Just landing back from a week-end in Venice, I am giving you here the quickest and easiest ice-cream recipe. It only takes two ingredients – plus the croissant into which you will nest your ice-cream balls, in true venetian style (see photo)!
- 3 frozen bananas
- Hazelnut butter (with ou without cocoa) , 100gr
About the two ingredients:
I buy my hazelnut and cocoa butter from Wholefoods but you can make your own or use any favourite nut butter. To make it yourself you just need a tough blender, chuck hazelnuts in with a spoonful of melted 90 percent cocoa chocolate and whizz to a paste. You might add a teaspoon of water if too sticky.
The frozen bananas are something I always keep in my freezer for smoothie making – or ice-cream as in here, or for my rum raisin frozen yogurt. A real good way of using up ripe bananas nobody wants to eat…
Anyway, using a blender or a thermomix, just blend both ingredients until smooth and eat straightway and gelato-cold in a crispy croissant or a soft brioche, as they do in Sicily. This is the best way to eat ice-cream! Trust an Italian to know this : It is million times better than the dry cones we usually have to make do with everywhere else…
This recipe is raw, natural and tastes hyper indulgent…
Of course there is much more to food in Venice than ice-cream but starting there is not a bad starting point…
Some days, even the healthiest yoga-crazed fitness addict craves pure, shameless indulgence and this pudding is for days like that: When nothing but a good book and a slice of really decadent tart will do ; days when virtue is for everybody else and lust gets the better of you.
Pralinoise chocolate 200g
Puff pastry 1 sheet ( my latest version above was done with homemade short pastry)
Pears 3 mature ones
Ground almond 100g
Caster sugar 100g
Pre-heat your oven to 220°C. In a big bowl, whisk the soft butter, ground almond and sugar until pale and fluffy.
Add the beaten up eggs and whisk until smooth.
Unroll the pastry and lay into a buttered pie dish. Prick the bottom with a fork to avoid unsightly bumps later.
Peel and core the pears. Cut them in quarters. Reserve.
Melt the chocolate in a small pan plunged within a bigger one full of water (bain-marie for the experts). This is the best way not to burn chocolate. But add a drop cold water if the mix gets too dry.
Pour the melted chocolate over the pastry base. Then pour the almond and eggs mix over and lay your pear slices on top. Sprinkle with a spoonful of crushed hazelnuts.
Bake for 30 minutes. Serve warm or at room temperature.
Pralinoise is a classic chocolate bar distributed by Cadbury France
. It is chocolate with hazelnut paste. Mon Ecusette de Noireuil – as Andre Breton called his own daughter- could be quite addicted to it…
If you can’t find it, replace by semi dark chocolate with a good spoonful of Nutella. This recipe was a special request from my lovely ex-au pair Kinga and so it jumps the queue. Tomorrow I will write about Cod and fish which was tonight’s subject…