Strawberry, Basil & White Chocolate Ice cream + Magimix Gelato Expert Review

IMG_2928

Ever since I started my blog, I missed having an ice cream machine. Before moving here, I used to have one where you have to freeze the bowl overnight. But the thing about living in Amsterdam is that space is limited, and that also means fridge wise. We’ve been living in a rental apartment which has a small freezer, so no space to freeze the bowl of those kinds of ice cream machines.

I’ve heard very good things about Magimix in the past. If you have never heard of them before, it is a brand known for their food processors. The Gelato Expert is the first Magimix product I have ever tested and I was not disappointed.

IMG_2932

It is the upgraded version of the Turbine à Glace. It’s a self-freezing ice cream machine. You only need to turn it on 5 minutes before you are going to use it to pre-chill the bowl. It comes with two 2 liter bowls, one is fixed to the machine and the other one is removable. You just need to pour in a measure of brine or alcohol (I used gin) on the fixed bowl. Then place the removable bowl on top and switch the freezer on. After 5 minutes of pre-chilling, you are ready to pour in the ice cream mixture. Its’s easy and quick. Just keep in mind to add only about 1 liter of ice cream mixture to the bowl at a time, as ice cream increases in volume while it is churning. For sorbets, you can add about 1 ½ liters of mixture at a time.

The Gelato Expert has 3 automatic cycles: Gelato, ice cream and granita. You can change the cycles at any time. It also comes with a manual mode where you can adjust the churning time to the consistency that you wish. This ice cream only took about 20 minutes. If you have a mixture with alcohol, it will take longer as alcohol delays the freezing time. I also made an Elderflower & Grapefruit Gin Tonic Sorbet which took about 40 minutes. You can see the recipe by clicking here.

IMG_2929

IMG_2930

Overall, it is a great machine. It makes a smooth ice cream and sorbet without any large ice crystals. It is easy to clean and not very noisy. The removable parts are dishwasher safe, even though I don’t mind washing these kinds of things by hand. The Magimix Gelato Expert will be available soon in The Netherlands. You will be able to find it in big cooking stores and online by Fonq.nl and Coolblue.

This recipe makes about 1 ½ liters of ice cream.

Ingredients:

For the base:

1 ½ cups of whole milk

1 cup of heavy cream

1 cup of sugar

4 egg yolks

150grs of white chocolate, finely chopped

For the strawberry & basil part:

225gr of strawberries, hulled (you can use fresh or frozen, just remember to thaw them)

Juice of ½ a lemon

1 cup of basil leaves

 

In a large bowl, whisk the egg yolks with the sugar.

You’ll need to make a double boiler. Add boiling water to a medium saucepan and place a steel bowl over it over medium-low heat. Pour the milk into the bowl and let it come to a simmer. Once the milk has come to a simmer, slowly pour it into the egg yolk mixture while whisking it.

Then pour the mixture into the bowl of the double boiler and stir with a wooden spoon until it thickens. You know it is done when it coats the back of the spoon and the line that you draw with your finger stays. Turn off the heat.

Remove the bowl from the double boiler and add the chopped white chocolate. Whisk it until all of the chocolate has melted. Then add the heavy cream and whisk well. Let it come to room temperature and then place it in the fridge to chill.

In the meanwhile, chop the hulled strawberries and add the lemon juice. Place it in the fridge until ready to use.

Once the ice cream mixture is cold, remove it from the fridge. Blend the basil with the marinated strawberries until smooth. Then pass it through a fine mesh sieve. Add the strawberry mixture to the ice cream mixture and mix well.

Pour the ice cream mixture into your ice cream machine. I used the ice cream cycle of the Magimix Gelato Expert and it took about 20 minutes until it reached the consistency of ice cream. Then transfer the ice cream to a shallow container and cover it with plastic wrap (touching the ice cream). Place it in the freezer for at least 2 hours to firm up.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

 

 

Whipped Passion Fruit & White Chocolate Ganache Tart

IMG_9350

I’m keeping last year’s Valentine’s Day theme with another dessert filled with passion fruit. This is a quite easy no-bake dessert. Whipping the ganache makes for an airy and much lighter filling. You can top it with any fruit that you like; I used fresh passion fruit, pomegranate, figs and mint.

IMG_9351

IMG_9353

You can check last year’s chocolate soufflé with a passion fruit & white chocolate ganache center by clicking here.

This recipe is for a 35x11cm tart mold, preferably with a detachable bottom since the crust crumbles easily.

