These recipes feature Nielsen-Massey's Gourmet Vanilla Extract which offers cooks the ultimate flavour enhancement, as it is produced with vanilla beans that are hand-picked and cured, using a precise cold extraction process that preserves over 300 flavour compounds from the vanilla.
No other company uses this method, guaranteeing both quality and the most 'true-to-bean' vanilla flavour that's possible.
Nielsen-Massey also produces a wide range of other extracts, including orange blossom, peppermint, rose water, coffee, almond, and lemon, all made with the same high quality standards as their vanilla. These are all incredibly versatile and perfect for various sweet and savoury dishes.
Ice cream for all the family:
No-Churn Coconut Vanilla Ice Cream
Enjoy a refreshing tropical twist on Britain's favourite vanilla ice cream, that is really easy to make, with no need to get hot and bothered churning. This simple five-ingredient recipe combines rich creamy coconut milk with the classic rich flavour of Nielsen-Massey's Gourmet Vanilla Extract to make the perfect summertime treats.
It's also a fun activity for adults to do with children over the summer holidays.
20 minutes of preparation. Makes four servings.
Ingredients:
Three 400ml tins of unsweetened coconut milk
60g double cream
85g caster sugar
7g Nielsen-Massey gourmet vanilla extract
24g coconut flakes for garnish
Directions:
1. At least six hours before you plan to make the ice cream, put the coconut milk tins in the fridge to separate the coconut milk from the coconut water. Be careful not to shake or tip the tins, to ensure the layers stay separated.
2. Put a 1,000ml loaf tin in the freezer to chill.
3. Once the coconut milk has chilled, use a knife to take out the hardened coconut milk, and put it into a sieve or strainer.
4. Place the solidified coconut milk into a heavy mixing bowl with the double cream, sugar, and vanilla extract. Reserve the leftover coconut water for another use.
5. Whisk the mixture at a low speed until the coconut milk is smooth, then increase the speed to medium until it forms soft peaks.
6. Scrape the mixture into the frozen loaf tin and place some baking parchment or cling film over the top of the mixture.
7. Place the loaf tin in the freezer until completely frozen (about six hours).
8. Toast the coconut flakes by spreading them on a baking tin and baking at 180°c for three minutes.
9. Garnish the ice cream with the toasted coconut flakes and serve.
For adults:
Tequila Sunrise Ice pops
These refreshing, boozy, ice pops, named after their cocktail counterparts, are colourful and easy to take to a picnic or BBQ. They feature Nielsen-Massey's Gourmet Vanilla Extract and Orange Extract which make a great flavour combination.
10 minutes of preparation. Makes 10 servings.
Ingredients:
10 stemless maraschino cherries
830ml orange juice
150ml silver tequila
6ml Nielsen-Massey Orange Extract
5ml Nielsen-Massey Vanilla Extract
2.5 tbsps Grenadine
10 x 90ml ice pop freezer bags
Directions:
1. Add a maraschino cherry to the bottom of each ice pop bag
2. Place a freezer bag in a tall clean drinking glass
3. In a measuring cup stir together the orange juice, tequila, Nielsen-Massey Orange Extract and Vanilla Extract.
4. Place a funnel into the top of an ice pop bag and pour in some of the mixture, making sure you don't go over the fill line.
5. Stir the mixture between fillings to make sure the tequila is evenly distributed in each ice pop before freezing.
6. Using the funnel, pour 3-4ml of Grenadine into each bag to create a colour gradient.
7. Freeze the ice pops in an upright position until fully frozen, to retain the colour and prevent seepage.
No comments:
Post a Comment
Your comments are welcome!