MOUTH SHOWERING DESSERT

Friedicecream

HAPPINESS

Blairgowriestrawberries,ceremonialgrade

OFCAKE

Dessertisanecessityoflife

FriedIceCream

Lifeislikeicecream.Enjoyitbeforeitmelts.

Justthethoughtoffryingicecreammakesusanxious.So wedecidednottogo.Instead,wecovericecreaminbuttery, yummycornflakesthatareindividuallycaramelizedso theymaytastefriedwithoutthestress.

Here'showtocookicecreamifyouDOwanttotryit:

Ice cream must be scooped onto a baking sheet and frozen for an hour.Threebigeggwhitesshouldbeplacedinadishandwhipped with a fork until foamy. In another dish, combine the corn flakes, sugar,andcinnamon.

Roll the ice cream in the egg whites, then press it into the corn flakes to coat. Place once more on the baking sheet and freeze for fourhoursoruntilfirm.

Canola oil in a big saucepan heated to 375 degrees. Fry each piece oficecreamfor20secondsatatime.Servesoonaftertopping!

BLAIRGOWRIE STRAWBERRIES, CEREMONIAL GRADE MATCHA

We firmly think that the greatest berries in the world are grown in Blairgowrie, a town in the Scottish county of Perthshire; at The Balmoral, we only use Scottish strawberries for the choux pastry. As a treat, our pastry masters hand-forage the tiny wild Scottish strawberries. Matcha's sharpness and the sweetness of the strawberries contrast each other. Tencha, the ceremonial grade matcha we use, is shade grown, deveined, and destemmed before being crushed on conventional ceramic stones. Using just two topnotch ingredients, a straightforward yet utterly delicious tea pastry is created.

Place a disk of the craquelin on each choux. Bake at 160ºC until cooked and golden. Cut the top 1/4 off each choux. Sit the base of the choux on a disk of strawberry chocolate, pipe in a little matcha cream. Pipe the strawberry gel into the centre of the cream. Top with a second disk of strawberry chocolate. Pipe a generous rosette on the second disk. Top each rosette with 3 or 4 slices of strawberries. Glaze the cut strawberries with the nappage to prevent them from drying. Decorate each pastry with 8 wild strawberries and 4 of each blue and white Alyssum flowers.

KEY LIME PIE

Called after the little Key limes, which contain yellow rather than green juice and are more fragrant than typical Persian limes. A

Key lime pie's filling is also yellow, mostly due to the egg yolks.

Key lime pie significantly more sour, smaller than conventional limes, usually green when plucked, but more yellow when mature. Because they can only be grown in tropical and subtropical climes, where temperatures never drop below freezing, it gained popularity in the Florida Keys.

Combine 150g sugar and 1 cup water in a small saucepan. To integrate, stir. Sugar flakes that were glued to the sides should be wiped off. Start cooking the sugar over a medium-high heat. Start whisking the whites in the bowl of a stand mixer with a whisk attachment as soon as the sugar starts to boil. Turn the mixer on high and gradually add the final 75 g of sugar until they start to froth.

As the whites reach firm peaks, the sugar syrup should reach 238°F (just before softball).

To give the whites more time, turn down the heat on the burner, and to give the syrup more time, turn down the speed of the mixer. You have the power!

Turn the mixer's speed to high and slowly pour the syrup into the whites after the syrup reaches 238°F and the whites have reached stiff peaks. Beat till somewhat cooled.

Place a mound on the chilled key lime pie! Because there isn't a lot of sugar in this meringue compared to the amount of egg whites, it is better to add it the day you serve it (or the day before).

Five simple ingredients – cream, vanilla, salt, eggs and sugar –make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard

CRÈMEBRÛLÉE

SIMPLYRADIATESINDULGENCE,REFINEMENT,AND SIMPLICITY

RECIPE

1. 2.

