Too cold for ice cream? Never! I’d rather crank up the heating and jumper myself up to Michelin Man level than stop eating the cold stuff during winter months. After a moderately successful attempt at curbing my previous (and frankly quite disturbing) level of consumption, I’ve relapsed and bought an ice cream maker. All that  freezing, mixing, freezing rubbish is now a distant memory; the thing has powers of mystical magical wonderment. Milk, cream and custard are transformed into the smoothest of operators.

As a child, the practice of eating ice cream for me was a ritualistic one. I would scurry off to a quiet corner and perform a weird routine of  mashing and stirring to just the right consistency, then using the back of my spoon to form it into peaks before finally devouring each at record speed; I’ve had my fair share of brain freezes and then some. Back then, my weapon of choice was strawberry or Neapolitan but now I’ve come to favour more adult flavours (makes sense) and I’m pleased to report that I can eat it in the normal manner. A boozy rum ‘n’ raisin floats my boat, as does a skilfully balanced lemon sorbet or even a far-out candied bacon affair.

Sally Butcher’s earl grey ice cream with Iranian chickpea sweets is top of the list*, and here I’ve given it a citrus twist with some lemon verbena kindly given to me by the rarest of tea ladies, Henrietta Lovell, who advised me to add just a pinch to my cuppa. I wasn’t sure how the dried version would work in an ice cream so cautiously added a  teaspoon infused with each teabag. The resulting flavour was creamed bergamot with a subtle lift of lemon freshness. I ate it for breakfast today.

A bit of practical advice on method before I head to the freezer for another fix: when heating the mixture for the second time, make sure to stay with it and stir. Don’t wander off or be tempted to turn up the heat too much as I have done on several occasions – the eggs will scramble and your mix will be ruined. I did it again just yesterday.

Earl Grey and Lemon Verbena Ice Cream (adapted from Persia in Peckham by Sally Butcher).

150ml strong earl grey tea (I used 2 teabags, sorry Henrietta), brewed with 2 tablespoons of dried lemon verbena and then strained. If you don’t have lemon verbena, use a  strip of lemon peel, adding it to the pan with the milk, cream and tea.
150ml each full fat milk, single cream and whipping cream
1 strip lemon peel or 2 teaspoons dried lemon verbena
3 egg yolks
110g caster sugar

Put the tea, single cream and milk into a pan and bring to a simmer, then whisk the egg yolks and sugar together until they thicken and pale. Remove the milk mixture from the heat (discard the lemon peel if using), then whisk it into the egg mix.

Put the whole lot back onto a gentle heat until it thickens, stirring very regularly. On no account should you let this boil, otherwise the eggs will scramble. Set it aside to cool with a dampened circle of greaseproof paper on the top, to stop a skin forming.
When cool, either churn in an ice cream maker, adding the whipping cream towards the end of churning, or pour into a freezer-proof container, then cover it and freeze until half frozen. At this point, scoop it into a bowl, then whisk up the whipping cream and fold it into the ice cream. Put it back into the freezer until it is of ice cream consistency. You can repeat this as often as you can be bothered, to reduce the amount of crystals in the finished ice cream. Or, buy an ice cream maker and live happily ever after.

* sounds weird I know but the chickpea sweets are incredible – you can buy them in Iranian shops like Sally’s or make them by her recipe below. I’ve never actually used this recipe myself, preferring to buy them.

Chickpea Shortbread/Sweets

50g caster sugar
110g Iranian chickpea flour
1/2 teaspoon ground cardamom
50g unsalted butter
Crushed nibbed pistachios

Sift the dry ingredients together on a flat, clean surface, then work in the butter with the tips of your fingers. When the mixture starts holding together, roll it into little chickpea shapes (or make into whatever shape you fancy) and put them on a sheet of grease-proof paper on a baking tray. Bake for about 10 minutes at gas 2/150C and allow to cool. Sprinkle with the crushed pistachio.

The shop bought ones usually contain saffron apparently but Sally’s version obviously does not. Do what you will.

So here’s the final offering from the Go Go Gin Girls (did I mention, purleeeeze vote for us!) and the dish that was actually the starting point for our fruit themed menu. Cherries are smack bang wallop in season and we thought it would be plain criminal not to include them – a woefully under-used fruit in our opinion.

