Wednesday, April 4, 2012
Recipe created in Aug 2011
There are times when you see something, die die you must buy (die die is a local slang for don't care much, and with persistence). That's when you see raspberries selling for RM4.75/punnet (70% off). How can I not buy, right??
I'm a cheapskate and I like shopping at Tesco because they always slash prices of old stocks when things are still looking mighty fine. There was once I bought avocadoes at 50% off but they were still green and firm in their box. I buy fresh portobellos at a very good price and still kept them for a week at home. Those mushrooms aren't that bad when they were sold at a fraction of their cost. I always scout for their slashed priced items, I don't care much if they are a few days old but as long as they are in good condition. Sometimes, some places sell old products without you even knowing at the regular price.
But this box of raspberries, I really don't know why they slashed the price. Usually slashed raspeberries are not in good condition, with at least a few of them being bad, but this box was perfect!!! I actually bought 2, with the other box with just 2 mouldy ones, I removed the bad ones and threw the whole box into the freezer. Doesn't matter to me. But make sure to cook them before eating.
Raspberry Ripple Cheesecake Ice Cream
Recipe source: WendyinKK
200gm cream cheese, room temp
200gm plain yogurt
250ml whipping cream
Raspberry sauce (see recipe below)
1. Prepare a 8 inch pan. Line the pan with cling wrap with overlaps so that you can easily lift the ice cream out of the pan.
2. Beat cream cheese with 50gm sugar until smooth and creamy.
3. Mix in plain yogurt. Taste it. Add more sugar if it’s too sour. Different brand of plain yogurt taste differently.
4. Whip cream in a chilled bowl until it thickens. Add in 30gm sugar (less if the cheese mixture is too sweet) and whip the cream until soft peaks.
5. Fold the cream into the cheese mixture.
6. Fill the pan with 1/3 of the cheese mixture and level it. Spoon ½ of the raspberry sauce over and gently spread it around.
7. Gently dollop the balance of cheese mixture over and smooth the surface.
8. Drop teaspoons of raspberry sauce onto the ice cream and with a knife, draw on the sauce to create ripples.
9. Freeze cheesecake for a few hours. Let ice cream sit in the fridge for half an hour before slicing (or 5 mins at room temp) before slicing. The ice cream can crack if sliced when it is too cold.
***I know cream cheese comes in 250gm blocks and small packs of whipping cream comes in 200ml, if you wish to buy these packings, then feel free to use in these amounts. Doesn't matter much.
Macerate raspberries with sugar overnight. Or until the raspberries look like jam. Taste the sauce, if it’s too tart, add more sugar until it taste sweet, but still with a hint of tartness. No cooking involved
This ice cream can stand room temperature quite well, due to the cheese in it. Perfect if you want to bring this to a party w/o worrying about it melting along the way in our hot hot weather, but still, you need to transport it in a cold box, not bare and exposed to the hot air. 1-2 hours journey (protected) is fine and ok. Half an hour room temperature, no problem! Imagine my photography session and these still looked good. Red and white is never a one shot thing. Hundreds!