![]() It can be used in the place of regular milk, and in most cooked items has only the faintest coconut essence.Ĭoconut milk, while not a dairy product, adds a rich creamy texture to many international cuisines. Shaking the can very well before opening blends it smooth again or you can empty it into a bowl and whisk until smooth. Canned coconut milk is very shelf-stable, but may separate if it sits long enough. ![]() This is not the same thing as coconut water, the thin watery liquid found inside the hollow center of a coconut. You can eat this gelato without guilt!Ĭoconut milk is a terrific dairy substituteĬoconut milk is slightly sweet, white, about the thickness of half-and-half, and made from the meat of a coconut. It is also lower in cholesterol and an excellent substitute for those watching their weight. It takes the place of eggs and cream and yet yields the same rich, silky smooth mouthfeel. Here are a few of my favorites:Ĭhewy, Gooey, Crispy, Crunchy Melt-in-your-Mouth CookiesĬhocolate and the Art of Low-Fat DessertsĬocolat: Extraordinary Chocolate Dessertsįor anyone who is gluten-intolerant or who doesn’t eat dairy products, this is the dessert for you because it is made with coconut milk. If you are interested in learning more about chocolate and its interactions during cooking and freezing, I highly recommend any of Alice’s books. Reading her cookbooks are like taking a masters class. Today’s recipe is from Alice Medrich, the doyenne of chocolate, former owner of a shop in San Francisco called Cocolat, and internationally known for her dedication to quality and depth of investigation into the intricacies of working with chocolate. They are always in high demand in the Scandinavian countries, and in the United States, Alaskans eat more ice cream per person each year than any other state. ![]() Surprisingly, some of the coldest countries in the world are the largest consumers of frozen desserts. I have a few of this style of cup from my grandfather’s drug store that I cherish. Up until that time it had been served in metal cone-shaped containers and eaten with spoons. Louis World’s Fair and was made with a crispy sweetened batter cooked on a waffle iron, very similar to today’s waffle cones. The one aspect of ice cream that seems to truly be an American invention is the edible cone. Gelato has been around since the 17th century, but today’s versions remain surprisingly close to the original. It is said that he invented an innovative refrigeration technique and presented it along with a recipe to Catherine de’ Medici in 1565. Modern ice cream is credited to Bernardo Buontalenti. I know he would be proud to see the talents of his mother (my grandmother Mimi) being passed down through me to future generations. Today is the 25th anniversary of my father’s death and I thought it would be appropriate to honor his memory with one of his favorite desserts. My father always said he preferred an ice cream sundae or milkshake to a cocktail. She always claimed that her right arm was larger than the left because of digging out the rock hard frozen custard □ ![]() My mother was a soda jerk in her father’s drug store, back in the days when they were called Five and Dimes, scooping ice cream and making floats for her classmates. I come by this passion naturally, both of my parents loved ice cream. What is better than sitting on the porch on a hot summer night, enjoying a bowl or cone of homemade frozen custard? With just six ingredients you can have a delicious treat that everyone can enjoy – even those with lactose intolerance! I can eat ice cream and gelato any time of the year but it is a special treat during the heat of summer.
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