Ingredients:

For the Oreo crust:

32 Oreo cookies

6 tablespoons of melted butter

For the whipped passion fruit & white chocolate ganache:

100grs of passion fruit pulp (I got it frozen, but if you can’t find it get about 10 fresh passion fruit)

2 tablespoons of sugar

200grs of white chocolate, chopped

150ml of whipping cream

For decoration:

3 figs, sliced

1/3 of a cup of pomegranate seeds

3 fresh passion fruit

Mint leaves

Edible flowers (optional)

 

Start by making the Oreo crust, place the Oreo cookies (the whole cookie, including the cream) in the food processor and pulse until you get very fine crumbs. Then transfer it to a medium bowl and add the melted butter, mix well. Spread the Oreo mixture evenly over the tart to create the crust and press with your fingers to make it as compact as possible. Place it in the fridge until ready to use.

Place the frozen pulp plus the sugar in a saucepan over medium heat, let it reduce until you get about 2 tablespoons of syrup. Make sure to stir so it doesn’t burn. If you can’t find the passion fruit pulp ready to use, place the pulp of about 10 passion fruit in a blender and quickly pulse a couple of times. Don’t over blend it because the seeds will become too fine and you won’t be able to sift them out. Then pass the pulp over a fine mess sieve. And then reduce it in a saucepan with the sugar.

Place the chopped white chocolate and cream in a medium bowl. Melt it in the microwave for 30 seconds at a time. And stir in between until the chocolate has completely melted into the cream. Then using a hand whisk, whisk it to make sure there are no lumps of chocolate. I did this for about 2 minutes. Then place it in the fridge for 20 minutes, giving it a light hand whisk every 5 minutes. The ganache needs to be cool enough to be whipped, but not too cold that it gets hard. Once the 20 minutes are up, take it out of the fridge and add the passion fruit reduction. Whisk it and if there are any lumps, pass it through a sieve.

Using an electric mixer, whisk it for about 4 minutes until it’s light and fluffy.

IMG_9380

Take out the tart from the fridge, and carefully spread the whipped ganache over it.  Place it in the fridge for 1 hour to set. Before serving, top it with  fresh fruit and mint leaves. I used figs, pomegranate seeds, fresh passion fruit and edible flowers.  Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Chocolate Thumbprint Cookies with Matcha-White Chocolate

IMG_3996

Cookie season is coming soon and these chocolate thumbprint cookies make perfect edible gifts or you can just eat them yourself of course. I made the filling with just white chocolate and matcha. But if you would like a softer filling, you can make it into a ganache by adding about 75ml of cream when you are melting the chocolate over a water bath.  These cookies are quite fudgy and I find them nicer if they are not too big, so try to use not more than 1 tablespoon of cookie dough per cookie.

IMG_4229

FullSizeRender

You can use the leftover matcha-white chocolate to make hot chocolate milk.

FullSizeRender (1)

This recipe makes about 15 cookies.

Ingredients:

For the cookies:

1 cup of self-rising flour

113grs of butter at room temperature

½ cup plus 1 tablespoon of cocoa powder

Pinch of salt

1 egg yolk

½ cup of powdered sugar

1 teaspoon of vanilla essence

1 tablespoon of milk

For the matcha filling:

225gr of white chocolate, chopped

1 ½ tablespoons of sifted matcha

Extra:

50grs of dark chocolate, melted

 

Preheat the oven to 180/350F. Line a baking sheet with parchment paper.

In the bowl of the stand mixer fitted with a paddle attachment, mix the butter, sugar, vanilla and the egg yolk. Then add the flour, cocoa powder and salt. Mix until combined. Finally add the milk and mix only until combined.

Make small balls with about 1 tablespoon of the cookie dough and place them on the prepared baking sheet, leaving some space in between. With your thumb press a bit with your fingers to flatten them. Using the handle of a wooden spoon; press gently in the middle of each cookie to create an indentation.

Bake them for 10 minutes. As soon as they come out of the oven, press each cookie again with the handle of the wooden spoon as the indentations lose definition while baking. Allow them cool completely.

Once the cookies have cooled down, start making the filling. Melt the white chocolate over a water bath. Once it has completely melted, slowly start adding and mixing in the sifted matcha.

Place the matcha-white chocolate in a piping bag or zip lock bag. Pipe it into the center of each cookie. Allow the chocolate to harden. You can place the cookies in the fridge to speed up the process.

Once the chocolate has hardened, decorate each cookie by drizzling melted dark chocolate over each one. Once the dark chocolate has hardened, keep them in an airtight container.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Chocolate & Matcha Popcorn

IMG_8967

I love popcorn and always keep in my pantry for those times when I feel like a snack and don’t want to leave the house. Today is one of those days. It’s cold and rainy, and I am hungry! I drizzled a mixture of white chocolate, coconut oil and matcha on the popcorn. And then drizzled a bit of dark chocolate melted with coconut oil. Snack attack satisfied!

