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Vanilla ice cream and candied orange peel

Vanilla ice cream and candied orange peel

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Children's menu.
Another delight for whimsical feet!

  • 2 yolks,
  • 60 g powdered sugar,
  • 200 ml milk,
  • 250 ml skim cream / liquid whipped cream,
  • 1 vanilla bean / 1 vanilla essence,
  • 2 tablespoons candied orange peel (small pieces of peel boiled in orange juice and sugar)

Servings: 3

Preparation time: less than 90 minutes

RECIPE PREPARATION Ice cream with vanilla and candied orange peel:

Bring the milk to a boil, add the vanilla bean and leave it on the fire for about 10 minutes. Stir occasionally so as not to stick to the pot. Separately, mix the yolks with the powdered sugar until a creamy paste is obtained. Strain the milk, leave it to cool a bit, then mix it with the yolks and beat until smooth. To put this mixture in a bain marie, add the candied peel and mix until it thickens. When a consistent cream has been obtained, take it off the heat, leave it to cool a bit, then add the cream and mix well. Put it in the freezer for 2 hours until it hardens.

Potato cake, how do we customize it, how do we shape it?

This dessert is very easy to customize according to your preferences. The basic ingredients are biscuits, cocoa, milk, butter and nuts. In addition to these you can also put dried fruits, candied fruits, pieces of chocolate, shit, coconut. Basically you can make the potato cake as you like. I opted for some Orange peel confident. It goes perfectly with cocoa and is very tasty. For flavor I added supernatant vanilla and rum from Cosel. They are very concentrated and have a super aroma. I love rum in this dish, so you must add it to get the taste from childhood. You can shape each cake into a cylindrical shape, enough to look like a potato, but you can also make balls. It just depends on preference.

To keep the classic look of the Potato cake, we passed each cake through cocoa, but you can also decorate them with ground walnut, coconut or crushed biscuits. I got 13 pretty big pieces, but you can make them as big or small as you want. Once you have shaped them, leave them in the fridge before serving. If you want to keep them for several days, I recommend that you keep them in tightly closed pans. This way they will not dry out in time. However, I am convinced that you will not be able to keep them too long. Everyone will love these cakes. For another super cookie-based dessert, I invite you to try my recipe for cake without baking with biscuits. It is very fragrant, easy to prepare and very tasty. You can prepare it for the next special occasion.

Candied orange peel

Ever since I made them with panettone for Christmas, I have fallen in love with candied orange peel. The difference was that then I bought it ready, in the meantime I got a recipe so I could prepare it myself and have it at hand whenever I need (or crave.). What can I say, it does not feel the bitterness of orange peels, just the unmistakable aroma.

N e c e s a r e:
170g orange peel
180g old.

P r e p a r a r e:
I peeled the oranges, and I kept the shells in the water, in the fridge for about 3-4 days, changing the water every day. I took the shells out of the water and cut them into cubes.

I mixed them with the sugar, which in principle must be in equal amounts with the orange peels. I put a little more to have a total of 350 g of candied peel. I left them in the fridge until the next day.

I put the sugar shells in the jar in which I kept them, I closed the lid and boiled it, like compote. I also put a teaspoon tail under the jar, so that no vacuum is created and it cracks. I boiled for about 30 minutes, after which I let the jar cool for about two days, between the beds.

It keeps very well and can be used for cakes and pies successfully!

Chocolate cake & # 8230 whipped cream, vanilla ice cream and oranges

1 Preheat the oven to 4/180 o C. Grease with butter and line with flour a round top (diameter 20 cm). In a bowl placed on top of another, with boiling water (without touching the first ), put the broken chocolate pieces and the melted butter. After everything melts, let it cool.

2 Rub eggs with 50 g of sugar until the mixture turns light and creamy. Set it aside.

3 Beat the egg whites and add a little sugar as you beat, until you use it all. Before adding another quantity, the previous one must dissolve.

4 Incorporate the yolks into the melted chocolate and mix. Includes flour, almonds and orange peel. Incorporate the beaten egg whites, one third of the amount at a time. Pour the composition into the prepared form and bake for 45-50 minutes or until the toothpick comes out clean.

5 Prick the cake from place to place with a toothpick and sprinkle it with 1 tablespoon of liqueur. Let it sit for 2 hours and then take it out of the form.

6 Beat the whipped cream and add the powdered sugar and 2 tablespoons of liqueur. Serve the cake with whipped cream and orange slices.

Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

Filone Frutta, Filone with Candied Orange Peel from Sicily and Sultana Raisins, Loison, 450g

Wheat flour, almond glaze (13%) [sugar, egg whites, Italian almonds (29%), sunflower oil, semi-prepared rice and wheat flour, natural flavors], fresh eggs, Sultana raisins (11%) , sugar, butter (MILK), natural yeast dough (WHEAT), shells of candied Sicilian oranges & rdquo (8%) [Orange peels (54%), glucose-fructose syrup, sugar, acidity regulator: Citric acid] , Sugar grains (3%), Emulsifier: mono and diglycerides of vegetable fatty acids, invert sugar, fresh egg yolk, salt, MILK protein, natural flavors.