We slightly under-estimated just how labour intensive the stoning of the cherries might be but with plenty of prep time just settled down into a good rhythm, gin and tonics within easy reach. The resulting splattering of juices on aprons was impressive and would have looked mildly disturbing out of context if it were not for the words ‘cookery school’ printed on our aprons.

The cherries are flambéed, then cooked down until gooey and confected. The mixture is then cooled before being dolloped onto filo pastry, folded into samosas and brushed with lots of melted butter – sweet, jammy cherry mixture encased within hot, crisp filo all ready for a good dippy dippy into cooling, apple kissed mascarpone.

Just be careful to let them cool down a bit before eating or you could end up with a pop tart/Maccy D’s apple pie situation, and don’t pretend you don’t know what I’m talking about, we’ve all done it.

Cherry Samosas with Apple Mascarpone

Serves 4

1 box of filo pastry
300gr cherries
A small handful of mint
A pack of unsalted butter
1 tbsp sugar (to taste)
A good glug of brandy (I guestimate at 100mls)
A tub of mascarpone
Half an eating apple
Icing sugar

Pit and halve the cherries, reserving a few for garnish. In a non stick frying pan, melt a knob of butter until foaming, and then add the cherries. Add the tablespoon of sugar and cook on a low heat until the juices are released. Pour over the brandy and carefully bring a lit match towards it – it should catch fire and flambé the mixture. Simmer on a low heat until thickened and syrupy. Taste it and if needed, add more sugar. Take off the heat, throw in the mint, chopped finely, reserving one leaf. Leave the mixture to cool.

To fold the samosa, take out the filo and slice into three lengthways. Melt the pack of butter and pour off the clarified butter, discarding the white bits. Using a pastry brush, brush one lengthways layer of filo with the butter, then lay another on top. Brush again with butter and lay another one on so that it’s 3 sheets thick. Spoon a tablespoon’s worth of the cherry mixture onto the bottom corner of the sheet, then fold the sheet carefully into a triangle, pressing down the seams. Butter the rest of the sheet and carry on folding until you’ve run out of pastry, sealing the seams as you go along. Repeat until you have 8 samosas (2 per person). When you come to baking them, brush both sides with butter (no one said it was a healthy recipe…) and bake in a hot oven, around 200 degrees C, for 10 – 15 minutes or until browned. Meanwhile, grate the apple into a clean tea towel and squeeze a little of the juice out. Mix with the mascarpone.

To serve, dust the samosas with icing sugar and place two on the plate with a quenelle of the mascarpone. Garnish with a mint leaf and a couple of cherries.

For Lizzie’s post about our yumsome samosas go here.

If you’re in a generous mood, Action Against Hunger have teamed up with Nom Nom Nom and are holding a charity raffle; prizes include a meal at Le Gavroche… Click here to donate.

I always find it hard to talk myself into doing anything with Alphonso mangoes other than eating them au naturel, straight from the box (apart from using them in salsa, I am a bit addicted to doing that). The flavour of the Indian Alphonso is like well, mango but really sweet, perfumed and intensely so. Widely considered to be the finest mango – they are expensive, coming in at nearly a quid per fruit but do get a bit cheaper as the season wears on.

I saw this recipe for a sorbet on Times Online and it’s so simple I thought it would be rude not to give it whirl. You remove the flesh from 6 Alphonso mangoes – an incredibly simple process with my new mango stoner (cheers mum!) – one swift movement and the cheeks are off and the stone is ready for sucking. You blend this with 200g icing sugar, the juice of 2 limes and an egg white (beaten to soft peaks), if you fancy a lighter texture (I did). It froze quickly, I took it out, blended it, re-froze it and did the same again an hour or two later. It came out near perfect. If I was being picky I reckon it could take a touch more lime for a bit more tang. In fact, some zest on top would be fantastic. Dammit, I can’t believe I only just thought of that!

I heard today that we are in for a heatwave this summer, but I know from experience not to get over excited. The Alphonso’s on the other hand, are pretty much guaranteed to hang around until the end of June so come rain or shine, I shall be feasting on mango sorbet and dreaming of tropical climes.

