’t stay on top either but tasted really gorgeous in the cake. This is a nice full batter that rises beautifully so make sure that you use a high sided tin rather than a shallow sandwich tin other wise you will have a cake lava situation on your oven floor! I used a 9 inch springform tin.

rhubarb-buttermilk-cake-with-ginger-streusel

I picked up this pretty tablecloth in a French market in Aix-en-Provence a few years ago. It is the perfect backdrop for afternoon tea!

rhubarb-buttermilk-cake-with-ginger-streusel

A printable recipe follows the photo tutorial so scroll down to print.

rhubarb-buttermilk-cake-with-ginger-streusel

 

 

rhubarb-buttermilk-cake-with-ginger-streusel

rhubarb-buttermilk-cake-with-ginger-streusel

Rhubarb Buttermilk Cake with Ginger Streusel

  • Servings: 8 - 10 slices
  • Difficulty: easy
  • Print

Adapted from Food52 – Rhubarb Buckle with Ginger Crumb

INGREDIENTS

For the Streusel

  • 75 g Demerara sugar
  • 30 g flour
  • 70 g finely chopped crystallised ginger (not the ones in syrup)
  • 30 g sliced almonds
  • 40 g melted butter

For the cake

  • 220g flour
  • 1 tsp baking powder
  • 1 ½ tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp salt
  • 85 g very soft butter
  • 200 g caster sugar
  • 2 eggs at room temperature
  • 180 ml buttermilk at room temperature (or add 1 tsp lemon juice or vinegar to milk and let it thicken – 10 minutes or so)
  • 500 rhubarb, sliced finely

INSTRUCTIONS

For the Streusel

  1. Combine the sugar, flour, ginger and almonds and rub together until the ginger is both separated and coated with the flour.
  2. Stir in the melted butter and place in the fridge.

For the cake

  1. Preheat the oven to 180 C/ 350 F. Butter the base and sides of a 9 inch cake tin with high sides – I used a springform which didn’t leak.
  2. Place the flour, ginger, baking powder, baking soda and salt in medium bowl and whisk to combine and aerate.
  3. In a mixing bowl, beat the butter and sugar until light an fluffy – this should take about 3 or 4 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add a third of the flour mixture, then half the buttermilk, beating well. Add another third of the flour, then the rest of the buttermilk, finishing with the flour. Beat well after each addition.
  6. Fold in the sliced rhubarb and scrape into the prepared tin.
  7. Crumble the streusel all over the top of the cake and bake for 4o-50 minutes using a toothpick to test that the cake is done. You may even need to go to 60 minutes depending on your oven.
  8. Leave to cool in the pan. It tastes better the next day and is wonderful with a cuppa!

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

rhubarb-buttermilk-cake-with-ginger-streusel

No-churn Raspberry Swirl Vanilla Bean Ice Cream with Fino Sherry

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherryThere is a sweet young man who sells all sorts of fruits and vegetable from trestle tables outside a crappy phone shop on the High Street. Most of the produce is in large plastic bowls which he empties straight into your shopping bag or one of his blue plastic ones. Some of the produce is too large for the bowls so sits piled up in crates and others are too delicate and come in their own punnets. Now, this produce is not organic or local and some of it is not at it’s best but this chap is outside no matter what the weather, charging a measly £1 per bowl, seven days a week. I always take a look to see what he has and try and buy something to support him. He is very honest, even going as far as to advise me not to buy any of the pawpaws the other day, as there were not very good!

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherryHis produce is always really fresh on a Saturday. Last week he had fat juicy limes (seven for £1) rambutans (six for £1) loquats (a bowl for £1) and  heaped punnets of raspberries which I assumed were £1 each. Imagine my surprise when he put two in my bag! Jake had a friend coming over to do some revision with him and I was meandering down the High Street, planning what to dish up for dinner later. I decided on ice-cream for which the raspberries were destined, a roast chicken with roast cauliflower and chickpeas (hello Elaine!), the first potato salad of the year and a crunchy green salad. As I was unloading the shopping I remember thinking that I would have to throw out most of the raspberries as they were probably mouldy but other than 3 or 4 which had begun to turn the rest were absolutely fine – what a bargain! I cooked them down with some cinnamon scented icing sugar left over from Christmas baking and swirled some through nearly set vanilla bean ice cream. I served it topped with more of the raspberry coulis – the teens loved it!

