Grapefruit Vanilla & Black Pepper Granita

I am hit with two realisations after this. First, I love citrus fruits in cold frozen form. I just feel they really enhance their flavour and keep it very, idk, pure so to say? I love a good lemon tart but lemon sorbet > lemon tart anydayy! It just tastes more lemony you know? Okay I know I’m sounding weird lol. (Might add that to my list of realisations now :P) But I hope you get what I mean.

Second, plans don’t work for me. I have never been much of a planner anyway but whatever little, they just don’t seem to work for me. I tend to slack a lot more. I’m a slacker planner. (HAHA, definitely adding a third realisation now!) To give you an instance, I had been planning to make a green apple granita for a MONTH now and guess what, I made it only yesterday. This one, on the other hand, was never in my radar. Until yesterday, when I visited my regular fruit guy and spotted these gorgeous grapefruit. I was down to work as soon as I reached home. You see? I certainly take my spontaneity streak very seriously 😀

Grapefruit pepper granita

Coming to this. You know the feeling you have when you taste a certain something and there’s an instant smile on your face? This is just one of those things. Even for somebody like me, who’s in the kitchen every single day, it’s rare. Trust me. I’m not talking about extremely good tasting stuff, well, that’s always there. But this is like that happy feeling when your soul is just blessed. 🙂

I wasn’t expecting something very extraordinary with this granita. In fact, I wasn’t even planning to share this recipe until I tasted it. This was like my eureka moment lol. Okay, maybe no haha. I especially love the addition of black pepper here. You guys know anything weird excites me. To my surprise, grapefruit and black pepper is in fact a very extensively used combination. I didn’t know that. But no wonder it is because this stuff tastes amazing! It’s the right amount of sweet and sour, with just a kick of spice from that black pepper. And the vanilla extract just binds everything together. Winner no? It’s definitely a keeper and you will realise why after you try it. No kidding!

Grapefruit pepper granita 2

Serves: 4

Ingredients 

  • 200 ml freshly squeezed grapefruit juice ~ ( 2 medium )
  • 45 gms castor sugar
  • 60 ml water
  • 1/2 – 3/4 tsp freshly ground black pepper *
  • 1/2 tsp vanilla extract

 

Method

  • Heat sugar and water in a medium saucepan over medium heat until the sugar dissolves.
  • Add the grapefruit juice and simmer for 30 seconds. Remove from heat.
  • Stir in the vanilla extract and ground black pepper. Start with 1/2 tsp and add more pepper if you feel the flavour isn’t enough. (Don’t go overboard as the flavour will get more pronounced on freezing).
  • Pour into an airtight container and freeze for 8 hours or overnight, stirring using a fork every hour or so to break any frozen parts into large crystals by dragging a fork across the surface. It can hold, covered, for a few days at this point (although it’s a good idea to give it the fork treatment every once in a while so that it doesn’t harden up.) To serve, drag the fork across the surface and scoop the ice crystals into a pretty glass and serve.

 

Notes:

*- I highly suggest using freshly ground black pepper over black pepper powder since it is more subtle and gives a smoother flavour.

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

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Roasted Plum Sorbet with Almond Crisp

I love summers. There, I said it! Despite living in Delhi for the past three summers (okay two), I STILL love summers. I know, god help me! 😛 But I just love the idea of warm shiny days, pretty floral dresses, beaches (YES!), and so many amazing YUM fruits. Just so you know, Delhi summer is NOTHING like that lol. Well, it’s the thought (idea) that counts (or so I would like to believe haha). Nonetheless, I love summers. Now that I’m back home though, the weather here is just SO good! It’s pretty close to my idea of summer, except for beaches of course. I think I can live with that. Speaking of home, one of the great things about home is the fresh produce from the garden. My mom likes to grow possibly everything she can. We have corn, cucumber, capsicum, tomatoes, cabbage, cauliflower, peaches, plums, pomegranate, avocados, rosemary, mint, and so on. You get the picture basically. Guess what was overflowing this time? Plums, yes! The juiciest and the most flavourful plums, god. It was only obvious I make something out of these beauties. 😀

Plums

Initially I was planning on making a simple plum sorbet, but so glad I stumbled upon this recipe.  It’s not my recipe but I wanted to share it with you guys nonetheless because THIS is gonna change the sorbet game for you! Roasted with vanilla bean and cinnamon, this sorbet is SO flavourful, with a hint of spice coming through. It’s a perfect combination of a tarty-sweet sorbet. What I love the most is that smooth texture! Can you believe no churner used? Trust me, you will never know. Just look at that texture!

