Archiv des Monats: Juli 2006

Auf nach …

5 Echos

                                        …Wales.

We are off to Wales.

You’ll find us here
Wir sind hier

Cae Du22.02.2021 **

or/oder
Plaindealings ** 09.04.2026

or/oder

Old Chequer

or/oder

Lodge Farm 22.02.2021 **

See you later, bis bald!

Looking for Flavours of Wales 02.07.2025 **, A TASTE OF WALES, TRADITIONAL WELSH RECIPES, Wales for Foodies and Wales The True Tastespan style=“ font-weight: bold;“>** 11.04.2026

** 21.02.2021 http://www.caedu.co.uk/; http://www.bnbwales.co.uk/Lodge-Farm-1762.html nicht mehr verfügbar
** 02.07.2025 http://www.gourmetwales.co.uk/chefs available in web archiv
** 09.04.2026 https://www.visitpembrokeshire.com/accommodation-listing/plaindealings mit Stand 2019 im Webarchiv abrufbar
** 12.04.2026 https://businesswales.gov.wales/foodanddrink/im Webarchiv abrufbar

SHF #21 Ice Ice Baby: Mint ice cream with chocolate

4 Echos

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SHF#21

Sarah from the delicious life 26.09.2023 ** is hosting this 21st edition of Sugar High Friday, 26.09.2023 ** the worldwide food blogging event created by Jennifer the The Domestic Goddess 22.05.2021 **. Ice ice baby 26.09.2023 ** is an adequate theme for summer and I prepared a refreshing

Mint ice cream with chocolate

Mint ice cream with chocolate

Mint ice cream with chocolate Button German


Yield: 4 servings
Category: Ice Cream, UK

Creamy mint ice cream flavored with Crème de Menthe. The chocolate coating is created by pouring chocolate, melted in a bain-marie, directly over the cold ice cream.

INGREDIENTS

  • 1 bunch Mint
  • 3 tablesp. Sugar
  • 300 grams Cream, chilled
  • 20 ml Mint liqueur, f.e. Crème de menthe
  • 1 Egg white
  • 40 grams Chocolate, melted

SOURCE

book cover with recipe Mint ice cream with chocolate

modified by from:
*
ISBN: 978-3774227194

INSTRUCTIONS

  1. Wash the mint leaves, dry and set a few aside for decoration. Blitz in a blender and add the sugar. Mix the chilled cream with half of
    the mint sugar. Beat the egg white until stiff, fold in the remaining mint sugar and fold this mixture into the cream. Freeze for about 30 minutes, occasionally stirring.
  2. Remove ice cream from freezer and sprinkle with melted chocolate. Return ice cream into the freezer until completely frozen.
  3. Decorate ice cream balls with melted chocolate and decorate with mint leaves.

Gesamtzeit: 4½ h
Vorbereitungszeit: 15 minutes


[ Rezept drucken ]

 
 
* = Affiliate-Link to Amazon

Edit 17.04.2026: Update von REZKONV-Rezept – RezkonvSuite v1.2 auf https://schema.org/Recipe

more ice cream recipes (click)
more recipes and entries in English

** 22.05.2021 http://www.domesticgoddess.ca/sugar-high-fridays/ no longer available
** 26.09.2023 https://thedeliciouslife.blogspot.com/ and http://thedeliciouslife.blogspot.com/2006/07/yo-shf-lets-kick-it-ice-ice-baby.html no longer available

Minze-Eis mit Schokolade

Hinterlasse ein Echo

Minze-Eis mit Schokolade

Minze-Eis mit Schokolade

Minze-Eis mit Schokolade Button Englisch


Menge: 4 Portionen
Kategorie: Eiskrem, Deutsch

Cremiges Minzeis, aromatisiert mit Crème de Menthe. Die Schokoladensplitter entstehen durch im Wasserbad geschmolzene Schokolade, die direkt auf die kalte Eismasse gegeben wird.

