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'N Cadbury Crème Egg Café word in Londen geopen en dit klink goddelik

'N Cadbury Crème Egg Café word in Londen geopen en dit klink goddelik


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Die pop -up van Crème Egg Café sal twee maande lank oopgemaak word met geregte met almal se gunsteling Paasfees -lekkergoed

Wikimedia Commons

Asof ons 'n verskoning nodig het om meer Cadbury Crème -eiers te eet.

Hier is 'n opspringervaring wat al die kuikens gaan mal maak: 'n Cadbury Crème Egg Café. Die kafee sal crème -eierbroodjies, koek en nog meer lekker geregte bedien met die lekkers van die lente. Die pop -up word op 22 Januarie in Londen geopen en sal vroeg in Maart sluit.

As u sjokolade-skeppings wil beleef, moet u 'n kaartjie aanlyn koop vir £ 4 ($ 5,68 USD), en ons hoor dat hulle vinnig verkoop, volgens Foodbeast.

Hier is die uiteensetting van hierdie Cadbury -prethuis: Op die eerste verdieping verkoop ons Crème Egg Toasties (soos mini paninis) gevul met gesmelte Cadbury Crème -eiers; die tweede verdieping sal die hoofrestaurant wees wat Cadbury-geïnspireerde geregte bedien; en as u ekstra energie wat deur suiker veroorsaak word, wil verwyder, huisves die derde verdieping 'n reuse balput vir alle ouderdomme.

Met al die geraas rondom hierdie langverwagte pop -up, wonder ons of dit reageer op die terugslag teen Cadbury omdat hy sy ikoniese sjokolade -resep verander het en Britse sweets oral kwaad is. Trouens, nadat hy die formule vir die ikoniese roomgevulde sjokolade-eiers verander het, Cadbury het 'n afname in verkoop van $ 9 miljoen beleef.


Roomys met roomys (Fior di Latte, melksjokolade, passievrugte)

As u ek is, is die antwoord nie baie gereeld nie. Ten spyte van hul gewildheid (300 miljoen van die goedere word jaarliks ​​in die Verenigde Koninkryk verkoop) en 'n sterk verband met alle seisoenale dinge (Creme Egg -advertensies is tot Paasfees, wat Coca Cola -advertensies vir Kersfees is, maar dit is nie waar nie) wat lus is vir hulle. Gee my elke dag 'n karamel-gevulde alternatief of 'n handvol Smartie-agtige mini-eiers oor die sieklike fondant-slop wat die land se gunsteling paaseier vul.

Dit wil nie sê dat ek nie van die idee daarvan hou nie. Daar is iets daaraan om die foelie terug te trek, van die bokant af te byt en die somber goo uit te lek wat die kind in ons almal na vore bring. Hierdie kinderlike vreugde is so perfek vasgevang in die Creme Egg -advertensieveldtogte dat ek elke jaar in die versoeking kom om dit te probeer, en dit in gretige afwagting oopmaak om net te verslaan na 'n paar happies deur die aanvang van suiker bo -op meer suiker .

Watter soort eiers sal jy hierdie Paasfees geniet?

Alhoewel ek nie die smaak van 'n Creme -eier heeltemal kan aanpak nie, hou ek baie van die manier waarop dit lyk. As u 'n gereelde leser van hierdie blog is, sal u weet dat ek graag met sjokolade bedekte roomys (gesoute karamel-rolo koppies, Butterscotch Pecan Tartufi, Salty Snickers bars en sjokolade bedekte rabarber eksperimenteer, en 'n paar paasfees) om die draai begin ek wonder of ek 'n roomys gevulde eier kan skep.

Sedert ek 'n roomysmaker gekry het, wou ek die geur maak fior di latte. Letterlik vertaal as 'blom van melk' (fleur de lait in Frans), bevat hierdie roomys twee belangrike bestanddele, melk en room, en is so delikaat as wat die naam aandui. Omdat daar geen vanielje -uittreksel of vla -basis is nie, is dit 'n soort suiwelversie van 'n sorbet met 'n ongelooflike, subtiel soet melksmaak en 'n suiwer, skoon wit kleur. Trouens, perfek vir die herhaling van die pêrelwit fondant wat u in 'n Creme -eier aantref (in voorkoms alleen, dit wil sê, soos hierbo beskryf, is die smaak heeltemal anders).

Subtiele, soet en suiwer fior di latte -roomys -eiers bedek met vars passievrugte

Terwyl ek sou beskryf fior di latteDie smaak is so elegant, vars en skoon, en dit herinner my ook nogal bisar aan meneer Whippy, of sagte roomys vir diegene buite die Verenigde Koninkryk. Dit lyk as 'n heiligmaking om hierdie ongelooflike roomys te vergelyk met die goedkoop deurlugtige wervels wat oral in die land uit yswaens gestamp word, maar daar is iets aan die ligte tekstuur en melkagtige smaak wat my regtig terugbring na die heel eerste keer wat ek geproe het 'n 99 vlok.

Hierdie maand was die mede -kosblogger Kavey's Bloggers Scream for Ice Cream -uitdaging om jou gunsteling roomyservaring of -geur in die kinderjare te herskep. Terwyl 'n 99-vlok dit nooit as my gunsteling geur ooit sal sny nie, was dit iets so opwindends daaraan om as kind een uit die bakkie gekoop te word, die stukkende sjokolade uit te trek en die suikersoet, effens sintetiese af te lek. roomys, dat dit waarskynlik 'n plek verdien in my top tien. Dit is die soort voedselgeheue wat behoort tot 'n kategorie waar nostalgie die hoogste heers, smaak vergeet in 'n waas van sonnige middae in die park en sorgelose kinderdae. As ek deesdae een geëet het, sou dit waarskynlik nie dieselfde smaak nie, so waarom probeer ek dit nie op 'n nuwe en interessante manier vir my smaak van twintig nie?

'N Delikate melksjokolade -dop kraak teen romerige roomys en skerp vrugte

Die resep hieronder is dus my kombinasie van twee Britse gunstelinge, die Cadbury's Creme Egg en 'n Mr. Whippy roomys, ingeneem in 'n effens meer gesofistikeerde (snobistiese, wat moi?) rigting met 'n delikate fior di latte roomys en organiese melksjokolade van goeie gehalte (die vlok in hierdie vergelyking). Die passievrugte -pulp is 'n bietjie linksveld, maar dit werk wonderlik saam met die ligte roomys, die saad wat knars teen die gladde binnekant van die eier, en passievrugte en sjokolade werk in soet, skerp harmonie saam.

Ek was oorspronklik van plan om 'n puree met perske in die middel van my eiers te vries, maar nadat ek die vrugte verminder het, het ek meer troebel bruin gelyk as 'n pragtige helder oranje. Ek wou nog steeds 'n dooierige middelpunt kry, maar ek het 'n klein hoeveelheid natuurlike geel voedselkleursel in die middel van die helfte van my eierhelftes geroer voordat ek dit gevries het, maar die ander helfte het ek gelaat en gedink ek kan later iets daarmee doen. Dat iets die toevoeging is van 'n klein hoeveelheid passievrugtepulp en die effens suur, sappige, knapperige geel bolaag, was die perfekte maat vir hierdie roomys.

Cadbury's Creme Eggs kan baie soet wees - hierdie roomys is baie subtieler

As u nie tyd het om u eie eierdoppe te maak nie, probeer hierdie roomys op sy eie, dit is eenvoudig, skoon en die perfekte smaakreiniger. U kan dit ook bedrieg en in klaargemaakte paaseierdoppe skep, of net met 'n paar snye melksjokolade bedien en die passievrugte -pulp bo -oor.

Creme Egg Roomys (met 'n draai)
Roomys aangepas uit Die perfekte lepel

Bestanddele:

300 g melksjokolade van goeie gehalte
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25 g mielieblom
250 ml dubbelroom
Passievrugte, gehalveer, om voor te sit

Smelt die sjokolade in 'n bain marie en gebruik om die binnekant van u paaseiervorms te bedek. Ek het nie presiese hoeveelhede verskaf nie, aangesien die grootte van die vorm baie kan verskil, maar as u 'n oorblywende sjokolade kry, weet ek seker wat u daarmee kan doen! Sit u paaseiervorms in die vrieskas om te verhard.

Vir die roomys, verhit die melk, suiker en sout in 'n medium kastrol. Klits die mielieblom en dubbelroom saam en roer dit by jou warm melk.

Verhit die mengsel, roer versigtig, totdat dit begin kook en borrel. Verlaag die hitte onmiddellik en laat prut vir ongeveer twee minute, terwyl jy aanhou roer. Dit sal effens verdik.

