Red Guava Ice Cream, a Healthy Tropical Beverage

By Mahirsyah Wellyan Twh

Red guava ice cream combines a lot of red guava’s benefits with its great taste. To make red guava ice cream, you do not have to prepare an ice maker, a freezer is enough. You would have to prepare these items before making the ice cream:

1. Red guavas, 500 grams, wash and cut into pieces.
2. Gelatin, 2 tablespoon
3. Water, 200 cc
4. Evaporated milk, 400 cc
5. Sugar, 200 grams
6. Salt (in adequate amounts)

Below are the steps to make red guava ice cream:

1. Mix gelatin with 5 tablespoon of water, steam it and stir continuously until gelatin is dissolved. Put it into separated container.
2. In a blender, make red guava juice by mixing red guava with water.
3. Pour the juice into the pan; add evaporated milk, sugar, salt, and gelatin solution. Cook in the medium fire, stir continuously until it boiling.
4. Pour the dough into a bowl; put it in the freezer for about 3 hours until a half of the dough is freezing.
5. Take the dough out of the freezer; stir it with mixer until it tender. Put it into the freezer again for 3 hours.
6. Again, take the dough out of the freezer, and stir for the second time. Repeat this step once again.
7. The exotic red guava ice cream is ready to be served. Take the ice cream using ice cream scoop and put it in a glass.

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Article Source: http://EzineArticles.com/?expert=Mahirsyah_Wellyan_Twh

French Desserts – What Are All Those Creams Anyway?

By Kim Steele

If you are interested in French cooking or if you are traveling in France, you may find yourself confused by the proliferation of crèmes in French desserts. You will find crème anglaise, crème patissière, crème brulé, crème frangipane, and crème fraiche to name just a few.

Here’s a short list to help you tell those different crèmes apart so so that you will know what you are getting when you order dessert.

Crème anglaise – This translates literally as English cream. It is made by heating milk, adding it to beaten eggs, and than reheating the whole mixture until it thickens. It is frequently flavored with vanilla although other flavorings are possible. The result is a a fairly liquid dessert cream that is served cold, usually as an accompaniment to other things. A classic use of crème anglaise is in the confection of Ile Flottante (Floating Island) where you’ll find islands of meringue floating on crème anglaise.

Crème Brulé – Arguably the most delicious of all French desserts, crème brulé is a symphony of contrasts. The cold, smooth, sweet crème, which is similar to a custard, sits under a crackling, hot, almost bitter caramelized topping.

Crème Caramel – The crème portion of this desert is very similar to a crème brulé. Here, however, the caramel is cold and liquid. If the caramel is on top of the custard, it is also known as a crème renversée.

Crème Patissière – This translates as pastry cream. You will find it used in all sorts of fashions in French desserts: as a layer in a cake, on the bottom of a fruit tart, or as the filling in puff pastry. Crème patissière is made in a fashion similar to crème anglaise, but flour or corn starch is added to the crème, so the result is considerably stiffer. This is basically what we call custard in English.

Creme d’Amandes – This is made from butter, powdered almonds, sugar, eggs and flour. It can be flavored with rum. It is used as a filling in various French desserts, notably a Pithiviers, which is a puff pastry pie.

Crème Frangipane – This is a mixture of crème d’amandes and crème patissière. It is used to fill various cakes and tarts, most famously the Galette des Rois, which is a cake eaten on and around Epiphany in France. Note the distinction between a pithiviers and a galette des rois.

Crème Fraiche – This is considerably different from the other crèmes I have mentioned, as it is a specific milk product used as an ingredient in many French desserts as well as other French recipes. Crème fraiche is obtained by skimming off the cream that naturally forms on the top of milk. It has a wonderful feel in the mouth and a taste that you might describe as nutty.

Crème Glacé – You know this as ice cream. The French make the distinction between glace, which is ice cream made from milk, and crème glacé which is ice cream made from cream.

Ready for dessert? I know I am! You can find simple French dessert recipes on my website if you want to get started.

Kim Steele

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Want to try making some easy French desserts? You’ll find lots of easy easy French recipes and fun food facts at Easy French Food. I’ve been living and cooking in France for the past 17 years and would love to share with you my love of simple good food. Don’t forget to enjoy your food today. A bientôt!

Food & Drink Paradise – Chocolate Paradise

By Chang Joan

Chocolate, weddings, birthdays, parties, recipes, cooking tips, food, and drinks. All are here!

Our value of money is getting smaller and smaller nowadays. Ordinary people hardly get a chance to taste all the luxury goodies. Such as attractive chocolate candies, lovely chocolate desserts, classic chocolate ice-cream for private weddings party, birthday party, marriage anniversary party, tea party and so on.

Solution is to create everything by your selves. You have your one and only brand of chocolate candies, the food and drinks carry along with your love, and care. You can have a say about all the ingredients. You can create many lovely gifts according to your own financial budget. Why not?

Try to create something simple in the beginning, and make more and more attractive chocolate goodies for your children and family.

Let’s try first, a simple Chocolate Cake!

Are you ready? Let’s go…

Ingredients A
250g cold and unsalted butter (in pieces)
150g pure chocolate (in pieces)
440g fine brown sugar
250 ml water
80 ml whisky
1 tablespoon instant coffee

Preparation
a. Lay a 23×23 cm baking pan with baking paper.
b. In a medium steel saucepan, place all the ingredients together.
c. Set the pan on low fire, stir until the butter and chocolate are melted.
d. When done, cool the mixture in a clean bowl.

Ingredients B
25g cocoa powder
1 teaspoon baking powder
250g flour
2 eggs (well beaten)

Action
a. In a bowl, sift all the dry ingredients together, and mix with the eggs.
b. Mix this mixture into A mixture, and put in the prepared baking pan.
c. Bake the cake for 75 minutes in a 160°C oven.
d. When done, let it stand 30 minutes in the baking pan.
e. Sprinkle a little powder sugar, when desired.

Enjoy!

Food & Drink Paradise e-zine is a wonderful gateway to meet all food lovers over the world.

Extraordinary recipes and cooking tips will be given to all my subscribers.

Over this couples of years, I have found many simple, interesting, delicious, excellent recipes, and cooking tips.

I love to share everything I know about food and drinks with you.

Do feel free to explore my work at http://www.allcookmakeeasy.com

Thank you very much, and I love to see you soon again.

Article Source: http://EzineArticles.com/?expert=Chang_Joan