raspberry-ripple-icecream

Raspberry ripple ice cream. The name alone is enough to get you excited about warmer days and sunshine.

A rich, custard-y, yellow ice cream base is where it all starts. I admit I went slightly overboard with the vanilla, using 6 beans for the batch, that’s 1 bean per 100ml of liquid. It’s quite unnecessary. It would be lovely, subtle and perfect with 3 beans alone. Now that I think about it, a tablespoon or two of rosewater would give the rich custard an illusion of lightness; a happy floral note. Add to this a ripple of lightly sweetened raspberries to work against the perfumed base, and you’ve got yourself a treat.

I made this ice cream with our favourite little cousins who came over for their Easter break. And when that happens, it’s usually a weekend of cooking and baking all their favourite things and watching Paddington and Matilda with a massive tray of homemade caramel popcorn within an arm’s reach. My cousins, two boys aged 8 and 12, are keen bakers (I’d like to think I have something to do with that). Their enthusiasm is amazing – to split a vanilla bean, to try new ways to separate yolks from whites, to whisk the yolks and sugar vigorously. We made the ice cream base and chilled it overnight in the fridge before putting it through the ice cream maker in the morning. Next time, I’ve promised them doughnuts.

After looking through several recipes of ice cream, I made one with equal parts cream and milk and a lot less sugar. I’ve made a mental note of trying a bit of milk powder in the base for extra body for next time. Maybe even a tiny bit of pistachio paste. Oh, the possibilities with a perfect base.

Raspberry Ripple Ice Cream

600ml milk
600ml double cream (you can use single cream too)
3-6 vanilla beans, split and scraped
4 yolks
180g sugar
300g raspberries
30g sugar

  1. Heat the milk, cream, vanilla and about half the sugar together. Let it come to a simmer, then turn off the heat. Let it sit covered for 30 minutes. Have a piece of parchment paper or heatproof cling film touch the surface of the milk to prevent a skin from forming.
  2. Bring the milk mixture back to a boil. Whisk together the yolks and the remaining sugar until pale, light and frothy.
  3. Temper the yolks by adding a bit of the hot milk in a thin stream while continuously whisking the yolks so as to raise its temperature without curdling the yolks.
  4. Transfer the hot yolk mixture back to the pan with the milk and cream and stir constantly on a medium heat until the mixture has thickened and coats the back of the spoon. This should register 77-80C on a thermometer.
  5. Take it off the heat, pass it through a sieve into a container. Cover with cling film, making sure it’s in contact with the surface of the custard so it doesn’t form a skin. Refrigerate for at least 4 hours, preferably overnight.
  6. Cook the raspberries in a pan with the sugar, until it breaks down completely. Refrigerate.
  7. Pour the custard into the ice cream maker and move forward based  on their instructions.
  8. Transfer the ice cream into a container. Then swirl in the raspberry compote to get a marbled effect. Freeze for an hour before you serve.

PS: Sign up for PurpleFoodie Baking classes if you haven’t already!

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Baking Classes: MAY 2015

April 1, 2015

UPDATES

As of 24th May 2:00PM IST

NEW DATE opened for 1 June 2015 (Tea Time Treats and Sweet Bakes)

Class Schedule

Saturday, 2nd May
11AM – 2PM Tea Time Treats SOLD OUT
4PM – 7PM Sweet Bakes (eggless) SOLD OUT
Sunday, 3rd May
11AM – 2PM Tea Time Treats SOLD OUT
4PM – 7PM Guilt-Free Indulgence SOLD OUT
Monday, 4th May
11AM – 2PM Sweet Bakes (eggless) SOLD OUT
4PM – 7PM Chou Chou SOLD OUT

Friday, 8th May
11AM – 2PM Breads and Pancakes SOLD OUT
4PM – 7PM Tea Time Treats SOLD OUT
Saturday, 9th May
11AM – 2PM Breads and Pancakes SOLD OUT
4PM – 7PM Sweet Bakes (eggless) SOLD OUT
Sunday, 10th May
11AM – 2PM Chou Chou SOLD OUT
4PM – 7PM Guilt-Free Indulgence SOLD OUT