Yesterday was my birthday and to celebrate, the man and I originally intended to visit Roka. At the last minute though, we decided to face up to the fact – we really can’t afford to fork out £150 for a meal right now. Of course, we could have done it ‘on the cheap’ but then I’m an all or nothing kind of woman so I decided – we would feast, but we would feast at home. I would cook my own birthday meal. Some people might despair at the thought of spending part of their birthday in the kitchen but, in case you hadn’t noticed, I like to cook.

I decided to go with an Iranian theme to the meal. Persia in Peckham is my favourite cook book at the moment and its author, Sally Butcher runs the shop – Persepolis, just down the road. When I reviewed the shop last year, she e-mailed me and invited me down for some tea and a chat. I needed some ingredients so it seemed like the perfect opportunity to take her up on the offer.

Sally is just as friendly and funny as she comes across in her book (which she kindly signed for me). She also enthusiastically answered my questions about her recipes and gave me a few tips on getting the best from the exotic ingredients. I’ve decided to tell you about the dessert first as it was just so incredibly delicious and I’m really not even a dessert person.

I must admit I actually stuffed it up the first time. In the recipe, Sally warns that if you let the eggy creamy mixture get too hot while thickening, it will scramble. She is absolutely right. I suggest not wandering off with a glass of wine for a chat at this point. Also, because this method doesn’t use an ice cream maker, I was left with a few ice crystals but it was great nonetheless. You could try taking it out of the freezer and whisking it up more often and then re-freezing if you can be bothered.

You may all be earl grey ice cream veterans but I’m pretty sure this was my first time. I drink it, I’ve smoked duck with it but I’ve never ice creamed it. Loved it. I also cannot imagine any better accompaniment than these chickpea sweets. Sally does provide a recipe for them in the book but I had to draw the line somewhere and just bought them from her shop instead (they are widely available in Iranian shops apparently). Like most Iranian sweets, they are fairly dry but this works perfectly with the ice cream. Made from Iranian chickpea flour (using roasted chickpeas, not raw ones as with gram flour), they are delicately scented with saffron, pistachio and cardamom and just melt in the mouth. I think I may be addicted.

A sprinkle of chopped pistachios on top and it was a refreshing yet indulgent way to end the meal. I’ll write about the stuffed, barbecued lamb soon. For now I shall just tell you that after the meal (ourselves stuffed and contented), we curled up on the sofa – astounded to find the film Persepolis was on the telly. A fitting end to a truly gluttonous birthday, it really was like my own little Persia in Peckham.

P.S – anyone mentions anything about the absence of rounded corners on the pictures and there will be trouble…you know who you are. I’m just over it, k?! Alright, and I can’t be bothered any more. Oh yes, and Food Stories is getting a new look – I’ve had the painters and decorators in and the brand spanking new site will be up at the beginning of May – sans rounded corners and cowboy html. Times, they are a changin…

Earl Grey Ice Cream with Chickpea Shortbread/Sweets (from Persia in Peckham by Sally Butcher)

Ice Cream
150ml strong earl grey tea (I used 2 teabags)
150ml each full fat milk and single cream
1 strip lemon peel
3 egg yolks
110g caster sugar
150ml whipping cream

- put the tea, single cream and milk into a pan with the lemon peel and bring to a simmer.
- whisk the egg yolks and sugar together until they thicken and pale.
- remove the milk mixture from the heat (discard the lemon peel), then whisk it into the egg mix.
- put the whole lot back onto a gentle heat until it thickens. On no account should you let this boil, otherwise the eggs with scramble. Set it aside to cool with a dampened circle of greaseproof paper on the top, to stop a skin forming.
- when cool, pour into a freezer-proof container – cover it and freeze until half frozen. At this point, scoop it into a bowl, then whisk up the whipping cream and fold it into the ice cream. Put it back into the freezer until it is of ice cream consistency.

Chickpea Shortbread/Sweets
(this recipe doesn’t have the saffron like the shop bought ones – I’m guessing the main difference will be the colour).
50g caster sugar
110g Iranian chickpea flour
1/2 teaspoon ground cardamom
50g unsalted butter
Crushed nibbed pistachios

- Sift the dry ingredients together on a flat, clean surface, then work in the butter with the tips of your fingers.
- When the mixture starts holding together, roll it into little chickpea shapes (or make into whatever shape you fancy) and put them on a sheet of grease-proof paper on a baking tray. Bake for about 10 minutes at gas 2/150C and allow to cool. Sprinkle with the crushed pistachio.