ALLERGENS: wheat, eggs, milk, hazelnuts (almonds). May contain: soy, traces of nuts.


NUTRITIONAL INFORMATION (Typical value for 100g): ENERGY - 1620kJ / 386kcal Fat & ndash 14 g, of which saturated 7 g, Carbohydrates & ndash 57 g, of which sugars 33 g, Fiber & ndash 2.1 g, Protein & ndash 7 g, Salt & ndash 0, 53 g

Candied orange and lemon peel. Easy to make and delicious

I go for orange peel and lemon. Whether it's an ingredient for cake, the famous (in our circle) Fanuropitta or the & # 8222raw & # 8221 cake, orange or lemon peel is like an accessory that takes a minimalist outfit out of anonymity. It adds flavor, exoticism, fragrance and a certain & # 8222 warmth & # 8221 oriental & # 8230

Because in the trade I found an orange peel (powder) unhappily unscented and completely devoid of personality, I went in search of recipes for confection & # 8230Over what I gave, I was horrified. Complicated procedures, with boiling, cooling, glazing, etc. & # 8230How I do not have time to read recipes from these laborious, let alone executed, I finally came to the wonderful recipe that I propose. Not only is it extremely simple and fast, but it retains in huge proportions the scent and color of orange peels.

It started with the mother of my friend G, with whom you are probably already familiar by now, to which I added some personal accents (cloves and vanilla essence).

In short, the ingredients would be:

& # 8211 orange / lemon peel given on a small / large grater or cut according to preference (preferably organic. If it is not organic, wash it with vinegar, rinse and then grate)

-alcohol of 35-45 degrees or vanilla essence (pods soaked in alcohol of 35 -40 degrees for 3 months)

Take the small jars, sterilize them and leave them to dry perfectly. Start by placing a layer of sugar (0.5 cm-1 cm). Squeeze well and add a layer of orange peel or lemon (0.5 cm). Add a teaspoonful of cooking powder. Add again a layer of sugar and a layer of orange and clove powder. Likewise, we place the layers alternately, taking care to finish with the sugar over which we put another clove powder. Each layer is compacted as best as possible to keep as little air as possible. Optionally, add alcohol or vanilla essence after the last layer (2-3 tablespoons to a jar). Seal tightly and place the containers in the refrigerator.

In ten days we will have orange peel and candied lemon & # 8230 ready to bake! It is incredibly aromatic and, very importantly, it is a product without many chemicals (especially if you manage to get organic oranges and lemons). They are available at reasonable prices at Auchan and Lidl.

Candied orange peel

Candied orange peel is great for cakes or as a cake ornament and even for cakes or teas. It's easy and even keeps it in the fridge for 2 months. I used the peel of 4 oranges.

Wash the oranges well and put them in a liter of water in which I put 3 tablespoons of vinegar and leave for about 20 minutes. We take the potato peeler and peel the oranges, as much as possible only the orange part, 2-3 millimeters thick, after which we cut the resulting slices in the form of squares or strips. We put 2 saucepans on the fire and in each we put a cup of water, in one we put the orange peel and in the other we put 100 grams of sugar, we leave them both to boil over low heat.

After 10 minutes we throw the water in which the orange peel boiled and we put another cup of clean water and let it boil again for another 10 minutes.

The water in which the sugar boils must become like a thin syrup and after the orange peel has boiled in two waters we drain it and put it over the syrup and leave it until the syrup drops almost completely (5-10 minutes). Everything is done over low heat! Remove the peel on a plate and roll it in sugar and then keep it in the fridge.

Candied orange peel & # 8211 old confectionery recipe

Memories of my childhood taste like grated lemon peel, kept in a jar in the fridge and put in cakes, cakes or donuts and candied orange peel which my mother put in creams, puddings and cakes. That's when he couldn't find the empty jar, because I liked to keep stealing a slice, a slice, until there was not much left

The syrup that remained on the bottom of the jar turned with a little soda into the most delicious and aromatic soft drink that could have existed.

There were not many other essences and scents at that time, and the hysteria of the toxicity of citrus peels had not yet arisen. If you read the recipe, you will see that until the final product the shells keep being washed, kept in water changed several times, boiled and discarded, so they go through some processes that I think remove any traces of chemicals from the shells.

But if you still have reservations, look for at least for this recipe to buy organic or unsweetened oranges and lemons.

The recipe can be made with lemon peel, in exactly the same way. The proportions are very simple: weigh the shells and add as much sugar and as much water for the syrup. I just gave you the quantities I used below.

Being very fragrant and fragrant, they put small amounts on cakes, so they are consumed in a very long time, so a very good idea, which I also practiced last year, would be to put them in smaller jars from which to also give to relatives or friends. You will make them a big surprise and joy.

An even simpler way to use orange peels is to dry them and then grind them, thus obtaining an excellent flavoring powder for creams, sauces, teas or for morning cereals. Find on the blog a detailed explanation of how to obtain ground orange peels.