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherryNow I know that cinnamon and raspberries seem like an odd combination but it really works! My recipe also uses a fresh vanilla bean. There’s a great article here on how to get the seeds out and what to do with the pod but you can also substitute a teaspoon of vanilla bean paste instead.  The secret to a soft no-churn ice cream is the addition of  a little alcohol. As it has a low freezing point, it helps to keep the ice cream soft. I only had some fino sherry to hand which leant a subtle yet lovely fresh flavour to the ice cream. You can substitute this for vodka which will not add any flavour at all.  I have an ice cream maker which I do love to use but ever since I discovered this quick and easy way to make ice cream, I rarely use it. No more making custard and freezing the lonely egg whites! I first wrote about this when I posted my recipe for Lime Ice Cream in a Ginger Snap Crust  – if you missed that post, do skim through it as it has some interesting information on the magic ingredient and some delicious ingredient combinations too. P.S. What I learnt today – ice cream is really hard to photograph…

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherry

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherry

no-churn-raspberry-swirl-vanilla-bean-ice-cream-with-fino-sherry

 

Last week I had the honour of co-hosting Angie’s Friday Fiesta #15 with the lovely Jhuls of Not So Creative Cook. Jhuls was SO much fun to host with even though I did have to start hiding some of the desserts from her!! I was blown away by not only all the creativity out there but also how everyone got into the spirit, warmly commenting on each other’s posts as they hopped from blog to blog visiting each other. This really is such a wonderful virtual community and I am delighted to be a part of this gang!

This week Elaine of foodbod and Stacey of 10 Legs in the Kitchen are co-hosting Angie’s Friday Fiesta #16  – do check out their blogs if you haven’t already. Both of them have very different writing styles and interests in food.

To help cool things down (coz it’s gonna be a scorcher!!) I’m bringing tubs and tubs of this Raspberry Swirl Vanilla Bean Ice Cream with Fino Sherry to Angies Fiesta Friday #16.

I am also adding it to the Family Foodies challenge which is “Chill Out” for July hosted by Vanesther @ Bangers and Mash and Lou @ Eat Your Veg.

family-foodies1

So, don’t be shy – visit as many of the blogs as you can, follow the ones that are new to you, leave comments and tuck in!!

No-churn Raspberry Swirl Vanilla Bean Ice Cream with Fino Sherry

  • Servings: 500ml
  • Difficulty: easy
  • Print

INGREDIENTS

For the Raspberry Coulis:

  • 500g fresh raspberries
  • 5 heaped Tbsp icing sugar (approx 50 g)  (you may have to adjust this depending on how sweet/tart your fruit is)
  • ½ tsp cinnamon powder

For the Vanilla Bean Ice Cream:

  • 300 ml double cream
  • 1 x 397 g can of sweetened condensed milk
  • 1 vanilla bean
  • 2 Tbsp fino sherry or vodka (optional)

INSTRUCTIONS

  1. Pick over the raspberries and discard any that are mouldy. Place on a medium-low heat, in a heavy bottomed saucepan with the sugar and cinnamon. Stir, allowing it to cook down to a thick syrupy mass – about 5 to 8 minutes. Turn off the heat and allow to cool down. You can sieve out the seeds but I didn’t bother.
  2. Put the double cream in a mixing bowl and beat with an electric mixer until it thickens. Scrape out seeds from the vanilla bean as well as the contents of the tin of condensed milk into the mixing bowl. Beat for 2 or 3 minutes, then add the fino sherry and beat to incorporate.
  3. Pour the mix into a 500 ml freezer proof container and place in the freezer for about an hour or so.
  4. Remove from the freezer and top with half of the compote. Mix it in gently and not too thoroughly as you are aiming for swirls rather than amalgamation. Replace in the freezer and freeze for another 4 or 5 hours.
  5. If it has been in the freezer overnight remove 10 minutes or so before serving.
  6. Serve topped with more raspberry coulis.

