ChefSteps Nerd Alert: All About Xanthan Gum
Xanthan gum: What is that stuff? How do you use it? ChefSteps founder Chris Young breaks it down.
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Raspberry Cheesecake Ice Cream
There's nothing better than a homemade ice cream because it can be tailored to any flavor you want. This raspberry cheesecake variety is just as decadent as it sounds! A raspberry jam is layered amongst a creamy cheesecake base.
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ICE CREAM
- 1 3/4 cups + 2 tablespoons heavy cream, separated
- 1 cup half & half
- 2/3 cup sugar
- 2 tablespoons corn syrup
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 1 8-ounce package cream cheese, room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 cup sour cream
RASPBERRY SAUCE
- 1 cup fresh raspberries or 1-8 ounce package frozen raspberries
- 2/3 cup sugar
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons cornstarch
- 2-3 tablespoons Grand Marnier (optional)
FOR THE ICE CREAM
Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over!
Add the sugar, corn syrup and salt.
Place over medium-high to high heat and stir frequently so the mixture does not scorch.
While the mixture is heating, whisk the reserved 3 tablespoons heavy cream and corn starch until dissolved to create a cornstarch slurry.
Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
After 2-3 minutes, remove from heat and whisk in the corn starch slurry.
Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
Remove from heat and stir in vanilla, cream cheese, lemon juice and sour cream. Whisk until cream cheese and sour cream are dissolved and mixture is homogenous.
Chill the ice cream base fully before freezing. While the ice cream base chills, prepare the raspberry sauce.
FOR THE RASPBERRY SAUCE
Place raspberries in a small kettle and add sugar.
Mash raspberries slightly with the sugar to release their juices.
In a separate bowl, whisk lemon juice and corn starch to dissolve cornstarch. Add to raspberries.
Cook over medium-high heat until mixture begins to simmer. Continue simmering until berries begin to break down and mixture thickens slightly, about 3-5 minutes.
Add Grand Marnier (if using).
Remove from heat and chill.
TO MAKE THE ICE CREAM
When ready to freeze ice cream, remove from the refrigerator. Follow the instructions with your maker. My KitchenAid attachment takes about 25 minutes.
Layer raspberry sauce with the ice cream into an airtight container. This will give the swirled effect when scooped. At this point the ice cream is a soft-serve consistency.
Place in a deep freeze to chill fully.
The BEST Orange Cranberry Cake Recipe - Perfect for the holidays!! With Cranberry Orange Sauce!
FULL RECIPE HERE:
Ombre, holiday-colored orange cranberry cake with white chocolate cake layers, home-made cranberry sauce and orange whipped cream frosting! Perfect for the holiday season!
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How to make blackberry and lemon meringue trifle
Satisfy your sweet tooth this Christmas with this stylish blackberry and lemon meringue trifle (RECIPE BELOW). Layer mascarpone, cream and lemon curd to create a delightful filling, and top with blackberries and gorgeous mini meringues for a festive finish.
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BLACKBERRY & LEMON MERINGUE TRIFLE
Serves 16 Prep 30 mins (+ cooling & chilling time) Cooking 1 hour 50 mins
500g mascarpone
300ml thickened cream
⅓ cup (80ml) Cointreau liqueur or orange-flavoured liqueur (optional)
1 cup (320g) blackberry jam
300g fresh or frozen blackberries
LEMON SOUR CREAM CAKE
125g butter, softened
1 cup (220g) caster sugar
1 tbs finely grated lemon rind
2 Coles Australian Free Range Eggs
1 cup (150g) plain flour
1 cup (150g) self-raising flour
300g sour cream
2 tbs lemon juice
LEMON CURD
2 tsp finely grated lemon rind
½ cup (125ml) lemon juice
1 cup (220g) caster sugar
100g butter, chopped
4 Coles Australian Free Range Eggs, lightly whisked
MERINGUES
2 Coles Australian Free Range Egg whites
½ cup (110g) caster sugar
1. To make the lemon sour cream cake, preheat oven to 180°C. Grease a 20cm round cake pan and line the base and side with baking paper.
2. Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, sour cream and lemon juice, in batches, stirring well after each addition. Spoon into the prepared pan and smooth the surface. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.
3. To make the lemon curd, combine the lemon rind, lemon juice, sugar, butter and egg in a saucepan over low heat. Cook, stirring constantly, for 5 mins or until the mixture coats the back of a spoon. Strain through a fine sieve into a clean bowl. Cover with plastic wrap. Place in the fridge to chill.
4. To make the meringues, preheat oven to 100°C. Line a baking tray with baking paper. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until sugar is completely dissolved. Place in a piping bag fitted with a 1cm fluted nozzle. Pipe meringues onto the lined tray. Bake for 1 hour or until dry to the touch. Turn the oven off. Leave meringues in the oven, with the door ajar, for 1 hour to cool completely.
5. Use an electric mixer to whisk the mascarpone, cream and half the lemon curd in a bowl until soft peaks form.
6. Use a large serrated knife to split the cake. Place 1 cake layer in the base of a glass serving bowl. Drizzle with half the liqueur, if using. Spread with half the blackberry jam. Spoon over half the mascarpone mixture and half the remaining lemon curd. Sprinkle with half the blackberries and meringues. Continue layering with remaining cake, liqueur, jam, mascarpone mixture, lemon curd, blackberries and meringues.
WATCH MORE
Want more step-by-step videos so you can make some incredible desserts? Check out our Christmas entertaining ideas playlist: which includes:
Prettiest gingerbread house ever
How to make chocolate rum ball truffles
How to make a roast veggie & pearl couscous salad
DIY gourmet Christmas chocolate
How to make the perfect pavlova with Curtis Stone
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