kareina: (Default)
I saw a recipe online for raspberry mousse that looked interesting. However, as with nearly all recipes, I thought it called for way more sugar than needed, so I thought about simply reducing the sugar.

Then I noticed that it called for less mascarpone than a single package, but more than half. And, of course our 3 dl package of cream is not equal to the 1 cup the recipe called for, so my adaptations soon took a much larger turn than first planned.

The original recipe said to cook the berries, strain out the seeds, and mix 1 cup of it with gelatine for the mousse, saving the rest for garnish.

However, the amount of berries given meant I wound up with 3 cups berry sauce, and didn't want the bother of saving that much for later, and decided I would put it all in. (note: the original was all raspberry, but didn't have the amount of raspberries in the freezer, so I used just over half raspberry, the rest frozen strawberry.)

Of course, while I used more dairy than the inspiration recipe called for, it wasn't three times as much, which means that the dairy structure can't support that much berry juice, even though I doubled the amount of gelatine I added to the berries, which is why I opted to make it into ice cream:
Read more... )
kareina: (Default)
It has been on the hot side recently--really hot for here, up around 30 C, but nowhere near as bad as many other places this summer, so I can't complain.

It did, however, prompt me to make up a batch of ice cream. I had some pears in the fridge which sounded like a good addition, but they were more firm than ripe, so I decided to cook them first, which worked really well.


Butter Walnut Pear Ice Cream

0.5 l chopped pears
4 T water
2 T brown sugar
1 dl chopped walnuts
5 dl cream
1.5 dl turkish yoghurt

Peel and chop the pears, put them in a pot with the water, brown sugar, walnuts, and butter, and bring to a boil. Let them cook over a med-low heat till they start to soften, remove from heat, cover, and let them sit for a while, then put the pot in the fridge for an hour or more. (I have no idea how important, if at all, the resting time is, but that is what we did, so I am recording it.)

When the pears and their sauce is well cold, stir in the cream and yoghurt, and freeze according to the instructions for your ice cream maker.

This came out really yummy. The two tablespoons of brown sugar plus the sugars naturally in the fruit and dairy are plenty to keep the final result from freezing too hard, and give just enough of a sense of sweetness for a tasty result. This amount filled 21 silicon muffin cups to put into the freezer for later, and we ate a fair bit of it straight away that didn't make it into the cups.
kareina: (me)
I left Sweden on the first flight out of Luleå on Friday morning. I got to the airport early enough to do a yoga session while waiting to board the plane, and had enough time in Stockholm to both spend much too much money on a sweater and do more yoga before flying on to Edinburgh.

[identity profile] sismith42.livejournal.com met me at the airport and we took the buss into town to pick up her daughter, Emily, from school, after which we three had a late lunch at a cafe and then went to their home, where we had just enough time for me to eat another quick snack and them to pack a snack for later before we went right back out the door to head to ice skating. Sadly, while we were within 3 meters of the buss stop when the buss drove past, the driver refused to stop, so, undaunted, we walked 30 minutes to the rink, and then skated for an hour 20 minutes. After skating her friend Paul and his two kids, who go to school with Emily, drove us over to the neighbourhood where Gaita live. First we popped into the youth hostel on the corner so that everyone else could eat a late dinner, and then we went up to the Medieval Dance practice, where we had time to do a few dances before it was really too late to keep the kids out any longer, and we returned home. I had the option of staying later and making my own way back to the apartment, but, since I had gotten up at 04:30 that morning, I decided that sleep mattered more than more dancing.

The next morning I walked with Stephanie to work and admired the fabric store (and bought a feather pillow to use while I am in the UK, and leave with Stephanie afterwards--her "birthday present" (because she is precious). Then my friend Julian met me at the store and we walked 20 minutes to a bus stop (by which point my shins were already wondering about all of skating the day before and the various hills I had been subjecting them too), which we took up to Lauriston Castle and wandered around the grounds a bit, then walked on to the village of Cramond, where we had lunch in the pub (and I had a much needed rest from walking, since we did 1 hr 20 minutes of walking around the "castle" gardens and to the pub).

