Breaking into double digits! 1/40th of the way there! It’s the latest instalment of
400 FLAVOURS
Recipe 010: Red Bean Ice Cream, Leftovers Remix
So I had a bit of the red bean paste left over, and a bit of the Salt & Straw sorbet base, so I figured hey, why not see if I can make something outta that?
Ingredients:
100g sorbet base
200g red bean sweetened paste
1 cup whole milk
1/2 cup heavy cream
1.5 oz cream cheese
Bit of salt
Instructions:
Whisk all non-salt ingredients together and chill in fridge for at least four hours.
Add salt to taste, and churn for 15-20 minute until it reaches soft-serve consistency.
Put in a pre-chilled container and freeze for at least 4 hours.
TASTING RESULTS: A very hard freeze, but the density in the mouth is acceptable. The sweetness is much less, which is good, and the cream cheese adds a bit of tang that plays well against the red bean flavour.
WORTH MAKING: Nope, it just functioned barely well enough as a way to use up leftover bits of other recipes.
Recipe 011: Magnolia Petal Gelato
After last week’s try, I wanted to concentrate the magnolia flavour. That meant using all the syrup for a single batch, rather than two, and cutting out other parts of the recipe to handle this. So I used the Salt & Straw gelato base, with a bit of milk to make up for the fluids added in the actual recipes using that base.
Ingredients:
2 cups magnolia syrup
½ cup dry nonfat milk powder
¼ teaspoon xanthan gum
¼ cup heavy cream
1/3 cup whole milk
Instructions:
In a small bowl, stir together the milk powder and xanthan gum.
In a medium pot, stir together the whole milk and syrup. Whisk rapidly until smooth.
Heat pot, stirring often, until it just starts to simmer.
Remove pot from heat and add cream.
Let cool, then chill in fridge for at least 4 hours.
Churn until soft-serve consistency (will be less stiff than normal ice cream), about 30 minutes. Put into chilled container and freeze overnight.
TASTING RESULTS: Like most gelatos, this is very soft and smooth. The gingery/warming spices/brown sugar flavours of the magnolia petals comes through better here than in the magnolia-peach ice cream. It’s good!
WORTH MAKING: If you’ve got the chance, sure is worth it.
Recipe 012: Vegan Pandan
A request! From Kathy! This pandan recipe uses Serious Eat's’ Foolproof Vegan Vanilla Coconut recipe as the starting point, and blends in pandan leaves for the flavour. You might want to add more green food colouring yourself to make it look real neon!
Ingredients:
One 14oz/400mL can of coconut milk
One 14oz/400mL can of coconut cream (not cream of coconut, they’re different and have long-standing beef)
¼ cup clear corn syrup
¾ cup turbinado sugar
¾ teaspoon kosher salt
Several pandan leaves, washed and cut up into cm-wide chunks; I ended up with about 44 grams worth
Instructions:
In a medium sized pot, combine coconut milk, coconut cream, corn syrup, sugar, and pandan leave chunks.
With an immersion blender, blend mix to shred the leaves into little bits.
Over medium-low heat, stirring well, cook the mix until it comes to a simmer.
Remove from heat and pour through cheesecloth to strain out the leaf bits.
Let strained mix cool, then chill in fridge for 4 hours.
Churn until soft-serve consistency, then put into chilled container and freeze overnight.
TASTING RESULTS: Smooth, toasty, really nice. A lovely result.
WORTH MAKING: Definitely!
Thanks for reading, and let me know if you try any of these recipes. Every week I’ll be posting one (or two, or three) more, until we reach….