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Coming back from my stay in Britain (a first for me) I brought a pot of cream caramel fleur de sel Guerande. After some buttered pancakes I wondered what I could do well with. This is after going on my blog copinaute Gaëlle blog, "Greed is a nice default." I am greatly inspired and I can tell you that the result is surprising. Well I do not have an ice cream maker, but I had five hours before me. So I present to you an ice cream that will mark your indulgence. :)
This is a dessert that I had to post a little later, but for gourmands who have asked me, here is the recipe: Prep Time: 10 minutes (+ time to whip each time) Resting time: 6 hours (for suckers) or one night (for a perfect ice cream) Cooking time: 10-15 minutes Yield: 4-6 people
250 ml cream 250 ml milk 4 egg yolks 50 grams sugar 50 grams sugar 170 grams of cream caramel (if the recipe on the blog "Gluttony is a nice default.") Shards crepe lace in Gavottes (optional) Chocolate Vermicelli (optional) Liquid chocolate (optional) Preparation: Separate the yolks from the whites. ripe olives Here are some recipes to use white right here. Whisk yolks and sugar together until white and set aside. In a saucepan, bring the milk and cream to a boil. On low heat, add the caramel and mix well. Pour this mixture over the yolks and whisk as you go.
Repay this mixture into the pan and put on low heat. Mix everything with a wooden spoon or plastic, until thickened preparation. About 4-7 minutes, it has to coats the spoon. Allow to cool before preparing the transfer to tuperware will freeze.
Once you begin to store the tray freezes ripe olives every hour for 5 hours, you must whip cream. (To avoid crystals in ice cream.) After this time, the best thing is to wait for the next sample. :)
Posted by MADE IN COOKING at 08:33 - cookies, ice cream ... and Co - Comments [39] - Permalien [#] Tags: Britain, salted caramel, cream caramel fleur de sel Guerande, Ice Cream, Liquid Cream, Dessert, Ice, Egg Yolks, No ice cream maker
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What great discovery very pretty picture more
Hmm! A glass full of greed! I love it!
It must be delicious! I love the caramel ripe olives salted ripe olives butter so good ... <3
Ohh since the time my son asks me a frozen yogurt! Cream! here you would not have in your boxes?? when I see your vanilla version, I think it will be easy to convince Kisses and beautiful Sunday to all three ... <3 Sandy
Miami, that's ice cream tearing ^ ^ I see you've used the cream 30% fat! In Austria, I found only 35% (it quickly turns into butter qd thou flogged!), Mainly fresh. Unable to get hold of the 15% cream briquette. Find thee, thou, Germany?
A real killing this ice
Posted by Delf in kitchen, 1 September 2013 at 12:50
World cuisine, revisited kitchen, simple, traditional dish. I love cooking with my parents and my big sister. I'm greedy and curious. I would like through this blog, you share my passions, ripe olives cooking and photography. Home Blog Recommend this blog Create a blog with CanalBlog
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