Upps, there was for a short time a blog post online which should be the last of the year. But there are still some recipes from my Christmas Cookie Plate waiting form which I want to tell you before the new year starts.
One of these are dark Nogat, Turrón de Chocolate. It is similar to the white nougat, but some additional chocolate is folded in before adding the nuts.
Turrón making is a exercise in multi tasking, and it makes sense to think about the process before starting. You need to have ready at the same time point melted chocolate, whipped egg white and the boiling sugar syrup at the right temperature. It helps to have kitchen machine for whipping the egg white or a second person who is willing to help. A sugar thermometer is a muss for this recipe as well, as getting the right temperature is essential for the consistence of the final product. To cold syrup will result in a not setting turròn while to hot syrup will starts to caramelize. It is a challanging recipe but the flavour is worth every trouble!
When Petra bake Jodekager last year, I realized that it has been ages since I bake the very similar Brune Kager. I couldn’t find my old recipe and so I read different swedish recipes to reconstruct it according to my memory. It is a kind of gingerbread which is made with a light syrup. And as I read the labeling of this light syrup in the supermarket some weeks ago and learned that is just made of glucose and invert syrup, I went directly for my homemade Invert syrup instead. This knowledge is really useful as I have always invert syrup in the pantry for making ice cream!
The Brune Kager made with Invert syrup turned out as good as I had them in my memory: thin, crisp and so delicious!
My second contribution for the pumpkin buffet was a pumpkin ice cream. I used the recipe for gorgeous Marzipan ice cream which I served last Christmas as blue print. And like this ice cream the pumpkin ice cream is very creamy and keeps this creaminess even in the fridge. It is the Invert syrup, which makes it is soft. To balance the sweetness of the pumkin, I added a little bit of buttermilk. The mixture of spices is similar to pumpkin pie spice, but with some tonka bean to add a touch of special. The ice cream fits well into the Christmas time with its flavour of cinnamon, cardamom and ginger. Its bright yellow brings a bit of sunshine into the dark, grey days!
On the first christmas day we met with my family at my sisters place. To reduce the work for her (and because I like to do it) I offered to make dessert. For a long time I was lacking a good idea. But when I was decorating our flat with my Christmas apples I knew what to cook: Mini baked apples with ice cream. In our childhood my mum always bought marzipan ice cream (shaped as christmas tree) for us. And so I knew the flavour for the ice cream as well: Marzipan! Inspired by Michas cream cheese ice cream I created a new recipe and it is perfect for christmas time because you can make it in advance, freeze it and serve it directly from the fridge. Due to the high amount of invertsirup and cream cheese it will be soft and perfect to eat!
And the combination of cold ice cream, hot apples and crunchy almonds was the perfect end of a delicious Christmas meal!
I like white nougat very much. And most I like hart variant, the Turrón Duro. In the last years I tested different recipes but I never found the perfect recipe for me because I always get the soft white nougat.
So I optimized the recipe once more this year and was successful at the end. With more sugar, a little bit of invert sirup and and summer flower honey is the nougat not as white as it could be but it is very delicious and just the way I love my nougat!
It’s finally summer here in Germany. A azores high brings us the perfect summer weather: warm, but not hot or humid. Sunshine and a blue sky with little clouds makes us dreaming about icecream.
The coffee roaster sold ice lolly forms some weeks ago, a temptation I could not resist. And to my suprise the silicon form works much better then expected. As longs a the icecream mixture is not to liquid. A fruit puree, mixed with some whipped cream has the perfect consistence. I tried some recipes already and like my peach raspberry ice cream most. To keep a slightly soft texture without big ice crystals I added some Invertsyrup. This worked perfectly, even the part of the ice cream I froze in espresso cups could be spooned right from the freezer. Delicious! Until now, this is my favourite ice cream 2013!
Summertime is Ice cream time!
Finally the temperature rose about 25°C and testing new recipes makes a lot of fun once again. Since I bought some Ice lollies forms I test different Ice lolly recipes as well. And a key component for icecream with a creamy consistence is invert syrup.
Invert syrup consists of glucose and fructose and can easily made from normal sugar (sucrose). Sucrose consists of glucose and fructose, connected by a glycosidic bond. This bond can be destroyed when the sugar is dissolved in water, mixed with acid and this mixture then is heated. The acid and the heat help to break the bond, and the water is build into the single sugar molecules.
These reaction can be done easily at home, using citric acid, sugar and water. It can be done either at the stovetop or (and that is the easiest method)in a slowcooker. A little bit chemistry for the kitchen.