Phew! This cake, my second challenge as a Daring Baker, was probably the most ‘difficult’ recipe I have ever cooked. My style is not one of fine technical skill or finesse, it is more on the simple, light and fresh side. Don’t get me wrong, I like a bit of chocolate but this is hardcore.

So (deep breath), here’s what the Opera Cake consists of – the joconde (a thin cake made with ground nuts), brushed with syrup and followed by a layer of buttercream, then more joconde and syrup, more buttercream, more joconde and syrup, a layer of white chocolate mousse and finally (because that’s just not enough), a white chocolate glaze. A traditional opera cake contains darker chocolate and coffee flavours with an almond joconde, which I would love to try – as long as someone else makes it. For this challenge, we were allowed to substitute flavours, so long as the flavours remained ‘pale’ and the chocolate white. I made a pistachio joconde, a peppermint syrup, vanilla and orange zest buttercream and white chocolate and Cointreau mousse.

Here’s how I went wrong. The joconde, for some reason (I don’t know), refused to cook properly in the centre. I used the right size pans, the right oven temperature, the right method but it just started burning on top and stayed ultra-gooey in the centre. It was either my oven – very likely – or it was the type of nuts I used. Either way, I ended up removing the cakes from the tin, turning them over and re-baking them until they firmed up dammit! Eventually, it worked but that put me back about an hour what with all the deliberation over how to ‘sort it’, and I spent five or so hours making the entire cake. Next problem was the buttercream. I managed to make this the night before and everything was fine. When I came to re-beat it for use on the cake however, it had split. I read on the forum that, if this happens, the solution is to beat it and just keep going until you think the motor will blow on your mixer – eventually it will come back to a luscious buttercream and miraculously, it did!

Dramas over, the other components were pretty simple but I must admit, the whole thing was way too sweet for me. You need an occasion for a cake like this, a small slice is definitely enough. That said, Chris loved it – but it beat him in the end and I’m ashamed to say that some did get wasted. Although I didn’t really like the cake, I’m still very glad that I joined the Daring Bakers. I’m making things I would never have considered before and having mini cooking adventures. I love the fact that there are hundreds of people around the world all attempting this cake for the same reason. I’m just not sure how many of them will be attempting it again, probably those that are a lot more competent than I am….

Pistachio, Cointreau and Peppermint Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
parchment paper
a whisk and a paddle attachment for a stand mixer or for a handheld mixer
two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched pistachios
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.Preheat the oven to 425F. (220C).
3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the pistachios, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
7.Using a rubber spatula, gently fold the meringue into the pistachio mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

a small saucepan

Ingredients:

½ cup (125 grams) water
65 grams granulated sugar
2ml peppermint extract

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

a small saucepan
a candy or instant-read thermometer
a stand mixer or hand held mixer
a bowl and a whisk attachment
rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract
zest of 2 oranges
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
2 tablespoons Cointreau

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2.Continue to cook, without stirring, until the syrup reaches 225F (107C) [*Note: Original recipe indicates a temperature of 255F (124C), however, when testing the recipe I found that this was too high so we heated to 225F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8.At this point add the orange zest and beat for an additional minute or so.
9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

a small saucepan
a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. Cointreau

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

This month’s Daring Bakers challenge was hosted by Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice

This is my first challenge as a member of The Daring Bakers. You may have noticed that I don’t feature many sweet recipes on this blog which is because, to be honest, I’m not really a dessert kind of person. I’m the one who always orders the cheese. As a consequence of my savoury-biased taste buds, I don’t have much experience with baking. I like an all or nothing approach to things so I signed up to be a Daring Baker. What’s the point in starting with a Victoria sponge? I like a challenge.

The deal clincher for me was seeing the recipe for Julia Child’s French Loaf, I really wanted to make that recipe! This month however, it was a cheesecake. Well, a cheesecake to start off with but soon demolished to make these cheesecake ‘pops’. We were allowed certain adaptations including the use of a colourless flavouring. I’ve been meaning to use the rosewater I have languishing in my cupboard and decided to go with a Middle Eastern theme by adding a pistachio crust on the outside. When I first saw the recipe called for vegetable shortening melted into the chocolate I found the idea a bit gross. When it melts though, you can’t taste it and it does (as promised!) help to give the chocolate a nice crack when you bite into it.

