30 June, 2011

Grilled Peaches with Ricotta and Honey

Grilled peaches with ricotta


While I love thinking about summer as a season when you finally wear some light clothes, light or none at all make-up, enjoy a glass of fresh lemonade by the swimming pool (wouldn't be so bad if I had one, swimming pool, of course), prepare your bags mentally for the holiday that's not so far (mine at least isn't)... I also love thinking about summer in terms of all that gorgeous fruit that finally brightens the market shelves.
After the first ones are enjoyed pure as they are, the second or third time I buy some fruit that's just come in season, I start thinking about what I could make with it. Cherries have already given their best, and it's time for peaches, nectarines and apricots. So refreshing and juicy, delicious whatever you do to them.
Peaches are excellent summer fruit, energizing and restoring minerals in situatiations when we sweat a lot. So, summer is welcome, I have my peaches to give me back some energy *__*
They are rich in calcium, potassium and vitamin C.

And... I can't believe I actually turned the oven on, but I did. And I survived, because the prize was well worth it.
Grilled peaches are not something new, but I admit, so far I've only read about them, never made them myself. And I really liked them.
Some recipes suggest meringue topping with addition of nuts underneath, some again suggest a rather heavy mascarpone cheese to go with them... and I opted for a lighter version with ricotta, seemed like a good compromise. I added some fresh whipping cream, just because my ricotta was very firm and dry and I wanted to make it a little bit creamier.
This time I used nectarines, actually, because that's what I had, but plain peaches or apricots can be prepared in the same way.
Enjoy!


Grilled peaches with ricotta

Grilled Peaches with Ricotta and Honey

(4 servings)
* 4 peaches (or nectarines like me)
* 1/2 vanilla bean
* 1 1/2 TBspoons caster sugar
* 1 rosemary twig
* 200 g ricotta cheese
* about 50 ml whipping cream
* 2 TBspoons honey
* (optional) some toasted slivered almonds for serving

Turn your oven on with the broiler function on.
Wash and dry the peaches. Cut them in half and remove stones.
Place the peaches on a baking tray lined with baking paper, cut side up.
Mix the sugar with the scraped vanilla seeds and sprinkle the peaches.
Sprinkle the rosemary leaves over them, place the empty vanilla bean halves among the peaches, and put them in the hot oven, 10 minutes.
In the meantime whisk the ricotta with honey until smooth and creamy. Add the whipping cream and whisk well.
Place the warm peaches on dessert plates or bowls, add a couple TBspoons of ricotta mixture to each and serve.
Slightly toasted slivered almonds would have been a great addition if I hadn't forgotten them.



Grilled peaches with ricotta


Pesche grigliate con ricotta e miele


* 4 pesche
* 1,5 cucchiaini di zucchero
* 1/2 baccello di vaniglia
* 200 g di ricotta
* 50-60 ml panna fresca
* 2 cucchiai di miele d'acacia
* 1 rametto di rosmarino


Tagliate le pesche a metà e togliete i noccioli.
Tagliate il baccello di vaniglia a metà, togliete i semi con un coltello e mescolateli allo zucchero.
Distribuite le pesche su una placca da forno ricoperta da carta da forno con la parte tagliata verso l'alto. Cospargetele con lo zucchero vanigliato. Aggiungete le foglioline di rosmarino e il baccello vuoto di vaniglia.
Infornate nel forno caldo sotto il grill per circa 10 minuti.
Nel frattempo mescolate la ricotta con il miele usando una frusta a mano fino a renderla liscia e cremosa. Aggiungete tanta panna quanto basta per renderla un po fluida (anche se la panna comincia a montare mentre la mescolate).
Servite le pesche tiepide accompagnandole con la crema di ricotta. 
Anche qualche scaglia di mandorle tostata non ci starebbe male, ma io ho dimenticato di aggiungerle.



Grilled peaches with ricotta

Odličan ljetni desert koji se može pripremati s breskvama, nektarinama ili marelicama. Po želji umjesto ricotte može se napraviti i krema s mascarponeom (u tom slučaju nije potrebno dodavati vrhnje), ali i zaslađeni grčki jogurt bi bio isto tako ukusna, a lagana varijanta.


