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Dans la lune

July 7, 2020

Strawberry sorbet

Strawberry sorbet

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Strawberry sorbet

Ingredients

  • 500 to 550g fresh strawberries
  • 50ml water
  • 120g white sugar (adjust sugar depend on your strawberry's sweetness.)
  • 20g glucose syrup
  • 1 tsp lemon juice

Instructions

  • 1. In a small cooking pot, add water, sugar and glucose syrup. Heat over medium heat and bring it to a boil. Melt sugar completely. Place in a cold water bath to let it cool for a moment.
  • 2. Purée the strawberries, using a hand blender, juicer or food processor.
  • 3. Transfer the strawberry puree into a bowl. Mix in 1 tsp lemon juice.
  • 4. Add the sugar syrup from #1 and mix.
  • 5. Set the gelato mixing blade. Transfer the strawberry mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
  • 6. Transfer the gelato to a storage container, and let it freeze until you eat!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Food Yummy, Fruits, Ice Cream, Sweet cooking

December 17, 2019

Strawberry ice cream with compressor machine

Strawberry ice cream with compressor machine

Print this recipe
Serving Size
About 1L ice cream
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Strawberry ice cream with compressor machine

Ingredients

  • 350g strawberry - cut into chunks
  • 50g white sugar
  • 1 egg yolk
  • 250g whole milk
  • 30g white sugar
  • 30g inverted sugar syrup
  • 20g glucose syrup or 2 tbsp glucose powder
  • 100g heavy cream/whipping cream
  • We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

  • 1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
  • 2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
  • 3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
  • 4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
  • 5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
  • 6. Add heavy cream and mix.
  • 7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
  • 8. Transfer the ice cream to a storage container, and let it freeze until you eat!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Ice Cream, Sweet cooking

April 23, 2018

Strawberry Shortcake

Strawberry Shortcake (15cm or 18cm)

Print this recipe
Serving Size
18cm circle
Strawberry Shortcake (15cm or 18cm)

Ingredients

For the sponge cake

  • 2 eggs
  • 60g white sugar
  • 35g plain flour or cake flour (T45) - sifted
  • 20g wheat starch sifted
  • 15g unsalted butter
  • 20g milk

For the syrup

  • 32 ml water
  • 20g granulated sugar
  • 1 tsp vanilla extract (option)

For the cream

  • 300g heavy cream (at least 35% fat)
  • 30g white sugar (10%)

For the topping and filling

  • 200~250g strawberries

Instructions

We get the cake done

  • 1. Sift together the flour and wheat starch. Set aside. In a small saucepan, combine the syrup ingredients (water and sugar but not the vanilla extract yet) and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Stir in the vanilla extract (if you use some). Set aside.
  • 2. Preheat the oven to 170°C. Line the bottom and the sides of a 18cm circle cake pan with parchment paper. Tip : Put a bit of butter on the inside of the cake pan, it helps the parchment paper stick to it. Set aside.
  • 3. In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Slow down to low speed for a few seconds and then stop.
  • 4. Gently add the sifted flour mixture from #1 and mix with a rubber spatula until incorporated.
  • 5. Put butter and milk together and microwave them till the butter melts. Pour the butter mixture little by little into the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
  • 6. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan a few times to eliminate air pockets. Bake for about 20min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
  • 7. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack.

and fix the whipping cream

  • 8. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.

until we put it all together

  • 9. Put some strawberries aside as you'll need them for the topping. Cut the remaining strawberries into thin slices.
  • 10. Slice the cake horizontally in 2 halves. Brush syrup from #1 on top of each cake layer. Spoon some whipped cream from #8 over the bottom layer and spread it evenly. Arrange part of the strawberry slices evenly over the cream, and top with enough whipped cream to cover the strawberries. Place the top cake layer above.
  • 11. Finally spread the whipped cream on top and sides of the cake. Decorate it with the 'topping' strawberries you set aside in #9.
  • Chill the cake for a few hours before serving.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Food Yummy, Japanese, Sweet cooking

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