Last weekend the weather was incredible warm, I think it was up to 25°C!!! Therefore I decided to make some ice cream. We have an ice cream machine at home and during the summertime it is practically running all day long. ;-)Ever since we have an ice cream machine at home, I’ve never eaten ice cream from the supermarket again!!! Homemade is simply the best…
Summer Berry Yogurt Ice Cream
60gr. vanilla sugar
2tbsp. lemon juice
1 egg white
300gr. summer berries
for the almond brittle:
Mix together the cream, yogurt, milk, sugar and lemon juice.
Beat up the egg white and fold it in the yogurt mixture. Fill into the ice cream machine and let cool for about 40 minutes.
Prepare a cake tin and put half of the berries into a pan. Let the berries boil up, add the remaining berries and let cool.
Put the sugar and the water into a pan, let it cook, add the almonds and mix together. Immediately take off the heat and pour the almond caramel mixture on a baking paper. Let cool and hackle it.
When the ice cream is ready: Fill half of the ice cream into the cake tin, cover with half of the berries and sprinkel with some almond brittle. Fill in the remainig ice cream, berries and almond brittle in the same order as mentioned above.
Put the ice cream in the freezer and let cool for about 30 minutes.
I’m extremely excited to share this really really delicious recipe with you! A currant-orange galette-very fruity and perfect with wipped cream, mascarpone or clotted cream. I baked the galette last weekend and after 20 minutes the whole galette was eaten up…
The recipe is from Jenny’s blog Zucker,Zimt und Liebe, she baked a blueberry galette and served it with ice cream. For the blueberries I used currants, the black and the red ones, and added an orange for more flavour. We always have a lot of currants in our freezer. That is because we have currant bushes in our garden and in the summer they are so loaded that we can’t eat them all up. We usually use the frozen currants for ice cream. To change it up a little, I sometimes like to try something new like this scrumptious galette.
1 pinch of salt
1 tsp sugar
100gr. cold butter diced
80ml cold water
zest from 1 orange
1 orange in slices
2 tbsp flour
ca. 40gr. sugar (I used vanilla sugar)
3tbsp brown sugar
For the pastry: Mix together flour, sugar and salt. Add the cold butter and rub it between your fingers until the butter pieces are pea-sized. Add the cold water and kneal until everything is combined.
Cover the pastry with a cling film and let rest in the fridge for 45 minutes.
Preheat the oven to 220°C and prepare a baking tin.
For the filling: Put the currants, orange slices, orange zest, flour and sugar in a bowl and mix together. Set aside.
Take the pastry out of the fridge and roll out (ca.30cm) on a floured surface. The shape doesn’t need to be perfect- a rustic look is welcome!
Put the filling in the middle of the circel, but leave a verge of 3cm free. Fold the verge over so that it covers the filling a little. Since you have to go around in a circle the verge naturally overlaps, which is what we are looking for. Press the verge slightely down.
Brush the edge of the galette with a whisked egg and sprinkle with brown sugar.
Bake in the oven for about 20-30min. It tastes best right out of the oven and served with whipped cream, clotted cream or ice cream. Enjoy!