Grilane breskve s ricottom i medom


* 4 breskve
* 1,5 žlicašećera
* 1/2 mahunevanilije
* 200 gricotte
* 50-60 mlslatkog vrhnja
* 2 žlice meda od bagrema
* 1 grančicaružmarina


Breskve prepolovite i izvadite im koštice.
Stavite očišćene polovice na pleh obložen papirom za pečenje, s prerezanom stranom okrenutom prema gore.
Pomiješajte šećer s nastruganim sjemenkama vanilije (prerežite mahunu uzdužno pa tupom stranom noža sastružite sjemenke). Pospite breskve ovim mirisnim šećerom.
Dodajte još i prazne polovice mahune vanilije i listiće ružmarina, pa stavite peći breskve u zagrijanu pećnicu pod gril, 10 minuta.
Izmiješajte dobro ricottu s medom mikserom ili ručnom pjenjačom da postane kremasta.
Dodajte slatko vrhnje i izmiješajte (nisam mutila mikserom jer sam htjela da bude rjeđa krema, ali možete i umutiti. Također prilagodite količinu vrhnja da dobijete gustoću koja vam se sviđa).
Poslužite pečene breskve uz ricottu.



Grilled peaches with ricotta

27 June, 2011

Colourful Summer Bulgur Salad

Colourful Summer Bulgur

Phew! One more hot, hot, hot day is almost behind us.
There's very little one can do in the kitchen when it's this hot (33°C today, I think).
But you still need to eat, and possibly something nutricious and light at the same time. If this is the formula you try to follow, like me, then I'm sure you'll find this salad interesting and delicious.
It can be prepared a little ahead and even taken on picnic, to the office, or to the beach/swimming pool, if you are lucky to be going there these days.
The recipe comes from the book La cucina mediterranea delle verdure, I just made a few slight changes. The original recipe called for a green bell pepper, but I didn't have any and used a zucchini instead. My two zucchini plants are now giving me one or two zucchini almost every day, and I'm so happy for that. So that seemed like a rather logical substitute.
Then, the author of the recipe says to add uncooked bulgur to the sauteed zucchini and mushrooms and then add hot water. Since I prefer the vegetables to be crispier rather than mushy, I cooked the bulgur separately and added it to the vegetables once it was cooked.
That's all.
I wish you all a pleasant evening and enjoy some good food in good company.


Colourful Summer Bulgur Salad

Colourful Summer Bulgur Salad

* 10 g dried mushrooms
* 2 onions
* 1 zucchini (or 2 if very small)
* 1 teaspoon fresh thyme
* 225 g bulgur
* a handful of fresh basil leaves
* 3 ripe tomatoes
* 100 g canned corn (drained)
* salt
* extra virgin olive oil

Soak the dried mushrooms in warm water.
Clean the onion and chop it finely.
Wash the zucchini, cut off the ends and then cut it into not too thin slices or cubes.
Sautèe the chopped onion in a deep skillet with 3 TBspoons of EVOO and the the thyme leaves.
Add the zucchini, salt to taste, cover and let cook on medium-low heat for about 10 minutes.
Drain the mushrooms from the water they soaked in, chop them and add to the skillet with the zucchini. Cook for 5 more minutes.
In the meantime, cook the bulgur in about 1/2 liter slightly salted water for 10-15 minutes. When it has absorbed almost all the water, add it to the skillet with the zucchini and mushrooms. Stir well and cook altogether for a few minutes for flavours to combine and all the liquid to evaporate.
Set aside to cool.
Wash and pat dry the basil leaves. Chop them and put in a salad bowl.
Wash and dry the tomatoes, cut them into cubes (you can peel them as well, if you wish), add them to the bowl with the basil leaves and season with salt and extra virgin olive oil.
Drain the sweet corn from their liquid and add to the bowl with the tomatoes.
Add the cooled bulgur with the zucchini and mushrooms, mix everything well and serve at room temperature.
Enjoy!


