Fior’ di Panna..isi-style

Vanilla-Lavender Ice Cream

250ml milk
250ml cream
3 tbl spoons dried lavender flowers
Seeds from 1 vanilla pod
50g sugar

In a pan, slowly heat all of the above ingredients including the vanilla pod, stirring occasionally. As soon as you see bubbles on the edge, remove from the heat and set aside 20 mins, then place the pan in the fridge until the mixture has completely cooled off. Then remove the vanilla bean and the lavender. Follow instructions of your ice maker now. Mine needs a cooled pot, then I let the machine stir the mixture until it starts turning into ice cream, approx. 45 mins.
Very simple recipe, very different taste. If you do not have an ice maker, put the mixture in the fridge, stirring it every 30 minutes until the texture is creamy and frozen.
I don’t use eggs in this recipe on purpose, call me overcautious…but the difference in taste is minimal.

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Easter Goodies…Lemon, Lavender, Yogurt

 

Facebook-Likers,  this one’s for you:
The Easter Goodies are not based on any recipe, they are my invention. The recipe is for a pan that holds 12 small muffins or gugelhupfs. The idea is to bake small cakes which you can serve with coffee and/or ice cream. They are done in less than an hour.

1 Amalfi Lemon ( any other goes to, if small ones, use two), zest and juice
150 g sugar
2 eggs
180 g flour
60 g butter
1/2 Vanilla bean
150 g greek yogurt (me:0% fat, you: whichever you prefer)

For the syrup
1 teaspoon dried lavender flowers
40g sugar
Lemon juice

Preheat the oven to 180c.
For the dough, mix eggs and sugar until you get a creamy texture, add butter (not melted, just taken out of the fridge well in advance and cut in pieces), continue stiring the mixture, add grated lemon zest, juice of half a lemon (or of an entire if using a small one) and the yogurt. Scrap out the seeds of the vanilla bean and add to the mixture, stir until smooth and then add the flour. The dough remains pasty. Fill the moulds 3/4 full and bake for about 25 minutes.
Meanwhile, heat the remaining lemon juice, adding the sugar and lavender. Bring to a boil until the sugar is melted and you get a syrup. I left the lavender flowers in the syrup, some flowers would then stick to the cakes. If you don’t want to eat lavender, sieve the syrup.
Don’t let it cool, leave the pan on the stove until the Goodies are done in the oven.
Take the cakes out, switch off the oven, close the door. While the cakes are still hot, coat them with the syrup using a brush. In addition, I made little holes in the cakes with a toothpick so that the cakes are soaked with the syrup.
Take the cakes out of the moulds, place them on a heat-resistant plate and put them back in the oven for 10 more minutes, take them out again and coat them with a second layer of syrup. Let cool before you eat them all at once 🙂

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Lavender & Lemon Muffins

On the farmer’s market in Nice, I had bought dried lavender and I thought it would be nice to use it for making my own soap or so. Instead, I ended up using it in the kitchen. A few weeks ago, I made Fior di Panna ice cream with lavender. Was that ever yummie…recipe will follow in summer:-)

Yesterday, I found lemons from the Amalfi coast at the farmer’s market in Oerlikon. I could of course not resist.

So today, I tried to make a sweet fusion of lemon and lavender, trying to keep it very simple.

Here’s what I did:
Mix 130g white flour with 2 tbl spoons lavender (dried) a pinch of salt and 1 tea spoon of baking powder
In another bowl, I mixed 150g brown sugar with 1 egg and 40g warm, soft butter. I stired it until it was smooth. From 1/2 lemon I grated the zest and added it to that mixture. As well as the juice of half a lemon. Then I added approx 1dl of cream, could also be buttermilk.
Then, I added the two mixtures together and made a dough, it remains quite moist.
The mix made 8 muffins (regular cups) which I baked for 33mins at 180c.

The other half lemon could be uced as icing, mixing the juice with lots of caster sugar. However, given the fact that it soon is bikini time, I decided to avoid more calories.
The other half is currently being caramelized in the oven at 100c, cut in slices and topped with just a bit of caster sugar. Might be a nice decor for a dessert later in the day…

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And the caramelized lemon slices look quite ok too:

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