Since plums tend to be a bit tart and the sorbet in itself is kind of tart and sweet, these almond crisps compliment the flavours really well, adding a slight crisp. Definitely a keeper this one! ❤

Roasted plum sorbet 1

Roasted plum sorbet

Recipe adaptation: Leite’s Culinaria and Martha Stewart

 

Makes: 4-6 servings

Ingredients 

For the roasted plum puree

  • 400 gms ripe plum, red or black
  • 10 gms granulated sugar
  • half a vanilla bean, sliced lengthwise
  • half a cinnamon stick

For the sorbet

  • roasted plum puree (see above)
  • 90 ml water
  • 60-75 gms granulated sugar or coconut sugar *

For the almond crisp

  • 2 1/2 tbsp butter
  • 50 gms castor or coconut sugar
  • 2 tbsp wholewheat flour
  • 30 gms almond meal (ground almonds)
  • 1 tsp orange or lemon zest

 

Method

For the roasted plum puree

  • Line a baking tray with baking paper. Preheat oven to 180 C.
  • Rinse and pat dry the plums. Slice into half and arrange them on the baking tray, cut side up. (You don’t have to remove the pit)
  • Sprinkle the granulated sugar over the plums. Tuck the vanilla bean and cinnamon stick among the plums and bake for 15-20 mins, until they begin to caramelise.
  • Let the plums cool to room temperature. Discard the pits and add the roasted plums into a blender, along with all the juices released. (You can discard the skin if you wish to, but I like to use them as well).
  • Blend until smooth. If you like a smoother texture, pour the puree through a sieve. Keep aside.

 

For the sorbet

  • Heat water in a saucepan. Add sugar and stir until the sugar completely dissolves. Once the sugar dissolves, let it simmer for 2 minutes. Remove from heat.
  • Add the roasted plum puree and mix to combine properly. Let it cool to room temperature.
  • Pour the mixture into an airtight container and place a layer of cling film on the surface to avoid ice crystal formation. Freeze until frozen, whisking every hour or so.
  • When the sorbet is frozen, break into chunks and blend for 30 seconds – a minute to break up the ice crystals. Freeze for 4 hours minimum.

 

For the almond crisp

  • Line a baking tray with silpat or baking paper. Preheat oven to 160 C.
  • In a small saucepan, heat butter and sugar over low heat until the butter has completely melted. Remove from heat.
  • Add the flour, almond meal and orange or lemon zest and whisk to combine everything.
  • Pour a spoon of the batter onto the baking tray and flatten with a palette knife or with the back of a spoon. Bake for 8-10 mins or until golden brown. Let it cool completely before lifting off the tray. Break into shards and serve with the sorbet.

 

Note:

*- Adjust the sugar according to the sweetness of plums.

 

 

 

Kiwi White Wine Popsicles

You know global warming is real when it’s 39 degrees in the first week of April. It’s literally a free sauna out there. I love summers but this is unusual even for me. Anyway, now that we have discussed the weather and maybe cribbed about it (just a little bit), I got you covered for this scorching heat! 😀 If you’re in Delhi, I don’t have to sell you these. You practically need them. If you’re not in Delhi, well, you still need them 😛 I mean fruit + booze on a stick, come on! Why wouldn’t you?!

Unfortunately, I’m yet to master the art of shooting ice creams, sorbets and popsicles. Hence, all I have is this one picture where the Delhi sun hadn’t worked it’s magic just as yet. Sorry guys 😥 Although I promise, the popsicles would make up for that, hehe. Maybe they could be on your next Sunday brunch menu. Hope you have a happy and a boozy dayy! ❤

IMG_5298.JPG

Recipe adaptation: Quarter Life (Crisis) Cuisine

Makes: 6-8 popsicles

Ingredients

  • 3 ripe kiwis
  • 1-2 tbsp organic honey/ maple syrup if vegan
  • 1/2 cup white wine
  • 1/2 cup water

 

Method

  • Peel kiwis and puree in a blender until smooth. I like a few chunks in my popsicles so I let a few chunks be. Stir in the honey and let it sit for 10 minutes.
  • Mix in the white wine and water and give it a good whisk. You can add an extra 1/4 cup of white wine if you would like a more boozy popsicle. Also, feel free to add in more honey if not sweet enough for you. (Remember: the flavours will not be as strong once frozen.)
  • Pour into popsicle moulds, leaving a bit of headspace for expansion on freezing. Freeze overnight.
  • To remove from the moulds, run warm (not hot) water over the moulds and gently pull out the sticks in corkscrew motion. Enjoy!

