By David Lebovitz
Ripe seasonal end result. aromatic vanilla, toasted nuts, and spices. Heavy cream and shiny liqueurs. Chocolate, chocolate, and extra chocolate. each luscious style conceivable is grist for the chilliness in The excellent Scoop, pastry chef David Lebovitz’s wonderful advisor to the pleasures of home made ice lotions, sorbets, granitas, and extra.
With an emphasis on extreme and complicated flavors and a bountiful supporting of the author’s professional innovations, this selection of frozen treats levels from vintage (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), modern (Mojito Granita) to innovative (Pear-Pecorino Ice Cream), and contours an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) in a position to turning uncomplicated ice cream into excellent scoops of natural delight.
From the Hardcover edition.
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Extra resources for The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
The Caribbean Callalou Soup (page 50) is based on sweet crabmeat. The name refers to a various types of local cooking greens characteristic of island cooking. The big choices here are whether to use shellfish and bivalves along with fish and whether the fish is whole or filleted. In more traditional fisherman’s style, we use fish steaks on the bone to make the Cacciucco, but you may choose to make it with fillet. Many of the tastiest fish are also small and bony, so they are not suited to filleting but work very well in fish soup.
Strain the broth, pressing down 9. Just before serving, add the fish well on the solids to extract all the juices. Reserve the strained broth. Clean out the pot and wipe dry. according to size (larger, firmer fish first, then smaller, softer fish), and simmer until the fish flakes, about 10 minutes. 4. In another pot, sauté the onion, fennel, and garlic in olive oil. 5. Add the tomatoes and red wine. 6. Pour the strained fish broth into the pot and bring back to a boil. 10. Serve the cacciucco in large bowls accompanied by Crostini (recipe follows) and garnished with a sage sprig if desired.
Add the hot stock. Add the peanuts, bring to a boil, reduce heat, and simmer 30 minutes or until the yams are quite soft. Remove the soup from the heat. Sorting out the ConfuSion: Yams, sweet potatoes, and sweetpotatoes: Sweet potatoes originated in the New World and traveled to the Old World well before the potato. 5 m) in length and 150 pounds (68 kg) in weight. Botanists now prefer to use sweetpotato (one word) instead of sweet potato (two words) to distinguish this member of the Morning Glory family.
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz