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Everything posted by E.T.

  1. Those look delicious! I'd love to try one ... or two
  2. I'm with Darienne on the chocolate with bacon thing The truffles are beautiful though!
  3. Thanks Kim and Emily I love the look of those fudgsicles! Just need to get some molds ...
  4. Using up an oversupply of local nectarines and making room in the cupboard for more chocolate ... Nectarine sorbet White chocolate ice cream with Grand Marnier truffles
  5. This recipe by David Lebovitz looks really promising. It's been on my to-try list for a few months now.
  6. Wow, jaffa cakes! I'd love to see a recipe for those
  7. I'm still working my way through The Perfect Scoop ... It's hard to get tired of ice cream This weekend's batch was Malted Milk ice cream on a blondie. The malted milk flavor is lovely.
  8. Oh, yum! I'd love a slice of that cake
  9. They are indeed. I especially like the "jewels" in and around the treasure chest! Are they some kind of decorator's sugar?
  10. Oooh, I love the combination of chocolate and raspberries. Sounds heavenly!
  11. Beautiful macarons! What are the flavors? And thanks for the ice cream advice I think I'll try all hazelnut paste + a bit of Frangelico next time.
  12. Thank you Genkinaonna and RWood! Do you know approximately how much liqueur or paste can be added to about 1 QT ice cream without adversely affecting freezing etc? I briefly considered adding some hazelnut paste to the mixture, but backed out since I wasn't sure how it would behave.
  13. A few more desserts I worked on this weekend: raspberry-rose sorbet (from The Perfect Scoop); gianduja stracciatella gelato in meringue nests (also from the Perfect Scoop); and macaroon tarts with chocolate/coconut milk filing and candied citrus peel. The raspberry-rose sorbet is fantastic. The gianduja gelato is nice, but I would have preferred a more pronounced hazelnut flavor. The method involves using heavy cream infused with flavor from chopped toasted hazelnuts. The cream was very fragrant after the recommended hour of soaking the hazelnuts, but the scent somehow got lost in the final product. If someone has a way of getting around this, I'd love to hear it! I had better luck with using tart shells for the tarts, but the recipe was also different so it's not a fair comparison The most time consuming thing was the candied citrus peel, which took forever (or at least it seemed that way).
  14. I was a bit afraid they wouldn't come out of the pan. Miraculously, there was no cracking. The only issue was the bottoms puffing up. But you have to turn the tart upside down to see that defect--not something anyone is going to do, I found, and risk losing the ganache filling I'll have to try these again with tart rings and see if that helps reduce the puffiness.
  15. The green in the meltaways is from the matcha tea powder. It's very pretty in person. The lighting in the photo doesn't do it justice. Ah, I didn't use tart rings (don't have any yet), just an ordinary muffin pan. I'm curious to know what it is about the rings vs pans that prevents the puffing.
  16. A few sweet bites I made for a dinner party: green tea meltaways, macarons with strawberry-mascarpone cream, and truffle tartlets. I've made some versions of these things before, except for the tart shells. They came out looking nice--except for the bottom, which puffed up during baking leaving a deep indentation in the finished shell that is visible when the shell is turned upside down. No one noticed, but I'd like to know what I can do to prevent this in the future. I followed the procedure described here exactly: chilling the dough for 1 hour, and pricking the bottom with a fork.
  17. Thanks Kim That's a tasty looking cake! I've never had angel food cake before. It's definitely on my list of things to try.
  18. I don't know if this something you are interested in, but it might be fun to paint a thin layer of white chocolate on top of the candies and experiment with some transfer sheet designs. Depending on how many of these you are making, using transfer sheets might also be a bit less labor-intensive than piping.
  19. They do look like little watermelons! And thanks for posting the video. It's a great illustration of the process. The pros make it look so easy
  20. I'm using the ice-cream attachment for KitchenAid stand mixers. It works very well as far as I can tell; mine took about 15 minutes to churn 1 qt of ice cream. The result was very smooth, creamy, and gelato-like.
  21. Wow, they all look (and sound) fantastic!
  22. Thanks Darienne This was my first attempt at ice-cream, and I'm really happy with the results. It'll be fun to experiment with other flavors / recipes all summer!
  23. A few things made with my new KitchenAid stand mixer Nightscotsman's strawberry marshmallows David Lebovitz's French-style vanilla ice cream with cocoa nibs
  24. Hi Stephanie, I made Nightscotsman's strawberry marshmallows last night, and there was a perfect amount of mixture to fill a 9x13 pan with 1in sides. There were a few tablespoons left over for 'testing'
  25. Those do indeed look lovely I'd also love to know which recipe to use (one of Greweling's?) and any pitfalls to look out for.
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