Cocktail recipes, spirits and local bars

Ice cream with rum and raisins

Ice cream with rum and raisins

an ice cream on this heat is super good

  • 1 box hulala (500ml)
  • 3 egg whites
  • 300g old powder
  • 2 bottles of rum-free coseli
  • raisins

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Ice cream with rum and raisins:

I put the rum essence in a cup, then I put the raisins (I cut them because they were big).

I beat the egg whites hard and when I turned the bowl over and the foam didn't fall I started to add the sugar little by little.

I also beat the whipped cream, then I mixed it with the egg whites and raisins together with the rum essence, I mixed it well and then I put it in the freezer (about 3 hours)

What can I say about a goodness that cooled me in this great heat.



Quince ice cream with raisins and almonds

1. Remove the quinces from the compote and drain in a strainer. The most beautiful slices are kept, and the rest, about half the amount, is passed. Mix with 3 tablespoons of honey, lemon peel, a teaspoon of orange peel and half a teaspoon of cinnamon and mix.

2. Separately, in another bowl, beat the cream. Incorporate into the quince puree, then place in a metal bowl and refrigerate for 2 hours, stirring occasionally. Raisins are washed, cleaned and left to soak in a cup of rum.

3. Slice the quince, well drained, fry a little in a pan with butter. Then put them in cups, sprinkle the raisins and pour syrup from the compote, without covering them. Place a cup of ice cream on top and garnish with walnut icing.

4. For the walnut icing, mix the chopped walnuts with a tablespoon of honey and a little syrup from the compote, just enough to flow.


Recipe: Cake with raisins and rum

Raisin and rum cake . We received this recipe from a colleague, who soon retired and served us goodies at parting. In this way I wish him good health and long retirement.

If you want to prepare Raisin and rum cake , then start by soaking the raisins with 2-3 bottles of rum and a cup of water, from evening to morning. You use the raisins for the cream, and the rum syrup is used to syrup the top. And because it is very hot, I did not use milk to prepare the pudding, so as not to spoil the cream, I prepared the pudding with compote juice, but you can also use juice. Who wants to try this cake, below is the recipe. I wish you more work and good appetite!

Ingredients countertop for raisin and rum cake
& # 8211 8 eggs
& # 8211 8 tablespoons sugar
& # 8211 2 tablespoons cocoa
& # 8211 3 tablespoons flour
& # 8211 4 tablespoons ground walnuts
& # 8211 1 baking powder

Cream ingredients for raisin and rum cake
& # 8211 1 vanilla pudding
& # 8211 350 ml milk (I used apricot compote juice, but you can also use apricot juice, peaches)
& # 8211 150 gr sugar
& # 8211 1 packet of butter of 200 grams
& # 8211 150 ge raisins
& # 8211 3 bottles of rum essence (rum essence you can put even less, depending on your taste)
& # 8211 1 cup of water to soak the raisins

Glaze ingredients for raisin and rum cake
& # 8211 150 gr powdered sugar
& # 8211 2 tablespoons cocoa
& # 8211 3 tablespoons oil
& # 8211 2-3 tablespoons water

Top preparation for raisin and rum cake
Whisk the egg whites with a pinch of salt. Add the sugar in turn, then the rubbed yolks. The dry ingredients, flour, cocoa, ground walnuts and baking powder are mixed together and gradually added over the egg white composition.

preparation of countertop for raisin and rum cake

Stir slowly, so that the foam does not leave, until fully incorporated. The top composition is poured into a tray greased and lined with flour and put in the oven. Check the worktop with a toothpick to see if it is baked.

Rack for cake with raisins and rum

Preparation of cream for the cake with raisins and rum
Prepare the vanilla pudding according to the instructions on the envelope, but use only 350 ml of milk, juice or compote juice and 100 g of sugar. Rub the butter with the remaining powdered sugar and then mix with the cooled pudding. The raisins are soaked in water and rum essence and left to stand for a few hours (as I mentioned at the beginning of the page), then squeeze well and add to the cream.

Assembling the cake with raisins and rum

Assembling the cake with raisins and rum
The worktop is cut in half. With the rum syrup left over from the soaking of the raisins, the bottom top is syruped. Then grease with cream and put the second top. Spread the icing on top.

Walnut, raisin and rum cake

Prepare cold glaze
Powdered sugar is mixed with cocoa, oil and 3 tablespoons of boiled water. Rub well and spread over the counter.
The cake with raisins and rum is left to cool until the icing hardens.


Put the raisins in a bowl, over which you add the rum. Let them sit for at least an hour. Rinse the blender jar with cold water, wipe it off, then add the cashews, coconut milk, coconut oil, maple syrup, dates, vanilla and salt.

