Iced: 180 Very Cool Concoctions
Allen & Unwin, 2006 - Frozen desserts - 415 pages
'Iced' is a definitive cookbook of frozen fare, from tangy sorbets to creamy parfaits and every ice cream favourite in between.
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30 minutes 9 fl according to manufacturer's allow to boil caramel caster superfine clean saucepan coats the back constantly over low-medium cool slightly couple of hours cover and refrigerate egg whites egg yolks fl oz fl oz/1 cup freeze according fridge for 30 frozen and creamy gelato granita hot milk mixture hours or overnight hours until frozen ice cream machine large bowl liqueur litre 35 fl low-medium heat machine and freeze manufacturer's instructions medium heat minutes before serving mixture thickens mixture until smooth ml 17 fl ml 2 fl ml 9 panettone pistachios pouring whipping Put the milk Put the sugar refrigerate until cold remaining milk mixture Remove saucepan and stir saucepan over medium scoops semifreddo shallow metal tray Soften sorbet spoon stirring constantly sugar has dissolved tablespoons thickens and coats transfer tray and freeze vanilla bean vanilla extract vanilla ice Whisk in 60 Whisk the egg whisking every couple
Page 42 - ... spread six circles of melted white chocolate onto the paper. Drape each piece over the rim of a glass or mould, chocolate-side up. When set, carefully peel away the baking paper, then refrigerate your chocolate cups. To make the mousse, melt the dark chocolate with the butter in a double saucepan or zap in the microwave for 1 minute on High (100%), stirring after 30 seconds. Whisk in the egg yolks and allow to cool. Fold in half the cream. Beat the egg whites until soft peaks form, then lightly...
Page 261 - Lightly grease a 20 x 30 cm (8 x 12 inch) cake tin and line with baking paper, leaving the paper hanging over on the two long sides. Sift the flour and cocoa into a bowl and add the sugar, nuts and chocolate. Mix together and make a well in the centre. Pour the butter into the dry ingredients with the vanilla and eggs and mix well. Pour into the tin, smooth the surface and bake for 50 minutes (the mixture will still be a bit soft on the inside).
Page 195 - Sit the bowl over the pan, making sure the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted.
Page 259 - Whisk in the remaining milk mixture, then return to a clean saucepan and stir constantly over low-medium heat until the mixture thickens and coats the back of the spoon. Do not allow to boil. Remove from the heat and stir in the milk chocolate until melted and smooth.
Page 171 - Pour back into the saucepan and stir constantly over low-medium heat for 8-10 minutes, or until the mixture thickens and coats the back of the spoon. Do not allow to boil.
Page 158 - Return the saucepan to low-medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Do not allow the mixture to boil.
Page 162 - Place the remaining caster sugar and 100 ml (31/2 fl oz) water in a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil, then add the lime zest and cook for 5 minutes. Strain and cool slightly. Pierce the cake with a few skewer holes and pour the hot syrup over the cooled cake.
Page 83 - Transfer the mixture to an ice cream machine and freeze according to manufacturer's instructions.