My pre 9-5 panic made me avoid blogging (that, and a bit of laziness). So I’ve got oodles of admiration for the women whose blogs I read (and have grown friendships with), the ones who have impressive careers and beautiful blogs as well as recipes that make you wish you could live forever just so you can carry on eating (cringe, but so true).
The sweet pungency of Mulberry is softened with tahini paste, as its stirred, the whole thing comes together as a fruity, nutty, runny sauce called Pekmez. Just as the ripples in Halva are made with mulberry molasses, so too is the topping for these tahini ice creams – it’s a good way to keep the flavours distinct, and it’s good for eliminating one or the other, if the sight/sound of one freaks you out a bit.
No Churn Tahini Ice Cream with Mulberry Molasses
For the ice cream
For the ice cream
- 300ml double cream
- 200ml condensed milk
- 50ml tahini (sesame paste)
- Pinch of sea salt
- 4 graham crackers, split in half plus crumbs for sprinkling or 8 digestive biscuits
- Mulberry mollasses
Makes 8 ice cream scoops worth
- Using a balloon whisk or freestanding mixer with the whisk attachment, whisk everything together until really thick. Pour in a deep, freezer-safe dish, cover with cling film and leave to set in the freezer overnight. Scoop onto half a cracker or digestive, drizzle with molasses and crushed crackers and serve immediately.
Other stuff that’s been going on:
The boyfriend and me made artisan chocolate in the middle of a huge shopping mall in London, namely Stratford Westfields. A pastry chef who trained at The Ritz showed us the ways with chocolate aaaaand it was free (!). The best part was finally getting to grips with chocolate moulds, it turns out that the secret to a non hole-y homemade chocolate is to finger the outer rim with a gloved finger until its completely coated. Also, learning how to simply temper chocolate without dirtying up large surface areas by simply adding cooled chocolate to melted chocolate.
Two Red Bowls made the courgette cake of all courgette cakes. Its fluffy instead of soggy, and totally puts mine to shame. Cynthia, I’m making your courgette cake from now on.
Love Em xx