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#141 chattius

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Posted 17 September 2015 - 10:16 AM

I wonder when 3D printers will be in mass usage at cake makers. I saw the head of a couple at a marriage placed on a cake. They were printed with a 3D printer using marzipan. Seems they used a bocusini 3D food printer.

http://www.bocusini.com/


Dieses Lied ist für einen guten Kumpel der seinen letzten Kampf gegen seine Krankheit verloren hat:
Über den Wolken

This song is for a good friend from my aero-club who lost his final battle against cancer.

#142 gogoblender

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Posted 18 September 2015 - 07:37 AM

lol...never thought of how 3d printers could affect the cake industry.

The designs from that bocusini printer are delightful

 

:)

 

gogo



#143 Delta!

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Posted 23 November 2015 - 03:01 AM

New Frozen desserts tha I have made or tasted.

Cucumber and Gin Frozen yoghurt. The taste of the gin disappeared a bit, but you got a faint trace of juniper, it was made in the popsicles that gogo recommended a while ago. It was smooth, creamy, and fresh, and it froze ice cold (everyone in the kitchen got brainfreeze).

Pumpkin pie Ice cream. We have a main course of Springbok loin(venison) that is served with the spiced pumpkin pie. There are lots of offcuts, so to not waste it I turned it into an ice cream. Very creamy and flavourful, but a bit on the heavy side. Spices comes through wonderfully!

Almond Nougatine. Toasted the raw almonds. Made a basic Nougat. Make an Italian meringue and add chunks of the nougat while whisking in the kitchen aid, once it is mixed well, add the chopped almonds, and fold in whipped cream. Let set overnight in freezer, next day cover with rice paper.

Nectarine sorbet. Only took the stone out, blended it until smooth with a bit of icing sugar and glucose. Delicious nectarine flavour!

And Back at La Residence, I went to help iut with the Dinners club wine maker of the year awards. 151pax, canapes, starter, mains, desserts (coconut panna cotta, mulberry compote, mulberry macaroon, salted caramel and avocado sorbet. The sorbet was a wonderful green colour, and she (the pastry chef) did not use any colouring.). She blended the ripe avos with coconut milk, and added a sugar syrup. The flavour was good, but it already started to form a syrup in the container and I said it will be icy the next day. Told her she does not need to add sugar syrup, instead just blend icing sugar and glucose in with the rest of the ingredients. Msgd one of the other chefs there today asking about the texture today, replied it has become icy...

Delta!


Edited by Delta!, 24 December 2015 - 02:20 PM.

Delta!

#144 Delta!

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Posted 24 December 2015 - 02:32 PM

So I am starting at a new job soon... I will be in charge off the cold section and the pastry section. the job that they offered me will be more pressure, but less everyday stress(hope it makes sense...?)

I know 2 of the 3 main (bighead, but they they are not big headed, just meaning that they make the decisions) chefs, and they said they think I can help them get on the top 10 restaurants in South Africa... WOW! but tI know one of the first things that I do, will be going over the recipes, and adjusting the sugar contents... 

 

We are also going to be serving ice creams, sorbets, and frozen yoghurts on the menu... so my offer still stands. if you want to know about a flavour, let me know on the topic and I can try and make it, and I will post how it came out,

 

Delta!


Delta!

#145 gogoblender

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Posted 24 December 2015 - 03:20 PM

New Frozen desserts tha I have made or tasted.

Cucumber and Gin Frozen yoghurt. The taste of the gin disappeared a bit, but you got a faint trace of juniper, it was made in the popsicles that gogo recommended a while ago. It was smooth, creamy, and fresh, and it froze ice cold (everyone in the kitchen got brainfreeze).

Pumpkin pie Ice cream. We have a main course of Springbok loin(venison) that is served with the spiced pumpkin pie. There are lots of offcuts, so to not waste it I turned it into an ice cream. Very creamy and flavourful, but a bit on the heavy side. Spices comes through wonderfully!

