Tag Archives: sugar-free

Strawberry and Meringue (Eton Mess) Ice Cream

The Olympics are over and those of us who watched are still coming down from a mixture of nerve-wracking high energy and emotions from watching and rooting for athletes from around the world that inspired us all.

Danny Boyle’s opening ceremony was deserving of its name, Isles of Wonder, and it was inspiring. I’m not the only one who thinks he deserves a knighthood. Outside of sports, it was a definite highlight – with James Bond and the Queen being a particular favourite for many. (I wish I could find a video to link, but no such luck. They’ve been taken down.) The closing ceremony didn’t exactly live up to the anticipation leading up to it, I think, but there were its highlights for everyone. For me, it was Russell Brand singing a cover of “I Am the Walrus” and Eric Idle’s performance of “Always Look on the Bright Side of Life”. Footage of Freddie Mercury on a video screen was unexpected and masterfully done as he roused an audience of 80,000 (and more from the world over) in a call-and-response before Brian May broke into his guitar solo.

Celebrating British and Olympic spirit, the idea for this ice cream was inspired within the first few days of the Olympics but it wasn’t until after it was done that I made it. Inspired by Eton mess, a classic British dessert named after the boys’ prestigious school where it was created, this ice cream has strawberries cooked into a jam and swirled into a custard base with meringue cookies (made from scratch and sweetened with honey) crumbled into it.

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Pear Sorbet with Cardamom and Vanilla

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On Monday I published prototype recipe (nothing else, not even a picture) for a pear sorbet. At the end of the week, I’m bringing to you now the proper recipe. This pear sorbet has the flavours of cardamom and vanilla – and goes really well with white chocolate (more on that later).

To give a brief recap of what happened, my finger accidentally slipped across the publish button when I was using the WordPress iOS app. I often use my iPad as a computer and use the WordPress app to compose posts and revise them until they’re ready for publishing, including formatting code. I even upload images to insert in posts with the app after I’ve edited them with Snapseed and saved to my camera roll. (I will also use the WP app on my iPod touch, but generally for when I’m more on the go.) I also approve and respond to comments with the app. Basically, most of my blogging is done on mobile. I think it will be even more so now since WordPress rolled out the newest app update that basically includes everything.

I decided to poach the pears after reading a recipe for a poached pear sorbet in Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Originally I was just going to blend all the ingredients together, but poaching allows the pears to become infused with the cardamom and other ingredients. The pear juice made from poaching is also equally tasty. The recipe for this pear sorbet that I’m sharing now has been developed slightly further than the one accidentally leaked earlier this week.

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Jacques Pépin’s Eggs Jeannette

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I was reading Jacques Pépin’s The Apprentice when I first read about eggs Jeannette. Named after his mother and a tribute to his childhood, they are essentially deviled eggs pan-fried and served with a mustard dressing.

Frying the deviled eggs stuffed side down, a slight crispiness is developed that is similar to the crisp edges of a fried egg. The whole time in my head as I made these, Jacques Pépin’s declarative “beautifully browned” rang through my head. That means that you can make these suited to your taste, with varying degrees of browned doneness.

Here is a video of him making eggs Jeannette with his daughter Claudine: (one who watches him can’t help but like him immediately – I did!)