u/FireBreathingCabbage

Tastes like what I wish frozen yogurt tasted like. The tartness of the mascarpone and raspberry really save this from tasting overly perfume-y. I was really light with the rose water.

Whole Milk: 630g
Heavy Cream: 50g
Nonfat Dry Milk Powder: 40g
White Sugar: 120g
Dextrose: 30g
Invert Sugar Syrup: 20g
Vanilla Bean Paste: 10g
Soy Lecithin: 2g
Locust Bean Gum: 0.6
Guar Gum: 0.3g
Salt: 2g
Mascarpone Cheese: 120g
Rose Water: about 2 tsp

I added mascarpone and rose into the base AFTER I cooked the rest of the base to 175 and chilled in the fridge. Blended with an immersion blender and churned immediately.

Raspberry swirl was frozen raspberries that I set over the stove until it turned into a mush, strained, sweetened with corn syrup, and blended with xanthan gum.

I extruded the rigatoni with my kitchen aid and made the sauce while I let the pasta cure in the fridge. I sautéed shallots in a pan then added a bunch of frozen roasted tomatoes, let that simmer down. Then I made a béchamel and added that to the simmering tomatoes. Finished with several icecubes of frozen heavy cream and mascarpone. I added crushed red pepper, msg, garlic scape salt, and oregano. Transferred to a bain marie and immersion blended the sauce. Seasoned to taste. Then I boiled my pasta, transferred it into the bain marie, and tossed to coat.

I just flew back from a trip, so was out of fresh greens, so I just topped with dried oregano.

So much easier when you don’t laminate your own crust!

Portuguese Egg Tart Recipe
2 packs Dufour Puff pastry (or Trader Joe’s all butter puff pastry)
Granulated sugar: 110 g
Heavy cream: 333 g
Whole milk: 124 g
Cornstarch: 8 g
Water: 30 g (to slurry with cornstarch)
Egg yolks: 6 large yolks (~108 g to 120 g)
Vanilla bean paste: 10 g
Fresh nutmeg
Salt to taste

Simmer milk with sugar, add cornstarch slurry, temper eggs with the mixture and then combine all until it thickens into a gravy consistency. Season with salt, vanilla, nutmeg.

Roll puff pastry the longer way into a log. Then cut each package of puff pastry into 24 cinnamon roll disks. Flatten disks into your tart tins well past the rim, pushing out from the center. Throw into the freezer until firmed up.

Fill each tart with a centimeter gap. About 15-20g of filling in my 2.3 inch tart shells. You want to underfill because the shell will shrink and the custard will expand in the oven.

450 for 6ish minutes (on the convection setting in my cuisineart toaster over airfryer, will take longer i. a normal oven)

This recipe makes 48 2.3in tarts
About 15-20g of custard to a tart

I took your advice! I pulsed the leaves in a food processor with sugar after roasting them. I also steeped the leaves in milk overnight in the fridge. The flavor is very strong and herbal. I’m glad I used an eggless base because the flavor really comes through. I paired this with brown butter swirl which was just browned butter and corn syrup blended together with xanthan gum. The brown butter chunks really complement the flavor of the fig leaves.

What was surprising was the fig leaves smelled like weeds when I put them in the milk. They taste very different though. Pandan adjacent? More herbal though. Definitely getting those coconut and almond notes. To be honest I’m not sure I’m crazy about the fig leaf flavor, but I guess it’s more of a personal preference. But regardless, this icecream really turned out great!

Fig Leaf Ice Cream
- Fig Leaf Infused Whole Milk: 520g (pulse 10 roasted fig leaves in food processor with the white sugar. Simmer in milk, strain, and let sit overnight in the fridge. Top off to 520g)
- Heavy Cream: 180g
- Invert Sugar Syrup (Trimoline): 20g
- Vanilla Bean Paste: 8g
- White Sugar: 100g
- Dextrose: 30g
- Nonfat Dry Milk Powder: 40g
- Soy Lecithin: 2g
- Locust Bean Gum: 0.6g
- Guar Gum: 0.3g
- Salt: 2g

Must heat to 175 for several minutes and chill overnight before churning.

Wow! This was good.

Jasmine Tea Ice Cream
- Jasmine-Infused Whole Milk: 500g (steep 15-18g jasmine tea pearls in ~550g warm milk for 30 minutes then let cool to room temp, strain, and top off to 500g)
- Heavy Cream (36%): 180g
- Invert Sugar Syrup (Trimoline): 20g
- Vanilla Bean Paste: 15g
- White Sugar: 95g
- Dextrose: 30g
- Nonfat Dry Milk Powder: 28g
- Soy Lecithin: 2g
- Xanthan Gum: 0.5g
- Guar Gum: 0.5g
- Salt: 2.5g

Mix dry and wet components separately and combine in a large saucepan. Heat to 160F, immersion blend, and pour through strainer. Let set in fridge overnight. The next day, prepare your icecream maker and take out the jasmine tea icecream base. It will look like coagulated chunky pudding. I use a kitchen aid and put it on speed 3/4 to incorporate more air, then switched to 1/2 once it was thicker. Enjoy soft or put into freezer overnight.

Honestly couldn’t tell a strong difference

Was curious if I could get the same results without egg. I haven’t tasted side by side, but I wouldn’t know it didn’t have egg if I hadn’t been the one to bake it!

I add a big fat spatula of marshmallow fluff to my heavy cream. I use a hand mixer to bring it to stiff peaks and it stabilizes like a dream. It also sweetens the cream so no need to add extra sugar! It lasts for up to 2-3 days and then the whip starts to become a bit gummy.

(Pictured are yuzu passion fruit curd tarts with fluff-stabilized black sesame whipped cream).