Verwyder van die hitte, skraap dit in 'n bak, bedek en laat dit ongeveer 'n uur in die yskas staan. Verwyder, klits tot glad en keer dan oornag terug in die yskas.

As u gereed is om u eiers te maak, draai die roomys volgens die instruksies van u vervaardiger. Haal jou sjokolade -eiervorm uit die vrieskas.

Skep die roomys in die voorbereide sjokoladevorms, druk die bokant plat met 'n verhemelte en keer terug na die vrieskas. As u 'n geel geel middel wil hê, is dit nou die tyd om 'n klein hoeveelheid geel voedselkleursel by die middel te voeg.

Haal u eiers 'n paar minute uit die vrieskas voordat u gereed is om voor te sit. Skep 'n bietjie passievrugtepulp oor die middel en geniet!


Roomys met roomys (Fior di Latte, melksjokolade, passievrugte)

As u ek is, is die antwoord nie baie gereeld nie. Ten spyte van hul gewildheid (300 miljoen van die goedere word jaarliks ​​in die Verenigde Koninkryk verkoop) en 'n sterk verband met alle seisoenale dinge (Creme Egg -advertensies is tot Paasfees, wat Coca Cola -advertensies vir Kersfees is, maar dit is nie waar nie) wat lus is vir hulle. Gee my elke dag 'n karamel-gevulde alternatief of 'n handvol Smartie-agtige mini-eiers oor die sieklike fondant-slop wat die land se gunsteling paaseier vul.

Dit wil nie sê dat ek nie van die idee daarvan hou nie. Daar is iets daaraan om die foelie terug te trek, van die bokant af te byt en die somber goo uit te lek wat die kind in ons almal na vore bring. Hierdie kinderlike vreugde is so perfek vasgevang in die Creme Egg -advertensieveldtogte dat ek elke jaar in die versoeking kom om dit te probeer, en dit in gretige afwagting oopmaak om net te verslaan na 'n paar happies deur die aanvang van suiker bo -op meer suiker .

Watter soort eiers sal jy hierdie Paasfees geniet?

Alhoewel ek nie die smaak van 'n creme -eier heeltemal kan verstaan ​​nie, hou ek baie van die manier waarop dit lyk. As u 'n gereelde leser van hierdie blog is, sal u weet dat ek graag met sjokolade bedekte roomys (gesoute karamel-rolo koppies, Butterscotch Pecan Tartufi, Salty Snickers bars en sjokolade bedekte rabarber eksperimenteer, en 'n paar paasfees) om die draai begin ek wonder of ek 'n roomys gevulde eier kan skep.

Sedert ek 'n roomysmaker gekry het, wou ek die geur maak fior di latte. Letterlik vertaal as 'blom van melk' (fleur de lait in Frans), bevat hierdie roomys twee belangrike bestanddele, melk en room, en is so delikaat as wat die naam aandui. Omdat daar geen vanielje -uittreksel of vla -basis is nie, is dit 'n soort suiwelversie van 'n sorbet met 'n ongelooflike, subtiel soet melksmaak en 'n suiwer, skoon wit kleur. Trouens, perfek vir die herhaling van die pêrelwit fondant wat u in 'n Creme -eier aantref (in voorkoms alleen, dit wil sê, soos hierbo beskryf, is die smaak heeltemal anders).

Subtiele, soet en suiwer fior di latte -roomys -eiers bedek met vars passievrugte

Terwyl ek sou beskryf fior di latteDie smaak is so elegant, vars en skoon, en dit herinner my ook nogal vreemd aan meneer Whippy, of sagte roomys vir diegene buite die Verenigde Koninkryk. Dit lyk na 'n heiligmaking om hierdie ongelooflike roomys te vergelyk met die goedkoop deurlugtige wervels wat oral in die land uit yswaens gestamp word, maar daar is iets aan die ligte tekstuur en melkagtige smaak wat my regtig terugbring na die heel eerste keer wat ek geproe het 'n 99 vlok.

Hierdie maand was die mede -kosblogger Kavey's Bloggers Scream for Ice Cream -uitdaging om u gunsteling roomyservaring of -geur in die kinderjare te herskep. Terwyl 'n 99-vlok dit nooit as my gunsteling geur ooit sal sny nie, was dit iets so opwindends daaraan om as kind een uit die bakkie gekoop te word, die stukkende sjokolade uit te trek en die suikersoet, effens sintetiese af te lek. roomys, dat dit waarskynlik 'n plek verdien in my top tien. Dit is die soort voedselgeheue wat behoort tot 'n kategorie waar nostalgie die hoogste heers, smaak vergeet in 'n waas van sonnige middae in die park en sorgelose kinderdae. As ek deesdae een geëet het, sou dit waarskynlik nie dieselfde smaak nie, so waarom probeer ek dit nie op 'n nuwe en interessante manier vir my smaak van twintig nie?

'N Delikate melksjokolade -dop kraak teen romerige roomys en skerp vrugte

Die resep hieronder is dus my kombinasie van twee Britse gunstelinge, die Cadbury's Creme Egg en 'n Mr. Whippy roomys, ingeneem in 'n effens meer gesofistikeerde (snobistiese, wat moi?) rigting met 'n delikate fior di latte roomys en organiese melksjokolade van goeie gehalte (die vlok in hierdie vergelyking). Die passievrugte -pulp is 'n bietjie linksveld, maar dit werk wonderlik saam met die ligte roomys, die saad wat kras gee teen die gladde binnekant van die eier, en passievrugte en sjokolade werk in soet, skerp harmonie saam.

Ek was oorspronklik van plan om 'n puree met perske in die middel van my eiers te vries, maar nadat ek die vrugte verminder het, het ek meer troebel bruin gelyk as 'n pragtige helder oranje. Ek wou nog steeds 'n dooierige middelpunt kry, maar ek het 'n klein hoeveelheid natuurlike geel voedselkleursel in die middel van die helfte van my eierhelftes geroer voordat ek dit gevries het, maar die ander helfte het ek gelaat en gedink ek kan later iets daarmee doen. Dat iets die toevoeging is van 'n klein hoeveelheid passievrugtepulp en die effens suur, sappige, knapperige geel bolaag, was die perfekte maat vir hierdie roomys.

Cadbury's Creme Eggs kan baie soet wees - hierdie roomys is baie subtieler

As u nie tyd het om u eie eierdoppe te maak nie, probeer hierdie roomys op sy eie, dit is eenvoudig, skoon en die perfekte smaakreiniger. U kan ook bedrieg en dit in klaargemaakte paaseierdoppe skep, of net met 'n paar snye melksjokolade bedien en die passievrugte -pulp bo -oor.

Creme Egg Roomys (met 'n draai)
Roomys aangepas uit Die perfekte lepel

Bestanddele:

300 g melksjokolade van goeie gehalte
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25 g mielieblom
250 ml dubbelroom
Passievrugte, gehalveer, om voor te sit

Smelt die sjokolade in 'n bain marie en gebruik om die binnekant van u paaseiervorms te bedek. Ek het nie presiese hoeveelhede verskaf nie, aangesien die grootte van die vorm baie kan verskil, maar as u 'n oorblywende sjokolade kry, weet ek seker wat u daarmee kan doen! Sit u paaseiervorms in die vrieskas om te verhard.

Vir die roomys, verhit die melk, suiker en sout in 'n medium kastrol. Klits die mielieblom en dubbelroom saam, en roer dit dan by die warm melk.

Verhit die mengsel, roer versigtig, totdat dit begin kook en borrel. Verlaag die hitte onmiddellik en laat prut vir ongeveer twee minute, terwyl jy aanhou roer. Dit sal effens verdik.

Verwyder van die hitte, skraap dit in 'n bak, bedek en laat dit ongeveer 'n uur in die yskas afkoel. Verwyder, klits tot glad en keer dan oornag terug in die yskas.

As u gereed is om u eiers te maak, draai die roomys volgens die instruksies van u vervaardiger. Haal u sjokolade -eiervorm uit die vrieskas.

Skep die roomys in die voorbereide sjokoladevorms, druk die bokant plat met 'n verhemelte en keer terug na die vrieskas. As u 'n geel geel middel wil hê, is dit nou die tyd om 'n klein hoeveelheid geel voedselkleursel by die middel te voeg.

Haal u eiers 'n paar minute uit die vrieskas voordat u gereed is om voor te sit. Skep 'n bietjie passievrugtepulp oor die middel en geniet!


