Back
to the strawberry compote. Instead of keeping the whole fruit or
blitzing and passing for a smooth version why not have half and half?
When
your compote has cooled :
Gently
poor the compote into a large mixing bowl
and
weigh the total amount
In
my case this was 512g precisely!
Take
256g of the whole fruits and place in
a
jar and fridge
Blitz
and pass the remaining half and set
aside
ready for use
Add
the smooth compote to your batch of ice cream and fold gently through
creating a ripple effect, then freeze in containers to suit.
Say hello to Strawberry Miso Ripple!
Photos up next.
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