Emily at La Dolce Vita has asked us food bloggers to cook up something pink this weekend, to help with breast cancer awareness. We were also encouraged to take pictures of ourselves wearing pink. See the end of this post.
Anyway. I tried two pink dishes. The first is Pink Piccante Prawns, from Nigella's Feast. Success? No. Not really. And it's not that pink either. I won't be making this again. The flavors just didn't work very well together, for me. Per liked it more.
But the other dish - yumminess! The picture shows strawberry ice cream with white chocolate ripple, and this is something I really encourage you to make. The recipe is from Elisabeth Johansson's Iskallt! - an excellent book if you like ice creams. This is the first recipe I'm trying, and I like it a lot. I wish I had had time to let the ice cream custard cool over night - I had to rush it a bit - but it turned out fine anyway. And it certainly is pink - albeit fairly pale pink. Picture shows it a bit melty - sorry about that.
Strawberry ice cream with white chocolate ripple
1 vanilla bean
350 ml milk
400 ml cream
6 egg yolks
150 ml sugar
100 ml good quality strawberry jam (I used homemade)
For the chocolate ripple
100 white chocolate, chopped up
75 ml cream
Halve and scrape out the vanilla bean into a pot. Add milk, cream and the entire bean, and bring to a boil. Set aside. Beat the sugar and the egg yolks until pale and fluffy. Mix with the cream mixture, and add back into the pot. Bring up to simmering - do NOT let it boil. Run through a sieve, and let it cool - preferrably over night.
For the ripple, simply bring the cream to a boil, add to the chopped chocolate and mix until smooth. Let it cool in room temperature.
When it's very cool, add the strawberry jam, and run in an ice cream machine until your preferred texture. When it's done, add the chocolate ripple, and place in the freezer for a couple of hours. Enjoy!
And just for some more enjoyment, and some more pinkness - here's a picture of me, in pink. :)
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