Blackberry Elderflower Frozen Yoghurt

DSC04013blog.jpgSome of you might have spotted it already – I had the pleasure of writing a recipe for a healthy dessert for Schweizer Gesundheitstage. You can find the post concerning my creation right here. And now, it want share it with you as well, in both English and German, of course.DSC03982blogDSC03861b.jpgDSC03994blogI looove blackberries and I am so happy to have them sweet and ripe in my garden at the moment. They’re not only delicious to eat, but also very healthy. In order to keep the whole dessert healthy, I reduced the amount of sugar to a minimum and substituted it partly with elderflower syrup. Additionally, I used muscovado sugar instead of white sugar und chose yoghurt over cream.DSC03875b.jpgDSC04007blog

This gives you a light and refreshing dessert you won’t have any remorse or regrets about. Enjoy and treat yourself!

Best wishes,
Bettina.DSC04001blog

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Blackberry Elderflower Frozen Yoghurt

serves 8
preparation time: 10 minutes
total time: 30-40 minutes (with an ice-cream-maker)

Ingredients:

  • 450g fresh blackberries
  • 90g muscovado sugar
  • 540g Greek yoghurt
  • a few drops of lemon juice
  • 3-4 tbsp. elderflower syrup
  • optionally: little powdered sugar

Preparation:

  1. Put the blackberries and the sugar into a small pot and bring to the boil. Then, let it simmer for about 10 minutes.
  2. Press the blackberries through a sieve into a bowl. If the mixture you get is very hot, put it into the fridge for a few minutes.
  3. Add yoghurt, lemon juice and elderflower syrup.
  4. Taste the mixture – depending on the sweetness of the blackberries you might want to add a bit of powdered sugar now. Be careful: Through the freezing process, the mixture will lose a bit of sweetness.
  5. Put the blackberry 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. Tip: Of course, this recipe works also without an ice-cream-maker. Just put the mixture into the freezer and whisk every hour until the mixture is frozen.

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

Blackberry Elderflower Frozen Yoghurt

Brombeer-Holunder-Joghurteis

DSC03996blog

 

Stracciatella Ice Cream (the very BEST!)

It was a fantastic summer! Hot days and warm evenings with plenty of swims and ice cream to cool down. When I look out of my window right now, I could almost get a bit nostalgic. Only yesterday it was about 30°C hot and sunny. We seemed to be in mid-summer – and now: rain, rain, rain and it feels as though summer had disappeared in the blik of an eye and would not return.

As some sort of last tribute to this wonderful season, let me present you my absolutely favourite ice cream of the summer: Stracciatella Ice Cream! The secret lies in the chocolate which is not chopped but added in a melted state to the cooling ice cream. SO good!

The good thing is, they can take away our beloved summer – but never our ice cream!

Happy non-baking,

Bettina.

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Stracciatella Ice Cream (the very BEST!)

Serves 8
Preparation time: 20 min
Total time: 30-40 min (with an ice cream machine)

Ingredients:

  • 2 cups milk
  • ¾ cup white sugar
  • 1 vanilla bean
  • 4 (fresh) egg yolks
  • 1 cup cream
  • 120g dark, bittersweet chocolate

Preparation:

  1. Whisk the egg yolks in a bowl.
  2. Put milk, sugar and vanilla bean (scratched out) into a pot and bring to the boil. Let it cool down for a bit, 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 cream into a big bowl. Sieve the milk mixture into that bowl and whisk to combine.
  4. Put the ice cream mixture into the fridge and let it cool down.
  5. Put the raspberry ice cream mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. Shortly before the ice cream is done with churning, add the melted chocolate slowly (in a thin spurt) to the still cooling mixture. That will give you the perfect Stracciatella chocolate chips.
  6. 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 Phil Torre from „http://italianchef.com/“)

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

Stracciatella Ice Cream

Stracciatella-Eis

 

Forest Berry Sorbet

I’m a real berry-lover. I like them almost as much as chocolate (that is saying A LOT!) – and in summer even more! 😉 Therefore, this wonderfully light dessert is all berries: Wild strawberries, blueberries, blackberries, raspberries, … Each already fabulous on its own and when combined, simply amazing!I do not yet have enough berries in my garden to make this sorbet not only homemade, but also “homegrown”, but all the berries used for the decoration are out of my own garden. ❤

For the sorbet I used frozen berries, which were also really tasty. To add an extra touch I put some lime juice into the sorbet as well – it makes it even more refreshing! What are your favourite berry recipes? Feel free to comment below and share your ideas – I am looking forward to it.Berry much love,
Bettina.

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Forest Berry Sorbet

Serves 8
Preparation time: 10 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 600g forest berries (wild strawberries, raspberries, blackberries, blueberries, …)
  • 1-2 tbsp. water
  • juice of 1 lime
  • 180-220g sugar (depending on the sweetness of the berries and your taste)

Preparation:

  1. Put the berries, water and lime juice into a pot.
  2. Bring to the boil, then, let the mixture simmer for about 15 minutes.
  3. Add sugar and let it simmer for another few minutes (the sugar has to dissolve completely). Taste the mixture to decide on the right amount of sugar, but be careful: the sorbet will lose sweetness when frozen!
  4. Blend or pound the berries and to press through a sieve. Put in the fridge to cool down.
  5. Put the cooled sorbet 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.

    Berries from my own garden!

    Berries from my own garden!

