Monday, August 30, 2010
Last weekend, when we were browsing through Jusco's shelves, Little Bear had his eyes laid on some very cute "baby grapes". So, I bought some because he was pestering and also I was curious about how Champagne grapes taste like.
It was SUPER DUPER EXPENSIVE!! RM16.90 for 1 pound (which was not even a Kg)!! I don't think I'm going buy this again...not even if Little Bear tears down the whole Jusco with his screams...!
Little Bear trying to pinch some grapes while I was trying to photograph them. I noticed that bloggers with small kids have this problem...sigh! :P
Friday, August 6, 2010
This is from Wendy's blog, a long, long time ago...
Mine...? Oh, ok...here goes the funny looking strawberry jelly I made (Last year or earlier this year, can't remember)
So, as usual Little bear just ate the jelly part and spat out the fruits... :(
I don't think I'm going to make this in near future, not until I can get nice, ripe, sweet strawberries.
Monday, August 2, 2010
Yesterday, after we came back from Jusco, Little Bear insisted to have that cream bun for "supper". So, this is the result....cream on the face...cream on the nose...cream on the hands...cream on his shirt...plus on his baby brother because he went to hug him....sigh...!
Actually this is quite an easy recipe only if you are familiar working with the whipping cream...My 1st attempt resulted in the cream turning into butter---I over-beat it!!! ( So, I froze the blueberries and the syrup separately, then bought another new box of cream to start all over again)
Anyway, this is exactly from Wendy's:
2 Tbsp water
1 Tbsp sugar
Cook these in a saucepan over medium low heat until you can see the water turning into a blue colour. Do not stir, only swirl the pan with the handle. Remove from heat. Let it cool. (I defrosted the blueberries
2 Tbsp water
Place water in a microwave safe or heatproof bowl. Sprinkle gelatin over water. Let it sit for 5 minutes.
Either microwave on high for 20 seconds or double boil until gelatin melts. Set aside to cool.
250ml low fat plain yogurt (I used Nestle, 2 cups of 135ml)
200ml whipping cream
1/3 tsp gelatin (for use only after ice cream has hardened)
1. Chill mixing bowl in the freezer for 5 minutes.
2. Remove from freezer and pour in cold whipping cream.
3. Beat on low for 1 minute then raise the speed gradually to high and whip until it is almost soft peaks. Put in sugar gradually and whip until soft peaks.
4. With the mixer on, pour in the cooled gelatin mixture (B) and mix until incorporated.
5. With a spatula or spoon, mix in the yogurt. Mix well.
6. Put only the blueberries (A) into the ice cream mixture. Leave the syrup behind and keep it chilled until time of use.
7. Fold the ice cream twice, not too much, you want the ripple effect. Take care not to break the blueberries.
8. Pour ice cream into a 1L capacity loaf tin. (I used a disposable 4cup/1L capacity loaf pan) Freeze until hardened.
9. When it’s almost time to serve, sprinkle 1/3 tsp of gelatin into reserved blueberry syrup and let it sit for 5 minutes. Microwave on high for 20 seconds. Let it cool down.
10. Unmould ice cream onto a chilled serving platter. Drizzle blueberry syrup over ice cream loaf.
11. Slice ice cream to serve. Do not use a scoop.
After slicing it up, the interior was nice. The taste is nice as well, the only complain I had was the texture...I can still taste some ice in it...not very much, but some fine ice particles in the middle...surely it's my fault... as I remembered that I wasn't too sure whether the cream soft peak or not??? :P