La Receta del Dia: Orange and Cinnamon ice cream, Cashew Nut Cookies & Passion Fruit Coulis 
I am exhausted. Yes, as simple as that. But since it was all my fault---because I forgot today was the deadline for the -Feb 2005 Paper Chef-, I deserve to be SUGAR HIGH. Nasty Nasty Nasty...Yes, that`s me 
In order for you to understand this last statement, you have to know I am, among other things, a Pastry Chef married to a MD that writes books about nutrition----so actually, sugar is out of our diet. So frustrating and SAD. Once in a while I go NUTz and bake, bake, bake, bake, and BAKE, mostly on dinner parties, so I do not have to eat it ALL. Hey, I am not a doctor, I am a Chef----I love sugar, I could live on sugar only. Amaizingly, I am heavier now (since I DON`T eat sugar) than when I used to bake and cook and eat all kinds of stuff 3 years ago. I do not understand. I know I have some (sweet) issues to solve----but in the mean time----here you have this marvelous dessert that I designed this morning when I was going thru a SUGAR RUSH. Simply delicious.
First, the Ice Cream: 1 cup heavy cream 1/2 cup creme fraiche 1 cup whole milk 3/4 cup plus 2 tablespoons sugar 4 teaspoons finely grated fresh lemon zest 1/8 teaspoon salt 6 large egg yolks 2/3 cup fresh orange juice 1/2 teaspoon cinnamon, freshly grounded Special equipment: an instant-read thermometer; an ice cream maker To prepare the ice cream: Bring cream, creme fraiche, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil). Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in orange juice and cinnamon. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker. TIP: Ice cream can be made 2 days ahead Second, for the (crunchy) Cashew Nut cookies: 1/2 cup cashew nuts 1/2 cup sugar 1/4 cup wheat flour 1/4 melted butter 2 phyllo dough sheets Directions: Process the sugar, cashew nut and whole wheat until very fine. Pre-heat oven to 300 º F. On the work surface, take a phyllo sheet and brush with melted butter. Sprinkle evenly with ground cashew nuts, sugar and flour. Top with the next phyllo dough sheet and repeat until finished. CUT 4, 1 " strips and make a design of your choice. Bake on cookie sheets for 10-12 minutes. Remove and let cool completely. For the Passion Fruit Coulis:
To assembly: cut ice cream with the cookie cutter of your choice and place on serving plate. Top with cashew nut cookie and passion fruit sauce. ENJOY!
- by Chef Melissa
- February 07, 2005
- 12:00 am
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Comentarios
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Hi Melissa, as a self proclaimed chocholoic, I have a weak …
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UN GUSTO VISITAR TU PAGINA Y ASÍ CONOCER DE LA GASTRONOMÍA …
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Hola! Melissa,megusta tus recetas gracias por compartirlas
Quisiera saber la …
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Comments
02.07.05 at 03:37 PM |
Melissa, this entire dessert sounds AMAZING! You might be exhausted, but your entry is fabulous- a job very, very well done!
Cheers,
Moira
——
***Dear Moira, Thanks for your comment—-glad you liked the recipe. Right now we have many delicious fruits in season, so I better find something to do with them
Melissa
***
——-
02.08.05 at 09:43 AM |
Melissa, this looks spectacular and I’ll bet it tastes delicious too! I only wish we had the ability with Paper Chef for the judge to taste the dishes…I’d be very excited to taste this one.
02.14.05 at 03:48 PM |
I made your orange and cinnamon ice cream and cashew nut cookies for a dinner party last night, and it was a hit! I wasn’t able to obtain the ingredients for the coulis, so we skipped that part. No one seemed to notice the omission.
The one piece I wasn’t entirely clear about was the assembly of the cookies. Mine ended up being about four layers thick, alternateing phyllo sheets and cashew/sugar mixture. That worked well, providing enough layering for strength, but still a pleasantly light crunch.
Thank you!
11.29.05 at 06:53 AM |
Great recipes, I will have to give them a try, thanks.
11.29.05 at 07:45 AM |
Thank you Jane!—-have I told you I love your desserts website? Hugs from Panama!
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