Roomys met roomys (Fior di Latte, melksjokolade, passievrugte)

As u ek is, is die antwoord nie baie gereeld nie. Ten spyte van hul gewildheid (300 miljoen van die goedere word jaarliks ​​in die Verenigde Koninkryk verkoop) en 'n sterk verband met alle seisoenale dinge (Creme Egg -advertensies is tot Paasfees, wat Coca Cola -advertensies vir Kersfees is, maar dit is nie waar nie) wat lus is vir hulle. Gee my elke dag 'n karamel-gevulde alternatief of 'n handjievol Smartie-agtige mini-eiers oor die sieklike fondant-slop wat die land se gunsteling paaseier vul.

Dit wil nie sê dat ek nie van die idee daarvan hou nie. Daar is iets daaraan om die foelie terug te trek, van die bokant af te byt en die sombere goo uit te lek wat die kind in ons almal na vore bring. Hierdie kinderlike vreugde is so perfek vasgevang in die Creme Egg -advertensieveldtogte dat ek elke jaar in die versoeking kom om dit te probeer, en dit in gretige afwagting oopmaak om net te verslaan na 'n paar happies deur die aanvang van suiker bo -op meer suiker .

Watter soort eiers sal jy hierdie Paasfees geniet?

Alhoewel ek nie die smaak van 'n Creme -eier heeltemal kan aanpak nie, hou ek baie van die manier waarop dit lyk. As u 'n gereelde leser van hierdie blog is, sal u weet dat ek graag met sjokolade bedekte roomys (gesoute karamel-rolo koppies, Butterscotch Pecan Tartufi, Salty Snickers bars en sjokolade bedekte rabarber eksperimenteer, en 'n paar paasfees) net om die draai begin ek wonder of ek 'n roomys gevulde eier kan skep.

Sedert ek 'n roomysmaker gekry het, wou ek die geur maak fior di latte. Letterlik vertaal as 'blom van melk' (fleur de lait in Frans), bevat hierdie roomys twee belangrike bestanddele, melk en room, en is so delikaat as wat die naam aandui. Omdat daar geen vanielje -uittreksel of vla -basis is nie, is dit 'n soort suiwel weergawe van 'n sorbet met 'n ongelooflike, subtiel soet melkerige smaak en 'n suiwer, skoon wit kleur. Trouens, perfek vir die herhaling van die pêrelwit fondant wat u in 'n Creme -eier aantref (in voorkoms alleen, dit wil sê, soos hierbo beskryf, is die smaak heeltemal anders).

Subtiele, soet en suiwer fior di latte -roomys -eiers bedek met vars passievrugte

Terwyl ek sou beskryf fior di latteDie smaak is so elegant, vars en skoon, en dit herinner my ook nogal bisar aan meneer Whippy, of sagte roomys vir diegene buite die Verenigde Koninkryk. Dit lyk na 'n heiligmaking om hierdie ongelooflike roomys te vergelyk met die goedkoop deurlugtige wervels wat oral in die land uit yswaens gestamp word, maar daar is iets aan die ligte tekstuur en melkagtige smaak wat my regtig terugbring na die heel eerste keer wat ek geproe het 'n 99 vlok.

Hierdie maand was die mede -kosblogger Kavey's Bloggers Scream for Ice Cream -uitdaging om jou gunsteling roomyservaring of -geur in die kinderjare te herskep. Terwyl 'n 99-vlok dit nooit as my gunsteling geur ooit sal sny nie, was dit iets so opwindends daaraan om as kind een uit die bakkie gekoop te word, die stukkende sjokolade uit te trek en die suikersoet, effens sintetiese af te lek. roomys, dat dit waarskynlik 'n plek verdien in my top tien. Dit is die soort voedselgeheue wat behoort tot 'n kategorie waar nostalgie die hoogste heers, smaak vergeet in 'n waas van sonnige middae in die park en sorgelose kinderdae. As ek deesdae een geëet het, sou dit waarskynlik nie dieselfde smaak nie, so waarom probeer ek dit nie op 'n nuwe en interessante manier vir my smaak van twintig nie?

'N Delikate melksjokolade -dop kraak teen romerige roomys en skerp vrugte

Die resep hieronder is dus my kombinasie van twee Britse gunstelinge, die Cadbury's Creme Egg en 'n Mr. Whippy roomys, ingeneem in 'n effens meer gesofistikeerde (snobistiese, wat moi?) rigting met 'n delikate fior di latte roomys en organiese melksjokolade van goeie gehalte (die vlok in hierdie vergelyking). Die passievrugte -pulp is 'n bietjie linksveld, maar dit werk wonderlik saam met die ligte roomys, die saad wat knars teen die gladde binnekant van die eier, en passievrugte en sjokolade werk in soet, skerp harmonie saam.

Ek was oorspronklik van plan om 'n puree met perske in die middel van my eiers te vries, maar nadat ek die vrugte verminder het, het ek meer troebel bruin gelyk as 'n pragtige helder oranje. Ek wou nog steeds 'n dooierige middelpunt kry, maar ek het 'n klein hoeveelheid natuurlike geel voedselkleursel in die middel van die helfte van my eierhelftes geroer voordat ek dit gevries het, maar die ander helfte het ek gelaat en gedink ek kan later iets daarmee doen. Daardie iets is die toevoeging van 'n klein hoeveelheid passievrugtepulp en die effens suur, sappige, knapperige geel bolaag was die perfekte maat vir hierdie roomys.

Cadbury's Creme Eggs kan baie soet wees - hierdie roomys is baie subtieler

As u nie tyd het om u eie eierdoppe te maak nie, probeer hierdie roomys op sy eie, dit is eenvoudig, skoon en die perfekte smaakreiniger. U kan dit ook bedrieg en in klaargemaakte paaseierdoppe skep, of net met 'n paar snye melksjokolade bedien en die passievrugte -pulp bo -oor.

Creme Egg Roomys (met 'n draai)
Roomys aangepas uit Die perfekte lepel

Bestanddele:

300 g melksjokolade van goeie gehalte
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25 g mielieblom
250 ml dubbelroom
Passievrugte, gehalveer, om voor te sit

Smelt die sjokolade in 'n bain marie en gebruik om die binnekant van u paaseiervorms te bedek. Ek het nie die presiese hoeveelhede verskaf nie, aangesien die grootte van die vorm baie kan verskil, maar as u 'n oorblywende sjokolade kry, weet ek seker wat u daarmee kan doen! Sit u paaseiervorms in die vrieskas om te verhard.

Vir die roomys, verhit die melk, suiker en sout in 'n medium kastrol. Klits die mielieblom en dubbelroom saam en roer dit by jou warm melk.

Verhit die mengsel, roer versigtig, totdat dit begin kook en borrel. Verlaag die hitte onmiddellik en laat prut vir ongeveer twee minute, terwyl jy aanhou roer. Dit sal effens verdik.

Verwyder van die hitte, skraap dit in 'n bak, bedek en laat dit ongeveer 'n uur in die yskas staan. Verwyder, klits tot glad en keer dan oornag terug in die yskas.

As u gereed is om u eiers te maak, draai die roomys volgens die instruksies van u vervaardiger. Haal jou sjokolade -eiervorm uit die vrieskas.

Skep die roomys in die voorbereide sjokoladevorms, druk die bokant plat met 'n verhemelte en keer terug na die vrieskas. As u 'n geel geel middel wil hê, is dit nou die tyd om 'n klein hoeveelheid geel voedselkleursel by die middel te voeg.

Haal u eiers 'n paar minute uit die vrieskas voordat u gereed is om voor te sit. Skep 'n bietjie passievrugtepulp oor die middel en geniet!


Roomys met roomys (Fior di Latte, melksjokolade, passievrugte)

As u ek is, is die antwoord nie baie gereeld nie. Ten spyte van hul gewildheid (300 miljoen van die goedere word jaarliks ​​in die Verenigde Koninkryk verkoop) en 'n sterk verband met alle seisoenale dinge (Creme Egg -advertensies is tot Paasfees, wat Coca Cola -advertensies vir Kersfees is, maar dit is nie waar nie) wat lus is vir hulle. Gee my elke dag 'n karamel-gevulde alternatief of 'n handvol Smartie-agtige mini-eiers oor die sieklike fondant-slop wat die land se gunsteling paaseier vul.

Dit wil nie sê dat ek nie van die idee daarvan hou nie. Daar is iets daaraan om die foelie terug te trek, van die bokant af te byt en die somber goo uit te lek wat die kind in ons almal na vore bring. Hierdie kinderlike vreugde is so perfek vasgevang in die Creme Egg -advertensieveldtogte dat ek elke jaar in die versoeking kom om dit te probeer, en dit in gretige afwagting oopmaak om net te verslaan na 'n paar happies deur die aanvang van suiker bo -op meer suiker .

