Sweet Tooth Experiments

Monthly Archives: January 2019

Ricotta Ice-Cream with Burnt Salted Caramel

Posted on Posted in Ice-cream & Sorbet .

Ricotta Ice-Cream with Burnt Salted Caramel

Ricotta Ice-Cream with Burnt Salted Caramel recipe

This recipe was actually created from taking 2 of my former recipes (my Cheese Ice-Cream Cake and my Churros Chocolate Caramel Cake) and to an extent combining them together.

From these former recipes, my ricotta ice-cream is absolutely amazing and my caramel sauce the perfect consistency, taste and texture.

This ice-cream can be enjoyed with pudding or cake etc, or as the star of its own show.

Moreish, quick, super easy and impressive this treat will impress!

 

Ingredients:

Ice-cream:

  • 450g ricotta cheese
  • 300ml sweetened condensed milk
  • 3 tsn vanilla extract
  • 450ml thickened cream
  • 60ml liquor (optional, I used butterscotch schnapps)

Caramel:

  • 100g white sugar
  • 15ml water
  • 90ml cream
  • 35g brown sugar
  • 1/8 tsn ground salt

 

Method:

  1. In a food processor blitz the cheese, condensed milk and vanilla until smooth and creamy.
  2. Whisk the cheese mix and cream with electric beaters in a bowl until peaks form.
  3. Stir the 60ml of liquor into the cheese mix until well combined.
  4. Spoon the cheese mix into a tin and place in the freezer for 30 minutes to firm.
  5. Meanwhile make the caramel by placing the white sugar and water into a saucepan on a high heat, stirring until the sugar has dissolved.
  6. Now leave the mix without stirring until the sugar syrup is a golden brown colour, take off the heat.
  7. Add the brown sugar, salt and cream to the sugar syrup mix and stir with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
  8. Once the caramel is cooled fold through the ice-cream and place the ice-cream back into the freezer to completely set.
  9. Scoop and enjoy!

 

 

Dark Chocolate and Lemon Bombe recipe

Step 2

Spiced Sweet Potato Bourbon and Caramel Cake recipe
Step 5
Spiced Sweet Potato Bourbon and Caramel Cake recipe

Step 7

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

Email, RSS Follow
Print

Quinoa Honey and Peanut Butter Biscuits

Posted on Posted in Biscuits .

Quinoa Honey and Peanut Butter Biscuits

Quinoa Honey and Peanut Butter Cookies

In an attempt to eat gluten free, I brought a packet of quinoa flakes to use as a rolled oat substitute for my porridge. As much as the substitute seemed consistent with rolled oats I didn’t fall in love with the texture.

So, after opting back to oats I had a half full packet of quinoa flakes that I didn’t want to waste.

The solution? Get experimenting. I figured if the flakes were mostly used as an oat substitute I could bake with them just like I do with other cereal ingredients.

Knowing this ingredient pairs well with common breakfast flavors I played around with a few flavour combos before I landed on honey and peanut butter.

These 2 ingredients go so well together and using the quinoa flakes as a base biscuit ingredient went just as well as oat bran, flour or oats do.

To keep with the gluten free theme, I used rice flour instead of the usual wheat flour for gluten free friendly biscuit-y goodness.

I had low expectations for this treat and to be honest was blown away by how tasty it is.

 

Ingredients:

  • 55g brown sugar
  • 80g butter
  • 110g honey
  • 90g peanut butter
  • 1 tsn vanilla essence
  • 200g rice flour
  • 1 tsn baking power
  • ¼ tsn salt
  • 110g quinoa flakes

 

Method:

  1. Preheat the oven to 180c degrees and line 2 large baking trays with baking paper.
  2. Place the sugar, butter, honey, peanut butter and vanilla into a saucepan on a medium heat.
  3. Stir until the mix is well combined, silky and bubbling on the sides of the pan. Set aside to cool slightly.
  4. Sieve the flour, powder and salt into a bowl and add the quinoa flakes, stir.
  5. Pour the butter mix over the dry mix and stir until well combined.
  6. Put the bowl of the biscuit mix into the fridge for 30 minutes to cool and slightly harden.
  7. Next roll the cooled dough into balls 30g in size and place onto the trays.
  8. Using a fork push the balls in the center to flatten.
  9. Place the trays in the oven to bake for 15 minutes or until the biscuits are golden brown in colour – leave the biscuits on the tray to completely cool.
  10. Enjoy!

 

Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

Step 2

 

Grape Jelly Melting Moments recipe

Step 8

 

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

Email, RSS Follow
Print