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Ice cream dessert with rum and raisins

Ice cream dessert with rum and raisins



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The yolks, sugar and butter are put on the fire in a pan and stir continuously until the sugar melts and the composition thickens. Add the raisins and remove the pan from the heat. Let cool.

Mix the whipped cream until it doubles in volume. Add the spoonful yolk composition over the whipped cream, lemon juice and rum essence and mix well.

Put the composition in a saucepan and put it in the freezer.

Good appetite!!! : X



Rum ice cream with raisins

If you like to make your own homemade ice cream You will definitely enjoy preparing this simple recipe with Thermomix.

It has a cream based on cream and egg yolks to which we will add the raisins flavored with aged rum creating a smooth mixture that you can use as dessert or as a snack.


Corn tart with raisins, rum and shock ice cream

Anyone who knows me knows that I like to try all kinds of crazy things in the kitchen, and reinterpreted traditional Romanian recipes are my favorites. I fell in love with sarmale, small and polenta since my first visit to Romania, when I had no idea that I was going to move here permanently.

My friends and the guests of the restaurant where I work know that they always come up with a new invention and even if they are often skeptical, they always end up asking for the second portion. Last time this happened with the brandy sherbet :).

The other day I was inspired again and made a corn tart (it's ok, you can call it polenta), with raisins, rum and shock ice cream. I leave here the recipe in case you want to impress your friends or relatives:

ingredients

  • 1 liter of milk
  • 100 gr sugar
  • 200 gr of corn
  • 3 eggs
  • 40 gr soc
  • 20 ml rom
  • 20 gr raisins
  • 5 gr powdered sugar
  • 1 vanilla bean
  • An ice cream cup (or any other assortment)

How come:

Boil the milk together with the shock flowers, raisins, rum and vanilla bean. Separately, beat the eggs with the sugar in a bowl. After the milk has boiled, add the cornmeal and let it boil for another 10 minutes. Then add the beaten eggs and cook for another 5 minutes. When the whole composition has boiled, put it in tart forms and put it in the oven for 15 minutes.

When the tart is ready, let it cool for 15 minutes, then assemble the plate. I chose to serve it with a cup of shock-flavored ice cream, but you can use your favorite assortment. At the end I sprinkled everything with a little shock oil and sprinkled a few flowers. If it's still the season, I said I'll take full advantage. This plate smells like spring!

I hope you like my reinterpreted polenta for dessert. Good appetite!


Tahini ice cream with raisins and rum

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