Watter soort eiers sal jy hierdie Paasfees geniet?

Alhoewel ek nie die smaak van 'n Creme -eier heeltemal kan aanpak nie, hou ek baie van die manier waarop dit lyk. As u 'n gereelde leser van hierdie blog is, sal u weet dat ek graag met sjokolade bedekte roomys (gesoute karamel-rolo koppies, Butterscotch Pecan Tartufi, Salty Snickers bars en sjokolade bedekte rabarber eksperimenteer, en 'n paar paasfees) om die draai begin ek wonder of ek 'n roomys gevulde eier kan skep.

Sedert ek 'n roomysmaker gekry het, wou ek die geur maak fior di latte. Letterlik vertaal as 'blom van melk' (fleur de lait in Frans), bevat hierdie roomys twee belangrike bestanddele, melk en room, en is so delikaat as wat die naam aandui. Omdat daar geen vanielje -uittreksel of vla -basis is nie, is dit 'n soort suiwelversie van 'n sorbet met 'n ongelooflike, subtiel soet melksmaak en 'n suiwer, skoon wit kleur. Trouens, perfek vir die herhaling van die pêrelwit fondant wat u in 'n Creme -eier aantref (in voorkoms alleen, dit wil sê, soos hierbo beskryf, is die smaak heeltemal anders).

Subtiele, soet en suiwer fior di latte -roomys -eiers bedek met vars passievrugte

Terwyl ek sou beskryf fior di latteDie smaak is so elegant, vars en skoon, en dit herinner my ook nogal bisar aan meneer Whippy, of sagte roomys vir diegene buite die Verenigde Koninkryk. Dit lyk na 'n heiligmaking om hierdie ongelooflike roomys te vergelyk met die goedkoop deurlugtige wervels wat oral in die land uit yswaens gestamp word, maar daar is iets aan die ligte tekstuur en melkagtige smaak wat my regtig terugbring na die heel eerste keer wat ek geproe het 'n 99 vlok.

Hierdie maand was die mede -kosblogger Kavey's Bloggers Scream for Ice Cream -uitdaging om jou gunsteling roomyservaring of -geur in die kinderjare te herskep. Terwyl 'n 99-vlok dit nooit as my gunsteling geur ooit sal sny nie, was dit iets so opwindends daaraan om as kind een uit die bakkie gekoop te word, die stukkende sjokolade uit te trek en die suikersoet, effens sintetiese af te lek. roomys, dat dit waarskynlik 'n plek verdien in my top tien. Dit is die soort voedselgeheue wat behoort tot 'n kategorie waar nostalgie die hoogste heers, smaak vergeet in 'n waas van sonnige middae in die park en sorgelose kinderdae. As ek deesdae een geëet het, sou dit waarskynlik nie dieselfde smaak nie, so waarom probeer ek dit nie op 'n nuwe en interessante manier vir my smaak van twintig nie?

'N Delikate melksjokolade -dop kraak teen romerige roomys en skerp vrugte

Die resep hieronder is dus my kombinasie van twee Britse gunstelinge, die Cadbury's Creme Egg en 'n Mr. Whippy roomys, ingeneem in 'n effens meer gesofistikeerde (snobistiese, wat moi?) rigting met 'n delikate fior di latte roomys en organiese melksjokolade van goeie gehalte (die vlok in hierdie vergelyking). Die passievrugte -pulp is 'n bietjie linksveld, maar dit werk wonderlik saam met die ligte roomys, die saad wat knars teen die gladde binnekant van die eier, en passievrugte en sjokolade werk in soet, skerp harmonie saam.

Ek was oorspronklik van plan om 'n puree met perske in die middel van my eiers te vries, maar nadat ek die vrugte verminder het, het ek meer troebel bruin gelyk as 'n pragtige helder oranje. Ek wou nog steeds 'n dooierige middelpunt kry, maar ek het 'n klein hoeveelheid natuurlike geel voedselkleursel in die middel van die helfte van my eierhelftes geroer voordat ek gevries het. Daardie iets is die toevoeging van 'n klein hoeveelheid passievrugtepulp en die effens suur, sappige, knapperige geel bolaag was die perfekte maat vir hierdie roomys.

Cadbury's Creme Eggs kan baie soet wees - hierdie roomys is baie subtieler

As u nie tyd het om u eie eierdoppe te maak nie, probeer hierdie roomys op sy eie, dit is eenvoudig, skoon en die perfekte smaakreiniger. U kan dit ook bedrieg en in klaargemaakte paaseierdoppe skep, of net met 'n paar snye melksjokolade bedien en die passievrugte -pulp bo -oor.

Creme Egg Roomys (met 'n draai)
Roomys aangepas uit Die perfekte lepel

Bestanddele:

300 g melksjokolade van goeie gehalte
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25 g mielieblom
250 ml dubbelroom
Passievrugte, gehalveer, om voor te sit

Smelt die sjokolade in 'n bain marie en gebruik om die binnekant van u paaseiervorms te bedek. Ek het nie die presiese hoeveelhede verskaf nie, aangesien die grootte van die vorm baie kan verskil, maar as u 'n oorblywende sjokolade kry, weet ek seker wat u daarmee kan doen! Sit u paaseiervorms in die vrieskas om te verhard.

Vir die roomys, verhit die melk, suiker en sout in 'n medium kastrol. Klits die mielieblom en dubbelroom saam en roer dit by jou warm melk.

Verhit die mengsel, roer versigtig, totdat dit begin kook en borrel. Verlaag die hitte onmiddellik en laat prut vir ongeveer twee minute, terwyl jy aanhou roer. Dit sal effens verdik.

Verwyder van die hitte, skraap dit in 'n bak, bedek en laat dit ongeveer 'n uur in die yskas staan. Verwyder, klits tot glad en keer dan oornag terug in die yskas.

As u gereed is om u eiers te maak, draai die roomys volgens die instruksies van u vervaardiger. Haal jou sjokolade -eiervorm uit die vrieskas.

Skep die roomys in die voorbereide sjokoladevorms, druk die bokant plat met 'n verhemelte en keer terug na die vrieskas. As u 'n geel geel middel wil hê, is dit nou die tyd om 'n klein hoeveelheid geel voedselkleursel by die middel te voeg.

Haal u eiers 'n paar minute uit die vrieskas voordat u gereed is om voor te sit. Skep 'n bietjie passievrugtepulp oor die middel en geniet!


Roomys met roomys (Fior di Latte, melksjokolade, passievrugte)

As u ek is, is die antwoord nie baie gereeld nie. Ten spyte van hul gewildheid (300 miljoen van die goedere word elke jaar in die Verenigde Koninkryk verkoop) en 'n sterk verband met alle seisoenale dinge (Creme Egg -advertensies is tot Paasfees, wat Coca Cola -advertensies vir Kersfees is, maar dit is nie waar nie) wat lus is vir hulle. Gee my elke dag 'n karamel-gevulde alternatief of 'n handvol Smartie-agtige mini-eiers oor die sieklike fondant-slop wat die land se gunsteling paaseier vul.

Dit wil nie sê dat ek nie van die idee daarvan hou nie. Daar is iets daaraan om die foelie terug te trek, van die bokant af te byt en die somber goo uit te lek wat die kind in ons almal na vore bring. Hierdie kinderlike vreugde is so perfek vasgevang in die Creme Egg -advertensieveldtogte dat ek elke jaar in die versoeking kom om dit te probeer, en dit in gretige afwagting oopmaak om net te verslaan na 'n paar happies deur die aanvang van suiker bo -op meer suiker .

Watter soort eiers sal jy hierdie Paasfees geniet?

Alhoewel ek nie die smaak van 'n Creme -eier heeltemal kan aanpak nie, hou ek baie van die manier waarop dit lyk. As u 'n gereelde leser van hierdie blog is, sal u weet dat ek graag met sjokolade bedekte roomys (gesoute karamel-rolo koppies, Butterscotch Pecan Tartufi, Salty Snickers bars en sjokolade bedekte rabarber eksperimenteer, en 'n paar paasfees) om die draai begin ek wonder of ek 'n roomys gevulde eier kan skep.

