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ISO: ISO of suggestions for a base for individual Pina Colada bombes (m)
- Thread starter maycee
- Start date
In Search Of:
susie-in-co
Well-known member
Michael, my first thought was a shortbread type cookie base as well...
Are you going to freeze the bombes on the base or unmold them on the base just prior to serving?
It sounds fabulously decadent! Will you please share the recipe?
Are you going to freeze the bombes on the base or unmold them on the base just prior to serving?
It sounds fabulously decadent! Will you please share the recipe?
Some kind of ice cream nest might work - I have a recipe ...
(haven't tried it yet), made with coconut, melted chocolate, condensed milk, etc. and baked, but the coconut might make it too redundant since you're serving coconut ice cream. Anyway, let me know if you want me to post it - maybe you can fool around with it.
(My heading should have said "Nest for Ice Cream" not "Ice Cream Nest!"
(haven't tried it yet), made with coconut, melted chocolate, condensed milk, etc. and baked, but the coconut might make it too redundant since you're serving coconut ice cream. Anyway, let me know if you want me to post it - maybe you can fool around with it.
(My heading should have said "Nest for Ice Cream" not "Ice Cream Nest!"
I have a goofy idea, Michael
If you scroll up and look at Mimi's wonderful cake results you will see the "lettuce leaves" in the burger cake are spearmint candies rolled out with a rolling pin so they are flattened.....how about doing that with some other flavor- like orange or whatever else you can find in a "pliable" candy? Could be pretty cute if you could find a flavor that would work.
Another idea is to hollow out a citrus fruit and use it as a "bowl"- I often times hollow out oranges, roll the outsides in sugar, freeze then fill with sorbet or ice cream- I cut the top off the orange but keep it, roll it in sugar too and rest it against the orange when I serve- if you could find cocktail pineapples (the really small ones) it would work in those too. I generally put a nice sprig of mint on the side with a couple of delicate cookies.
If you scroll up and look at Mimi's wonderful cake results you will see the "lettuce leaves" in the burger cake are spearmint candies rolled out with a rolling pin so they are flattened.....how about doing that with some other flavor- like orange or whatever else you can find in a "pliable" candy? Could be pretty cute if you could find a flavor that would work.
Another idea is to hollow out a citrus fruit and use it as a "bowl"- I often times hollow out oranges, roll the outsides in sugar, freeze then fill with sorbet or ice cream- I cut the top off the orange but keep it, roll it in sugar too and rest it against the orange when I serve- if you could find cocktail pineapples (the really small ones) it would work in those too. I generally put a nice sprig of mint on the side with a couple of delicate cookies.
sandi-in-hawaii
Well-known member
REC: Ice Cream Dessert (okay, so it's not a very original name smileys/smile.gif
My girlfriend used to make this. It's a loose crust thing, that you line in a cake pan, then spread the ice cream over it and freeze.
I've also seen recipes where you just make the "crust" part of it, and sprinkle it over scooped ice cream.
I never made it, but I think the mixture doesn't really form a crust - I think it's loose. But once the ice cream is on it, it'll stay together. Does that make sense?
2 1/2 cups Rice Krispies
1 cup shredded coconut
1 cup chopped nuts
1/2 cup melted butter
3/4 cup brown sugar
1/2 gallon ice cream
Bake the cereal, coconut, nuts and butter at 30º for 30 minutes. Add brown sugar, and mix until sugar dissolves. Cool.
Spread half the mixture in a 9x13" pan. (I'd line the pan with parchment, so I could lift it out to cut.)
Cut the ice cream into 1" thick blocks, and place on pan over the mixture. Cover the ice cream with the remaining baked mixture.
Cover and freeze overnight.
My girlfriend used to make this. It's a loose crust thing, that you line in a cake pan, then spread the ice cream over it and freeze.
I've also seen recipes where you just make the "crust" part of it, and sprinkle it over scooped ice cream.
I never made it, but I think the mixture doesn't really form a crust - I think it's loose. But once the ice cream is on it, it'll stay together. Does that make sense?
2 1/2 cups Rice Krispies
1 cup shredded coconut
1 cup chopped nuts
1/2 cup melted butter
3/4 cup brown sugar
1/2 gallon ice cream
Bake the cereal, coconut, nuts and butter at 30º for 30 minutes. Add brown sugar, and mix until sugar dissolves. Cool.
Spread half the mixture in a 9x13" pan. (I'd line the pan with parchment, so I could lift it out to cut.)
Cut the ice cream into 1" thick blocks, and place on pan over the mixture. Cover the ice cream with the remaining baked mixture.
Cover and freeze overnight.
andreaindc
Well-known member
maybe tuille cups - ginger or almond - or...
a puff pastry triangle dusted with sugar.
I like your idea of kiwi - you could also use a pineapple ring.
a puff pastry triangle dusted with sugar.
I like your idea of kiwi - you could also use a pineapple ring.
Coconut Ice Cream Ben & Jerry's
I try to cut some of the sugar be using 6 tablespoons of Splenda Blend instead of the 3/4 cup sugar. Don't try to use plain Splenda it will be hard as a rock.
Coconut Ice Cream Ben & Jerry's
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
1 can Coco Lopez (15 ounces)
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream, coconut cream and milk and whisk to blend
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- - - - - - - - - - - - - - - - - -
-
Per serving: 433 Calories (kcal); 29g Total Fat; (59% calories from fat); 4g Protein; 42g Carbohydrate; 132mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5
1/2 Fat; 2 1/2 Other Carbohydrates
I try to cut some of the sugar be using 6 tablespoons of Splenda Blend instead of the 3/4 cup sugar. Don't try to use plain Splenda it will be hard as a rock.
