Your email address will not be published. Balanced combination of semifreddi and parfait Balanced combination of semifreddi and parfait Ingredients I have already written about semifreddi in a post dedicated to the differences between mousse and parfait.
Pastry Cream Used as a base, alone or with the addition of Italian meringue, pastry cream gives structure and sugars to our dessert. Fruit Puree Fruit purees are used in semifreddi made with the Italian meringue.
Classic Flavouring Pastes These are the pastes we add to desserts to make them flavoursome. They can be pure suc h as some hazelnut paste, pistacchio paste, etc. Thanks to the fact that it solidifies with the cold fat is a key ingredient to optimal structure, but it also adds creaminess. How to calculate the right sugar percentage This is easy maths, but I will add a few examples to make things very clear.
Fold in whipped cream. Scrape into prepared loaf pan. Smooth top. Cover with plastic wrap, fold up overhang and freeze overnight. Stir in sugar, 1 tablespoon reserved lemon juice, 1 teaspoon reserved lemon zest and the salt.
Cook over medium-high heat, mashing many of the berries with the back of a slotted spoon, until saucy, 4 to 5 minutes. Stir in cornstarch slurry; let thicken, 1 minute. Pull pan off heat; stir in blackberries. Using a heavy knife dipped in hot water and wiped dry, slice semifreddo into eight 1-inch-thick slabs.
Lay 1 slab semifreddo on top. Provenance: My friend Elizabeth gave me this recipe, which she got off Epicurious.
Gelato Italian word for ice-cream. Churned but tends to be less airy so it's more intense in flavour. A lower cream content in the custard base means it can also be less rich and have a colder mouth feel than French ice-cream.
Glace French word for ice-cream. This is usually a rich, high-fat-content version of a cooked custard creme anglaise agitated orchurned while freezing. Granita aka an ice or, in French, granite More granular than a sorbet, thanks to a higher proportion of water to sugar.
Traditionally will not contain eggs. Debate rages on whether a granita should be stirred during freezing and whether the ice should be scraped from the hard frozen mix or allowed to thaw slightly first. Iced kachang Malaysian dessert of shaved ice drizzled with rose syrup and coffee on top of hunks of jelly, corn kernels, lychees and palm seeds. Iced milk Higher water content from more milk than cream means a colder mouth feel and less smoothness, unless made very quickly.
When it is churned, the ice cream base increases in volume as air is trapped in a network of ice crystals. These sorts of high over run desserts will also not freeze quite as hard as other ice creams due to the high volume of air. Ever had a Mr Whippy that almost floats away as you eat it?
Tried halo-top calorie per pint ice cream? Although this is a bit of a shame, it does mean I can cover some of the other fabulous icy desserts out there that allow you to get your ice cream fix WITHOUT the kit.
Custard Ice Cream - same as above, but with eggs in the base usually make a creme anglaise then churn that. Sherbets - Similar texture to ice cream but the fat is reduced and sugar is increased to maintain texture. This sugar might come from fruit puree. All sherbets have in common. Gelato - Although its a bit unclear what regulates gelato as gelato, it generally has a lower over run. That being said, it is predominantly a mixture of yoghurt, milk and milk solids.
Confusingly, you can have yoghurt ice cream which does not equal frozen yoghurt. This gives it its distinct, ultra smooth texture. Soft serve often uses quite a lot of commercial stabilisers - or, alternatively, egg yolks - in it to maintain its shape at room temp. Sorbet - Sorbet is churned like ice cream but has no dairy. Spuma - Spuma is sorbet with a portion of Italian Meringue folded in just as it comes from being churned.
The result is an ultra smooth - but a bit eggy - sorbet! Shaved Ice - a block of fruit juice or flavoured water is frozen then scraped with a fork or some sort of sharp shaver directly before serving. Granita - Similar to a shaved ice, Granita is formed of small ice crystals that are scraped and agitated during the freezing process. Water ice - your classic ice lolly! Basically, you just need there to be air involved. Think of it like a frozen mousse. A parfait is both rich and airy at the same time!
The air is due to a hefty combination usually of pate a bombe, italian meringue and whipped cream. I think parfait is a bit of a dark horse of the frozen desserts world. I mean, I knew that Donkey from Shrek rated it highly , but other than that it was a mystery. And that equipment is expensive.
Its not really practical or accessible for most people. Parfait is a really useful tool for pastry chefs because it can be done with simple equipment - your KitchenAid. In a pinch, I reckon you could make it happen with an electric hand mixer too, though you may get less volume. The major difference between parfait and ice cream is that; ice cream has air whipped into it as it freezes; parfait has air whipped into it and is frozen after! Another reason to really vouch for parfait is that it is liquid at room temperature.
This means it can be piped or shaped into moulds or frames. This means you can create beautiful desserts much more easily. This means you canput those moulds that have been hanging out at the back of your cupboard for 3 years to WORK. Ice cream sandwiches?
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