Then Julian helped me get back to Stephanies, and I had just time to bake her some birthday cupcakes and make a beetloaf before she got home from work and another of her friends, and her son, arrived to help celebrate her birthday. After I ate dinner I made up a birthday ice cream recipe )

Sunday morning we returned to the ice rink for yet more skating, before she drove me to the train station for my trip to Durham. It was snowing when I arrived, so [personal profile] aryanhwy and Gwen, who met me at the station, suggested that we take a cab back to their place. Given how slushy and icy the sidewalks were, I was delighted to agree to the suggestion. We had a lovely time visiting, and looking up various queens of Germany for Gwen's school report, and I baked a Swedish style oven pancake for dinner and to have food to pack for lunches. This was a big hit with Gwen, who helped me lick the batter from the mixing bowl with great entusiasm, and asked for thirds of the pancake after it was baked. (She actually asked for fourths, but was told that if she was still hungry she could have a carrot.)

Gwen joined me in yoga before she had to go to bed, and I didn't stay up talking with her parents very much later, since my weekend's adventures had pretty much worn me out. Therefore I woke up nice and early this morning and had time to get everything I needed for today ready, and had just finished microwaving myself some museli as hot porridge when Gwen came down stairs and asked for help making her morning oatmeal. This meant that she was nearly done eating before her mom came downstairs for her own breakfast, and we were soon out the door. I walked with them as far as Gwen's school (right by the cathedral) and then continued on to the Post Graduate Induction session. The walkways were somewhat slippery, as yesterday's slush had re-frozen in the night, and was starting to melt again, but I got to the induction on time anyway. The morning was full of info-dump "everything you need to know to survive being a post-grad student at Durham", and I made good progress on my nålbinding project as I listened. The session ended with free lunch (sandwichs and wraps with fresh fruit and potato chips), and the vegetarian options were edible, as was the fruit.

Then I wandered over to my advisor's office and we had a good chat about what I will be doing and what I need to do in the next few weeks, followed by a tour of the building. By that time it was almost 16:00, so I called it good for the day and went back to the apartment, where I got a nap till Aryanhwy and Gwen got home, then I joined them for dinner, after which I had time to catch up on LTU email and answering questions of one of our PhD students before it was time for Gwen and I to do yoga before she went to bed. Now It isn't even 21:00 yet, and I am seriously considering going to sleep myself, even though I haven't yet opened the books my advisor lent me.

Tomorrow my first time commitment is lunch with the vice-president of my College, and I will decide in the morning if I will work from home in the morning, or go use one of the department "hot desks" before my lunch date.
kareina: (Default)
As I was getting ready to leave the SCA event this weekend I stopped by the kitchen, and saw the pile of left over food being packed up to take away. I noticed that they had a 1 liter carton of whipping cream, which surprised me, since I didn't know that one could get cream in packages that large. C. tends to use a fair bit of cream, so I asked the kitchen crew if they wanted the cream. They said that they didn't, they don't tend to use that much at one go, so I took it home. 1 liter of cream was enough for:

*My friend Å to drink ~200 ml with his breakfast (he stayed here after the event on Sunday night, rather than driving the hour north to Kalix and then turning around the next day to come back to the airport in Luleå to fly south.

*adding some to a serving of rice flour and almond microwave pudding

*adding some to a serving of instant microwave bread pudding, using a sweet saffron bread roll

*500 ml in a meal that C. cooked

*and a batch of ice cream.

Today's ice cream was inspired by recipes for fior de late geleto:

Butter, Oat & Almond fior de late

Dissolve 1/2 dl sugar in 1/2 cup milk*
Stir in 12 g butter and 2 T oat flour

Pour the above into 300 ml cream, add 1 dl almond meal, and enough additional milk to bring the total to 500 ml. Chop 1 dl of almonds, stir in, and pour everything into the ice cream maker.

This freezes quite quickly, and makes 8 silicon muffin cups worth of ice cream to put into the freezer later, and quite a bit of the stuff that sticks to the bottom of the freezer to enjoy eating right away (I guess about two more muffin cups worth).

I did the math--these amounts mean that only 7% of the ice cream by volume is sugar. I like it that way. Another 21 % is almonds, only 4% is the oats, and the rest is dairy. Good thing that I saw my personal trainer this morning and go to gymnastics tonight...



*hey--when one moves continents multiple times one has lots of different scale measuring cups ready to hand, so it is easy to grab whichever type when inventing a new recipe. Deal with it.

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