A requirement of the challenge was that we must use lollipop sticks. Apart from the fact that I left it too late to order online, I wanted to find an an alternative – something edible. These chocolate curls worked perfectly (no, I didn’t make them myself!), it’s like eating an ice cream and then eating the cone.

You can see from the finished result that I didn’t produce the most dainty of pops. The cheesecake worked well and didn’t sink like a baked cheesecake normally would (recipe is a keeper) but it didn’t seem to set properly, even after 24 hours in the fridge. I would blame the fridge or the recipe but I’m sure it’s down to something I either did or didn’t do. As a result, the pops are more like blobs really even though I bought a melon baller (none sold since 1975!) especially for the purpose. As I’m writing this, I’ve just thought of the best idea for using that melon baller I could ever wish for. I’ll get back to you on that one.

So, what were they like? Well, they were deliciously naughty actually. The rosewater and pistachio combination is really great in a cheesecake, the rosewater adding a floral depth that works well with a hint of vanilla. I originally wanted to make two flavours, experimenting with orange blossom water and crystallised rose petals too but I ran out of time so I’m saving that one for another post. When I originally read the recipe, I thought it was a bit silly. There is something special though, about having a dainty (or in my case – rugged) little morsel of sin to nibble on, it somehow seems more decadent than eating a whole slice.

I found these are even better if you pop them back in the freezer for half an hour or so before you want to eat them. They are like the best choc-ices in the world afterwards!

Cheesecake Pops (Adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor)

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
1 teaspoon pure vanilla extract
2 tablespoons rosewater
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped
2 tablespoons vegetable shortening
Chocolate curls, to use as lollipop sticks
Crushed pistachios, for coating

-Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
-In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
-Grease a 10-inch cake pan (not a spring form pan. Helen: I used a spring form pan but just lined it really well with foil – no problems), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
-Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
-When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
-When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried.Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
-Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
-At this point I put a plate in the freezer to help the newly dipped pops along a bit. I thought about putting the chocolate curls in there too but forgot and it was fine. You need to be working fairly fast anyway.
-Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. Now roll the pops in the crushed pistachios. Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.
-Refrigerate the pops for up to 24 hours, until ready to serve.

Edit: Elle at Feeding my Enthusiasms and Deborah at Taste and Tell were this month’s Daring Bakers hosts.

I made these biscuits as a gift for my friend Louise. She has an intolerance to gluten and loves Amaretto, in fact, she is responsible for my current obsession with it. The biscuits are incredibly simple to make and very delicious although a lot more chewy than other Amaretti biscuits, I guess due to the lack of gluten. I think next time I will add a touch more liqueur as I do have a real taste for it. I also didn’t have enough ready-ground almonds and so I bumped up the quantity by grinding some whole and flaked almonds in a pestle and mortar which worked a treat. In fact, it was nice to have some lightly larger chunks of nut inside the soft and chewy biscuit. Warning – these are so unbelievably moreish! I must admit I did eat a few so called, ‘burnt ones’ before I finally packaged them up….I must start limiting myself with the Amaretto recipes, right now, I have an amaretti biscuit fridge cake chilling and I’ve promised myself the seafood flambe that Trig kindly brought to my attention. I do have a rather large bottle of Amaretto and I wouldn’t want to drink it all now would I?

Amaretti Biscuits

120g ground almonds
120g caster sugar
2 eggs, whites only
20ml Amaretto liqueur
Butter or oil for greasing the baking sheet
Baking parchment

Preheat oven to 170 degrees C/325 F/Gas 3

-Use a small amount of butter or oil to grease the baking sheet and lay a sheet of baking parchment on top.

-Beat the egg whites until quite stiff

-Mix in the sugar and almonds, add the Amaretto and mix again until you have a smoothish paste.

-Use a teaspoon to put small ‘blob’s’ of the mixture onto the baking sheet. Leave a gap of a couple of centimeters between each one as they will expand as they cook.

-Bake for around 15 minutes until golden.