Sedert ek 'n roomysmaker gekry het, wou ek die geur maak fior di latte. Letterlik vertaal as 'blom van melk' (fleur de lait in Frans), bevat hierdie roomys twee belangrike bestanddele, melk en room, en is so delikaat as wat die naam aandui. Omdat daar geen vanielje -uittreksel of vla -basis is nie, is dit 'n soort suiwel weergawe van 'n sorbet met 'n ongelooflike, subtiel soet melksmaak en 'n suiwer, skoon wit kleur. Trouens, perfek vir die herhaling van die pêrelwit fondant wat u in 'n Creme -eier aantref (in voorkoms alleen, dit wil sê, soos hierbo beskryf, is die smaak heeltemal anders).

Subtiele, soet en suiwer fior di latte -roomys -eiers bedek met vars passievrugte

Terwyl ek sou beskryf fior di latteDie smaak is so elegant, vars en skoon, en dit herinner my ook nogal vreemd aan meneer Whippy, of sagte roomys vir diegene buite die Verenigde Koninkryk. Dit lyk na 'n heiligmaking om hierdie ongelooflike roomys te vergelyk met die goedkoop deurlugtige wervels wat oral in die land uit yswaens gestamp word, maar daar is iets aan die ligte tekstuur en melkagtige smaak wat my regtig terugbring na die heel eerste keer wat ek geproe het 'n 99 vlok.

Hierdie maand was die mede -kosblogger Kavey's Bloggers Scream for Ice Cream -uitdaging om jou gunsteling roomyservaring of -geur in die kinderjare te herskep. Terwyl 'n 99-vlok dit nooit as my gunsteling geur ooit gaan sny nie, was daar iets so opwindends daaraan om as kind een uit die bakkie gekoop te word, die stukkie sjokolade uit te trek en die suikersoet, effens sintetiese af te lek. roomys, dat dit waarskynlik 'n plek verdien in my top tien. It’s the kind of food memory that belongs to a category where nostalgia reigns supreme, flavour forgotten in a haze of sunny afternoons in the park and carefree childhood days. If I ate one nowadays it probably wouldn’t taste the same, so why not try to recreate it in a new and interesting way for my twenty-something palate?

A delicate milk chocolate shell cracks against creamy ice cream & sharp fruit

The recipe below is therefore my combination of two British favourites, the Cadbury’s Creme Egg and a Mr. Whippy ice cream, taken in a slightly more sophisticated (snobby, who moi?) direction with a delicate fior di latte ice cream and good quality organic milk chocolate (the flake in this equation). The passion fruit pulp is a little bit leftfield, but it works wonderfully with the lightness of the ice cream, the seeds providing crunch against the smooth interior of the egg, and passion fruit and chocolate working together in sweet, sharp harmony.

I’d originally intended to freeze a peach flavoured purée into the middle of my eggs, however after reducing down the fruit, what I was left with looked more murky brown than a beautiful bright orange. Still wanting some sort of yolky centre, I stirred a small amount of natural yellow food dye into the centre of half my egg halves before freezing, but left the other half plain, thinking I might be able to do something with them later on. That something is the addition of a small amount of passion fruit pulp and the slightly sour, juicy, crunchy yellow topping turned out to be the perfect partner for this ice cream.

Cadbury's Creme Eggs can be intensely sweet - this ice cream is much more subtle

If you don’t have time to make your own egg shells, do try this ice cream on its own it’s simple, clean and the perfect palate cleanser. You could also cheat and spoon it into ready made Easter egg shells, or simply serve with a few shavings of milk chocolate and the passion fruit pulp spooned over the top.

Creme Egg Ice Cream (with a twist)
Ice cream adapted from The Perfect Scoop

Bestanddele:

300g good quality milk chocolate
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25g cornflour
250 ml dubbelroom
Passion fruits, halved, to serve

Melt the chocolate in a bain marie and use to coat the insides of your Easter egg moulds. I’ve not provided exact quantities as the size of moulds will vary wildly, but if you do end up with any leftover chocolate I’m sure you can think of what to do with it! Pop your Easter egg moulds in the freezer to harden.

For the ice cream, warm the milk, sugar and salt in a medium saucepan. Whisk the cornflour and double cream together, then stir into your warmed milk.

Heat the mixture, stirring carefully, until it begins to boil and bubble. Reduce the heat immediately and simmer for approximately two minutes, continuing to stir. It will thicken slightly.

Remove from the heat, scrape into a bowl, cover and chill in the fridge for about an hour. Remove, whisk until smooth, then return to the fridge overnight.

When ready to make your eggs, churn the ice cream according to your manufacturer’s instructions. Remove your chocolate egg moulds from the freezer.

Once the ice cream is churned, spoon into the prepared chocolate moulds, flatten the tops with a palate knife and return to the freezer. If you wanted a dyed yellow middle, now would be the time to add a tiny amount of yellow food colouring to the centre.

Remove your eggs from the freezer a couple of minutes before you’re ready to serve. Spoon a little passion fruit pulp over the centre and enjoy!


Creme Egg Ice Cream (Fior di Latte, Milk Chocolate, Passion Fruit)

If you’re me, the answer is not very often. Despite their popularity (300 million of the things are sold every year in the UK), and strong association with all things seasonal (Creme Egg ads are to Easter what Coca Cola ads are to Christmas, sad but true), I’m just not that keen on them. Give me a caramel-filled alternative or handful of Smartie-like Mini Eggs any day over the sickly fondant slop that fills the nation’s favourite Easter egg.

That’s not to say I don’t like the idea of them. There’s something about peeling back the foil, biting off the top and licking out that gloopy goo which brings out the child in all of us. This childish joy has been so perfectly captured in the Creme Egg ad campaigns that every year I’ll be tempted to try one, opening it in eager anticipation only to be defeated after a couple of bites by the onset of sugar on top of more sugar.

What kind of eggs will you be enjoying this Easter?

Although I can’t quite get to grips with the taste of a Creme Egg, I do like the way they look. If you’re a regular reader of this blog you’ll know I like to experiment with chocolate coated ice cream (Salted Caramel Rolo Cups, Butterscotch Pecan Tartufi, Salty Snickers bars and chocolate-coated rhubarb to name a few), and with Easter just around the corner, I began to wonder whether I could create some sort of ice cream-filled egg.

Ever since I got an ice cream maker, I’ve wanted to make the flavour fior di latte. Literally translated as ‘flower of milk’ (fleur de lait in French), this ice cream showcases two key ingredients, milk and cream, and is as delicate as its name suggests. Because there’s no vanilla extract or custard base, it’s a sort of dairy version of a sorbet with an incredible, subtly sweet milky taste and a pure, clean white colour. Perfect, in fact, for replicating the pearly white fondant you find within a Creme egg (in looks alone, that is – as described above, the flavour is entirely different).

Subtle, sweet & pure fior di latte ice cream eggs topped with fresh passion fruit

While I’d describe fior di latte’s flavour as elegant, fresh and clean, it also reminds me rather bizarrely of Mr. Whippy, or soft-serve ice cream to those outside the UK. It seems like sacrilege to compare this incredible ice cream with the cheap aerated swirls churned out of ice cream vans all over the country, but there’s something about the lightness of texture and milky taste that really does take me back to the very first time I tasted a 99 Flake.

This month, fellow food blogger Kavey’s Bloggers Scream for Ice Cream challenge was to recreate your favourite childhood ice cream experience or flavour. While a 99 Flake is never going to cut it as my all time favourite flavour, there was something so exciting about being bought one from the van as a child, pulling out the flaky stick of chocolate and licking off the sugar-sweet, slightly synthetic ice cream, that it probably deserves a place somewhere in my top ten. It’s the kind of food memory that belongs to a category where nostalgia reigns supreme, flavour forgotten in a haze of sunny afternoons in the park and carefree childhood days. If I ate one nowadays it probably wouldn’t taste the same, so why not try to recreate it in a new and interesting way for my twenty-something palate?

A delicate milk chocolate shell cracks against creamy ice cream & sharp fruit

The recipe below is therefore my combination of two British favourites, the Cadbury’s Creme Egg and a Mr. Whippy ice cream, taken in a slightly more sophisticated (snobby, who moi?) direction with a delicate fior di latte ice cream and good quality organic milk chocolate (the flake in this equation). The passion fruit pulp is a little bit leftfield, but it works wonderfully with the lightness of the ice cream, the seeds providing crunch against the smooth interior of the egg, and passion fruit and chocolate working together in sweet, sharp harmony.

I’d originally intended to freeze a peach flavoured purée into the middle of my eggs, however after reducing down the fruit, what I was left with looked more murky brown than a beautiful bright orange. Still wanting some sort of yolky centre, I stirred a small amount of natural yellow food dye into the centre of half my egg halves before freezing, but left the other half plain, thinking I might be able to do something with them later on. That something is the addition of a small amount of passion fruit pulp and the slightly sour, juicy, crunchy yellow topping turned out to be the perfect partner for this ice cream.