Friday, 15th May
11AM – 2PM Chou Chou SOLD OUT
4PM – 7PM Breads & Pancakes SOLD OUT
Saturday, 16th May
11AM – 2PM Guilt-Free Indulgence SOLD OUT
4PM – 7PM Breads & Pancakes SOLD OUT
Sunday, 17th May
11AM – 2PM Chou Chou SOLD OUT
4PM – 7PM Tea Time Treats SOLD OUT

Friday, 22nd May
11AM – 2PM Tea Time Treats SOLD OUT
4PM – 7 PM Breads and Pancakes SOLD OUT
Saturday, 23rd May
11AM – 2PM Chou Chou
4PM – 7 PM Guilt-Free Indulgence

Saturday, 30th May
11AM – 2PM Chou Chou (one seat available)
4PM – 7PM Guilt-Free Indulgence SOLD OUT
Sunday, 31st May
11AM – 2PM Chou Chou (one seat available)
4PM – 7PM Bread & Pancakes SOLD OUT
Monday, 1 June (NEW!)
11AM – 2PM Tea Time Treats (SEATS AVAILABLE!)
4PM – 7PM Sweet Bakes (SEATS AVAILABLE!)

chocolate-cake-genoise (1)

[read more…]

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Fashion Pastry

March 27, 2015

fashion-pastry-4
A few weeks ago, I worked on something super cool. When my favourite pastry chef in London, Poppy (smitten by her work at first bite), emailed me about the project, I jumped at the chance of working on it with her.

Central St. Martins London organised an extravagant event to showcase the collections of their top fashion students. Poppy & I supplied the pastries. We were given a little brief about each of the designers’ collection and, coupled with a little bit of research into the visuals and aesthetics of their designs, we had to create pâtisseries that reflected the colours and sentiments of each of their collections.

After a week of poring over books and magazines, testing recipes, working with ingredients like black sesame seed paste, spice and floral waters, and employing techniques like a 4-hour grapefruit confit and deconstructed tarte tatin,  we ended up with three distinct and beautiful creations [read more…]

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Puntarelle alla Romana

March 5, 2015

Puntarelle This winter is all about bitters, citrus and rhubarb for me. It’s also special because I encountered my my first ever puntarelle. It doesn’t look like much, in fact, once the leaves are off, the stalks look pretty gnarly. But when prepared correctly, the bitter stalks are curly, crunchy and the perfect vehicle for a pungent garlic and anchovy dressing.

When I first spotted puntarelle at the market in Rome a few years ago, I was too naive and thought the vendors were rinsing them clean. In reality, they were soaking them in ice cold water so that the puntarelle shreds would turn to beautiful curls and crisp up. [read more…]

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Pickled Rhubarb

March 4, 2015

pickled-rhubarb Whenever I look, I find gorgeous neon pink forced rhubarb. They are tender and a lot prettier than the summer variety, and are begging to be made into something beautiful. Sometimes I use them chopped up with apples and bake together with a crumble topping. Sometimes I stew them in a bit of simple syrup and eat with crushed meringues. Another new favourite thing I learned from the River Café cookbook is to roast them with the zest and juice of a blood orange, vanilla and brown sugar and serve with creme fraiche. So simple, but so flavourful.

I’ve also been on a sort of personal mission to incorporate more fermented foods in my diet. I love eating Kimchi from the Korean store straight from the jar. But I also like the idea of having a shelf lined with colourful pickles and dipping into them when I make sandwiches. Reading the Art of Fermentation, I decided to start with something very simple. Brine pickles. It’s the simplest method – all you need to do is make a brine, add your choice of flavouring of herbs and spices and pour it over the vegetables. Let it sit for a couple of days and your pickle is ready! [read more…]

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Recent Favourites

February 6, 2015

vintage paris
Here’s a bunch of interesting things to cook, read, watch and do:

  • I went and bought a bottle of Ponzu sauce immediately after seeing this beautiful recipe from 101 Cookbooks.
  • I’m not the only one who like to peep into houses. Gail Albert Halaban has documented her peeps into Paris homes in a book, and here’s a snapshot of it.
  • The Flavour Journal: Scientific results on the science of taste and flavour.
  • This podcast on wheat. So many interesting points about the history of wheat, the ancient varieties, the difference between the milling process in France and UK that result in a different quality of bread.
  • The Poilâine story.
  • Another beautiful blog.
  • 10 off-beat things to do in Paris. I’ve done all of them except no. 9 which I’m going to remedy soon.
  • I recently discovered the blog of Natalie Eng. I want to make the montblanc cassis.
  • Another must read is Fanny Zanotti’s step-by-step documentation of Cinnamon Croissants with gifs!
  • Always good to discover the thoughts and ideas put forth by another pastry chef.

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gnocchi1
I joined a cookbook club in London yesterday. A lovely little informal group where everyone brings a book they’ve read and a little something to eat. I made my vanilla brown butter madeleines and took along my new book Bistronomy. You’d well have guessed by now the theme for this month’s meeting – Paris!

Everybody had a Paris story to tell – of love, hate, despair and holidays gone wrong. We spoke about the elegant patisseries, the classic Parisian shrug, the cab drivers who never take any customers, the Paris Syndrome, the changing dining scene, falafels, Julia Child, the classic spots: Lipp and Deux Magots. It made me reminisce about the time I made friends with my fromager and the time I scored handcrafted French copperware. I felt happy. I felt like I was back in Paris.

We also spoke about Parisian kitchens – specifically about how incredibly tiny they are that it’s amazing how Parisians get any cooking done at all (hello, Picard!) and how the only thing they ever bake at home is a yoghurt cake.

gnocchi2
I made the gnocchi when I was living in my apartment in the 19th in Paris. It was the biggest kitchen I’d had during my time in Paris, but not big enough to make gnocchi. I created extra space by shutting the top of my cooker to roll out the dough, while the top of my tiny refrigerators doubled as a second counter to collect the shaped gnocchi.

As for the gnocchi, whenever I make it, I am reminded that I need to do so more often. There’s no denying it’s a bit of work, but that’s the fun of it. Boil or steam potatoes, pass them through the food mill (or mash it as a substitute), knead it with a bit of flour and eggs, then roll it out into thin sausages and cut them up. And then, press them on the tines of a fork to get those ridges for holding the sauce. Just set aside an hour for yourself, clear up some counter space and get going. Have this music play in the background. My future gnocchi-making plans include: spinach and ricotta gnocchi, walnut gnocchi and semolina gnocchi.

Here’s the gnocchi recipe. And here’s the tomato sauce recipe. Make the gnocchi, toss with tomato sauce and shave lots of Parmigiano Reggiano or Pecorino Romano.

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Zürich Oerlikon Market

January 28, 2015

Zürich Oerlikon
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After a few days in Alsace, we spent a weekend in Zürich with our friends. As always, on my agenda was a fresh food market, and the Oerlikon Market was the perfect place to be on a Saturday morning.

The produce was of such good quality, the freshest I’d seen in a while and the florists made some of the the loveliest arrangements. I remember my chef at school once told us that the best apricots come from the Swiss valley, and a punnet from the market confirmed that.

We ambled through the market with a wedge of cheese to snack on and got ingredients for our bbq that night. Arjun bought me a sunflower the size of my face and I walked around all of Zürich with it.

Other markets in Zürich:
Bürkliplatz  Market (Tue, Fri) – Must follow Kerrin for her market updates!
Helvetiaplatz  Market (Tue, Fri)
Marktplatz Im Viadukt (Mon – Sat)

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Chocolate Cake

January 26, 2015

chocolate-cake-genoise

I have a really good chocolate cake recipe on the blog, but this one’s a classic. The génoise forms the basis of this surprisingly simple cake. Making this reminded me that I don’t need to go searching for new-fangled recipes and methods when the classic génoise works like a dream.

A génoise is amongst the first things we learned at school, and something we were tested on. The list of ingredients for the cake is straightforward – something you’ll usually have around.

Some tips for making the perfect génoise:  [read more…]

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