Strain the raisins, then add them over the other ingredients along with three tablespoons of rum (you can add even more). Process them with the blender at high speed until the mixture becomes homogeneous and creamy. Cover the dish and refrigerate to cool for at least 3-6 hours. Take out the ice cream when you want to eat it, put it in glasses and sprinkle some raisins on top.


Tahini ice cream with raisins and rum

& copy 2021 Darinne Distribution. All rights reserved. Crafted by MAMUT Digital.

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Tahini ice cream with raisins and rum

& copy 2021 Darinne Distribution. All rights reserved. Crafted by MAMUT Digital.

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Ice cream cake with rum, raisins and caramelized nuts

Did I convince you that this recipe is worth a try? Not the other way around, but after you do it once, you will definitely repeat it. That's how I suffered and since then I do it whenever I have the opportunity.

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Let's not forget the Diplomat cake with compote peaches, a classic that is not missing from any festive occasion.

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CULINARY STORIES

I agree with you, only the raisin-free version has reached me. it was ice cream with rum, in a washed package - like butter - which is why I tried to eat frozen butter. and I remember that I had fat left on my palate, but it was very good! I have nothing to say.

Offtopic: out of friendship for the Blogosphere http://www.claudiu-savu.info/2011/06/zelist-friends-4.html

I was an ice cream fan but I always had problems with my throat, until ,, my doctor walked there ,, but I'm recovering now :))). Very good, puup and a wonderful day!

I think the raisin version was a limited edition. :)))
Yes, I also tend to remember only the beautiful things, which were not few.

Thanks for the nomination Claudiu.
Good luck!

Up to 5 years old and I was just looking at her.
I was just looking and my tonsils were getting thicker.
Then my ENT guillotined them
and since then I still recover. :)))

I declare myself a fan of ice cream with rum and raisins. )

Lia dear, I also remember the ice cream with rum! it was one of my favorites.
this version of yours, makes me sick! I have to do it.

Bunaaaa rau! I miss that duo ice cream, half vanilla, half vanilla but wrapped in a thin layer of chocolate. It was longer, so a stick seemed to cost about 4 lei.

Antonina,
As a true fan, you have to do it. :)

I'm an older mother and I don't remember how much it costs me. :)))

I don't remember this ice cream, but it's tempting!

bleah, I remember an ice cream like that, but rather in the Cherry Mug version: a nasty, sticky and rancid thing :)). so thanks for rinsing my eyes with this one of yours, leaving the nostalgia for a better moment :))

looks very good! And I remember that ice cream on paper, I don't know if it was with raisins, I know of one dressed in chocolate that seemed divine to me! A PE!
Your ice cream looks gorgeous, I hope to try it soon :)

To get out of the disease, you have to try it. That's the only way I've recovered. :))

It probably didn't reach you, or you didn't notice it, or you're younger than ice cream. :)

If I ate ice cream at Zanonni & Zanonni, I probably wouldn't be nostalgic either. :))
But I assure you that the one I made does not hang on your teeth.
It may just give you some sensations
countries .Depends on how much chicken you have. :)))

There was another ice cream on a stick, vanilla covered in chocolate that I found on the beach.
Mortal!

you are talking here about the Malaga ice cream, famous all over the world. The Romanian one, in a butter-like package, didn't have any raisins, but being the only variety, it seemed extraordinary to us :)

I liked pistachio and rice ice cream and no matter how much I searched, I can't find the last one somewhere, so that I can satisfy my cravings too! We always eat ice cream with rum and raisins at the Violeta and Trandafirul confectionery in Timisoara, now you have to visit yourself because it is always welcome and especially, it is in the right place -) puuup

I'm not talking about the Malaga ice cream, famous all over the world and which I still find in the Supermarket, but about the paper ice cream with rum and raisins that we eat in Baia Mare at the confectionery near the Astronomical Observatory.
There they also made scrap, which they also served on paper. :)

I edited the post. I wrote, to be clear that I mean the ice cream from the confectionery, not the food one.
Now I have to see how they did the casatta. :)
The confusion comes from the paper.
Because they served it individually wrapped in paper or on a plate.

I didn't catch ice cream with rum. I imagine the taste. And I really like rum in any cake or ice cream. In fact, I like the whole job. And the melody!

I also like rum in any cake, ice cream, fruit salad, mojito. :)
I'm glad you liked my nostalgia.

Moaaaaaaaaaaaaaaa, rum & ampraisin, my favorite!
Don't be happy yet, this is how I will write in all the posts containing ice cream: D It can also be with carbide!

Raluco,
It is not in vain that you are my twin sister.
I would eat ice cream with polish.

although I was very young at the revolution, I remember that ice cream that looks like a packet of butter. It's like he didn't have raisins, although I'm not sure. & quotata ete & quot was much too small to remember the details :)) however communist or not I still love your ice cream because it has the aroma of rum. I miss this aroma a lot. kisses

how good this ice cream was, my God. I also remember her, as if in a distant dream :)
and the flowers of the queen of the night. I haven't seen this one since I think I was a child.

