- NEWS & ACHIEVEMENTS -

2011
Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

2010
Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Sunday, 5 July 2009

IT MUST BE LOVE (LOVE, LOVE)

I've been naughty... very (very) naughty.... Abandoning weight watchers in favour of gorging myself this weekend. It all started last Christmas, when i received an ice cream maker. Since unwrapping the damn thing, i had only used it once before to make a wonderful Chocolate Sorbet, which was absolutely too good to be true. Despite this successful first attempt, the machine has stayed very much untouched ever since.

For the 4th of July i decided to honour our American cousins by rustling up a feast of all things American... Sticky BBQ ribs, corn on the cob, chargrilled steak and hot dogs. I wondered what the most American dessert i could think of was and in a flash of brilliance, it hit me... Cheesecake! But, im not one for baking, i will be perfectly honest and with the weather being so hot, i felt ice cream would be a better solution. Every time i go to L.A. i have to stop off at my favourite ice cream parlour, called "Cold Stone Creamery". The concept is simple enough... A giant slab of metal that remains at a frozen temperature, is used to create something very special and individual for each customer. You choose your favourite flavour of ice cream, followed by as many 'Mix-ins' as you like (Mix-ins are anything from chocolate chips, nuts or smarties to fresh raspberries and all kinds of cookies) Using two metal paddles, they skillfully blend your mix-ins into your ice cream and voila! Delicious, bespoke and entirely yours! So in a nod to my favourite flavour and mix-in at Coldstone Creamery, i decided to make a Cheesecake ice cream with fresh raspberries mixed in!

Sometimes good things need to be kept secret... but i'm a firm believer that GREAT things need to be shared and so if you are already drooling at the very thought of savouring the delectably creamy first mouthful of this indulgent iced dream, then look no further. Here's is just what you will need to make the magical mixture... Beware, its not for the faint-hearted, calorie counters or anyone with cholesterol problems. This recipe is 'Indulgence central' and if you are worried about any of the afforementioned side effects, then look away now!

Ensure you freeze the mixing bowl of your ice cream maker in the freezer the night before... Then you will need 150g full fat cream cheese, 250g of double cream, 200g of full fat Creme Fraiche, 3 tablespoons of freshly squeezed lemon juice, 1 teaspoon of best quality vanilla essence, a pinch of salt and 200g caster sugar and finally 200g of fresh raspberries. Put raspberries to one side and using a whisk, mix all the other ingredients in a bowl until the mixture is as smooth as you can get it. Whatever you do, do not overbeat the mixture as the cream will stiffen. Once done, wash the raspberries and shake excess water of and using your hands just crush them lightly and add them into the bowl and mix it through. Pour the mixture into your ice cream maker, switch it on and allow to churn for 30-35 minutes and you are done.

The result is a gooey thick and creamy pink mixture, flecked with little scarlet clusters of crushed raspberries. So now all you need to do is take a spoon and dig in and lift spoon to mouth to experience the ultimate naughty pleasure. Its pointless decanting the mixture into a bowl, because i very much doubt you will be able to wait that long before you attack the bowl. From the very first spoonful you will find yourself fall head over heels in love with its rich, dense and deliciously sweet character. Every mouthful a velvety raspberry explosion in your mouth with a creamy finish that can only be likened to the smoothness of pure silk. Ahhhhh.... Sorry to harp on, but why take my word for it? See for yourself. Enjoy people.

4 comments:

  1. I love your posts watch your portions he he I will be your personal dietitian and nag ya !!!

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  2. Oh my god, so jealous! I love Cold Stone Creamery, so thanks a lot of reminding me of it on a hot day when I can't have it ;-) Your rendition sound pretty damn good!

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  3. Hmmm. I like Cheesecake. But the concept of cheesecake icecream was a new one to me. It does sound delicious so I have to try it. I wonder if my spousal unit has kept that icecream maker she had or whether she has given it away (I have not seen it in a looong time). Thank you for the idea.

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  4. Someone give this woman her own cookery show!! Roll over Nigella theres a new foodie queen in town!!

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