End of Pineapple's season

Ananas au miel shorbet

Variations recipe is from Pineapple gelato recipe.
A little change to bring new flavor which Jun hopes will bring a new ice cream "hot" than the old



Material:
Pineapple 500gr
100gr sugar
200ml fresh cream
200 ml fresh milk
5ml lemon juice
10ml honey

Method:
1. Cut Pineapple pieces. Marinated with sugar, lemon juice and honey

2. Pineapple pureed with milk and then cool off to prevent the cold a little pineapple.

3. Whisk the whipping cream until smooth and then mixed with the mixture (2)

4. Pour into a large, wide box, sealed and stored in the freezer about 5-6 h the mixture harden.

Use a fork to break the blocks east and into the blender
We had a pureed and finely mixture. Attention is to be done quickly for the foam mixture occurred but not flowing. Should grind away little by little and then back into the freezer immediately after grinding is completed.

5. After about 2 h, ice cream freezes again. Repeat steps (4)
Repeat this process as co-blended - about 2 times or more

Ha noi's gift

Luscious Silky Mango Gelato

Ingredients
1 cup sugar
4 egg yolks
1 3/4 cups milk
1/2 cup cream
2 large mangoes
1 tablespoon lemon juice

Directions

Mango Puree:
Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.

Gelato base
Whisk egg yolks and sugar till pale and lemony.

In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.

Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.

Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.

Refrigerate overnight.

10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).

Process in your ice cream maker.

Demo: Noix de coco shelbet

Taste a day

A DAY IN MY HOMELAND: THANH HA - HAI DUONG

WE TASTED

the taste of land

the taste of air

the taste of rain

the taste of sweat

the taste of child hood

the taste of life