Tons of vanilla icecream left in the freezer? No problem.
Today's dessert is not only easy-making and delicious, also excellent method to consume that gigantic 4L-almost-I-dont't-know-what-to-do icecream bucket!
You can also call this dessert 'panna cotta', I'd think.
vanilla icecream 400g
skim milk 320g*
gelatine powder 8g**
your favorite fruits
1. Combine vanilla icecream and skim milk in a medium saucepan over medium-low heat, until icecream melts into the warm cream. Do not boil.
2. Meanwhile, in a small bowl, whisk together hot water and gelatin, whisking until gelatin dissolves.
3. Whisk gelatin mixture into cream mixture until thoroughly combined.
4. Remove from the heat and pour into ramekins or glasses. Chill for at least 2 hours or overnight until set. Top with your favorite fruits. Serve.
* You can add more or reduce. More you added, more sweetness went out.
**8g is a minimum amount to set jelly. If you prefer harder jelly, add some more gelatine.
Since I found out that the saffron was used for these breadsticks, I'd have loved to try out this recipe. I had a small cylinder of saffron for a long time, which I bought last year, and had little chance to use them since then. Do I have other ingredients, like a uh....fresh basil? Yes, it's in the pot(without withering unusually, not yet at least). Perfect!
These were easy to make and tasty. And saffron's delicate flavour and its colour make these bread so special.
I adopted this recipe from 'Fat-Free Italian Cooking"(author: Anne Sheasby).
The hearty and crispy granola bars are always my favorite.
They could be the fast breakfast, or handy for lunch boxes. If you regard these as snack, the chocolate chips or marshmallow can be added for more flavor.
The recipe to be continued......
Hi,my name is noa. I was born and raised in Tokyo,Japan,and now I live in Canada with my generous husband, 2 loving sons and a puppy. I love reading, flower-arranging, shooting pictures and, baking.