  6. Decorate with fresh wild berries and serve!

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

Forest Berry Sorbet

Waldbeer-Sorbet

Apricot Sorbet

Apricot Sorbet

Apricot Sorbet

Last week we had a real summer week here in Switzerland. It was hot, at times stifling hot! Compared to last summer (whose existence is still doubted by most Swiss people) we experienced sun, sun, sun!

This inspired me to make a very refreshing and fruity sorbet which will enhance and cool every summer’s day. Also, I love the summery colour, which looks so energetic and happy.

The sorbet is made up of only 4 ingredients, one of which is water. Of course, for such a recipe, sweet, ripe fruits are vital. I was lucky and got wonderful Swiss Apricots (from the ‘Wallis’) which tasted fantastic! So, let it be summer, let it be hot – and let’s have some ice cream!

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Apricot Sorbet

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

Ingredients:

  • 500g apricots
  • 2/3 cup water
  • 2/3 cup sugar
  • 1 tsp. Grand Marnier

Preparation:

  1. Cut the apricots into small pieces/slices (and remove the pit!).
  2. Combine them with the water in a saucepan and let it simmer for about 10 minutes or until the fruits are soft.
  3. Then, add the sugar and let it simmer for another minute or two. The sugar has to have dissolved. Let the mixture cool down.
  4. Process the apricots into a puree in a blender. Add the Grand Marnier and refrigerate the mixture until it is completely cold.
  5. Put the cooled sorbet 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 adapted from “Lomelino’s Ice Cream” by Linda Lomelino)

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

Apricot Sorbet

Aprikosen-Sorbet

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

Himbeereis

Coconut Raspberry Ice Cream (vegan)

Coconut Raspberry Ice Cream

It won’t get any easier and it won’t get any faster. This recipe is so incredibly simple you’ll be happily enjoying your homemade ice cream before you’ve even realised that you’re making it. Doesn’t sound logical to you? Well, I must confess, after two days of semester finals at the university my brain isn’t exactly as fresh as usually, but believe me, I can still prepare this ice cream. Because anyone can, it’s really easy-peasy!

There are only 4 ingredients needed, the ice cream is vegan and less heavy than most “traditional” ice creams. Furthermore, it is wonderfully refreshing and creamy…ohh, really, there’s no reason why you shouldn’t be making it right now, believe me!

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Coconut Raspberry Ice Cream

Serves 8
Preparation time: 5 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 5 dl Thai coconut milk (if possible, stored in the fridge for at least 4h)
  • ¼ – ½ cup white sugar (depending on how sweet you like it)
  • 1 tsp. vanilla extract
  • 1 cup raspberries (frozen)

 Preparation:

  1. Whisk the coconut milk, sugar and vanilla extract until the mixture is nicely blended. If you use really cold coconut milk it can even reach stiff texture.
  2. Put the mixture into the ice cream maker and freeze it according to the manufacturer’s instructions.
  3. When the ice cream is almost done, get the frozen raspberries out of the freezer. Put them in a little plastic bag and use a rolling pin (or something similar) to make small raspberry-pieces. Add them to the ice cream immediately and let it churn for another 5 minutes.
  4. 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 adapted from http://www.twopeasandtheirpod.com/)

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

Coconut Raspberry Ice Crem (vegan)

Kokosnuss-Himbeer-Eis (vegan)

Blueberry Sorbet – Frozen Mother’s Day Dessert

SONY DSCHappy Mother’s Day! I don’t know about you, but I’ve certainly got the most amazing Mum ever! She supports and loves me in every way and this is really something to thank her for. (Also, without her help, this blog wouldn’t be possible, because as fond as I am of baking, I do not exactly like tidying and cleaning afterwarts much. 😉 So, she helps me out often after I’ve cooked or baked, which is really very kind of her! ❤Blueberry SorbetTherefore I dedicate this post to her. This recipe will give you a very quick and easy Mother’s Day dessert. I chose it, because I myself don’t have much time to bake today as I’m about to play in a concert and have to get ready soon.

To add a special Mother’s Day-ish touch to the ice cream, or sorbet, to be precise, I made a lovely litte caramel decoration: A flower and a heart topped with blueberries.And voilà – you’ve got something sweet and simple to say ‘thank you’ to the person who’s been there for you your entire life.

Thank you, Mum! ❤

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Blueberry Sorbet with Caramel Decoration

Serves 8
Preparation time: 20 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 250g blueberries
  • 150g sugar
  • 2 dl water
  • 2 tbsp. lemon juice
  • 2 egg whites
  • 150g sugar
  • 3 tbsp. water
  • a bit of canola oil
  • a few blueberries

Preparation:

  1. Put sugar and water into a pot and bring to the boil. Cook until the mixture starts to thicken up. Let it cool down completely.
  2. Blend sugar mixture, lemon juice and blueberries. Whisk the egg whites until stiff. Gently fold the egg whites into the blueberry-mixture and combine, trying to keep the volume.
  3. Put the sorbet 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.SONY DSC
  4. In the meantime, prepare the caramel decoration: Dip heart and flower forms into the canola oil and put them onto a baking parchment.
    Put sugar and water into a pot and bring to the boil while stirring.
    As soon as the mixture starts to turn brown, stop stirring (you can still toss).
    Pour the caramel into the forms and decorate some of the hearts with fresh blueberries (while the caramel is still liquid).

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

Blueberry Sorbet with Caramel Decoration

Blaubeer-Sorbet mit Karamelldekoration