Cadbury's Creme Eggs can be intensely sweet - this ice cream is much more subtle

If you don’t have time to make your own egg shells, do try this ice cream on its own it’s simple, clean and the perfect palate cleanser. You could also cheat and spoon it into ready made Easter egg shells, or simply serve with a few shavings of milk chocolate and the passion fruit pulp spooned over the top.

Creme Egg Ice Cream (with a twist)
Ice cream adapted from The Perfect Scoop

Bestanddele:

300g good quality milk chocolate
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25g cornflour
250 ml dubbelroom
Passion fruits, halved, to serve

Melt the chocolate in a bain marie and use to coat the insides of your Easter egg moulds. I’ve not provided exact quantities as the size of moulds will vary wildly, but if you do end up with any leftover chocolate I’m sure you can think of what to do with it! Pop your Easter egg moulds in the freezer to harden.

For the ice cream, warm the milk, sugar and salt in a medium saucepan. Whisk the cornflour and double cream together, then stir into your warmed milk.

Heat the mixture, stirring carefully, until it begins to boil and bubble. Reduce the heat immediately and simmer for approximately two minutes, continuing to stir. It will thicken slightly.

Remove from the heat, scrape into a bowl, cover and chill in the fridge for about an hour. Remove, whisk until smooth, then return to the fridge overnight.

When ready to make your eggs, churn the ice cream according to your manufacturer’s instructions. Remove your chocolate egg moulds from the freezer.

Once the ice cream is churned, spoon into the prepared chocolate moulds, flatten the tops with a palate knife and return to the freezer. If you wanted a dyed yellow middle, now would be the time to add a tiny amount of yellow food colouring to the centre.

Remove your eggs from the freezer a couple of minutes before you’re ready to serve. Spoon a little passion fruit pulp over the centre and enjoy!


Creme Egg Ice Cream (Fior di Latte, Milk Chocolate, Passion Fruit)

If you’re me, the answer is not very often. Despite their popularity (300 million of the things are sold every year in the UK), and strong association with all things seasonal (Creme Egg ads are to Easter what Coca Cola ads are to Christmas, sad but true), I’m just not that keen on them. Give me a caramel-filled alternative or handful of Smartie-like Mini Eggs any day over the sickly fondant slop that fills the nation’s favourite Easter egg.

That’s not to say I don’t like the idea of them. There’s something about peeling back the foil, biting off the top and licking out that gloopy goo which brings out the child in all of us. This childish joy has been so perfectly captured in the Creme Egg ad campaigns that every year I’ll be tempted to try one, opening it in eager anticipation only to be defeated after a couple of bites by the onset of sugar on top of more sugar.

What kind of eggs will you be enjoying this Easter?

Although I can’t quite get to grips with the taste of a Creme Egg, I do like the way they look. If you’re a regular reader of this blog you’ll know I like to experiment with chocolate coated ice cream (Salted Caramel Rolo Cups, Butterscotch Pecan Tartufi, Salty Snickers bars and chocolate-coated rhubarb to name a few), and with Easter just around the corner, I began to wonder whether I could create some sort of ice cream-filled egg.

Ever since I got an ice cream maker, I’ve wanted to make the flavour fior di latte. Literally translated as ‘flower of milk’ (fleur de lait in French), this ice cream showcases two key ingredients, milk and cream, and is as delicate as its name suggests. Because there’s no vanilla extract or custard base, it’s a sort of dairy version of a sorbet with an incredible, subtly sweet milky taste and a pure, clean white colour. Perfect, in fact, for replicating the pearly white fondant you find within a Creme egg (in looks alone, that is – as described above, the flavour is entirely different).

Subtle, sweet & pure fior di latte ice cream eggs topped with fresh passion fruit

While I’d describe fior di latte’s flavour as elegant, fresh and clean, it also reminds me rather bizarrely of Mr. Whippy, or soft-serve ice cream to those outside the UK. It seems like sacrilege to compare this incredible ice cream with the cheap aerated swirls churned out of ice cream vans all over the country, but there’s something about the lightness of texture and milky taste that really does take me back to the very first time I tasted a 99 Flake.

This month, fellow food blogger Kavey’s Bloggers Scream for Ice Cream challenge was to recreate your favourite childhood ice cream experience or flavour. While a 99 Flake is never going to cut it as my all time favourite flavour, there was something so exciting about being bought one from the van as a child, pulling out the flaky stick of chocolate and licking off the sugar-sweet, slightly synthetic ice cream, that it probably deserves a place somewhere in my top ten. It’s the kind of food memory that belongs to a category where nostalgia reigns supreme, flavour forgotten in a haze of sunny afternoons in the park and carefree childhood days. If I ate one nowadays it probably wouldn’t taste the same, so why not try to recreate it in a new and interesting way for my twenty-something palate?

A delicate milk chocolate shell cracks against creamy ice cream & sharp fruit

The recipe below is therefore my combination of two British favourites, the Cadbury’s Creme Egg and a Mr. Whippy ice cream, taken in a slightly more sophisticated (snobby, who moi?) direction with a delicate fior di latte ice cream and good quality organic milk chocolate (the flake in this equation). The passion fruit pulp is a little bit leftfield, but it works wonderfully with the lightness of the ice cream, the seeds providing crunch against the smooth interior of the egg, and passion fruit and chocolate working together in sweet, sharp harmony.

I’d originally intended to freeze a peach flavoured purée into the middle of my eggs, however after reducing down the fruit, what I was left with looked more murky brown than a beautiful bright orange. Still wanting some sort of yolky centre, I stirred a small amount of natural yellow food dye into the centre of half my egg halves before freezing, but left the other half plain, thinking I might be able to do something with them later on. That something is the addition of a small amount of passion fruit pulp and the slightly sour, juicy, crunchy yellow topping turned out to be the perfect partner for this ice cream.

Cadbury's Creme Eggs can be intensely sweet - this ice cream is much more subtle

If you don’t have time to make your own egg shells, do try this ice cream on its own it’s simple, clean and the perfect palate cleanser. You could also cheat and spoon it into ready made Easter egg shells, or simply serve with a few shavings of milk chocolate and the passion fruit pulp spooned over the top.

Creme Egg Ice Cream (with a twist)
Ice cream adapted from The Perfect Scoop

Bestanddele:

300g good quality milk chocolate
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25g cornflour
250 ml dubbelroom
Passion fruits, halved, to serve

Melt the chocolate in a bain marie and use to coat the insides of your Easter egg moulds. I’ve not provided exact quantities as the size of moulds will vary wildly, but if you do end up with any leftover chocolate I’m sure you can think of what to do with it! Pop your Easter egg moulds in the freezer to harden.

For the ice cream, warm the milk, sugar and salt in a medium saucepan. Whisk the cornflour and double cream together, then stir into your warmed milk.

Heat the mixture, stirring carefully, until it begins to boil and bubble. Reduce the heat immediately and simmer for approximately two minutes, continuing to stir. It will thicken slightly.

Remove from the heat, scrape into a bowl, cover and chill in the fridge for about an hour. Remove, whisk until smooth, then return to the fridge overnight.

When ready to make your eggs, churn the ice cream according to your manufacturer’s instructions. Remove your chocolate egg moulds from the freezer.

Once the ice cream is churned, spoon into the prepared chocolate moulds, flatten the tops with a palate knife and return to the freezer. If you wanted a dyed yellow middle, now would be the time to add a tiny amount of yellow food colouring to the centre.

Remove your eggs from the freezer a couple of minutes before you’re ready to serve. Spoon a little passion fruit pulp over the centre and enjoy!


Creme Egg Ice Cream (Fior di Latte, Milk Chocolate, Passion Fruit)

If you’re me, the answer is not very often. Despite their popularity (300 million of the things are sold every year in the UK), and strong association with all things seasonal (Creme Egg ads are to Easter what Coca Cola ads are to Christmas, sad but true), I’m just not that keen on them. Give me a caramel-filled alternative or handful of Smartie-like Mini Eggs any day over the sickly fondant slop that fills the nation’s favourite Easter egg.

That’s not to say I don’t like the idea of them. There’s something about peeling back the foil, biting off the top and licking out that gloopy goo which brings out the child in all of us. This childish joy has been so perfectly captured in the Creme Egg ad campaigns that every year I’ll be tempted to try one, opening it in eager anticipation only to be defeated after a couple of bites by the onset of sugar on top of more sugar.