Colourful Summer Bulgur Salad

Bulgur estivo colorato


* 10 g funghi secchi
* 2 cipolle
* 1 zucchina (o due se sono piccole)
* 1 cucchiaino di foglioline di timo fresco
* 225 g bulgur
* mazzetto di basilico
* 3 pomodori maturi
* 100 g mais cotto
* sale
* olio extravergine d'oliva


Mette a bagno i funghi in poca acqua tiepida.
Sbucciate le cipolle e tritatele finemente.
Lavate, asciugate e spuntate la zucchina. Tagliatela a rondelle o a dadini.
Rosolate le cipolle a fuoco medio basso con 3 cucchiai di olio EVO e il timo.
Aggiungete la zucchina, salate, coprite e lasciate cuocere per 10 minuti.
Unite i funghi scolati e tritati e lasciate cuocere altri 5 minuti.
Nel frattempo, mettete a cuocere il bulghur in circa 1/2 l di acqua leggermente salata per circa 10-15 minuti, lasciando assorbire quasi tutto il liquido.
Aggiungete il bulghur alle verdure, mescolate bene e lasciate insaporire per qualche minuto.
Spegnete il fornello e lasciate intiepidire.
Sfogliate, lavate e asciugate il basilico. Spezzettatelo finemente e mettete in una insalatiera. Lavate i pomodori, tagliateli a dadini e aggiungete al basilico. Conditeli con poco sale e olio, unite il mais e infine il bulghur tiepido. Mescolate bene e servite a temperatura ambiente.



Colourful Summer Bulgur Salad

Šareni ljetni bulgur


* 10 g suhih gljiva
* 2 glavice crvenog luka
* 1 tikvica (2 ako su male)
* 1 žlica listića svježeg timijana
* 225 g bulgura
* svežnjić svježeg bosiljka
* 3 zrele rajčice
* 100 g kuhanog kukuruza
* sol
* maslinovo ulje


Namočite gljive u mlakoj vodi.
Luk očistite i sitno nasjeckajte.
Tikvice operite, odrežite im krajeve i narežite ih na ploškice ili kockice.
Popržite luk s 3 žlice maslinovog ulja i listićima timijana na laganoj vatri.
Dodajte tikvice, posolite, pokrijte i ostavite da se pirja 10 minuta.
Dodajte gljive koje ste izvadili iz vode i nasjeckali. Pirjajte još pet minuta.
U međuvremenu skuhajte bulgur - dodajte ga u kipuću, malo posoljenu vodu (oko 1/2 litre) i kuhajte 10-15 minuta.
Dodajte bulgur povrću, promiješajte i kratko još sve ispirjajte da se okusi prožmu.
Maknite s vatre i ostavite da se prohladi.
Listove bosiljka operite, posušite kuhinjskim papirom i sitno nakidajte.
Rajčice operite (po želji ih i ogulite), narežite ih na kockice i začinite s malo soli i nakidanim listićima bosiljka.
Dodajte kukuruz i pomiješajte sve skupa s bulgurom.
Po potrebi još dosolite i poslužite.

Colourful Summer Bulgur Salad

21 June, 2011

Cherry and Cinnamon Jam

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Sorry, people, it wasn't really my intention to wait so long before posting the first recipe after I asked you tell me which one(s) of the recipes in my previous post you liked best. But in the meantime, work deadlines kept me pretty busy here and then we made a short trip (only 1300 km in three days) and left our older daughter with her grandparents (my husband's parents). Well that wasn't easy at all... for us. It's the first time ever we are being separated, and my husband tried really hard to convince her to come back home with us. But she was happy as a little monkey, because she knows her grandparents are going to spoil her, take her everywhere she wants to go and buy her everything she wants. And guess who cried most? Her little sister of course. She cried for almost 200 km and only calmed down after she got an icecream. Sister love has a really high price, doesn't it? ^__^

DSC_1181

Now back to the recipes. Most of you were interested in jams, closely followed by Bulgur salad and ice creams. So I wanted to start with my favourite of the three jams, Cherry and Cinnamon Jam.
The method used for making this jam is completely natural, without any industrial pectin added, and yet cooking time is relatively short which results in great taste. I've already used this method when making Peach and Rosemary Jam, as well as Grape and Thyme Jam. And I've used it for the other two jams you could see in my previous post.
The thing is very simple: instead of adding jellying sugar or industrial pectin, lemon skins and seeds are used. Like some other fruit (for example, apples and red currants), these parts of lemon are particularly rich in pectin and they help jams jellyfy real quick. You can also play with your jam adding different flavours and spices of your choice. I chose cinnamon and vanilla for cherries, vanilla and lemon thyme for strawberries and rosemary for mixed berries. It's fun and easy. With this method you won't fail, even if it's your first time ever making a jam.

