Ingredients

Source

Directions

Drain cherries. Dissolve corn starch in a little cherry juice. Bring the remaining juice to a boil, add rose water and sugar to taste and pour in constantly stirring the starch mixture. Cook until the liquid thickens, remove from heat, stir in the drained cherries and divide into 6 indiviual bowls.

Place milk, except one cup and sugar in a sauce pan. Melt the sugar over medium heat and bring to a boil. Remove from heat. Dissolve the corn starch and rice flour in the remaining milk and stir into the hot milk. Then add the powdered mastic. Reheat constantly for about 10 minutes until the pudding thickens. Cool down and pour over the stewed cherries.

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Ingredients

Source

Directions

1. Rinse and dry salmon filets, remove bones if necessary and cut into cubes.

2. Heat oil in a saucepan and fry onion until soft and transparent. Add salmon and fry for 2 – 3 minutes, carefully turning. Stew mint for a short moment.

3. Add peas to the salmon. Pour in lemon juice and wine. Bring to the boil season with salt, pepper and sugar.

4. Add 6 to 8 tablespoons hot water or stock to the sauce and add the precooked pasta, mix carefully and cook for further 2 minutes.

5. Serve on warm plates.

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Ingredients

Source

Directions

In a small saucepan soak the sheets of gelatine in cold water for about 10 min.

Bring milk and tonka beans just to a boil in saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Whisk together eggs and sugar in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon about 5 minutes (do not let boil).

Squeeze the gelatine sheets out and warm over medium heat until completely dissolved and add to the egg mixture. Fold the cooled mixture into the whipped cream.

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-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Honey Lavender Ice Cream
Categories:	Dessert, Ice Cream
Yield:	1 Qt

Ingredients

Source

Directions

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Cooks‘ notes:

· To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
· Custard can chill up to 1 day before freezing.
· Ice cream keeps 1 week.

*Available at Penzeys (800-741-7787) and Kalustyan’s (800-352-3451).

Active time: 20 min Start to finish: 8 hr (includes steeping, chilling, and freezing)

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