I understand that it is not Roma, but neither is the essence?
If not, it goes very well with vanilla.
I kiss you and try it, because you won't regret it. It's very simple.

queen of the night, sage, lion's mouth and
dahlias were fashionable in my childhood.
Now petunias, flowing geraniums, lobelia reign.
I try to leave room for everything. :)

Delicious ice cream. With Gabita's help, I found your condensed milk recipe, which I can't find to buy, in my city. I am very happy and I can't wait to prepare it. You have extraordinary recipes. Many kisses!

I'm glad I can be useful.
I can't find sweets or condensed milk.
So I make them myself.

I look forward to seeing you another time :)

You convinced me. I'll definitely try the recipe.

I can't wait for you to tell me if you liked it. :)

neah, it has nothing to do with z & ampz. simply that perfume (as he called it) was awful in our country. I liked, if you remember, milk ice cream with a fine chocolate crust. unfortunately I was not allowed, because we make galas with fever 40 and hospitals :))). but now, guard, that I have no more problems)

The best ice cream in the universe was broken, a square of cocoa, with paper that leaves 2 sides uncovered, was sold from pots. How the pieces came off, ah, it's my madlena.
This is exactly how I make white ice cream from beaten egg whites with sugar, I easily incorporate whipped cream and at the end many raisins hydrated with rum.


Recipe of the day: Vanilla ice cream with rum and raisins

Vanilla ice cream with rum and raisins from: egg yolk, milk, sour cream, powdered sugar, raisins soaked in rum, salt, vanilla.

Vanilla ice cream with rum and raisins

Ingredient:

  • 4 egg yolks
  • 1 1/2 cups milk
  • 2 1/2 dogs sour cream
  • 3/4 cup powdered sugar
  • 1/2 cup raisins soaked in rum
  • 1 pinch of salt
  • 1 tablespoon vanilla

Method of preparation:

Put sugar and egg yolks in a bowl and mix until creamy. Meanwhile, put the milk and whipped cream in a saucepan and let it heat up.

Before adding the sugar mixture, add a little warm milk so that it gets used to the temperature.

Stir to prevent cutting, add salt and vanilla.

Boil until thickened. Pour into a bowl, leave to cool for at least 2 hours.

Stir in the raisins and mix gently. Refrigerate for at least 2 hours, then serve.


Corn tart with raisins, rum and shock ice cream

Anyone who knows me knows that I like to try all kinds of crazy things in the kitchen, and reinterpreted traditional Romanian recipes are my favorites. I fell in love with sarmale, small and polenta since my first visit to Romania, when I had no idea that I was going to move here for good.

My friends and the guests of the restaurant where I work know that they always come up with a new invention and even if they are often skeptical, they always end up asking for the second portion. Last time this happened with the brandy sherbet :).

The other day I was inspired again and made a corn tart (it's ok, you can call it polenta), with raisins, rum and shock ice cream. I leave here the recipe in case you want to impress your friends or relatives:

ingredients

  • 1 liter of milk
  • 100 gr sugar
  • 200 gr of corn
  • 3 eggs
  • 40 gr soc
  • 20 ml rom
  • 20 gr raisins
  • 5 gr powdered sugar
  • 1 vanilla bean
  • An ice cream cup (or any other assortment)

How come:

Boil the milk together with the shock flowers, raisins, rum and vanilla bean. Separately, beat the eggs with the sugar in a bowl. After the milk has boiled, add the cornmeal and let it boil for another 10 minutes. Then add the beaten eggs and cook for another 5 minutes. When the whole composition has boiled, put it in tart forms and put it in the oven for 15 minutes.

When the tart is ready, let it cool for 15 minutes, then assemble the plate. I chose to serve it with a cup of shock-flavored ice cream, but you can use your favorite assortment. At the end I sprinkled everything with a little shock oil and sprinkled a few flowers. If it's still the season, I said I'll take full advantage. This plate smells like spring!

I hope you like my reinterpreted polenta for dessert. Good appetite!


Easter without dough, with raisins and lemon & # 8211 Ingredients

We offer below the list of ingredients needed to prepare a dough without dough in a round shape of 27 cm:

  • 1 kg of fresh cottage cheese
  • 150 gr sugar
  • 100 g golden raisins
  • 1 teaspoon rum, or rum essence
  • 5 eggs
  • 200 gr fermented cream
  • 1 vanilla pod
  • 100 gr flour
  • 50 gr semolina
  • 5 gr baking powder
  • the peel of a lemon
  • 20 g butter