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Cherry and Cinnamon Jam

(for approx. 400 g of jam):
* 1/2 kg cherries, pitted
* 200 g sugar
* 1 lemon
* 1 cinnamon stick
* 1/2 vanilla bean

* Wash the cherries and pit them. Weigh them pitted.
Cut them in half or in quarters if very big, and put them in a bowl. Add the sugar, mix well, cover and keep in the fridge for 12 hours, stirring every now and then.
* Strain the cherries to separate the juice from the pulp. Place the juice into a pot you'll be using to cook the jam, and place the pulp again into the bowl.
* cut the vanilla bean in half lengthwise and scrape the seeds with the dull side of a knife. Add the seeds to the cherry pulp.
* Peel the lemon - remove and discard the zest (unless you are using an organic lemon, then use it as you wish). Squeeze the juice and add it to the cherry pulp, but keep the skins and the seeds - they contain natural pectin you'll need to help this jam thicken quickly.
Place both empty lemon halves, the lemon seeds, the cinnamon stick and the scraped vanilla bean on a piece of cheesecloth. Form a little package tying it tightly.
* Start cooking the juice alone first. It will take about 20 minutes before it starts caramelizing slightly.
* At this point add the fruit pulp and the package with the lemon skins and spices.
* Cook for 10 minutes stirring often, but not continuously.
* Remove the lemon package and squeeze out as much juice from it back to the pot.



* Cook for five more minutes, then remove from heat and pour into clean, sterilized jar(s). Close them tightly and turn upside down. Leave them in this position until the jam is cold, and then store in a cool dry place.
I got enough jam to fill two small (150 ml) jars, approximately 400 g of jam.

* If you prefer smoother jam, without pieces of fruit, just before putting it into jars mix it using an immersion blender.
* To sterilize jars, place clean and dry jars in a cold oven and then turn it on to 110°C. Keep the jars in the oven until the jam is ready. I usually start heating the oven once I start cooking the jam.


DSC_1162

Confettura di ciliegie con cannella


* 1/2 kg ciliegie, denocciolate
* 200 g zucchero
* 1 limone
* 1 steccha di cannella
* 1/2 baccello di vaniglia


* Lavate le ciliegie e denocciolatele. Tagliatele in due o in quattro.
Mettete le ciliegie in un contenitore con coperchio, unite lo zucchero, mescolate bene e lasciate in frigo per 12 ore, mescolando ogni tanto.
* Passate le 12 ore, scolate la frutta per separare il succo. Mettete il succo in una pentola, e la polpa di nuovo nella ciotola.
* Pelate la parte gialla del limone (se biologico usate la buccia per qualcos’altro, altrimenti potete buttarla) e spremete il succo. Aggiungete il succo spremuto alla frutta. Conservate le due metà del limone vuote e i semi.
* Tagliate il baccello di vaniglia in due orizzontalmente e con un coltello togliete i semi e aggiungeteli alla frutta.
* Mettete le due metà del limone e i semi su un pezzo di garza pulita, insieme alla cannella e il baccello di vaniglia. Legate la garza per formare un fagottino.
* Mettete la pentola con il succo di ciliegie sul fuoco e cuocete finché inizia a caramellare leggermente, circa 20 minuti.
* Aggiungete adesso la polpa di ciliegie e il fagottino con limone e le spezie. Cuocete mescolando spesso per circa 10 minuti. Togliete il fagottino di garza spremendo bene tutto il succo.
* Lasciate cuocere la confettura altri 5 minuti e poi versatela ancora calda nei vasetti di vetro sterilizzati. Chiudeteli, capovolgeteli e lasciateli raffreddare in questa posizione.


