Stewed cherry with chocolate mousse

June 27th, 2014 § 0

It is cherry season in Aegean region.

June is the peak season for harvesting cherries and the markets are full of beautiful plump cherries.

This is a simple cherry compote with chocolate mousse to enjoy!

  • 700 gr cherries
  • 90 gr sugar
  • 1/2 cup Sherry (preferebly Kirsch)
  • 200 gr good quality dark chocolate (70% cacao)
  • 2 eggs
  • 1 t ground black peppercorns

Wash the cherries. Stone them with a cherry pitter. While stoning, keep the juice into a pan.

Put the cherry and its juice into a wide pan.

Add sugar and black peppercorns. Bring to a boil, let stand for 10 minutes. Add Sherry (kirschwasser) and boil for another 5 minutes.

Take out the peppercorns and let it cool.

Melt the bittersweet chocolate with bain-marie method, or simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.

Beat egg whites in a small deep bowl and make stiff.

Beat egg yolks with chocolate well.

Fold the egg whites to the chocolate batter.

Use a spatula and mix them well. Refrigerate for 4 hours.

In a serving glass share the stewed cherries.

On top, place the chocolate mousse and serve immediately.

Frigo ice ~ Frigo buz

July 20th, 2013 § 0

Once upon a time there were open-air movie theaters in Turkey. They were not only set in metropolitans but also throughout Turkey until 1985s.

The indispensable pleasure of open air movie theaters was without a doubt frigo buz (frigo ice), a kind of chocolate ice cream wrapped in folio.

The reduction of open air cinemas affected also the frigo buz and it disappeared from our palates.

Here is a nostalgic summer pleasure, a home made frigobuz!

  • 1 1/2 cup milk
  • 2 T starch
  • 3 T cornflour
  • 110 gr sugar
  • 1/2 T butter
  • 50 gr cacao
  • 50 gr dark chocolate (melted)
  • 1 t vanilla
  • Melt the chocolate with butter in bain-marie method. Set aside to warm.
    Put the milk into a large, heavy bottom saucepan. Add starch, corn starch, cacao and sugar.
    Bring to boil by stirring it constantly until the mixture turns thick.
    Pour gently the melted chocolate to the mixture and stir until it is smooth.
    To prevent it from crystallization, take it out of the freezer after 2 hours and beat it well with a mixer.
    If you have an ice cream machine, churn it according to the manufacturer’s instructions.
    Spoon it into ice molds and let it cool in the freezer.
    You can sprinkle crumbled pistachios and chocolate drops before serving.

    Ice cream with chocolate and black pepper

    May 13th, 2013 § 0

    An ice cream with an intense aroma of the black pepper.

  • 1 1/2 cup milk
  • 5 T salep
  • 150 gr milk chocolate
  • 50 gr dark chocolate (broken)
  • 110 gr sugar
  • 1 T ground black pepper
  • pistachio (crushed)
  • Melt the milk chocolate in bain-marie method. Set aside to warm.
    Put the milk into a large, heavy bottom saucepan. Add salep and sugar.
    Salep is a flour made from the root of the Early Purple Orchid, that makes the ice cream thick and sticky.
    Bring to boil by stirring it constantly until the mixture turns thick.
    Pour gently the melted chocolate to the mixture and stir until it is smooth.
    Add the black peppers and broken dark chocolate pieces.
    Spoon it into ice molds and let it cool in the freezer. To prevent it from crystallization, take it out of the freezer after 2 hours and beat it well with a mixer. Then chill thoroughly.
    If you have an ice cream machine, freeze it according to the manufacturer’s instructions.
    Drizzle the crushed pistachios over the ice cream before serving.

    Ice cream with chocolate drops

    October 7th, 2012 § 0

    This is perfect when you make it with an ice cream machine!

  • 3 cup milk (I used 2 cups of cow’s milk and 1 cup of goat’s milk)
  • 1/2 cup sugar
  • 3 T salep
  • 100 gr dark chocolate
  • 4 whole green cardamoms (crushed)
  • Pestle the cardamoms in a mortar. Take out the pods and press the seeds to a fine powder.

    The cardamom gives an intensely aromatic taste, like mint flavour.

    Melt the chocolate in bain-marie method. Set aside to cool.
    Put the milk, salep and sugar in a heavy bottom saucepan.
    Salep is a flour made from the root of the Early Purple Orchid, that makes the ice cream thick and sticky.
    Bring to boil by stirring it constantly until the mixture turns thick. Add cardamom powder and leave it to cool.

    Drizzle the melted chocolate over the ice cream.

    Spoon it into an air tight container and let it cool in the freezer.

    To prevent it from crystallization, take it out of the freezer after 2 hours and beat it well with a mixer. Then chill thoroughly.

    If you have an ice cream machine, simply churn in until thick enough.

    Freeze the ice cream at least 4-5 hours.

    Blancmange with rose water and almond

    July 10th, 2012 § 1

    Blancmange is a kind of pudding, traditionally with almonds in it. 

    The traditional blancmange is usually served in shapes.

    It is believed to come from Middle East to Europe.

    A perfect summer breeze to the palates! 

  • 2 1/3 cup milk
  • 4 T cornstarch
  • 3 T sugar
  • 1 lemon zest (grated)
  • 50 gr almonds (crushed)
  • 3 T rose water
  • In a bowl combine cornstarch, milk and sugar.

    Simmer and stir occasionally. Add lemon zest and crushed almonds until the mixture thickens.

    When the mixture begins to smooth, remove from heat. Stir in rose water.

    Pour the mixture into rose shaped moulds.

    Refrigerate for 4-5 hours.

    Before serving freeze for 10 minutes and turn it out into the serving plate.

    Scatter with dried rose petals.

    Last year:  water pudding with rose water

    Where Am I?

    You are currently browsing the ices & pudding category at Aegeaneating.