vrijdag 23 april 2010

Impromptu dessert

Yesterday we had an unexpected dinnerguest. One of the salesmen from Jaaps company was here and they needed some time to talk - and we all needed to eat. As our guest has been on the road for over two weeks now I suggested the men to come over for a home cooked meal - I was making a huge lasagne anyway. They happily agreed.
Having guests in your house is not a regular 'thing' in HongKong. Or in our appartment. The dinnertable is permanently in use as a desk - so I had to clear that out. Having guests is definitely good for the appearance of ones little house!
Usually the two of us have dinner on the couch - so laying the table was a new concept in this appartment.

While laying the table a dessert came to my mind. So simple - and so good!

quick summerfruit icecream

300 grams of frozen red fruit, mixed (I have them premixed in my freezer, ususally to add to smoothies in the morning)
150-200 ml of cream ( I had one of those long life packages lying around)
3 tablespoons of yoghurt
2 tablespoons of sugar
to taste a dash of rosewater, rosesyrup or perhaps a nice liqueur, I used rosesyrup. (not required but it does add a certain ' je-ne-sais-quoi'!)

-Add all ingredients in a stand-alone blender or in a high jar when using an immersion blender

because the fruit is frozen you get instant ice cream, soft and creamy.
Either serve immediately or place in the freezer until it's dessert time. When frozen hard give it ten - fifteen minutes to soften.

Serve in nice glasses, just like it is or with some extra cream, a cookie or liqueur on top.

Mango and orangeblossom water, one fruit only, banana with chocolate sprinkles or caramel on top...

2 opmerkingen:

  1. Hello Mickey..
    "Having guests in your house is not a regular 'thing' in HongKong." Is that because most apartments are small, or the "night life" outside (clubs, restaurants, etc.) is just more what people do in Hong Kong--a cultural thing?

    This recipe (I love my immersion blender!)of berries & cream (and variations)could make gorgeous pastel desserts all summer long.

  2. Hi Rosemary, I think it's a combination of both and I don't know which one came first :-)


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