Our Baking Blog - Cream, glorious cream!

Hi, this week I am very excited as we have received 3 of our brand-new stainless-steel whisk designs. So of course, I needed to find some recipes with which to test out the whisks!

Obviously whisks makes me think of cream, meringues and all things pudding related! We decided that it would be nice to make a fruit pavlova and homemade chocolate ice-cream.

Strawberry pavlova – this was a new pudding for me! Don’t get me wrong, I love a red fruit pavlova in the summer but this is one of those puddings that I have never made one from scratch! I am pleased to say that it was easy to make – simply whisk the egg whites until stiff, gradually add the caster sugar, white wine vinegar, vanilla extract and cornflour. Shape your pavlova on parchment paper and bake in a very cool oven – see our link to the fabulous recipe on BBC Good Food. Once out of the oven and cooled, whip up some double cream, make your fruit coulis, chop up your red fruits, assemble and voila! I hope you will agree - a heavenly treat!

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I have also found a really easy ice-cream recipe that anyone can make.  Looking on the internet, there are lots of different ones, all just a variation on the ingredients below. 

The best part is that there is no need for an ice cream machine, or having to get the mixture out of the freezer every 30 minutes to break up the ice particles.  All we require is condensed milk, double cream, chocolate chips and cocoa powder. 

 

Ingredients for chocolate chip ice cream

600 ml double cream

1 can of condensed milk (397g)

50 g cocoa powder

175g chocolate chips

 

Simply whisk the double cream until you get stiff peaks.  I’m pleased to say that this was really quick and easy using our new whisks.  Even the mini whisk (which I think is really cute) took very little time to whip up the cream.  The extra wires on the tilt head whisk and the 7qt bowl lift whisk certainly seemed to whip the cream well too! 

Then, simply fold in the condensed milk, cocoa powder and chocolate chips (I used milk chocolate chips to make it lighter).  Be warned I was in such a rush to make the ice cream that I forgot to sieve the cocoa – so my ice cream has a very rustic look!!

Pour the lovely rich mixture into a Tupperware container, or use an open container and cover tightly with cling film and freeze for at least 6 hours before serving.  Delicious! 

This is a really nice and simple recipe if you want to make ice cream with children too and you can adjust the ingredients depending upon the flavour of ice cream you want to make e.g. swap out the cocoa powder for vanilla extract to make vanilla ice cream or exchange the cocoa powder for 2 tablespoons of rum and chocolate chips for raisins to make a wickedly indulgent rum and raisin ice cream!

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So, I hope that I have inspired you to make a pudding that you have never tried before! Whatever you decide to make this weekend – happy baking!

Sam xx