gelados de pêssego, manjericão e nata
para 10-12 gelados
ontem, na celebração dos 3 anos do blogue foi publicada esta receita: gelados de meloa, iogurte grego e cardamomo.
ingredientes:
500 g pêssegos (maduros)
2 c. sopa de mel (opcional)
sumo de 1/4 limão
10 folhas (grandes) de manjericão
10 folhas (grandes) de manjericão
200 ml natas (1 pacote)
Começar por retirar a casca aos pêssegos, cortar em pedaços e colocar numa panela com sumo de 1/4 limão e 1 colher de sopa de mel (opcional, caso os pêssegos não sejam doces). Deixar levantar fervura e reduzir para lume brando até ficar com uma consistência de compota - cerca de 10 minutos. Deixar arrefecer assim a polpa, sem triturar, até ter arrefecido completamente.
Quando a polpa estiver arrefecida, cortar as folhas de manjericão e envolver na polpa de pêssego.
Preparar então as natas, batendo-as com a outra colher de sopa de mel até ficar com uma consistência de iogurte grego (não muito firmes pois fica mais fácil para por nas formas).
Nas formas, alternar as camadas de pêssego e de natas até quase ao topo e colocar então os pauzinhos de gelado.
Levar ao congelador por umas horas (pelo menos 6!) até solidificar.
Na hora de servir, esperar uns minutos antes de desenformar.
peach, basil leaves and cream ice lolly
makes about 10-12 ice lollies
yesterday, to celebrate 3 years of blogging this recipe was published: cantaloupe, greek yoghurt and cardamom ice lolly.
ingredients:
500 g peaches (ripe)
2 tbsp. honey (optional)
juice of 1/4 of lemon
10 (big) basil leaves
200 ml double cream
Start by peeling the peaches, cut into pieces and place in a saucepan with 1/4 lemon juice and 1 tablespoon of honey (optional - only if peaches are not sweet enough). Let it start to boil and reduce to low heat until it as a jam consistency - about 10 minutes. So set aside and allow it cool completely.
When the pulp as cooled completely, cut the basil leaves and involve in the peach pulp.
Then in a bowl add the double cream and the remaining tablespoon of honey and beat it until it reaches a greek yoghurt consistency (not to firm because it is easier to put in the forms).
In the ice lolly forms, alternate layers of peach and cream almost until the top and then place the ice cream sticks.
Place them in the freezer for a few hours (at least 6), until set.
To serve, take them out of the freezer and wait for a few minutes before unmolding.
Quando a polpa estiver arrefecida, cortar as folhas de manjericão e envolver na polpa de pêssego.
Preparar então as natas, batendo-as com a outra colher de sopa de mel até ficar com uma consistência de iogurte grego (não muito firmes pois fica mais fácil para por nas formas).
Nas formas, alternar as camadas de pêssego e de natas até quase ao topo e colocar então os pauzinhos de gelado.
Levar ao congelador por umas horas (pelo menos 6!) até solidificar.
Na hora de servir, esperar uns minutos antes de desenformar.
makes about 10-12 ice lollies
yesterday, to celebrate 3 years of blogging this recipe was published: cantaloupe, greek yoghurt and cardamom ice lolly.
ingredients:
500 g peaches (ripe)
2 tbsp. honey (optional)
juice of 1/4 of lemon
10 (big) basil leaves
200 ml double cream
Start by peeling the peaches, cut into pieces and place in a saucepan with 1/4 lemon juice and 1 tablespoon of honey (optional - only if peaches are not sweet enough). Let it start to boil and reduce to low heat until it as a jam consistency - about 10 minutes. So set aside and allow it cool completely.
When the pulp as cooled completely, cut the basil leaves and involve in the peach pulp.
Then in a bowl add the double cream and the remaining tablespoon of honey and beat it until it reaches a greek yoghurt consistency (not to firm because it is easier to put in the forms).
In the ice lolly forms, alternate layers of peach and cream almost until the top and then place the ice cream sticks.
Place them in the freezer for a few hours (at least 6), until set.
To serve, take them out of the freezer and wait for a few minutes before unmolding.