* Se volete ottenere la confettura liscia, senza pezzettini di frutta, prima di invasarla frullatela con un frullatore a immersione.
* Per sterilizzarli, mettete dei vasetti lavati e asciugati nel forno spento. Portate la temperatura del forno a 110°C e lasciate i vasetti dentro fino al momento di versare la confettura.
* Con queste dosi ho ottenuto circa 400 g di confettura (due vasetti da 150 ml).


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Džem od trešanja s cimetom


* 1/2 kg trešanja
* 200 g šećera
* 1 limun
* 1 štapić cimeta
* 1/2 mahune vanilije


* Trešnje operite, izvadite im koštice i narežite ih na pola ili na četvero.
Pomiješajte ih u zdjeli sa šećerom, poklopite i ostavite 12 sati u hladnjaku. Povremeno promiješajte.
* Nakon što su trešnje odstajale, procijedite ih i stavite kuhati sok u dublju posudu.
Kuhajte ga 20-ak minuta, odnosno dok ne vidite da se lagano počinje karamelizirati.
* U međuvremenu ogulite limun (odstranite vanjski žuti dio, ne treba vam. Ako je limun neprskani, koricu iskoristite naravno u druge svrhe).
Mahunu vanilije prerežite na pola i tupom stranom noža sastružite sjemenke. Dodajte sjemenke trešnjama.
Iscijedite sok iz limuna i dodajte ga trešnjama, a korice i sjemenke stavite u komad čiste gaze zajedno sa štapićem cimeta i mahunom vanilije. Zavežite da dobijete paketić.
* Dodajte sad trešnje (pomiješane sa sokom limuna i vanilijom) i paketić s korama limuna u lonac s malo ukuhanim sokom. Kuhajte 10 minuta povremeno miješajući.
* Izvadite gazu s limunom i cimetom, dobro je pritisnite žlicom ili vilicom uz stijenke posude da ocijedite što više soka.
* Kuhajte još 5 minuta, maknite s vatre i ulijte u tople sterilizirane staklenke.
Zatvorite staklenke i okrenite ih na poklopac. Ostavite ih tako dok se ne ohlade, a zatim uspremite.


* Ako želite pekmez, bez komadića voća, prije nego ćete ga sipati u staklenke kratko sve izmiksajte štapnim mikserom (bolje je izmiksati ga na kraju, nego prije kuhanja).
* Staklenke ćete sterilizirati tako što ćete ih dobro oprane i osušene staviti u hladnu pećnicu, koju zatim uključite i zagrijte na 110°C. Držite ih na toj temperaturi dok pekmez nije gotov.
*Od ove količine trešanja dobila sam dvije staklenke od 150 ml, otprilike 400 g gotovog džema.

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12 June, 2011

Weekly food tour

Cherries

I've realised that recently I spend much more time in the kitchen cooking and very often taking photos of the food I've prepared, than actually talking about it on my blog and publishing those recipes.
I usually take pictures of most new dishes I make hoping that I'll eventually get to publish them... but it's not always the case. The result is a huge folder on my computer with lots of pictures that I've never shown around here.
So I thought I might give you a short tour through this weeks food folder.
This past week was particular. My husband and I decided to try eating a bit differently for a week. Differently in the sense that we wanted to try not eating any pasta, bread, pizza and similar bad carbs, especially sweets. Instead, our lunch and dinner were based mostly on proteins from meat, fish, cheese and legumes, with lots of vegetables in various forms, from soups to salads.
For me, as a cook in this household, it was rather pleasant and stimulating, although I spent lots of time searching for new recipes.
I tried using lots of seasonal vegetables in old and also new combinations.
We did not renounce completely on carbohydrates, but I did use mostly those with low glicemic index, except a carrot and a potato every now and then (always mixed with other vegetables).
The result is that I'm feeling so much better, lighter and I didn't miss bread and pasta as much as I thought I would.
What was more difficult for me was not baking any sweet treats... except one, but I considered that one acceptable, of course ^__^
It was an additionally busy week because I prepared three jams and three types of ice cream (for kids ^__^) as well.
Now, it is impossible for me write all those recipes even if  I published one recipe every day.
But... I can show you some pictures and you can help me decide which recipes to publish first (or never) by leaving a comment on this post.
Hope you enjoy it. Just tell me which of these would you grab first, and I might pass you some.