Almond Nougatine. Toasted the raw almonds. Made a basic Nougat. Make an Italian meringue and add chunks of the nougat while whisking in the kitchen aid, once it is mixed well, add the chopped almonds, and fold in whipped cream. Let set overnight in freezer, next day cover with rice paper.

Nectarine sorbet. Only took the stone out, blended it until smooth with a bit of icing sugar and glucose. Delicious nectarine flavour!

And Back at La Residence, I went to help iut with the Dinners club wine maker of the year awards. 151pax, canapes, starter, mains, desserts (coconut panna cotta, mulberry compote, mulberry macaroon, salted caramel and avocado sorbet. The sorbet was a wonderful green colour, and she (the pastry chef) did not use any colouring.). She blended the ripe avos with coconut milk, and added a sugar syrup. The flavour was good, but it already started to form a syrup in the container and I said it will be icy the next day. Told her she does not need to add sugar syrup, instead just blend icing sugar and glucose in with the rest of the ingredients. Msgd one of the other chefs there today asking about the texture today, replied it has become icy...

Delta!

 

You actually made popsicles for the restaurant to eat?  that's wonderful!  I'd love for a resto to offer me gourmet popsicles somewhere here as a fun, delightful sweet.

And the flavors you are using are very on point and exciting

 

:)

 

gogo



#146 Delta!

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Posted 24 December 2015 - 03:27 PM

New Frozen desserts tha I have made or tasted.

Cucumber and Gin Frozen yoghurt. The taste of the gin disappeared a bit, but you got a faint trace of juniper, it was made in the popsicles that gogo recommended a while ago. It was smooth, creamy, and fresh, and it froze ice cold (everyone in the kitchen got brainfreeze).

Pumpkin pie Ice cream. We have a main course of Springbok loin(venison) that is served with the spiced pumpkin pie. There are lots of offcuts, so to not waste it I turned it into an ice cream. Very creamy and flavourful, but a bit on the heavy side. Spices comes through wonderfully!

Almond Nougatine. Toasted the raw almonds. Made a basic Nougat. Make an Italian meringue and add chunks of the nougat while whisking in the kitchen aid, once it is mixed well, add the chopped almonds, and fold in whipped cream. Let set overnight in freezer, next day cover with rice paper.

Nectarine sorbet. Only took the stone out, blended it until smooth with a bit of icing sugar and glucose. Delicious nectarine flavour!

And Back at La Residence, I went to help iut with the Dinners club wine maker of the year awards. 151pax, canapes, starter, mains, desserts (coconut panna cotta, mulberry compote, mulberry macaroon, salted caramel and avocado sorbet. The sorbet was a wonderful green colour, and she (the pastry chef) did not use any colouring.). She blended the ripe avos with coconut milk, and added a sugar syrup. The flavour was good, but it already started to form a syrup in the container and I said it will be icy the next day. Told her she does not need to add sugar syrup, instead just blend icing sugar and glucose in with the rest of the ingredients. Msgd one of the other chefs there today asking about the texture today, replied it has become icy...

Delta!

 

You actually made popsicles for the restaurant to eat?  that's wonderful!  I'd love for a resto to offer me gourmet popsicles somewhere here as a fun, delightful sweet.

And the flavors you are using are very on point and exciting

 

:)

 

gogo

 

Yes I did make popsicles, and they came out very well. just had to find the right size mould.

 

next experiment! here I come!

 

Delta! 


Edited by Delta!, 24 December 2015 - 03:27 PM.

Delta!

#147 Delta!

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Posted 06 February 2017 - 03:59 PM

back on Frozen Happiness!

 

I made a beer ice cream today. used half beer half cream, and left out a bit of sugar. I've only tasted the warm base, and it had a pleasing hops/malt/beer taste, without the bitter and gassy after taste. 

 

Christmas Pudding ice cream, used all the left over christmas pudding and christmas cake, blended it into a less sweetened ice cream base, and it came out deliciously, with bits of fruit, nits and a faint spicey flavour.