 

 

Lime Ice Cream in a Ginger Snap Crust

 

Lime Ice Cream in a Ginger Snap Crust | Selma's Table

Lime Ice-Cream in a Ginger Snap Crust

Lime Ice-Cream in a Ginger Snap Crust

We’ve been having a scorcher of a summer. Long, hot, sunny days and still, sticky nights punctuated by the odd thunderstorm; made bearable by the reassuring whirr of the electric fan. Not that I am complaining after the utterly miserable summers we have suffered in recent years but I have been making a LOT of ice-cream. Separating eggs, making custards, freezing egg-whites, planning on making meringues… But precisely because it has been so hot, I have been reluctant to switch on the oven and to be perfectly honest, mine is really playing up, which makes me even more reluctant to bake in it. And then I discovered that there is an ingredient which makes a rich tasting ice-cream, which yields easily under a greedy spoon; which does not involve custards, more freezing of egg whites or even churning. This magic ingredient is sweetened condensed milk – that stalwart of the banoffee pie. It is quite incredible and not a little dangerous because with a pot of double cream, a tin of condensed milk and some flavourings, you are only a couple of hours away from a gorgeous frozen nirvana.

Condensed milk (it is usually always sweetened) is essentially milk which has had water removed and sugar added to it. With an incredibly long shelf life, it and was ordered in great quantities as rations for American soldiers fighting the Civil War in the 1860’s. They spread the word on their return home which is when this ingredient was adopted into the mainstream. Now, of course, it is known everywhere; used for making sweet treats as well as for adding to coffee, tea and even stout.

Indeed, my first foray in the kitchen was as a toddler and involved my granny slicing up stale white bread into fingers and laying out separate bowls of condensed milk and coconut flakes in which to dip and roll the slices. Oh! It was sweet, sticky heaven for a child! These, I would place haphazardly on the baking tray and watch with growing anticipation as they turned a toasty brown in the oven, filling the air with the sweet comforting aroma of baking. I was only ever allowed to have two and now find myself wondering what happened to the rest.

Lime Ice-Cream in a Ginger Snap Crust

Lime Ice-Cream in a Ginger Snap Crust

I have tweaked the original recipe quite a lot. I don’t see the point of using 3/4’s of a cup of condensed milk, leaving behind a less than a quarter cup in the tin. What is to be done with such a small amount, since my son is no longer a toddler and would not have the slightest interest in dipping and rolling stale bread. Ditto the double cream. I stand firmly in the camp of Nigella Lawson on this point, who rather sensibly advocates using up ingredients in the measures in which they come – in as much as it is possible of course. We don’t really do graham crackers in the UK – I always use digestives instead but I quite liked the idea of a ginger biscuit base with lime. If I was making this for a dinner party, I would consider the addition of a layer of dark chocolate between the base and the cream, a delicious must.

I have been working on my photo taking skills – hope you can see an improvement! After a little research I have started using the Snapseed App to gussy up the shots! Let me know what you think.

Lime Ice-Cream in a Ginger Snap Crust

Blitzing the biscuits to a fine crumb

IMG_3954

Looking like damp sand after the addition of butter

IMG_3955

Ginger crust ready for the oven

IMG_3956

Grated lime zest

IMG_3957

Lime juice

When buying limes, give them a little squeeze – you want limes which yield a little, not rock hard balls which will have little juice.

IMG_3958

Thickened cream and lime juice mixture

This really is chemistry at work in the kitchen – the addition of lime juice to the condensed milk magically thickening the cream with no need to whip at all.