What kind of eggs will you be enjoying this Easter?

Although I can’t quite get to grips with the taste of a Creme Egg, I do like the way they look. If you’re a regular reader of this blog you’ll know I like to experiment with chocolate coated ice cream (Salted Caramel Rolo Cups, Butterscotch Pecan Tartufi, Salty Snickers bars and chocolate-coated rhubarb to name a few), and with Easter just around the corner, I began to wonder whether I could create some sort of ice cream-filled egg.

Ever since I got an ice cream maker, I’ve wanted to make the flavour fior di latte. Literally translated as ‘flower of milk’ (fleur de lait in French), this ice cream showcases two key ingredients, milk and cream, and is as delicate as its name suggests. Because there’s no vanilla extract or custard base, it’s a sort of dairy version of a sorbet with an incredible, subtly sweet milky taste and a pure, clean white colour. Perfect, in fact, for replicating the pearly white fondant you find within a Creme egg (in looks alone, that is – as described above, the flavour is entirely different).

Subtle, sweet & pure fior di latte ice cream eggs topped with fresh passion fruit

While I’d describe fior di latte’s flavour as elegant, fresh and clean, it also reminds me rather bizarrely of Mr. Whippy, or soft-serve ice cream to those outside the UK. It seems like sacrilege to compare this incredible ice cream with the cheap aerated swirls churned out of ice cream vans all over the country, but there’s something about the lightness of texture and milky taste that really does take me back to the very first time I tasted a 99 Flake.

This month, fellow food blogger Kavey’s Bloggers Scream for Ice Cream challenge was to recreate your favourite childhood ice cream experience or flavour. While a 99 Flake is never going to cut it as my all time favourite flavour, there was something so exciting about being bought one from the van as a child, pulling out the flaky stick of chocolate and licking off the sugar-sweet, slightly synthetic ice cream, that it probably deserves a place somewhere in my top ten. It’s the kind of food memory that belongs to a category where nostalgia reigns supreme, flavour forgotten in a haze of sunny afternoons in the park and carefree childhood days. If I ate one nowadays it probably wouldn’t taste the same, so why not try to recreate it in a new and interesting way for my twenty-something palate?

A delicate milk chocolate shell cracks against creamy ice cream & sharp fruit

The recipe below is therefore my combination of two British favourites, the Cadbury’s Creme Egg and a Mr. Whippy ice cream, taken in a slightly more sophisticated (snobby, who moi?) direction with a delicate fior di latte ice cream and good quality organic milk chocolate (the flake in this equation). The passion fruit pulp is a little bit leftfield, but it works wonderfully with the lightness of the ice cream, the seeds providing crunch against the smooth interior of the egg, and passion fruit and chocolate working together in sweet, sharp harmony.

I’d originally intended to freeze a peach flavoured purée into the middle of my eggs, however after reducing down the fruit, what I was left with looked more murky brown than a beautiful bright orange. Still wanting some sort of yolky centre, I stirred a small amount of natural yellow food dye into the centre of half my egg halves before freezing, but left the other half plain, thinking I might be able to do something with them later on. That something is the addition of a small amount of passion fruit pulp and the slightly sour, juicy, crunchy yellow topping turned out to be the perfect partner for this ice cream.

Cadbury's Creme Eggs can be intensely sweet - this ice cream is much more subtle

If you don’t have time to make your own egg shells, do try this ice cream on its own it’s simple, clean and the perfect palate cleanser. You could also cheat and spoon it into ready made Easter egg shells, or simply serve with a few shavings of milk chocolate and the passion fruit pulp spooned over the top.

Creme Egg Ice Cream (with a twist)
Ice cream adapted from The Perfect Scoop

Bestanddele:

300g good quality milk chocolate
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25g cornflour
250 ml dubbelroom
Passion fruits, halved, to serve

Melt the chocolate in a bain marie and use to coat the insides of your Easter egg moulds. I’ve not provided exact quantities as the size of moulds will vary wildly, but if you do end up with any leftover chocolate I’m sure you can think of what to do with it! Pop your Easter egg moulds in the freezer to harden.

For the ice cream, warm the milk, sugar and salt in a medium saucepan. Whisk the cornflour and double cream together, then stir into your warmed milk.

Heat the mixture, stirring carefully, until it begins to boil and bubble. Reduce the heat immediately and simmer for approximately two minutes, continuing to stir. It will thicken slightly.

Remove from the heat, scrape into a bowl, cover and chill in the fridge for about an hour. Remove, whisk until smooth, then return to the fridge overnight.

When ready to make your eggs, churn the ice cream according to your manufacturer’s instructions. Remove your chocolate egg moulds from the freezer.

Once the ice cream is churned, spoon into the prepared chocolate moulds, flatten the tops with a palate knife and return to the freezer. If you wanted a dyed yellow middle, now would be the time to add a tiny amount of yellow food colouring to the centre.

Remove your eggs from the freezer a couple of minutes before you’re ready to serve. Spoon a little passion fruit pulp over the centre and enjoy!


Creme Egg Ice Cream (Fior di Latte, Milk Chocolate, Passion Fruit)

If you’re me, the answer is not very often. Despite their popularity (300 million of the things are sold every year in the UK), and strong association with all things seasonal (Creme Egg ads are to Easter what Coca Cola ads are to Christmas, sad but true), I’m just not that keen on them. Give me a caramel-filled alternative or handful of Smartie-like Mini Eggs any day over the sickly fondant slop that fills the nation’s favourite Easter egg.

That’s not to say I don’t like the idea of them. There’s something about peeling back the foil, biting off the top and licking out that gloopy goo which brings out the child in all of us. This childish joy has been so perfectly captured in the Creme Egg ad campaigns that every year I’ll be tempted to try one, opening it in eager anticipation only to be defeated after a couple of bites by the onset of sugar on top of more sugar.

What kind of eggs will you be enjoying this Easter?

Although I can’t quite get to grips with the taste of a Creme Egg, I do like the way they look. If you’re a regular reader of this blog you’ll know I like to experiment with chocolate coated ice cream (Salted Caramel Rolo Cups, Butterscotch Pecan Tartufi, Salty Snickers bars and chocolate-coated rhubarb to name a few), and with Easter just around the corner, I began to wonder whether I could create some sort of ice cream-filled egg.

Ever since I got an ice cream maker, I’ve wanted to make the flavour fior di latte. Literally translated as ‘flower of milk’ (fleur de lait in French), this ice cream showcases two key ingredients, milk and cream, and is as delicate as its name suggests. Because there’s no vanilla extract or custard base, it’s a sort of dairy version of a sorbet with an incredible, subtly sweet milky taste and a pure, clean white colour. Perfect, in fact, for replicating the pearly white fondant you find within a Creme egg (in looks alone, that is – as described above, the flavour is entirely different).

Subtle, sweet & pure fior di latte ice cream eggs topped with fresh passion fruit

While I’d describe fior di latte’s flavour as elegant, fresh and clean, it also reminds me rather bizarrely of Mr. Whippy, or soft-serve ice cream to those outside the UK. It seems like sacrilege to compare this incredible ice cream with the cheap aerated swirls churned out of ice cream vans all over the country, but there’s something about the lightness of texture and milky taste that really does take me back to the very first time I tasted a 99 Flake.

This month, fellow food blogger Kavey’s Bloggers Scream for Ice Cream challenge was to recreate your favourite childhood ice cream experience or flavour. While a 99 Flake is never going to cut it as my all time favourite flavour, there was something so exciting about being bought one from the van as a child, pulling out the flaky stick of chocolate and licking off the sugar-sweet, slightly synthetic ice cream, that it probably deserves a place somewhere in my top ten. It’s the kind of food memory that belongs to a category where nostalgia reigns supreme, flavour forgotten in a haze of sunny afternoons in the park and carefree childhood days. If I ate one nowadays it probably wouldn’t taste the same, so why not try to recreate it in a new and interesting way for my twenty-something palate?

A delicate milk chocolate shell cracks against creamy ice cream & sharp fruit

The recipe below is therefore my combination of two British favourites, the Cadbury’s Creme Egg and a Mr. Whippy ice cream, taken in a slightly more sophisticated (snobby, who moi?) direction with a delicate fior di latte ice cream and good quality organic milk chocolate (the flake in this equation). The passion fruit pulp is a little bit leftfield, but it works wonderfully with the lightness of the ice cream, the seeds providing crunch against the smooth interior of the egg, and passion fruit and chocolate working together in sweet, sharp harmony.

