A trial plate from my menu project, with the iced cream as well as orange-basil salad and a brie, basil, and chocolate panini |
A quick suggestion, don't use extra cointreau no matter how tempting. Alcohol is an anti-freeze and if you add too much the ice cream won't set up. On the flip side, don't leave it out unless you have to--if you don't have an orange liqueur, you can use a clear liquor like vodka--because it does help keep it from getting too icy.
This is great served with a brie, basil, and chocolate panini and orange-basil salad. Or with a nice wafer cookie. Or plain. It's really good, whatever you want to do with it. Enjoy!
Ingredients:
Zest of one orange and one lime
Juice of one orange and two limes
1 cup 2 tbsp powdered sugar
1 tsp orange liqueur, preferably cointreau
pinch of salt
2 ½ cups heavy cream
Instructions:
Put zest in a bowl with the sugar and salt
Add the citrus juice and liqueur and stir dissolve the sugar
Add cream and whip to a medium-soft peak
Freeze for at least 3 hours to overnight and store covered
Temper in fridge for 30 min or on the counter for 5-10 min before scooping
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