Coconut Ice Cream Ben & Jerry's
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
1 can Coco Lopez (15 ounces)
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream, coconut cream and milk and whisk to blend
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- - - - - - - - - - - - - - - - - -
-
Per serving: 433 Calories (kcal); 29g Total Fat; (59% calories from fat); 4g Protein; 42g Carbohydrate; 132mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5
1/2 Fat; 2 1/2 Other Carbohydrates
Pineapple Sorbet
This is the best sorbet I've made. I use 3/4 cup Splenda Blend instead of the sugar.
Pineapple Sorbet
1 1/2 cups sugar
1 1/2 cups water
1 pineapple -- peeled, cored and cubed
2 limes juiced
1 lime zested
Make a simple sugar syrup: Combine the sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar. Allow the syrup to bubble for a few seconds and then remove from the heat and chill. Blend the pineapple, lime juice and lime zest in a blender until finely pureed. (A blender works better than a food processor for this.) Strain the puree to remove fibers, pressing hard to extract all the liquid, this will make about 3 cups juice. Chill the mixture. Measure the pineapple mixture and sugar syrup in a 5 to 4 ratio (5 parts pineapple juice to 4 parts sugar syrup) and then freeze according to manufacturer's directions.
This is the best sorbet I've made. I use 3/4 cup Splenda Blend instead of the sugar.
Pineapple Sorbet
1 1/2 cups sugar
1 1/2 cups water
1 pineapple -- peeled, cored and cubed
2 limes juiced
1 lime zested
Make a simple sugar syrup: Combine the sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar. Allow the syrup to bubble for a few seconds and then remove from the heat and chill. Blend the pineapple, lime juice and lime zest in a blender until finely pureed. (A blender works better than a food processor for this.) Strain the puree to remove fibers, pressing hard to extract all the liquid, this will make about 3 cups juice. Chill the mixture. Measure the pineapple mixture and sugar syrup in a 5 to 4 ratio (5 parts pineapple juice to 4 parts sugar syrup) and then freeze according to manufacturer's directions.
I actually thought about that when I saw Mimi's pictures...
but decided it was a little too sweet. The brioche tins I'm using have a flat bottom (which will be the top)and I was wondering what to do with that. I think mint will go great and yesterday I got a Pineapple-mint plant from the farmers market.
Thanks, Cathy.
but decided it was a little too sweet. The brioche tins I'm using have a flat bottom (which will be the top)and I was wondering what to do with that. I think mint will go great and yesterday I got a Pineapple-mint plant from the farmers market.
Thanks, Cathy.
Here ya go, Michael. Again, these are not T&T, but sound pretty straight ahead. If you do try them
at some point, please let me know how they turn out!
COCONUT NESTS FOR ICE CREAM
Coconut nests are made with coconut and sweetened condensed milk and chocolate, then they are baked and served, filled with ice cream and sauce.
INGREDIENTS:
2/3 cup sweetened condensed milk
1 ounce unsweetened melted chocolate (1 square)
1 teaspoon vanilla extract
2 cups moist shredded coconut
Vanilla Ice Cream
Chocolate Fudge Sauce
chopped peanuts, optional
DIRECTIONS:
Combine sweetened condensed milk and chocolate in a saucepan over low heat; cook for about 10 minutes, or until mixture is thick. Remove from heat; stir in vanilla. Stir in coconut; blend well.
Butter 6 muffin cups; pack about 1/4 cup of the coconut mixture into each cup.
Bake at 350° for about 20 minutes, until edges are firm.
Gently lift nests from pans; cool thoroughly. To serve, fill with a big scoop of ice cream and top with chocolate fudge sauce and chopped peanuts, if desired.
posted at razzledazzlerecipes.com
at some point, please let me know how they turn out!
COCONUT NESTS FOR ICE CREAM
Coconut nests are made with coconut and sweetened condensed milk and chocolate, then they are baked and served, filled with ice cream and sauce.
INGREDIENTS:
2/3 cup sweetened condensed milk
1 ounce unsweetened melted chocolate (1 square)
1 teaspoon vanilla extract
2 cups moist shredded coconut
Vanilla Ice Cream
Chocolate Fudge Sauce
chopped peanuts, optional
DIRECTIONS:
Combine sweetened condensed milk and chocolate in a saucepan over low heat; cook for about 10 minutes, or until mixture is thick. Remove from heat; stir in vanilla. Stir in coconut; blend well.
Butter 6 muffin cups; pack about 1/4 cup of the coconut mixture into each cup.
Bake at 350° for about 20 minutes, until edges are firm.
Gently lift nests from pans; cool thoroughly. To serve, fill with a big scoop of ice cream and top with chocolate fudge sauce and chopped peanuts, if desired.
posted at razzledazzlerecipes.com
Another puff pastry idea...
If you keep the dough fairly thick (1/4 inch) and cut into rectangles, glaze with egg, score in a criss-cross pattern and bake at 450*, they'll puff up an inch or so. Slice them into 2 layers, put your bombe (or whatever: berries and cream, asparagus and hollandaise, etc.) on the bottom half, then place the top half off center.
I've always used rectangles but rounds would work too.
If you keep the dough fairly thick (1/4 inch) and cut into rectangles, glaze with egg, score in a criss-cross pattern and bake at 450*, they'll puff up an inch or so. Slice them into 2 layers, put your bombe (or whatever: berries and cream, asparagus and hollandaise, etc.) on the bottom half, then place the top half off center.
I've always used rectangles but rounds would work too.
andreaindc
Well-known member
Michael, the lime sugar/hazelnut idea sounds great. Let us know what you wind up doing!