Heavy cream Vanilla Beans

Salt Granulated sugar

Egg Yolks

Kitchen Torch

Use a knife's blunt side to scrape out the vanilla beans after cutting the vanilla bean in half lengthwise. Cook the heavy cream, salt, vanilla beans, and genuine vanilla bean pod in a thick-bottomed pot over medium heat. Cook the mixture, stirring often, until it barely begins to simmer before coming to a boil.

Then turn off the heat, cover the pot, and let the tea steep for 10 minutes. This aids in the flavouring of the cream by the vanilla beans.

3. 4. 5. 6. 7. 8. 9. 10.

Next, separate the egg whites from the yolks. I find it easier to do this with a clean hand, allow the egg white flow through your fingers into another container, and then preserve for later use. like meringue biscuits.

Beat the sugar and egg yolks in a large bowl with an electric whisk or in the bowl of an electric mixer with a whisk attachment until the mixture is completely blended and a pale yellow colour.

Taking off the vanilla bean pods, slowly pour the cream mixture into the egg mixture while using the lowest speed on the whisk attachment. Take your time to prevent the eggs from curdling. Do not overmix once all of the cream has been added; excessive froth can damage the baked custard's texture.

You need the flavour from all those vanilla beans, so be careful to scrape the bottom of the saucepan. Once well combined, strain the mixture through a fine mesh strainer to remove any remaining foam or scrambled egg fragments. By doing this, you can guarantee a smooth crème brulee. Put the tray in the oven and fill the roasting pan with hot water from the kettle, filling it halfway up the ramekins.

You want the middle of the creme brulees to be firm but with a little jiggle, so bake for 35 to 42 minutes. At 30 minutes, I would begin checking the crème brulees. Don't take the chance of overcooking them. Take the roasting pan out of the oven and set it on a wire rack. Remove the ramekins from the roasting pan after five minutes and let them cool for an hour on a wire rack. Before serving, put them in the fridge for at least 4 hours or overnight and cover them in plastic wrap.

When the creme brulees are ready to be served, put 1 tablespoon of sugar on top of each one, swirl the ramekin to distribute the sugar evenly into a thin layer, and then burn the crème brulee until the sugar has caramelised and solidified. 5 minutes or less to serve.

FRUITBINGSU

Bingsu (also spelled bingsoo) is a Korean shavedice dessert served with a variety of toppings.

Popular flavors include strawberry bingsu, mixed berry bingsu, and green tea bingsu, served with a coating of green tea powder.

TOPPINGE

1. Fruit: Bingsu stars various fruits diced into small bite-sized pieces and arranged as a colorful top layer. Try strawberry, kiwi, pineapple, banana, mango, or raspberries—the possibilities are endless. Mix and match to create your perfect combination.

2. Ice cream: Some recipes add a scoop of ice cream to the shaved ice for creamy contrast.

3. Rice cakes: Top bingsu with small, chewy bites of mochi-like sweet rice cake (tteok) or injeolmi (tteok coated with roasted soybean powder).

4. Sweetened condensed milk: A drizzle of creamy sweetened condensed milk adds rich texture and a hint of butterscotch flavor.

5. Sweetened red bean paste: Red beans, known as pat, are an integral part of bingsu—so much so that the dessert’s full name is patbingsu. Buy chunky or smooth danpat (sweetened red bean paste) at Asian grocery stores or make your own at home.

RECIPE

1. Prepare all the toppings and garnishes first. Bingsu comes together quickly. To capitalize on the texture of the freshly shaved ice, have any toppings already at hand for easy serving. If you like, chill the serving bowls in the freezer ahead of time.

2. Use an electric ice shaver. Like an ice cream machine, using an electric ice shaver is the best way to get the signature fluffy texture of bingsu at home. Alternatively, you can use a powerful food processor or high-speed blender to achieve a similar effect. To prevent the blades from dulling, add the ice in batches.

3. Use sweetened condensed milk to make the base. If you’d like something a little more decadent than the classic plain shaved ice, try this popular variation from South Korea’s dessert cafés. Instead of water, fill ice cube trays with whole milk and sweetened condensed milk, then blend as directed. The result is a cross between a milky sorbet and shaved ice.