Let's start with some soups - we had a different one almost every day as a starter.
For example this Chicken and Vegetables Soup - I've made this one both with and without chicken and it's simply delicious. Green beans, peas, carrots, cauliflower, mushrooms and chicken.

Chicken and Vegetable Soup

or this Barley and Spring Legumes Soup - with fresh peas and fava beans

Barley and Spring Legumes Minestrone

When not in the mood for a soup, I made dishes like these, either as a starter of as a side dish,

Colourful Summer Bulgur - an excellent idea for summer

Colourful Summer Bulgur

or Millet and Vegetables Au Gratin - millet is combined with seasonal veggies (green beans, carrots, fennel and zucchini), mushrooms and  thyme. Great taste.

Millet and Vegetables au gratin

Main dishes...

Ham and Cheese Chicken Rolls - you would think it takes a lot of effort to prepare this, instead, it's really simple and quick to prepare. Lovely sour cream based sauce is perfect to give a little elegant touch to this dish.

Ham and Cheese Chicken Rolls

or Seabass with Herbs - rosemary, sage and thyme from my balcony, lemon and some good olive oil, that's the most simple and the best way of preparing this type of fish. Add some vegetables as a side and you'll have a superb dinner.

Seabass with Herbs

And finally... well deserved dessert...

Cherry and Strawberry Vanilla Crumble - crumble is such a great dessert, it's quick to make, it's tasty, and the warm fruit is so irresistible.

Cherry and Strawberry Vanilla Crumble

and the reward for a successful week...

Cherry and Apple Strudel - this is a recipe you can already find on my blog, love strudels, love cherries, how could I resist making it again?

Cherry and Apple Strudel

And just because it's Sunday, I'll offer you some Ice Cream...

Strawberry and Cream Cheese Ice cream - tried making it before, without an egg base, but this time made it with egg custard, and it was much tastier and creamier.

Strawberry Cream Cheese Gelato

Apricot Ice Cream - creamy, fruity and refreshing

Apricot Ice Cream

Orange Ice Cream with Chocolate Swirl - had planned on making it for quite a time, I think it's pretty good 

Orange Ice Cream with Chocolate Swirl

And jams... well, I love jamming ^__^
They'll be great to fill cookies, or enjoy with a slice of bread

Cherry and Cinnamon Jam - fantastic flavour

Cherry Cinnamon Jam

Strawberry Vanilla and Lemon Thyme Jam - never really loved strawberry jam, but this one tastes great

Strawberry Jam with Vanilla

and finally, Mixed Berries and Rosemary Jam - it came out so thick, I think I just overcooked it a bit, lots of different fruits inside, from cherries and strawberries, to blackberries, blueberries and red currants.

Mixed berries jam with rosemary

08 June, 2011

White chocolate ice cream with raspberry swirl

White Chocolate Ice Cream with Raspberry Swirl

This summer is really having false starts, I wonder how it will proceed. A month ago it was already hot enough  
to have difficulty sleeping at night. And since last week it seems rather like the end of the summer, with rain every day. I've been really more in a mood for a warm bowl of soup than ice cream...
But this ice cream has been waiting for too long already not to be published first.
I've seen several recipes around the net, and more or less they're all the same.
I  decided to use the recipe that was basicly the recipe for Strawberry Fool I published recently, adding just white chocolate and the raspberry sauce instead of strawberries, but strawberries certainly wouldn't be a bad choice either.
Whether you're in desperate need for some refreshment, or simply can't live without ice cream any time of the year, give this a try. It's simple and easy, no cooking, and the ice cream maker is optional as well. If you don't like raspberries you may just as well try adding some other fruit or even chocolate or caramel sauce... Now I've given an idea to myself and might just try making it this evening.
And with my ice cream mould, every new ice cream I make is even more fun. Covered with a thin layer of chocolate... mmmmmmmmmm

White Chocolate Ice Cream with Raspberry Swirl

White Chocolate Ice Cream with Raspberry Swirl

* 250 ml heavy cream
* 200 g sweetened condensed milk
* 100 g Greek syle yogurt
* 100 g white chocolate
* 1 TBspoon lemon juice or 1 teaspoon vanilla extract
* 100 g raspberries
* 2 TBspoons powdered sugar
* 1 TBspoon lemon juice (optional)

Beat the heavy cream with an electric mixer until soft peaks form.
Add the condensed milk and the yogurt, melted white chocolate, the lemon juice or vanilla extract. Mix everything shortly to combine. Cover the bowl and chill in the fridge for 2-3 hours.
Churn the ice cream in your ice cream maker according to the instructions for your machine.
If you don't have the ice cream maker, proceed directly with the next step.