 

Roasted pineapple sorbet. roasted the pineapple with a bit of sugar till almost start burning, blend and add a bit of glucose, put it in the ice cream machine, delicious tart pineapple but sweetness coming through as well.

 

Cognac ice cream. chef originally wanted eggnog ice ceam, but It tastes more like just cognac, so that is what I named it.

 

Estate plum & Chestnut. we had a jar of chestnut paste, and a crate of plums that had to be used... so I was eating a plum and the chef told me to use the chestnut paste, because he opened it for christmas, only used a teaspoon, and it won't last much longer... so I tasted the paste with the plum, it was tasty and quickly made the sorbet...

 

Beetroot & honeycomb ice cream. used some beetroot puree with the ice cream base and replaced some sugar with honey comb that melted in, and then in the last few minutes of churning I added chunks of the honeycomb to the machine. We served that with the dessert for Diners Club Junior Wine Maker of the Year Awards.

 

watermelon & Rosé, Just used watermelon juice/puree with the seeds removed, with wine and a bit if sugar, quite refreshing but difficult to scoop...

Delta!


Delta!

#148 chattius

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Posted 07 February 2017 - 09:28 AM

Beer ice cream...

I know only ice based on Children beer. 1931 beer was considered as very healthy and nutrious for young kids and pregnant women in germany. Of cause the yeast was added at freezing point so no alcohol was created for the children beer. The yeast is the base for all the B-vitamins in the 'beer'.

Karamalz, Vitamalz, Malta, malt beer (?)


Dieses Lied ist für einen guten Kumpel der seinen letzten Kampf gegen seine Krankheit verloren hat:
Über den Wolken

This song is for a good friend from my aero-club who lost his final battle against cancer.

#149 gogoblender

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Posted 09 February 2017 - 07:32 AM

back on Frozen Happiness!

 

I made a beer ice cream today. used half beer half cream, and left out a bit of sugar. I've only tasted the warm base, and it had a pleasing hops/malt/beer taste, without the bitter and gassy after taste. 

 

Christmas Pudding ice cream, used all the left over christmas pudding and christmas cake, blended it into a less sweetened ice cream base, and it came out deliciously, with bits of fruit, nits and a faint spicey flavour.

 

Roasted pineapple sorbet. roasted the pineapple with a bit of sugar till almost start burning, blend and add a bit of glucose, put it in the ice cream machine, delicious tart pineapple but sweetness coming through as well.

 

Cognac ice cream. chef originally wanted eggnog ice ceam, but It tastes more like just cognac, so that is what I named it.

 

Estate plum & Chestnut. we had a jar of chestnut paste, and a crate of plums that had to be used... so I was eating a plum and the chef told me to use the chestnut paste, because he opened it for christmas, only used a teaspoon, and it won't last much longer... so I tasted the paste with the plum, it was tasty and quickly made the sorbet...

 

Beetroot & honeycomb ice cream. used some beetroot puree with the ice cream base and replaced some sugar with honey comb that melted in, and then in the last few minutes of churning I added chunks of the honeycomb to the machine. We served that with the dessert for Diners Club Junior Wine Maker of the Year Awards.

 

watermelon & Rosé, Just used watermelon juice/puree with the seeds removed, with wine and a bit if sugar, quite refreshing but difficult to scoop...

Delta!

I just cant get over reading this list... its an oustanding level of creaetivity...  I mean... does your restaurant every day have to change printed menus to keep up with this, use a blackboard, or just verbally told that there will wild new flavors today?

Genius and creative

 

:)

 

gogo



#150 gogoblender

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Posted 09 February 2017 - 07:33 AM

Beer ice cream...

I know only ice based on Children beer. 1931 beer was considered as very healthy and nutrious for young kids and pregnant women in germany. Of cause the yeast was added at freezing point so no alcohol was created for the children beer. The yeast is the base for all the B-vitamins in the 'beer'.

Karamalz, Vitamalz, Malta, malt beer (?)

Ahhh.. childrens beer... alas...I got stuck with skim milk...oh, the cruelty...

 

:oooo:

 

gogo






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