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Of Chocolate gelato other news of the week including an award


We all scream?©Cookaroo
That’s it. Summer’s here. It’s so hot already, that I don’t know how the next 6 months are going to be like. We haven’t turned on the air conditioning at home as yet, but that’s mostly because our home’s relatively cooler.

We’ve tanked up on our nimboo paani consumption, iced tea and other cold things. I am forever looking to make something cool for the evening. Unfortunately the watermelons haven’t begun as yet, another week or so before we see the best ones coming out.

But all this is secondary, I have a lot of things on my mind. For starters – packing. This is the week we’re making an all-girls trip down south. I am a terrible packer, in the sense, I like to believe that I will be ready for any eventuality. I take far too many clothes, too many books and medicines. This time though, I am downsizing my suitcase and only going to pack bare essentials.

Since we will be ‘home-staying’ I’m also thinking of what needs to be taken. I am definitely going to bake something. Banana bread? Gingerbread? Something we can nibble on while we’re there. Stocking up for cheese and crackers (for a wine and cheese evening) and other rations, which will make breakfast easier.

But it’s the second thing that is really mind boggling – the eternal question - what should I stock up for the husband? I have to ensure there’s plenty of fresh vegetables, the rations haven’t run out (it is the beginning of the month) and that the freezer is stocked. Which means I must do grocery shopping today. I must make a list for the cook and well, make a list of all the emergency contacts etc.

Ugh, it’s hard to take a break. Especially with all this planning!

Despite all this chaos, two fun things have happened to me over the weekend. First off is that my review for Amour (in Hauz Khas Village) is up on my friend Sid Khullar’s blog. And second is that I’ve gotten an award from Renuka of a Pinch of Salt.(Renuka will also be doing a guest post for me, later this week).

I’m very excited about it because, I’m barely a month old and it’s good to know I’m loved (Isn’t that the case always) and so please scroll down to see where I’m passing my love.

Meanwhile, coming back to food, since the summer is getting to me, I had to had to post something cool. Which is why chocolate gelato seemed the perfect. Light with an intense chocolaty fix, it’s the perfect dessert for these hot evenings, here in Delhi

 
For gelato, what a bummer©Cookaroo

Chocolate Gelato 
Adapted from David Lebovitz's Ready for Dessert. Available in India, US and UK
Makes about 3 cups

Ingredients
5 oz (140 g) bittersweet or semisweet chocolate, chopped
1/2 cup (50 g) unsweetened cocoa powder, preferably Dutch-process
1 cup (250 ml) plus 1 cup (250 ml) whole milk
Pinch of salt
3/4 cup (150 g) sugar
4 large egg yolks

Method
1. Place chocolate in a big bowl.

2.Whisk cocoa, 1 cup of the milk, and salt together in a medium saucepan. Bring the mixture to a boil, then pour it over the chocolate and make sure to get any remaining liquid out with a spatula. Stir the chocolate mixture until it is smooth and all chocolate has melted. Place a mesh strainer on top of the bowl.

3.Use the same saucepan to warm the other 1 cup of milk and the sugar, and stir until sugar dissolves.

4.In a different bowl, whisk egg yolk together. Then whisk constantly as you slowly add a bit of the warm milk/sugar mixture. Pour warm yolks into the saucepan with the rest of the milk.sugar mixture. Turn the heat to low, stir constantly, and occasionally scrape the contents off the bottom of the pan using heatproof spatula. Stir until the mixture thickens up enough that it coats the spatula. Then, pour the custard you’ve made through the strainer placed atop the chocolate mixture, then stir them until they are smooth.

5.Place bowl with chocolate custard into an even bigger bowl filled with ice. Stir, stir, stir the custard until its cool (this will take a while, like 10 minutes for me, so you may want to bring a magazine). Once cool, cover the mixture with Saran or foil and refrigerate until its very cold.

6.Freeze in your ice cream machine using the manager’s instructions.

Note: Do eat the gelato within a week from setting. One, it begins to crystallize a bit and two, because there are no stabilizers it does tend to smell different.
 
 And now to the award! Thank you Renuka. I'm totally thrilled, especially since Liebster means dearest!



And I 'm giving this to some of my favourite bloggers:

1. Prachi of Orange Kitchens

2. Anshie of Spice Roots

3. Anusha of Tomato Blues

4. Mehan of Mehan's Kitchen

5. Nimpipi of The Woodchuck Chucks


If you accept this award:
  • Copy and paste the award logo to your blog.
  • Link back to the blogger who gave you the award
  • Choose five of your favorite blogs that deserve to be noticed
  • Leave a message to the chosen five, informing them about the award

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