Text 12053, 136 rader
Skriven 2014-04-11 04:59:00 av Dave Drum (75320.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Scream 4 I Scream #3
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajeta Cashew Gelato
 Categories: Desserts, Citrus, Nuts, Fruits, I scream
      Yield: 1 servings
 
MMMMM-------------------------PLAIN BASE------------------------------
      2 c  Whole milk
      1 c  Heavy cream
      4 lg Egg yolks
    2/3 c  Sugar

MMMMM---------------------------GELATO--------------------------------
      2    Ripe bananas; chilled
      1 tb Sugar
    1/2 tb Fresh lemon juice
    1/2 c  Coarse chopped, roasted,
           - salted cashews; frozen
    1/2 c  Cajeta; slightly warmed
 
  Cajeta is a goat's-milk caramel popular in Mexico where
  it's made into candies or drizzled over ice cream and
  other desserts. The word cajeta is Spanish for "small
  box," named for the containers the caramel was
  traditionally packed in.
  
  Making your own cajeta is worth the extra bit of work, but
  you can also buy it or substitute its South American
  cousin, dulce de leche.
  
  MAKE THE PLAIN BASE AND CHILL AS DIRECTED: In a heavy
  bottom saucepan, combine the milk and cream. Place over
  medium-low heat and cook, stirring occasionally so a skin
  doesn't form, until tiny bubbles start to form around the
  edges and the mixture reaches a temperature of 170øF/77øC.
   
  Meanwhile, in a medium heat-proof bowl, whisk the egg
  yolks until smooth. Gradually whisk in the sugar until it
  is well incorporated and the mixture is thick and pale
  yellow. Temper the egg yolks by very slowly pouring in the
  hot milk mixture while whisking continuously. Return the
  custard to the saucepan and place over low heat. Cook,
  stirring frequently with a wooden spoon, until the custard
  is thick enough to coat the back of the spoon and reaches
  a temperature of 185øF/85øC. Do not bring to a boil.
  
  Pour the mixture through a fine-mesh strainer into a clean
  bowl and let cool to room temperature, stirring every 5
  minutes or so. To cool the custard quickly, make an ice
  bath by filling a large bowl with ice and water and
  placing the bowl with the custard in it; stir the custard
  until cooled. Once completely cooled, cover and
  refrigerate until very cold, at least 4 hours or
  overnight.
  
  MAKE THE GELATO: Place the bananas, sugar, and lemon juice
  in a blender and add half of the base. Blend until smooth,
  then whisk into the remaining base. Pour the mixture into
  the container of an ice cream machine and churn according
  to the manufacturer's instructions. Add the cashews 5
  minutes before the churning is completed.
   
  Just after churning, drizzle the cajeta over the top and
  quickly and lightly swirl in a zigzag pattern with a spoon
  or butter knife.
  
  by F.W. Pearce and Danilo Zecchin; The Ciao Bella Book of
  Gelato & Sorbetto: Bold, Fresh Flavors to Make at Home
  
  Epicurious | July 2010
  
  Yield: Makes about 1 quart
  
  MM Format by Dave Drum - 26 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Plain Base For Gelato
 Categories: Five, Dairy, I scream, Eggs
      Yield: 1 servings
 
      2 c  Whole milk
      1 c  Heavy cream
      4 lg Egg yolks
    2/3 c  Sugar
 
  NOTE: This recipe is the starting point for making Ciao
  Bella's Key Lime with Graham Cracker Gelato and Banana
  Cajeta Cashew Gelato but it's good enough to be enjoyed on
  its own-in Italy, this would be called gelato di crema.
  
  In a heavy-bottom saucepan, combine the milk and cream.
  Place over medium-low heat and cook, stirring occasionally
  so a skin doesn't form, until tiny bubbles start to form
  around the edges and the mixture reaches a temperature of
  170øF/77øC.
  
  Meanwhile, in a medium heat-proof bowl, whisk the egg yolks
  until smooth. Gradually whisk in the sugar until it is well
  incorporated and the mixture is thick and pale yellow.
  Temper the egg yolks by very slowly pouring in the hot milk
  mixture while whisking continuously. Return the custard to
  the saucepan and place over low heat. Cook, stirring
  frequently with a wooden spoon, until the custard is thick
  enough to coat the back of the spoon and it reaches a
  temperature of 185øF/85øC. Do not bring to a boil.
  
  Pour the mixture through a fine-mesh strainer into a clean
  bowl and let cool to room temperature, stirring every 5
  minutes or so. To cool the custard quickly, make an ice bath
  by filling a large bowl with ice and water and placing the
  bowl with the custard in it; stir the custard until cooled.
  Once completely cooled, cover and refrigerate until very
  cold, at least 4 hours or overnight.
  
  by F.W. Pearce and Danilo Zecchin; The Ciao Bella Book of
  Gelato & Sorbetto: Bold, Fresh Flavors to Make at Home
  
  Epicurious | July 2010
  
  Yield: Makes about 1 quart
  
  MM Format by Dave Drum - 10 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Gluttony is an emotional escape, a sign that something is eating us.
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