 

 

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Vegan Berries Ombre Ice Cream (No churn)

You guys! I can’t believe I completely forgot about this one. This is literally the best thing I’ve found this year. I know, I know, the year has just started. I’ve always been afraid of making ice cream at home. Yes, afraid. Well, given my past experiences, it’s only natural to feel that way. I tried my first ice cream when I was around 15 I’m guessing and guess what? It was a disaster! I was making mocha ice cream and it couldn’t have been farther from being anything like that. The second time I thought, “Oh, let me try a sorbet this time.” If I’m not wrong, it was a mango sorbet. Again, too icy. So yeah you get my point. There was always something or the other wrong with it. At last, I’ve managed to make something that closely resembles an ice cream. Woohoo! 😀 Still need to work on my photography skills here though. Seriously, shooting ice cream is the toughest thing ever! It literally took me 3 days to shoot them because either the sun was too strong, or the light wasn’t right or they just melted. -.-

{Nerd alert} So before making this one, I read up a lot about the various elements of ice cream and the technicalities behind making it. Let me break it down for you. The more sugar you add, the softer your ice cream will be and thus, less likely to set. However, if you add too less of sugar, there is a risk of ice crystals formation and well, it won’t taste good. So getting the sugar level right is the key. Secondly, adding water leads to ice crystals formation which is not something we want. If using an ice cream maker, it’s no problem since it breaks down the ice crystals and gives the ice cream a smooth texture. However, we are making this without an ice cream maker. But the best part about this is that you don’t have to beat the mixture every 2 hours like you have to otherwise. Yesss! So in short: these are super super yum, very simple to make, look super prettyyyy with minimal effort and dairy freeeee! Now that’s the kind of ice cream I would love! ❤

Ombre ice cream 3.jpg

vegan-ice-cream-1

Recipe adaptation: Gemma Stanford

 

Makes: 12 scoops

Ingredients 

For the base:

  • 400 ml coconut milk (full fat)
  • 130 gms granulated sugar
  • 175 gms coconut cream, chilled
  • 1/2 tsp vanilla extract

For strawberry ice cream:

  • 1/3 of the base
  • 150 gms fresh strawberries, pureed *

For raspberry ice cream:

  • 1/3 of the base
  • 125 gms fresh raspberries, pureed and sieved

For blackberry ice cream:

  • 1/3 of the base
  • 125 gms fresh blackberries, pureed and sieved

 

METHOD

For the base:

  • Prepare coconut condensed milk first: In a heavy bottomed saucepan, heat coconut milk and sugar over low heat until the sugar has dissolved. Once the sugar has dissolved, let the mixture simmer on low-medium heat for about 30 minutes or until the milk has reduced by half and thickened. Stir occasionally to prevent the milk from sticking to the bottom, however do not scratch the bottom. (The milk will turn dark and begin to thicken- that’s exactly what’s supposed to happen. Don’t worry)
  • Remove from heat and let it cool. Pour into a jar and refrigerate for at least 3 hours or overnight.
  • Making the base: Beat the chilled coconut cream until light and fluffy for about 2-3 minutes. Add the chilled coconut condensed milk and beat for another minute until combined properly and thickened. Stir in the vanilla extract and mix well. Your base is ready. Divide into three equal portions to add the flavours.

For strawberry ice cream:

  • Mix 1/3 of the base with the pureed strawberries and give it a good whisk until well combined. You can add a few chunks of strawberries if you wish. Pour into an air tight container and freeze overnight.

For raspberry ice cream:

  • Puree the raspberries and sieve to remove the seeds. Mix 1/3 of the base with the raspberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight.

For blackberry ice cream:

  • Puree the blackberries and sieve to remove the seeds. Mix 1/3 of the base with the blackberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight. Enjoy!

 

Note:

*- Make sure to wipe the berries gently on a towel before pureeing to remove any water. Do not add water to the berries while pureeing. Water is what causes the ice crystals.

  • If you want to make only one flavour, triple the fruit for the given base.

 

 

If you like hearing from me, please show some love by hitting the follow button. You can also check out more drooling pictures, updates and behind the scene stories on Instagram and Facebook! xx

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