I’d originally intended to freeze a peach flavoured purée into the middle of my eggs, however after reducing down the fruit, what I was left with looked more murky brown than a beautiful bright orange. Still wanting some sort of yolky centre, I stirred a small amount of natural yellow food dye into the centre of half my egg halves before freezing, but left the other half plain, thinking I might be able to do something with them later on. That something is the addition of a small amount of passion fruit pulp and the slightly sour, juicy, crunchy yellow topping turned out to be the perfect partner for this ice cream.

Cadbury's Creme Eggs can be intensely sweet - this ice cream is much more subtle

If you don’t have time to make your own egg shells, do try this ice cream on its own it’s simple, clean and the perfect palate cleanser. You could also cheat and spoon it into ready made Easter egg shells, or simply serve with a few shavings of milk chocolate and the passion fruit pulp spooned over the top.

Creme Egg Ice Cream (with a twist)
Ice cream adapted from The Perfect Scoop

Bestanddele:

300g good quality milk chocolate
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25g cornflour
250 ml dubbelroom
Passion fruits, halved, to serve

Melt the chocolate in a bain marie and use to coat the insides of your Easter egg moulds. I’ve not provided exact quantities as the size of moulds will vary wildly, but if you do end up with any leftover chocolate I’m sure you can think of what to do with it! Pop your Easter egg moulds in the freezer to harden.

For the ice cream, warm the milk, sugar and salt in a medium saucepan. Whisk the cornflour and double cream together, then stir into your warmed milk.

Heat the mixture, stirring carefully, until it begins to boil and bubble. Reduce the heat immediately and simmer for approximately two minutes, continuing to stir. It will thicken slightly.

Remove from the heat, scrape into a bowl, cover and chill in the fridge for about an hour. Remove, whisk until smooth, then return to the fridge overnight.

When ready to make your eggs, churn the ice cream according to your manufacturer’s instructions. Remove your chocolate egg moulds from the freezer.

Once the ice cream is churned, spoon into the prepared chocolate moulds, flatten the tops with a palate knife and return to the freezer. If you wanted a dyed yellow middle, now would be the time to add a tiny amount of yellow food colouring to the centre.

Remove your eggs from the freezer a couple of minutes before you’re ready to serve. Spoon a little passion fruit pulp over the centre and enjoy!


Creme Egg Ice Cream (Fior di Latte, Milk Chocolate, Passion Fruit)

If you’re me, the answer is not very often. Despite their popularity (300 million of the things are sold every year in the UK), and strong association with all things seasonal (Creme Egg ads are to Easter what Coca Cola ads are to Christmas, sad but true), I’m just not that keen on them. Give me a caramel-filled alternative or handful of Smartie-like Mini Eggs any day over the sickly fondant slop that fills the nation’s favourite Easter egg.

That’s not to say I don’t like the idea of them. There’s something about peeling back the foil, biting off the top and licking out that gloopy goo which brings out the child in all of us. This childish joy has been so perfectly captured in the Creme Egg ad campaigns that every year I’ll be tempted to try one, opening it in eager anticipation only to be defeated after a couple of bites by the onset of sugar on top of more sugar.

What kind of eggs will you be enjoying this Easter?

Although I can’t quite get to grips with the taste of a Creme Egg, I do like the way they look. If you’re a regular reader of this blog you’ll know I like to experiment with chocolate coated ice cream (Salted Caramel Rolo Cups, Butterscotch Pecan Tartufi, Salty Snickers bars and chocolate-coated rhubarb to name a few), and with Easter just around the corner, I began to wonder whether I could create some sort of ice cream-filled egg.

Ever since I got an ice cream maker, I’ve wanted to make the flavour fior di latte. Literally translated as ‘flower of milk’ (fleur de lait in French), this ice cream showcases two key ingredients, milk and cream, and is as delicate as its name suggests. Because there’s no vanilla extract or custard base, it’s a sort of dairy version of a sorbet with an incredible, subtly sweet milky taste and a pure, clean white colour. Perfect, in fact, for replicating the pearly white fondant you find within a Creme egg (in looks alone, that is – as described above, the flavour is entirely different).

Subtle, sweet & pure fior di latte ice cream eggs topped with fresh passion fruit

While I’d describe fior di latte’s flavour as elegant, fresh and clean, it also reminds me rather bizarrely of Mr. Whippy, or soft-serve ice cream to those outside the UK. It seems like sacrilege to compare this incredible ice cream with the cheap aerated swirls churned out of ice cream vans all over the country, but there’s something about the lightness of texture and milky taste that really does take me back to the very first time I tasted a 99 Flake.

This month, fellow food blogger Kavey’s Bloggers Scream for Ice Cream challenge was to recreate your favourite childhood ice cream experience or flavour. While a 99 Flake is never going to cut it as my all time favourite flavour, there was something so exciting about being bought one from the van as a child, pulling out the flaky stick of chocolate and licking off the sugar-sweet, slightly synthetic ice cream, that it probably deserves a place somewhere in my top ten. It’s the kind of food memory that belongs to a category where nostalgia reigns supreme, flavour forgotten in a haze of sunny afternoons in the park and carefree childhood days. If I ate one nowadays it probably wouldn’t taste the same, so why not try to recreate it in a new and interesting way for my twenty-something palate?

A delicate milk chocolate shell cracks against creamy ice cream & sharp fruit

The recipe below is therefore my combination of two British favourites, the Cadbury’s Creme Egg and a Mr. Whippy ice cream, taken in a slightly more sophisticated (snobby, who moi?) direction with a delicate fior di latte ice cream and good quality organic milk chocolate (the flake in this equation). The passion fruit pulp is a little bit leftfield, but it works wonderfully with the lightness of the ice cream, the seeds providing crunch against the smooth interior of the egg, and passion fruit and chocolate working together in sweet, sharp harmony.

I’d originally intended to freeze a peach flavoured purée into the middle of my eggs, however after reducing down the fruit, what I was left with looked more murky brown than a beautiful bright orange. Still wanting some sort of yolky centre, I stirred a small amount of natural yellow food dye into the centre of half my egg halves before freezing, but left the other half plain, thinking I might be able to do something with them later on. That something is the addition of a small amount of passion fruit pulp and the slightly sour, juicy, crunchy yellow topping turned out to be the perfect partner for this ice cream.

Cadbury's Creme Eggs can be intensely sweet - this ice cream is much more subtle

If you don’t have time to make your own egg shells, do try this ice cream on its own it’s simple, clean and the perfect palate cleanser. You could also cheat and spoon it into ready made Easter egg shells, or simply serve with a few shavings of milk chocolate and the passion fruit pulp spooned over the top.

Creme Egg Ice Cream (with a twist)
Ice cream adapted from The Perfect Scoop

Bestanddele:

300g good quality milk chocolate
500 ml vol vet melk
125 g strooisuiker
N knippie sout
25g cornflour
250 ml dubbelroom
Passion fruits, halved, to serve

Melt the chocolate in a bain marie and use to coat the insides of your Easter egg moulds. I’ve not provided exact quantities as the size of moulds will vary wildly, but if you do end up with any leftover chocolate I’m sure you can think of what to do with it! Pop your Easter egg moulds in the freezer to harden.

For the ice cream, warm the milk, sugar and salt in a medium saucepan. Whisk the cornflour and double cream together, then stir into your warmed milk.

Heat the mixture, stirring carefully, until it begins to boil and bubble. Reduce the heat immediately and simmer for approximately two minutes, continuing to stir. It will thicken slightly.

Remove from the heat, scrape into a bowl, cover and chill in the fridge for about an hour. Remove, whisk until smooth, then return to the fridge overnight.

When ready to make your eggs, churn the ice cream according to your manufacturer’s instructions. Remove your chocolate egg moulds from the freezer.

Once the ice cream is churned, spoon into the prepared chocolate moulds, flatten the tops with a palate knife and return to the freezer. If you wanted a dyed yellow middle, now would be the time to add a tiny amount of yellow food colouring to the centre.

Remove your eggs from the freezer a couple of minutes before you’re ready to serve. Spoon a little passion fruit pulp over the centre and enjoy!


Kyk die video: Cadburys Creme Egg - Here Today, Goo Tomorrow in PurpleHeliumChorded


Kommentaar:

  1. Fraynee

    Very curiously :)

  2. Taujar

    Maar vandag jaag ek glad nie, ek het in die casino verloor en my sambreel in die taxi vergeet :) niks sal deurbreek nie

  3. Branhard

    Dikteer asseblief, waar kan ek hieroor lees?

  4. Hayyim

    Ek dink aan wat is dit - 'n leuen.



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