Purée the rasperies using a stick blender. Strain the purée through a fine mesh strainer to remove seeds, add the sugar and a little lemon juice (suiting your taste).

When the ice cream is ready, put layers of ice cream in a container adapt for freezing, alternating them with thin layers of raspberry sauce. Every time you put a layer of raspberry sauce give it a few swirls with a spoon to mix it lightly into the ice cream.
Freeze until firm and enjoy.
If you have any raspberry sauce left, keep it in the fridge and serve over icecream.



White Chocolate Ice Cream with Raspberry Swirl

Gelato al cioccolato bianco variegato ai lamponi


* 250 ml panna fresca
* 200 g latte condensato zuccherato
* 100 g yogurt greco
* 100 g cioccolato bianco
* 1 cucchiaio di succo di limone o 1 cucchiaino di estratto di vaniglia
* 100 g lamponi
* 2 cucchiai di zucchero a velo
* 1 cucchiaio di succo di limone


Mettete la panna fredda in una ciotola e montatela in maniera non troppo ferma usando le fruste elettriche.
Aggiungete il latte condensato, lo yogurt, il cioccolato bianco fuso (a bagno maria o nel microonde), il succo di limone o l'estratto di vaniglia. Mescolate bene tutto e lasciate rassodare nel frigo per 2-3 ore.
Versate la crema fredda nella gelatiera seguendo le istruzioni per il vostro apparecchio.
Se non avete una gelatiera procedete direttamente al passo successivo.


Frullate i lamponi e setacciateli attraverso un colino a maglie fitte per rimuovere i semi. Aggiungete lo zucchero e succo di limone.


In un contenitore adatto per congelare, alternate i strati di gelato con i strati sottili di salsa di lamponi. Ogni volta che stendete uno strato di salsa di lamponi mescolate leggermente con un cucchiaio per creare l'effetto variegato.
Mettete nel freezer per qualche ora.
Se vi avanza un po' di salsa di lamponi conservatela nel frigo e usatela per accompagnare il gelato.


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Sladoled s bijelom čokoladom i malinama


* 250 ml slatkog vrhnja
* 200 g zaslađenog kondenziranog mlijeka
* 100 g gustog jogurta (poput grčkog jogurta)
* 100 g bijele čokolade
* 1 žlica soka limuna ili 1 žličica ekstrakta vanilije
* 100 g malina
* 2 žlice šećera u prahu
* 1 žlica soka limuna


Slatko vrhnje istucite u ne previše čvrst snijeg. Dodajte kondenzirano mlijeko, jogurt, otopljenu čokoladu i sok limuna ili ekstrakt. Sve kratko izmiješajte mikserom.
Ohladite smjesu par sati u hladnjaku, a zatim pripremite sladolet prema uputama za vaš stroj.
Ako nemate stroj za sladoled, nije problem, nastavite odmah sa sljedećim korakom. 
Maline izmiksati štapnim mikserom pa ih protisnuti kroz gusto cjedilo da se odstrane sjemenke. U procijeđene maline dodati šećer i sok limuna (po ukusu, može i bez) pa dobro izmiješati da se šećer istopi.
U posudu pogodnu za zamrzavanje ulijte sloj sladoleda, preko njega malo umaka od malina pa žlicom malo pomiješajte (tek toliko da se dobije kao mramorni uzorak). Nastavite tako stavljati slojeve do kraja. Zamrznite najmanje 2-3 sata.
Ukoliko vam ostane viška umaka od malina, sačuvajte ga u hladnjaku i poslužite kao preljev za sladoled.

White Chocolate Ice Cream with Raspberry Swirl