ZUTATEN

  • 1 Bund Minze
  • 3 Essl. Zucker
  • 300 Gramm Sahne, eisgekühlt
  • 20 ml Minzlikör, z. B. Creme de Menthe *

QUELLE

Buchcover mit Rezept Minze-Eis mit Schokolade

abgewandelt von nach:
*
ISBN: 978-3774227194

ZUBEREITUNG

  1. Die Minzeblätter abspülen, trockentupfen, einige Blätter für die Dekoration beiseite legen. Die restlichen Blätter im Mixer pürieren.
    Den Zucker dazugeben. Die Sahne mit der Hälfte des Minzzuckers und mit dem Minzlikör verrühren. Das Eiweiß steif schlagen, mit dem restlichen Minzzucker verrühren und unter die Sahne heben. Im Gefrierfach 30 Min. anfrieren lassen, gelegentlich umrühren.
  2. Die Schokolade im Wasserbad schmelzen. Das Eis aus dem Gefrierfach nehmen, die geschmolzene Schokolade in einem dünnen Strahl darüber
    träufeln. Das Eis im Gefrierfach wieder fest werden lassen. Zum Servieren in hohe Gläser füllen und mit den Minzeblättern dekorieren

Ulrike: Kugeln zusätzlich mit geschmolzener Schokolade besprenkelt.
Gesamtzeit: 4 Stunden
Vorbereitungszeit: 15 Minuten


[ Rezept drucken ]

 
 
* = Affiliate-Link zu Amazon

mehr Eiscreme-Rezepte bei Küchenlatein

Edit 16.04.2026: Update von REZKONV-Rezept – RezkonvSuite v1.2 auf https://schema.org/Recipe

WHB #43: Summer Pudding

5 Echos

WHB
The Guidelines of Weekend Herb Blogging 26.09.2023 ** allow featuring any herb, plant, vegetable, or flower. This week I picked the last red currants from the very dry looking shrubs. Redcurrant fruit is slighty more sour than its relative the blackcurrant, and is cultivated mainly for jams and cooked dishes, rather than for eating raw. In Germany it is also used in combination with custard or meringue as a filling for tarts. And red currants are the main ingredient of Rote Grütze – red fruit jelly, a speciality in the north of Germany.

Johannisbeerstruch 002

This year I’ve already made some jelly, as every year, and a no-cooking dessert. Last year I baked muffins and a „nightmare of sponge mixture and whipped cream„. With the last red currants of this year I decided to prepare a

Summer Pudding

Summer Pudding

from the still unused cookbook I bought last year in Scotland. I used red currants, raspberries and brambles – blackberries from the freezer.

Summer Pudding

YIELD: 4-6 Servings

Summer Pudding 006

Classic British Summer Pudding Recipe

INGREDIENTS:

  • Slices of medium
    or
    Thin sliced crustless white bread
  • 500 grams Fresh seasonal fruit, eg. strawberries, raspberries, cherries, brambles, 1 lb
  • 30 ml Water, 1 fl oz
  • 150 grams Caster sugar, 5 oz

SOURCE

Button German *

abgewandelt von nach:
Christopher Trotter
Scottish Cookery *
ISBN 1-84204-024-3

INSTRUCTIONS

  1. Neatly line the base and sides of a 900 ml (1 1/2 pint) pudding basin with the bread. Wash and trim or stone the fruit, cutting the strawberries in half. Put the water and the sugar into a pan and bring to the boil. Add the fruit in order of speed of cooking, the slowest first and the quickest, raspberries, last. Cook briefly, ensuring that the fruit holds its shape. Drain off the syrup and reserve.
  2. Spoon the fruit into the prepared bowl and spoon over a little of the syrup. Cover with more bread. Put a saucer on top and place a weight on top of it, to apply a little pressure, say 500 g, 1 lb. Refrigerate overnight. Loosen it gently with a palette knife, turn out and pour the rest of the syrup over it. Cut into wedges and serve with lightly whipped double cream.

total time: 12 h
preparation time: 15 minutes
cooking/baking time: 5 minutes

 
 
*=Affiliate-Link zu Amazon

more recipes and entries in English

** 23.09.2023 https://kalynskitchen.com/establishing-some-rules-for-weekend/ no longer available