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La Receta del Dia: Orange and Cinnamon ice cream, Cashew Nut Cookies & Passion Fruit Coulis edit

Paper Chef February 2005

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 smile

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


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:

Process 1/4 cup passion fruit pulp and  3 tablespoons mango pulp. Strain and reserve.

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


Picture of Moira Moira said on...
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!

***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 smile

Picture of Jennifer Jennifer said on...
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.

Picture of alan alan said on...
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!

Picture of Jane Jane said on...
11.29.05 at 06:53 AM |

Great recipes, I will have to give them a try, thanks.

Picture of Melissa Melissa said on...
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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