Blue “Baisers” (Kisses) of Summer

SONY DSC“Baiser” (kiss en français) is a term often used for meringues around where I live. And these wonderful little blue-white-striped meringues are real kisses of summer! Their colour reminds me of the sea I saw (and bathed in) in Italy last year…Their size is perfect to use them as little Snacks. Nowadays I bake meringues quite often because I need egg yolks for most of my ice creams and I can use the spare egg whites for lovely little meringues!My really fool-proof recipe for meringues can be found right here. If you want to make these summer kisses you simple choose a round nozzle instead of a star-shaped one and apply food colouring in stripes on the inside of your piping bag before you fill it with the meringue mixture. (You can use a bottle to put the piping bag on it while your apply the colour.) Enjoy the summer – it has only just begun!

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Raspberry Ice Cream

Raspberry Ice Cream

I scream, you scream, we scream for ICE CREAM! It’s getting hot – and the hotter it gets, the more ice cream we need!This raspberry ice cream will fulfill all your ice cream dreams – it’s so incredibly fruity and creamy and the colour! Oh my, I think I need some more.

So, think pink and love raspberry ice cream – it’s as simple as that.

By the way – this ice cream goes perfectly with the Blueberry Sorbet I’ve shown you a couple of weeks ago. A really irresistible couple both in taste and making – because you can use the spare egg whites for the Blueberry Sorbet. It seems as if they had been made for each other… ❤

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Raspberry Ice Cream

Serves 8
Preparation time: 15 minutes
Total time: 30-40 minutes (with an ice-cream-maker)

Ingredients:

  • 250g fresh raspberries
  • 140g sugar
  • little lemon juice
  • 3 egg yolks
  • 150ml milk
  • 150g cream

Preparation:

  1. Whisk egg yellows and sugar in a bowl (with an electric whisk) until very creamy.
  2. Put milk and cream in a pot and heat up to about 75°C. Then, pour it carefully into the egg yolk mixture (while whisking). Put the mixture on a bain-marie or (carefully!) back into the pot and heat again until the mixture thickens.
  3. Put the ice cream mixture into the fridge and let it cool down.
  4. Blend the raspberries and lemon juice and mix into the cooled ice cream mixture.
  5. Put the raspberry ice cream mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe after “Eis-Träume – Selbstgemachtes aus Früchten, Milch und mehr” by Sabine d’Agostino)

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To get a printed version: Download the pdf. (Both English and German versions available!)

Raspberry Ice Cream

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