IMG_3959

Baked ginger crust (burnt edges trimmed)

IMG_3960

Ready for the freezer

Lime Ice-Cream in a Ginger Snap Crust

Lime Ice-Cream in a Ginger Snap Crust

With temperatures set to rise again you may find find yourself very glad to happen upon this the freezer. It is sweet, tart and creamy with a pleasing warmth from the ginger snap biscuit base. I find that the addition of raspberries goes very nicely with a slice.

I am adding this recipe  to the Family Foodies challenge which is “Chill Out” for July hosted by Vanesther @ Bangers and Mash and Lou @ Eat Your Veg.

family-foodies1

I’m also taking this over to Love in the Kitchen Tasty Tuesday for their Summer Ice-cream Social

Lime Ice Cream in a Ginger Snap Crust

  • Servings: 6 - 8
  • Difficulty: easy
  • Print

Adapted from Serious Eats

INGREDIENTS

  • 20 ginger biscuits
  • 4 digestive biscuits or graham crackers
  • 75g butter at room temperature
  • 1 Tbsp lime zest which was the zest from 3 limes which were very well washed first.
  • 1/2 cup lime juice – in this case it was the juice of 3 juicy limes
  • 1 can (397g) of sweetened condensed milk
  • 300ml tub of double cream
  • A few raspberries to serve – optional

INSTRUCTIONS

  1. Preheat oven to 190C/375F
  2. Prepare your tin (a loose bottomed or springform one is best and if it isn’t non-stick then butter and flour it) I use a 9″/23cm loose bottomed non-stick one and like to put a circle of parchement paper on the base to make it really easy to slide onto a serving plate.
  3. Tip the biscuits into a food processor and blitz – you don’t want it to be powdery but neither should it be lumpy. Toss in the softened butter and blitz for a few moments until the mix resembles damp clumpy sand.
  4. Scrape out into the tin and pat the mix gently and evenly up the sides and on the base. Tamp it down gently with the bottom of a glass if you need to but don’t compact it too much. Pop it into the fridge for 15 mins then bake on the middle shelf for 15 minutes. Please check after 10 minutes – there is a lot of sugar in ginger biscuits which burns rather quickly. I found that the edges of the crust had caught but rescued the situation with a little judicious trimming once the shell had cooled. Place in the freezer while you get the filling ready.
  5. Zest the limes. Then put them on your work surface, lean on them a little and roll them back and forth a few times. This really helps to release the juice. Cut in half and juice them. I use a lovely olive wood reamer that I have had for years and no longer remember where I got it from. Pour the condensed milk and the double cream into a mixing bowl and hand whisk to mix the two together. Add the zest and the lime juice and continue mixing – it magically thickens in a couple of minutes.
  6. Dollop it into the cold shell, spreading it out with a spatula.
  7. Freeze for a couple of hours or longer, removing from freezer for 20 mins to 1/2 an hour before you want to eat.
  8. Dip your knife in hot water and slice, serving with raspberries or just as it is.

NOTES

If alcohol is added to the mixture, it lowers the freezing point making for a real soft serve ice-cream. If you don’t want to taste the alcohol, use a tablespoon or two of vodka otherwise use tequila. It will only require 10 minutes or so to soften out of the freezer if alcohol is added.

If you want to change the flavour of the biscuit base, lay the whole biscuits of your choice in a layer on the bottom of a tin and then add 2 or 3 more (depending on how big they are) to allow for the sides, before blitzing.

As a variation, try espresso powder and Tia Maria or cocoa powder and Creme de Cacao (instead of the lime zest and juice) and freeze in an appropriate 500ml container. I have made both and they are absolutely delicious. Either would be nice on a chocolate biscuit base or in a cone. Because of the alcohol this will only need 10 minutes or so, out of the freezer, to soften.

Warning -do not buy more than 2 tins of condensed milk at a time as this is just temptation at its very worst!

Copyright – © Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.