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Post by GitteK on May 16, 2007 13:38:25 GMT -5
Calling phread, truffaut, AnneParis or other wizzards in the kitchen ! OK, so I got this French recipe for icecream: I mix and boil into a thick syrup 100 gr. water 180-200 gr. sugar 1 sliced stick of vanilla (seeds removed to put into the eggs) Then I whip 3/4 liters of 38% cream (à fouetter) - into a thick whipped cream - put in refrigerator. Then I whip (with electrical handheld mixer) 8 pasteurized egg-yolks while slowly adding in a thin "jet" the still hot syrup. I keep whipping till the egg-cream is thick and fat. I mix the two things: whipped cream and whipped eggyolks - and add chocolate chips, crushed strawberries/raspberries, nougat, cognac, raisins soaked in rhum, chopped candied almonds or whatever flavour I want. So far so good. Is this the correct procedure ? I put the bowl in the deepfreezer (where it is right now) and then plan to give it a gentle mixing with a spatula 2-3 times while it is freezing. When almost firm, I put it into the bakingform or whatever - cover with wrap. So here it comes: I obviously made a BIG bummer...... After having whipped the eggs + the hot syrup into the thick fat egg-cream, I did the BIG mistake of wanting to whip it just a little bit more to make things even more perfect (parfait !!!) - and "pfffittss" it collapsed completely !!!! ARRRRGGGGHHHHHH............ All the air went out of the mix and I was not able to "whip it up" again. I tried to whip it over a bowl of hot water, and that helped a little, but I never got that perfect egg-cream substance back. I went on and finished the whole procedure anyway, and it tastes very good, BUT: =====>> how will my icecream turn out when frozen Will I have to start all over again (please say no) ?
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Post by Truffaut on May 16, 2007 16:57:47 GMT -5
That's an interesting recipe. I'd suggest that you "lighten" the custard with about 1/3 of the whipped cream, then gently fold in the remainder so it doesn't collapse. Applying heat won't help at all, because all you'll do is begin to cook the egg yolks even more.
I'm not at all sure why the recipe would call for whipping the cream, unless the author thinks that will create a lighter consistency. I prefer ice cream to be creamier and smoother, so I wouldn't bother whipping the cream at all.
I'd prepare the syrup, gradually whisk it into the egg yolks, whisk in the cream, then put the whole thing over low heat again, whisking constantly until slightly thickened. Put the pot into a large metal bowl of ice water and let it cool to room temperature, stirring occasionally. Press some plastic wrap directly on the surface of the custard and then refrigerate until cold. Then freeze it. I use a tabletop ice cream maker, but you can do freeze it the way you describe (it just won't be as smooth).
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Post by holger on May 16, 2007 20:28:58 GMT -5
;D This is all low calorie and no fat, of course? Sounds wonderful and will look forward to a report when frozen and sampled.
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Post by Shoesy on May 16, 2007 22:39:32 GMT -5
My darling, Gitte - Are you trying to compete with Berthillon? Seriously though, your ice-cream sounds dreamy, but I think that a person should be required to have his cholesterol checked before being allowed to even taste it?
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Post by GitteK on May 17, 2007 0:27:15 GMT -5
Hi everyone - I tasted a spoonful last night beore going to bed and it is OK. But heavy - checked other recipes and they suggest that one adds some vert "stiff" whipped egg-whites in the end, so make it lighter in the texture. My other always does that, BTW. Truffaut - I have seen several French icecream recipes where you heat 1 litre of milk and then make a warm custard as you described. Not in this recipe - here it is onle the syrup that is hot. Last tim I made a raspberry parfait it worked nicely, so what I did wrgon this time was to whip egg-yolk-syrup cream again after I had done it the first time. It should have been folded veeery gently into the whipped cream, of course. I simply managed to "beat out" all the air I had take so much time to "beat in". Better luck next time - and I will add whipped egg-whites too. Think I will serve this one with a few stripes of lukewarm chocolatesauce and dress it with some marinated strawberries - maybe in port ? Any other suggestions ?
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Post by GitteK on May 17, 2007 0:27:48 GMT -5
sthingyful = aslgdkj6590q432i5kjnkmasngfdsrd
= spoonful !
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Post by GitteK on May 17, 2007 0:28:25 GMT -5
WHY DOES THIS CRAZY MACHIN TYPE sthingyful - WHEN I TYPE S P O O N F U L ?
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Post by Becky (Berkeleytravelers) on May 17, 2007 2:36:02 GMT -5
Hey, Gitte -- sounds like you need a good slang dictionary!
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Post by GitteK on May 17, 2007 2:47:54 GMT -5
so sthingyful means s p o o n f u l .... hmmm.......
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Post by Happygoin on May 17, 2007 6:36:14 GMT -5
Gitte, both recipes essentially do the same thing. Yours with the hot syrup cook the eggs and Truffaut's method cooks them via making a custard on the stovetop. Neither is wrong, although yours sounds like the goal is more of a whipped, light version and Truffaut's is more the traditional ice cream. And, you're right in that you went just a little too long. It can only absorb so much air and then you're just asking for trouble. Like when you let bread rise too much, it can only go so long and then ppppfffffft. It collapses. And unfortunately, there's no saving it at that point. The only good news is that, with all those wonderful ingredients, even if it's soup it tastes wonderful.
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Post by Truffaut on May 17, 2007 7:06:31 GMT -5
Happy's right about the failed recipe. Crème anglaise is just a failed ice cream. And frankly, I'd put crème anglaise on just about everything short of a hot dog!
Happy, I have Benoit's recipe for tarte tatin if you're feeling apple-y. It's very good, with a much higher butter content (and somewhat less caramel) than most other versions.
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Post by Truffaut on May 17, 2007 7:06:46 GMT -5
harpoon
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Post by Truffaut on May 17, 2007 7:07:42 GMT -5
That last one was just a test. As suspected, it's the "auto-censor" at work. I'm just not sure why it didn't appear as "sgirl-thingey" and "hgirl-thingey".
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Post by Truffaut on May 17, 2007 7:10:47 GMT -5
Okay, I just fixed that little quirk. Now we're free to use words with individual syllables that might be otherwise be considered dirty if standing alone. Harpoon, spoon, etc. Cuss away, everybody
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Post by Happygoin on May 17, 2007 8:00:29 GMT -5
Truffaut, I made a Grand Marnier Souffle last Saturday night for a dinner party...it was my first dessert souffle. I've made zucchini souffles and cheese souffles but never GM. It was fun, because it was a casual dinner party (all good friends) so everyone was gathered around the oven watching the souffle "grow".
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Post by Happygoin on May 17, 2007 8:01:50 GMT -5
Oh, and Truffaut, anything with a "higher butter content" is A-OK with me ;D
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Post by GitteK on May 17, 2007 8:23:06 GMT -5
Truffaut - yes, I would also love to see your recipe for tarte tatin. I have made one last summes with fresh nectarines and it was very good, but the amount of caramel was a little too much. how can a word like spoon become dirty ??
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Post by Truffaut on May 17, 2007 9:43:33 GMT -5
"thingy" is an outdated vulgar word referring to the "girl-thingey".
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Post by Shoesy on May 17, 2007 10:39:49 GMT -5
Is that a known slang word? I've never heard it before. I wonder if that's because I've been living in Israel so long.
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Post by Happygoin on May 17, 2007 11:49:15 GMT -5
That's funny. I always thought of it as a word from the Old South. From the 1800's even.
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