"Simplicity is the ultimate sophistication" LdV

Tuesday, 16 May 2017

NO CHURN VIETNAMESE COFFEE ICE CREAM (Glace au café Vietnamien sans sorbetière)

NO CHURN VIETNAMESE COFFEE ICE CREAM 
(Glace au café Vietnamien sans sorbetière)


A good friend of mine, Gersende, is married with a Vietnamese man and she is lucky to cook a kind of fusion food between French and Vietnamese culture... It is always a pleasure to eat at her table and discover some incredible tastes. My friend gave me this yummy recipe of Vietnamese coffee but as it was so hot in the South of France last summer when I did it that I have decided to transform it into a lovely ice cream and all my friends agreed... As usual, it is terribly easy to make and even easier to devour... 






NO CHURN VIETNAMESE COFFEE ICE CREAM
A quick glance in your kitchen...

In your fridge
Crème fraîche

In your cupboard
Dehydrated espresso coffee
Condensed milk


NO CHURN VIETNAMESE COFFEE ICE CREAM
For 8 shot glasses 


20cl 6,75 oz of single crème fraîche
180g 6,35 oz of condensed milk
6g 0,21 oz of dehydrated espresso coffee

Raise the crème fraîche with the whisk of your food processor.
Add delicately the condensed milk and coffee. Combine well.
Transfer the mixture in a freezer-proof container and after 20 minutes, take it out and mix it.
Replace it in the freezer and repeat the procedure at least 3 times.
Remove from the freezer 15 minutes before serving.





Glace au café Vietnamien sans sorbetière

Pour 8 verres à shot
20cl de crème fraiche liquide
180g de lait concentré sucré
6g de café expresso soluble

Monter la crème en chantilly.
Ajouter le lait concentré et le café. Bien mélanger.
Placez la préparation au congélateur et après 20 minutes, la sortir et la mixer.
La replacer au congélateur puis reproduire cette étape au minimum 3 fois.
Sortir la glace 15 minutes avant de la servir.

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