Archiv für den Monat: Juli 2006

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


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

Mint ice cream with chocolate

Mint ice cream with chocolate

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Mint ice cream with chocolate Button German
Categories: Dessert, Ice cream
Yield: 4 Servings

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 ============================
3-7742-2719-53-7742-2719-5 *
Kräuter-Kompass3774227195 *
ISBN: 978-3774227194
— Edited *RK* 07/18/2006 by
— Ulrike Westphal

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.

Remove ice cream from freezer and sprinkle with melted chocolate.
Return ice cream into the freezer until completely frozen.

Decorate ice cream balls with melted chocolate and decorate with
mint leaves.


* = Affilate-Link to Amazon

Minze-Eis mit Schokolade

Minze-Eis mit Schokolade

Minze-Eis mit Schokolade

========== REZKONV-Rezept – RezkonvSuite v1.2

Titel: Minze-Eis mit Schokolade Button Englisch
Kategorien: Dessert, Eis
Menge: 4 Personen

1 Bund Minze
3 Essl. Zucker
300 Gramm Eisgekühlte Sahne
20 ml Minzlikör, z. B. Creme de Menthe B0029Z2ZES *

1 Eiweiß
40 Gramm Schokolade

============================ QUELLE ============================
3-7742-2719-53-7742-2719-5 *
Kräuter-Kompass3774227195 *
ISBN: 978-3774227194

— Erfasst *RK* 08.07.2006 von
— Ulrike Westphal@Küchenlatein

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 gen, die Sahne heben. Im
Gefrierfach 30 Min. anfrieren lassen, gelegentlich umrühren.

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.


* = Affilate-Link zu Amazon

WHB #43: Summer Pudding

The Guidelines of Weekend Herb Blogging 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


  • Slices of medium
    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


Bild *

abgewandelt von Ulrike Westphal nach:
Christopher Trotter
Scottish CookeryBild *
ISBN 1-84204-024-3


  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