May 18, 2022 8:57 am

4 frozen recipes and ideal to beat the heat in summer

Strawberry and white chocolate popsicles

For 6 servings

What are they wearing?

  1. 500 g of strawberries
  2. 100g white chocolate
  3. 4 tablespoons condensed milk
  4. 100 ml of plain yogurt
  5. Zest of ½ lemon

How are they made?

  1. For the filling, chop and melt the chocolate together with the condensed milk in a bain-marie. Once melted, add the zest and yogurt. Reserve in the refrigerator.
  2. For the ice cream, wash and blend the strawberries. Pour smoothie into popsicle molds, reserving ⅓ of the mixture. Freeze for 4 hours.
  3. Once solid, hollow out with a craft knife leaving ½ cm thickness on the walls and being careful not to break them. Fill with white chocolate to ¾ of the mold and freeze for 1 hour. Finally, complete with the strawberry mixture and accommodate the stick. Put in the freezer until they have solidified.
  4. Another alternative is to make it in disposable cups, placing a smaller glass in the center, where, once frozen, the filling and the stick will go.

SHOT BREAD WITH RYE, COCOA AND SWEET MILK ICE CREAM

For 6 servings

That carries?

  1. for the shortbread: 50 g of 0000 flour, 60 g of rye flour, 40 g of bitter cocoa, a pinch of baking soda, 100 g of butter, 70 g of brown sugar and flaky salt.
  2. For the dulce de leche ice cream: 300 g of dulce de leche, 150 cc of milk cream and 100 cc of natural yogurt

How is it done?

  1. For the cookies, mix the flour, cocoa, sugar and bicarbonate in a bowl. Add the butter and sand until it forms a ball, do not knead. Let the dough rest for 1 hour in the refrigerator, then stretch to 3 mm and cut circles of
  2. 6cm Place them on a plate with non-stick paper, accommodate 4 flakes of salt per lid. Take to the refrigerator 30 minutes before cooking so that the butter takes shape; then cook them at 170 °C for 15 minutes. Let cool on the plate so they don’t break.
  3. For the ice cream, beat the cream to medium point. Apart, join the dulce de leche with the yogurt. In enveloping form, add to the cream. Place the mixture in a rectangular container, where the height of the mixture is approximately 4 cm.
  4. Put in the freezer for 4 hours, then remove and cut with the same cutter as the shortbread. Join the two tapas with the ice cream and serve. To give it an acid touch, you can hollow out the center and put strawberry or raspberry puree on it.

Production: Sofia Di Nunzio

ICE CREAM TERRINE WITH CHOCOLATE AND HAZELNUTS

For 8 servings

That carries?

  1. for the ice cream: 250 g of semi-sweet chocolate, 30 g of dark cocoa, 3 eggs, 2 yolks, 160 g of sugar, 350 cc of whipped cream and 100 g of hazelnut paste.
  2. For the meringue: 100 g of egg whites, 200 g of sugar and 50 cc of water.

How is it done?

  1. For the terrine, mix the eggs, yolks and sugar in a bowl. Beat in a bain-marie with a hand mixer until the sugar is dissolved. Continue whisking off the heat until the mixture is at room temperature. Meanwhile, melt the chocolate.
  2. Integrate the egg shake with the melted chocolate in an enveloping way. Then add the cocoa, the hazelnut paste (it can be made at home, roasting and processing the hazelnuts) and the whipped cream. Arrange the mixture in a pudding mold covered with plastic wrap. Put in the freezer from one day to the next.
  3. For the meringue, put the sugar in a pot together with the water and cook until it reaches 120 °C. Meanwhile, beat the egg whites until stiff. Once the syrup is ready, pour it in the form of a thread over the egg whites without stopping beating, until the bowl is at room temperature. Place the meringue on the terrine and burn with a torch. Decorate with fresh cherries.

Production: Sofia Di Nunzio

FRUITS WITH COCONUT GRANITA AND CONDENSED MILK

For 6 servings

That carries?

  1. ½ papaya
  2. 2 peaches
  3. 1 mango
  4. 4 apricots
  5. 1 lima
  6. Toasted coconut flakes
  7. 50 ml of condensed milk
  8. 200 ml of coconut milk
  9. Zest of 1 lime

How is it done?

  1. Cut the fruits in half, remove the pit and arrange them on a plate. If you want, you can burn them with a torch to give them a slight smoky taste.
  2. For the granita, mix the coconut milk with the condensed milk and the lime zest in a bowl and take it to the freezer. When frozen, scrape with a fork. Serve the granita over the fruit, accompany with lime wedges to squeeze on top, thus cutting the sweetness. The granita will melt and cover all the fruit like a sweet vinaigrette.

Reference-www.lanacion.com.ar

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