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Delta!

Frozen happiness!

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Posted (edited)

Banana and honeycomb ice cream. I make honeycomb quite often, but it is not something that last long, so I melt the honeycomb into the cream, leave out all the sugar from the recipe, and finish the custard, then I add the cooked custard to very ripe mashed bananas. I crush up honeycomb into little chunks and bits, add that to the finished ice cream and quickly fold it in. so you get crunchy bits of honeycomb in each bite. 

 

Violet and White chocolate parfait. I used violet sugar, which gives a nice purple colour and violet flavour and adapted the recipe from dark chocolate to white chocolate. It sets softer than the dark chocolate parfait sets, but it has more diversity for plating and pairing with other flavours. 

 

Nocciola ice cream. I made a plain light vanilla base added some milk powder as a stabilizer and added toasted ground hazelnuts and franjelico to the cooled mixture. I think it is happines on a spoon.

 

Edited by Delta!
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1 hour ago, Delta! said:

Banana and honeycomb ice cream. I make honeycomb quite often, but it is not something that last long, so I melt the honeycomb into the cream, leave out all the sugar from the recipe, and finish the custard, then I add the cooked custard to very ripe mashed bananas. I crush up honeycomb into little chunks and bits, add that to the finished ice cream and quickly fold it in. so you get crunchy bits of honeycomb in each bite. 

 

Violet and White chocolate parfait. I used violet sugar, which gives a nice purple colour and violet flavour and adapted the recipe from dark chocolate to white chocolate. It sets softer than the dark chocolate parfait sets, but it has more diversity for plating and pairing with other flavours. 

 

Nocciola ice cream. I made a plain light vanilla base added some milk powder as a stabilizer and added toasted ground hazelnuts and franjelico to the cooled mixture. I think it is happines on a spoon.

 

I'm imagining this desert in 30 degree temperature here now.  Violet sugar...never heard of this...the color must be spectacular~!

:bounce:

 

gogo

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Posted (edited)

It is something that is quite simple to make really, flavoured sugars. but it needs a bit of time and patience if you want to keep it for longer times. using flowers are easy. cover the flowers in the sugar, and leave to dry for a few days in a dry spot(humidity is bad in this case) or dry it in the oven on a low temperature, otherwise the sugar will melt. Once that is done, blend it to a powder form with the sugar. store in an airtight container. 

 

this is the same colour that we got.

 

image.thumb.png.02f3ebc3ba19ced9236f58045816d1ed.png

The parfait was just a bit paler and had a creamier colour because of the whipped cream, egg whites and yolks....

Edited by Delta!

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Man, reading about all this ice cream is making me want some. Love the visual of the violet sugar!

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On 6/3/2018 at 6:27 AM, Delta! said:

It is something that is quite simple to make really, flavoured sugars. but it needs a bit of time and patience if you want to keep it for longer times. using flowers are easy. cover the flowers in the sugar, and leave to dry for a few days in a dry spot(humidity is bad in this case) or dry it in the oven on a low temperature, otherwise the sugar will melt. Once that is done, blend it to a powder form with the sugar. store in an airtight container. 

 

this is the same colour that we got.

 

image.thumb.png.02f3ebc3ba19ced9236f58045816d1ed.png

The parfait was just a bit paler and had a creamier colour because of the whipped cream, egg whites and yolks....

I can't believe the prep involved in this... and such an astonishing color... you must be there working 48 hours a day!

:lol:

 

gogo

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No... but I wish I had 48 hours in a day... imagine how much more you could do and how much more you can sleep... 

 

A new flavour of Gelato. Ginger and passion fruit. I did not have any cream, but had lots of milk... so I made Gelato. Warmed up the milk with fresh ginger, the milk ended up curdling because the ginger contains protease that curdles cold or room temperature milk(and cream I suppose). so I just blended it together and then passed it through a chinois. Because a lot of the solids and binding agents got strained out, I added some milk powder and then tempered it into the eggs. Got it churning and made a passion fruit jell that I added in the last minute of churning. It is quite refreshing from the ginger and the passion fruit adds a nice tart bite.

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6 hours ago, Delta! said:

No... but I wish I had 48 hours in a day... imagine how much more you could do and how much more you can sleep... 

