Frozen Desserts

Ice Cream – There are 2 basic types of ice cream, plain which is made without eggs and French ice cream which uses whole eggs or egg yolks as a major ingredient.? The eggs, which usually require some precooking give the French ice cream a custard quality and is one of the richest of all frozen desserts. ? Ices – These contain neither eggs nor milk and are made with pure fruit juice , honey and crushed ice, all blended together then frozen. ? Granitas – Are Italian ices with a snow like texture. ? Sherbet – This is made from mixtures of light syrups.? It is a fine-textured fruit dessert generally water based.? Traditionally, sherbets are seasoned with fruits, liqueurs, or heavy wines.? Gelatin or egg white may be added to make sherbet smoother.? ? Sorbet – This is a French version of sherbet, made in the same way. ? Frappes – Similar to sherbet, but they have a softer texture.? Frappe may also refer to a combination of fruit or fruit puree, yogurt or milk, blended to form a thick beverage. ? Parfaits – Consist of ice cream alternately layered with topping in a tall glass.? The topping is based on a boiled syrup to which flavoring is added, often in the form of crushed fruit or nuts.? Parfaits should be frozen without being stirred. ?

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Frozen Desserts

Egg Poach Pod – Chef’s Catalog

Another Foodbuzz Daily Special I enjoy poached eggs but refuse to make them.? It seems every time I make them by putting the egg into the water, I end up with ugly eggs.? If I use the little metal trays to cook my eggs in, they always stick.? This gadget just solved both problems.? I want these! Flexible silicone Poach Pods stay afloat and upright automatically to cook eggs in minutes! Simply add a lightly-greased pod to a pan of boiling water, crack the egg into the pod and simmer. Egg pops out with a press of your fingertip. Smooth silicone provides the quick and easy mess-free release. Bake flan, mini cakes or muffins. Pods are heat-resistant up to 675 degrees F. Ideal for molding individual gelatin desserts or freezing single servings of sorbet, gelato or sherbet. Microwave-, freezer- and dishwasher-safe. Product Features • Flexible pods stay afloat and upright automatically to cook eggs in minutes • Add a lightly-greased pod to a pan of boiling water, crack the egg into the pod and simmer • Egg pops out with a press of your fingertip • Silicone provides the quick and easy mess-free release • Pods are heat-resistant up to 675 degrees F to bake flan, mini cakes or muffins in a traditional oven or microwave • Mold individual gelatin desserts or freeze single servings of sorbet, gelato or sherbet

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Egg Poach Pod – Chef’s Catalog

Raspberry and Rhubarb Crumble

Hope everyone is having a nice weekend!! We are headed to the beach today to celebrate my nephew Cody’s high school graduation with the family. Before we go though, I wanted to share with you an easy delicious dessert that I put together this past week. I’ve been seeing rhubarb all over blog world this week, specifically here and here . I have never tried rhubarb before, am not even sure what it really is…a fruit I assume?? Whatever it is, I was inspired by a recipe I saw in Cooking Light for a Raspberry and Rhubarb pie…I love raspberries so I

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Raspberry and Rhubarb Crumble

We love….

strawberries. The other afternoon, the kids and I took a little trip over to Pappy’s Strawberry Patch in Oviedo to get our berry fix. We picked fresh strawberries for the first time last year and just could not get enough of them. You have no idea how sweet and perfect these little guys are…there is just nothing like picking your own fruit and eating it. At least for me. It makes me very happy. (7lbs of strawberries later…) So when we got back to the house, I had to shout out to all of my Facebook friends and ask what I should do with my 7lb box of strawberries. So many great suggestions…strawberry shortcake, smoothies, pie, freezer jam….and sorbet. For some reason, when Mary Ann and Maria mentioned sorbet, I had to have it. I have never made sorbet and couldn’t believe how unbelievably easy it was to make. I followed a David Lebowitz recipe found on Yum Sugar . The sorbet turned out great, it was so…

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