Ingredients:

For the popcorn:

1/3 cup of popcorn kernels

1 ½ tablespoons of coconut oil

Salt

For the white chocolate:

100gr of white chocolate, chopped

1 tablespoon of coconut oil

1 teaspoon of Matcha

For the dark chocolate:

30grs of dark chocolate, chopped

1 teaspoon of coconut oil

 

In a large pan with a lid, melt the coconut oil for the popcorn over medium heat. Once it has completely melted, add the popcorn kernels. Cover with the lid, and keep shaking the pan until all the kernels have popped. Transfer the popcorn to a large bowl, add salt and set aside.

You can melt the white chocolate with the coconut oil in the microwave for 30 second intervals at a time, stirring in between.  Or you can melt it over a water bath.

Once the white chocolate has completely melted, add the matcha powder and mix until everything is combined. Drizzle it over the popcorn and toss it to combine.

Melt the dark chocolate with the coconut oil. Once it has completely melted. Drizzle it over the popcorn. Toss to combine.

Spread the popcorn over a tray lined with parchment paper and leave it in the fridge for 30 minutes until the chocolate becomes hard again.  Then break it into smaller chunks, serve and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Chocolate Soufflé with a Passion Fruit – White Chocolate Ganache center

souflle

Growing up in Peru, I drank liters and liters of fresh passion fruit juice. It is such a delicious treat. In the summer I would blend it with lots of ice. I would also eat it a lot in ice cream form and in other desserts. I love the combination of it with chocolate.

I wanted to make a souffle recipe for Valentine’s Day, since it always has a wow factor when you cut into it and find a melted center. But I wanted to make something different, not overly sweet and not red or pink. So I made a passion fruit and white chocolate ganache filling which would melt in the oven.

Making the soufflé is very easy. The only thing that is a bit delicate is the moment where you have to take the soufflé out of the mold and flip it onto the plate.  This is where you have to be careful, so it doesn’t break in the process. But if you are not feeling adventurous enough, they are individual servings so you can always just plate it without taking it out of the mold. And that is foolproof.

This recipe makes 4 soufflés.

Ingredients:

For the Passion fruit ganache:

5 passion fruits

1 tablespoon of sugar

100gr of white chocolate

50ml of heavy cream

For the chocolate soufflé:

125gr dark chocolate, chopped

123gr butter, melted

4 eggs

7 tablespoons of sugar

2 tablespoons of all-purpose flour, sifted

1 teaspoon of vanilla extract

To prepare the ramekins:

Butter

Cocoa powder

 

To make the ganache:

Blend the passion fruit pulp to break the seeds.  Pass the pulp through a sieve and discard the seeds.

Pour the passion fruit pulp into a small pan, add the sugar and cook for 4 minutes over medium heat.  Stir constantly to avoid it from sticking to the bottom.  Pour the pulp into a small bowl and set aside.

Place the chopped white chocolate and cream in a bowl. Over a water bath, stir until the chocolate has completely melted. Then add the passion fruit pulp and stir until combined.

Pour into a bowl; allow to cool down a bit before covering it with plastic film and putting it in the fridge overnight to firm up.

To make the soufflé:

Place the chopped chocolate and vanilla extract in a bowl. Pour the melted butter into the chocolate and stir until the chocolate has melted. If it hasn’t melted completely, pop it in the microwave for 30 second intervals until it has completely melted.

In another bowl, beat the egg yolks with half of the sugar until it turns pale. Add the melted chocolate mixture and stir until combined.

In another bowl, beat the egg whites with the remaining sugar until you have a merengue with stiff peaks.

Fold the merengue into the chocolate mixture.  Finally fold in the flour. Cover with plastic wrap and leave it in the fridge for 2 hours.

Preheat the oven to 180C/350F

To prepare the ramekins, grease them with butter and then add a small amount of cocoa powder and rotate them to allow the cocoa powder to stick to all the buttered surfaces.

To assemble each soufflé, fill about 2/3 of the prepared ramekin with the soufflé mixture, then place about 1 tablespoon of the ganache in the center. Finally cover the ganache with a bit more of the soufflé mixture. You don’t want to fill the whole ramekin as it needs space to rise. Overall, it should be filled to about ¾. Give it a light tap to get rid of any air. Be gentle, you don’t want the filling to sink to the bottom either.

collage

Bake for 20 minutes.

Once they are baked, carefully pass a knife through the edges of the ramekin to detach the soufflé. Put a plate over it and then carefully turn it over. Serve right away.