Pumpkin Ice Cream

If you follow my blog probably you'll know I'm a super fan of this magic veggie.  Nowadays we can get pumpkin in almost all stores along the year,  but is specially in this season of the year that seems it is time to eat and make dishes with this fabulous vegetable. It is so versatile and gives an special texture to all the dishe, both savory or sweet, and the best for me its gorgeous color. 

So why not to try with an icecream? The method I used is really quick, just mix all the ingredients and place it in the freezer, I rather to mix it several times once I placed it in the freezer, but this is not really necessary. The fat of the heavy cream and the condensed milk helps to get a creamy and soft texture. 

For the puree you can use canned pumpkin but don't be lazy and make your own at home, the procedure is easy and you can not compare, check it out here how to make the puree.

Do you want to try this spiced pumpkin ice cream?

Pumpkin Ice Cream

serves 6:

400 g pumpkin puree
250 g condensed milk
250 ml heavy cream (min 35% fat)
1/2 teaspoon vanilla paste
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
a pinch of ground cloves

For the pumpking purée: you will need about 550 g of pumpkin to get 400 g of purée. Put the peeled and cubed pumpkin in a medium saucepan covered with unsalted water and heat it until the pumpkin is slightly soft. Remove the water and make the purée using a blender or a fork. Let it cool down and place it in the fridge.

In a large bowl combine the pumpkin puree with the condensed milk, the vanilla and add the ground spices. 

In a separate bowl whisk the heavy cream until it forms peaks. Fold this into the condensed milk and pumpkin mixture with an spatula. 

  

Pour the mixture into a freezer proof container and refrigerate it for 45 minutes, after this period remove from the freezer and mix it well with a fork. Repeat this process one more time. If you have an ice cream maker just follow the instructions of the manufacturer.  After 4 hours you can enjoy a creamy and tasty ice cream. 

Take out from the freezer some minutes before serving and allow it to defrost for a while, then you will make perfect scoops. 

  

Make sure that the pumpkin, the  condensed milk and the heavy cream are in the fridge before you use them and keep the container in the freezer at least 30 minutes before you start the recipe.

Do you like also pumkin? Check out this loaf, these cupcakes, this jam or my favorite one the pumkin cheesecake.

See you next week with a new recipe.

Panna Cotta Cake

Pannacotta, that famous italian dessert is incredibly to make. Normally served in individual portion but that time I decided to make it with a bottom lose cake pan.  

Panna Cotta Cake

makes a 15 cm cake

for the crust:

150 g cookie

80 g melted butter

for the filling:
500 ml heavy cream
50 g sugar
1 vanilla pod
100 g fresh raspberries plus some more for topping

Crush the cookies in a food processor or in a plastic bag, seal the bag and crush them with a rolling pin. Mix together with the melted butter with a fork until well incorporated. Place this mixture in the greased tin and press with the bag of a spoon. Keep it in the fridge to set while we do the filling.

Heat 300 ml of the heavy cream and the sugar in a saucepan with the seeds of the vanilla pod. Bring it to simmer for about 5 minutes on low heat. In the meanwhile put the gelatin sheets into a bowl with cold water, or just follow the directions of manufacturer depending on the kind of gelatin you will use.

Remove from the heat. Drain the gelatin and add it to the mixture let the mxture cool down for about 20 minutes and place this mixture for 30 minutes in the fridge.

Blend the fruit and set aside.

In a spearate bowl whip the the remaining 200 ml of cream and using a spatula mix it with the cold mixture from the fridge. Pour this mixture over the cookie base and with the fork spread the mixture of the fruit all over making spirals with the fork.

Place it in the fridge to set for at least 6 hours or preferably overnight. Top with some fruit and fresh mint before serving.

I you want other panna cotta ideas check out this one or this other one.

Have a nice week ♥

Chickpea Hamburger

I'm a big fan of Moroccan style food, I love the spices and herbs and today I want to share with you this tasty vaggie burger which makes me remember the hummus or the falafel taste. It is really very easy to make, you will need a can of chickpeas and you can add some other veggies, in my case I used carrot and some spices. I like to seve this dish with some iogur mixed with harissa, 

chickpea hamburger

400 g can or cooked chickpeas
1 large carrot grated
2 medium eggs
2 chopped spring onion
chopped coriander
cumin powder
sweet paprika powder
breadcrumbs
salt and pepper
oil

In a large bowl mash the chickpeas with a potato masher, you can use also use a foodprocessor but do not overmix, leave some big chunks.

Beat the eggs and mix into the chickpeas mixture. Add the rest of the ingredients and add some breadcrumbs for setting. Form the burgers and use some more breadcrumbs to both sides.

Cook the burgers over medium heat in a frying pan with some oil until golden-brown.

Serve with some bread, fresh sliced tomatoes and rucula. 

Have a nice week

♥♥♥

Blueberry Tartlets

Hello! How are you? Finally I'm back after long period, probably you think I was on vacation, but not, I wish I was but I really was not. I've just took some days off to visit my family but I really needed to enjoy the weekends and my free time after work, so the posts had to wait, but my kithchen didn't stop. This one never stops when I'm at home, so today I'm back with these tartlets I did several weeks ago. The part I really like the most of this recipe is the crust, the cornmeal gives an special texture and taste to this delight. You can top with any fruit you like the best, in my case I used blueberries. Recipe from the crust is adapted from Martha Stewart.

Blueberry Tartlets

Makes 5 8 cm pans
crust: 
125 g normal flour
70 g cornmeal
40 g white sugar
1/4 teaspoon salt
105 g cold unsalted butter
4 tablespoons grated coconut
1 large ecc yolk
1/2 teaspoon vanilla paste

Preheat the oven to 160º. Mix all the ingredients in a bowl with an electric hand mixer until it just begins to come together. Divide mixture into 5 pieces and press the dough into the bottoms and the sides of the pans, with a removable bottom, do not grease the pans. Blind bake crust for 10 minutes, remove paper and weights and continue baking until crusts are golden brown over, about 5 minutes. Let cool completely on a wire rack.

filling: 

1 cup milk

1/2 tbs vanilla extract or vanilla bean

2 large egg yolks

50 g sugar

15 g cornstarch

fresh blueberrys for topping

Put the milk and vanilla in a saucepan until starts boiling. Remove from heat, cover and let stand for 20 minutes.
Whisk egg yolks until smooth and reserve.
Put sugar and cronstarch in a saucepan and add gradually the milk mixture and cook over medium heat, stirring constantly, until mixture thikens and begins to bubble, about 5 minutes.
Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough.
Cover with plastic wrap, pressing directly on surface. Refrigerate at least 2 hours or up to 2 days. Before using whisk to soften slightly.

Fill tartlets shells with the cream and top with the fresh blueberries. 

If you love tartlets just like me check out these cherry ones, or with strawberries, or one of my favorites.

Have a nice week

♥♥♥