 

A new flavour of Gelato. Ginger and passion fruit. I did not have any cream, but had lots of milk... so I made Gelato. Warmed up the milk with fresh ginger, the milk ended up curdling because the ginger contains protease that curdles cold or room temperature milk(and cream I suppose). so I just blended it together and then passed it through a chinois. Because a lot of the solids and binding agents got strained out, I added some milk powder and then tempered it into the eggs. Got it churning and made a passion fruit jell that I added in the last minute of churning. It is quite refreshing from the ginger and the passion fruit adds a nice tart bite.

Love this art of constantly adapting to be successful.  Half chemist, half gourmand!

:bounce:

 

gogo

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4 hours ago, gogoblender said:

Love this art of constantly adapting to be successful.  Half chemist, half gourmand!

:bounce:

 

gogo

I only found out after it curdled... I was looking at the pot going "aaaaaaah hel NO!" and then quickly jumped on google to find out why. I did not google how to fix it.

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Banana bread ice cream.

 

So our one sous chef ordered 3 BOXES of bananas that was over ripe and the suppliers basically gave it to us for free. The juniors peeled, vacuum sealed and froze them, and we are now trying to use up all these very ripe frozen bananas... The student that was working with me a while ago makes amazing banana bread, so I asked him to make 3 times the recipe, cause I am gonna make banana bread ice cream.

Made a simple vanilla base, and when it was done cooking, I just added half a loaf of pieces to the hot mixture and left it overnight to cool and the bread to soak up the custard. The next morning, I cut the rest of the loaf up into small dice, and dried them, like croutons. then I blended the the custard base with the bits of bread to make it smooth, and started churning it. Once the ice cream had gotten to the temperature where it keeps its shape, I added the croutons and churned just to let the croutons mix in, about 2 minutes.

It might be one of my favourites that I have made so far... 

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2 hours ago, Delta! said:

Banana bread ice cream.

 

So our one sous chef ordered 3 BOXES of bananas that was over ripe and the suppliers basically gave it to us for free. The juniors peeled, vacuum sealed and froze them, and we are now trying to use up all these very ripe frozen bananas... The student that was working with me a while ago makes amazing banana bread, so I asked him to make 3 times the recipe, cause I am gonna make banana bread ice cream.

Made a simple vanilla base, and when it was done cooking, I just added half a loaf of pieces to the hot mixture and left it overnight to cool and the bread to soak up the custard. The next morning, I cut the rest of the loaf up into small dice, and dried them, like croutons. then I blended the the custard base with the bits of bread to make it smooth, and started churning it. Once the ice cream had gotten to the temperature where it keeps its shape, I added the croutons and churned just to let the croutons mix in, about 2 minutes.

It might be one of my favourites that I have made so far... 

I can feel that crouton texture in my mind's mouth :lol: ... bananas and crunchiness are a combo made in heaven.  What  a delicious treat that three boxes of over ripe banana was transformed into... and amazing reading about you referring to someone as your "student"... you have come far friend!

:superman:

 

gogo

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Oh I could not use that many bananas all at once gogo. They where 3 large boxes...

 

Yeah. I have trained a few students. One that I am the most proud of is Jenna. She is about to finish her studies back at her school, and she already has a job as the pastry chef at the new Marriot hotel in Cape Town opening December. I am sooooooo proud, and little bit jealous. She has told me about the amazing new kitchen and her own section and she will be running it with junior staff.

She was quite exceptional and very bright, lots of initiative and knew the basics that I could build upon and teach her more in a short time. She would ask questions, "Why does this happen, what difference would this make, how can we use this flavour/ingredient, and how will it be different."

 

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On 10/12/2018 at 11:16 AM, Delta! said:

Oh I could not use that many bananas all at once gogo. They where 3 large boxes...

 

Yeah. I have trained a few students. One that I am the most proud of is Jenna. She is about to finish her studies back at her school, and she already has a job as the pastry chef at the new Marriot hotel in Cape Town opening December. I am sooooooo proud, and little bit jealous. She has told me about the amazing new kitchen and her own section and she will be running it with junior staff.

She was quite exceptional and very bright, lots of initiative and knew the basics that I could build upon and teach her more in a short time. She would ask questions, "Why does this happen, what difference would this make, how can we use this flavour/ingredient, and how will it be different."

 

My friend you have come far far along your road and have so much delightfully far to go with your journey

... I'm grateful you keep sharing your experience with us of life and cookery... sometimes your images of sweet concoctonations (hell I made that word up :viking: )  dance in the dreams of not only me but in the memories and heart of all the cooks and cookettes (dang right im taking inspiration for that one! ( :mafia: ) you inspire along your road

:cool:

 

gogo

 

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