TOASTED COCONUT ICE CREAM

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To be in Kerala (a state in the south of India), and not make something coconutey– it just won’t do! Coconut grows in abundance here, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavoring ingredient. So a coconut dish was definitely called for.

While still figuring out how to use the coconut, the other day we went this gelato place and I tasted coconut ice cream and that was it! That’s what I would use the coconut for! Summer has already hit Kerala. Well, it never actually went. Like some one put it the other day- it only gets hot, hotter and hottest here. Thus, it was decided- coconut ice cream it would be! What better way to beat the heat!


Now, I don’t have an ice cream maker- don’t have it in my house nor at my parent’s house. But, still I wanted to try my hand at homemade ice cream. Yes, I dream big! I used to have an ice cream maker when I was in first grade- you know the manual one- the kiddie kinds- and over the years, of course it gave way. I want to buy one, but the lack of space and budget tells me to wait some more.

But, as of now I don’t have one. So, I turned to whom I always do when in trouble—– Google. And, that’s where I found David Lebovitz’s post on making ice cream without an ice cream maker. Thank you Mr. Lebovitz for coming to my rescue!

Meanwhile, my mom wanted to throw a formal dinner and call a few people before I leave for Delhi (which I do tomorrow). And she gave me the responsibility of dessert and a few other dishes. Perfect- I can impress her guests with home made coconut ice cream! My mom just refused to believe that I could pull it off- that I would me able to make nice smooth home made ice cream. She insisted I would end up with ice crystals and nothing else. She tried her best and kept giving me ideas for other desserts I could try. She wanted me to make my flourless chocolate cake– but it’s just so difficult to find baking ingredients here that I had to squash her hope of having that cake.

Anyways, I told her to give me a chance and if it didn’t turn out to meet her high expectations I would make some other dessert. But, when she tasted it she just could not believe how good it turned out. In fact, yesterday, after the dinner , she was like it was the best thing she had.

Next time I’ll try using coconut cream, though I don’t have an idea how the science behind it will work! Would also like to add Malibu thought of it this time, but did not have either on hand). Also do check out David’s tips on how to make home made ice cream more smooth!

The ice cream is not too sweet. In fact, a little maple syrup on top won’t hurt. I put bits of the spun sugar I made- so anyone who wanted a little sugar could bite into that.

I also decided to serve the ice cream in spun sugar bowls. Like I mentioned, I dream big! I got the idea from here. I just loved the site- its so creative and beautiful. Anyways, it wasn’t an easy task. I got burned my finger. The first attempt I got perfect bowl shape and the color was a nice deep amber (as seen in the picture)- but I did burn the sugar a little and the bowls were a little bitter. I wanted the bowls to be edible- just in case someone decided to have a piece from it. So I went for attempt two. The color was a lighter amber, and the sugar wasn’t burnt but the bowls broke on unmolding. This attempt was where my mom burned her finger! Third attempt I got the same light amber color (I was a little scared of overdoing the sugar and burning it- a candy thermometer would have surely helped!). Since, the first two attempts I had difficulty in unmolding the sugar from the bowls, I thought of making a round design on a flat surface covered with aluminum foil and before the spun sugar cools, quickly mold it in the desired shape. But, one has to be really quick in doing so. While the one or two pieces I could mold into bowls, the rest had cooled and hardened into flat plates, albeit beautiful. Anways, lessons learnt for next time!

P.S: Happy Valentine’s Day!!!!

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GARLIC & HERB ROLLS

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I decided to make some rolls day before. My dad loves home made bread and after I made some spinach bread a few days back for him, I thought I’ll treat my dad some more and make some garlic and herb rolls.

I have tried several recipes of garlic bread but somehow all fail when it comes to the garlic flavor. One bite and I question whether I added any garlic or not. But, not with this one! Not only did I up the amount of garlic in the bread, but with this cool basting trick I found at Annie’s Eats, while figuring out how to make knotted rolls, you would be sure you are eating a garlic flavored bread.

Annie also has step-by-step illustrated instructions on how to make the knotted rolls. In case you would like to shape them like knots do check her post.

Fresh out of the oven, with some butter slathered on- these make a fantastic eat!

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LAVENDER & LEMON SOUFFLE

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I have been so lazy the past few days- jet lag, catching up with my mom on family gossip, and just the sheer comfort of home where I don’t have to lift a finger for anything (seriously! there’s someone to cook, someone to clean the house, someone to do the laundry) – all of it has made me lazy to blog. The first few days back home, I did nothing- yes, jet lag was a primary reason- with the odd sleeping and waking hours – I was busy orienting myself to the change in time zones.

Thanks to the jet lag, though, I have been regular with my exercise. Up at 3.30 am , I was ready to exercise at 5 as there was nothing else to do. Now, of course the jetlag has more or less worn off, but I still sleep pretty early and am up at an hour which has always been a little early for me, but a good time for me to hit the gym. Since the day I arrived, my mom has been pointing out how much weight I have gained, and this just won’t do. So, I have been working hard and hope to continue doing so. I also resisted buying Nutties, a chocolate I haven’t eaten for over a year and which has always been one of my favorites. I also passed the opportunity for picking a packet of Bingo (a very popular chips packet in India), something that was a staple during my B-school days. Determination! Well, I really do need to get in shape!

I did indulge in a soufflé though. Well, a little leeway is allowed. The thing is- I had to make the soufflé. I had tried making one day before (a spicy dark chocolate one) but it was an utter failure. Mind you, when I made it the first time, I only made enough for my mom and dad and none for me- again determination! And what would you know, that was a flop, and one of the reasons for its failure was that I overfilled the ramekins, trying to avoid filling a third one for me!

I could have written about the other reasons for failing at soufflé making, but decided against sheltering under excuses, because I believe a good baker should be able to turn any kitchen environment to his/her advantage. So the next attempt had to be made to prove that I can bake not only at my own house (where I have the luxury of a big oven, the perfect temperature, the right temperature and ingredients) but just about anywhere!

So, I set off to make another soufflé yesterday. All soufflés are made by folding stiffly whipped egg whites into a richly seasoned base, either sweet or savoury, then baking until risen and feather-light. In my last attempt I tried Curtis Stone’s recipe which only uses egg whites and no yolks/cream/milk/flour/butter. This time I decided to try a version which started with a base of roux and lavender-lemon flavored cream folded into the egg whites.

Preparing the dish, some claim, enhances the chances of having a perfectly risen soufflé. Since rising wasn’t a problem in my first attempt, I decided to use Curtis Stone’s way of buttering and sugaring (is that a word?!) the ramekins. He adds melted butter to the bottom of the ramekins and with a brush and upward strokes, butters the sides of the ramekins. Then, he lets the buttered ramekins sit to cool in the refrigerator for 2-3 minutes. Once the butter hardens, he again brushes the sides with melted butter and sprinkles granulated sugar on the bottom and sides of the ramekins. (You can check the video here)

When I told one of my friends of my plans to make a Lavender soufflé, she called me lavender obsessed. As much as I don’t like to admit, but lately I have been on a lavender fetish. I just love the flavor lavender adds to any dish. And, well, lavender with lemon- that is what delish stuff is made of!

Attempt two at soufflés turned out not so bad. I did have one with a cracked top, but the other three rose just fine and behaved themselves for me to take a few pictures with their puffed tops (although, they did sink a bit by the time I got them ready for the shot).

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