The mixture for gelato is typically prepared using
a hot process first, where the sugars need to
dissolve.White base is heated to 85 °C (185 °F)
completing a pasteurization program. The hot
process to make chocolate gelato varies, though
typically it is flavored with cocoa powder.
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The word "kulfi" is derived from the Persian word for a covered cup. The
dessert likely originated in the
Mughal Empire (northern India),in the
16th century. The mixture of dense
evaporated milk was already popular
in Hindu sweet dishes. Read More...
Faludeh or Paludeh is an Iranian cold dessert
consisting of thin vermicelli noodles made from
corn starch mixed in a semi-frozen syrup made
from sugar and rose water. It is often served
with lime juice and sometimes ground pistachios.
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Japanese rice cake made of mochigome,
a short-grain japonica glutinous rice.
The rice is pounded into paste and molded
into the desired shape. In Japan it is
traditionally made in a ceremony called
mochitsuki. While also eaten year-round,
mochi is a traditional food for the
Japanese New Year and is commonly
sold and eaten during that time.
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Two qualities distinguish Turkish ice cream:
texture and resistance to melting, brought about
by inclusion of the thickening agents salep, a
flour made from the root of the Early Purple
Orchid, and mastic, a resin that imparts
chewiness.
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The flavour of halva works brilliantly in an ice cream.
Make it once and you'll go back to it over and over
again, even without the chocolate sauce and peanuts.
With the two condiments it tastes a bit like a luxurious
sneakers ice cream: sweet, nutty and comforting.
The chocolate can mask the halva flavour a little so
better not drench it with sauce, just drizzle lightly.
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Foie gras ice cream, like foie gas
itself,
can be successfully paired with a multitude
of
ingredients, particularly if the foie gras
ice
cream is prepared using savory
ingredients
such as veal or duck stock,herbs.And
Just a
hint of sugar.
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German ice cream dish made to look
like a plate of spaghetti.In the dish,
vanilla ice cream is extruded through
a modified Spätzle press or potato
ricer, giving it the appearance of
spaghetti.
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