Malt chocolate ice cream with Oreo cookie crunch: Bring you back the delicious memory!

As I told you the last time that Oreo will come in the post, haha. Now you can see it, but this time the Oreo come hand in hand with one of my childhood favorite "Ovaltine". The malt chocolate that we usually got a big mug of it when we were children.

I love this drink, esp. when the teacher gave one glass of Ovaltine for all the children when the doctor came to vaccinate us.
Oh, it's a long time ago, ^ ^, but I like to think about the sweet taste of the cold Ovaltine (in Thailand they served us cold one), it's very soothing for the little children when they just cried from the doctor's room.


At that time I still love it to be very sweet (everybody did!) haha, we just eat or drink less sweet when we grow up.
When I saw the recipe in Goodfood magazine, I think "Oh, I must try this!" I think it will be great to bring back the childhood favorite in new form. But I need to make some adjustment because I don't want my Ovaltine ice cream to be very sweet (I don't need that sweet taste now, and I'm not afraid of the doctor or the needle anymore hehe).
So I use only half of the sugar from the original recipe, and the result is fabulous, the thick ice cream gives the great taste, the chocolate, the Ovaltine and the Oreo get along together in lovely harmony.
The chocolate add more intense chocolate taste, when the Ovaltine makes the ice cream smell sweet and Oreo, well, I don't have to say much about it only the fact that it makes this ice cream more delicious!
I make it 3 times now (I don't have a chance to take the photo when making the first batch of it, so you can see that it's very popular, haha).
So, let's make a delicious treat that will bring back a great memory of our childhood day and I know that you will be happy as much as me.

Malt chocolate ice cream with Oreo cookie crunch

SERVES 8 

750ml/l¼pts ...................... milk

250ml/9fl oz ....................... double cream

6 ............................................ egg yolks

70 g/2.5 oz .......................... sugar 

85g/3oz ............................... milk chocolate, chopped

25g/1oz ............................... plain chocolate, chopped 

140g/5oz ............................ Ovaltine (chocolate malt)

154g .................................... Oreo cookies, broken into chunks about the size of a large pea

1 Bring the milk and cream to a simmer in a pan. Meanwhile, whisk the egg yolks and sugar until combined. Pour the milk onto the eggs, stirring well. Pour this back into a cleaned-out saucepan.

Slowly heat through for about 10 mins, stirring all the time. Don’t allow the liquid to simmer It should thicken as it heats up and is ready when it’s thick enough to coat the back of a wooden spoon. 

2 Pour the hot custard mix over the chocolate in a bowl and allow it to melt. Add the Ovaltine and whisk until smooth. 

3 Cool, then churn in an ice-cream machine. As it thickens, add the biscuits. Freeze. 

Malt chocolate ice cream with Oreo cookie crunch: 

Bring you back the delicious memory!

Chocolate Banoffee Pies: Easy pies for the chocolate and banana lovers!

Chocolate and banana again, well I think it's one of the best combination in the food world, haha. Actually I happen to love both of them, they are great on their own and the best when coming together.

I feel like there are nothing much to say about this kind of dessert, only that I love it.

Banoffee pie is the combination of banana and toffee sauce. The easiest way to get the toffee sauce is... going out to buy a can of dulce de leche, ^ ^, but the problem is if you don't have it at home or you don't want to go to buy it what can you do? 

For me I just boil one can of the sweetened condensed milk in the pan over low heat for 4 hours (some people said that this method can be dangerous, but I have to say that everything in the kitchen will be dangerous if you don't pay attention to it). The key is always adding the water to cover most of the can and don't use high heat, that's all, then allow it to cool before open it.

For this recipe, I make a little change because I love to use the Oreo cookies (one of my favorite ^ ^), instead of the chocolate digestive cookie, which I don't usually have it at home. And if you like Oreo as much as I do you will love this banoffee pies more than the original version too, haha.

Actually I start to realize that I have many recipe that use the Oreo, so don't be surprised when you see my next post to have this name "Oreo" again, haha.

Chocolate banoffee pies 

MAKES 6 

Oreo cookies ............................. 250g 
Unsalted butter ........................ 180g 
Dark chocolate, chopped ...........75g 
Caramel condensed milk 
[dulce de leche] ........................ 395g
Brown sugar ............................. 100g
Golden syrup ............................ 1 tbsp
Double cream ............................ 300ml 
Small bananas, sliced ............... 2 
..................................................... Chocolate curl, to serve

1.Take the cream out of the cookies. Crumble the Oreo into a food processor. Melt 80g of the butter, then add to the crumbs. Pulse to combine. 

Press over the base and sides of 6 l0cm loose-bottomed fluted tart tins. Chill for 20 minutes until firm .

2. Warm the caramel, and the remaining butter and the sugar in a pan over a low heat. When the sugar has dissolved, remove from the heat and stir in the syrup.

3.Place the chocolate in a heat proof bowl over a pan of barely simmering water. Allow to melt, then stir very gently until smooth. Pour the chocolate into the caramel mixture and stir until smooth.

4.Place the sliced banana and fill the tins with the caramel mixture, smoothing with a palette knife. Chill for at least 1 hour to set.

5. In a bowl, whip the cream until it forms soft peaks. 

6.To serve, top the pies with, whipped cream, dust with cocoa and sprinkle with the chocolate curl.

Chocolate Banoffee Pies: Easy pies for the chocolate and banana lovers!

Rose water and white chocolate gateau: For the white chocolate lover...

My sister really love white chocolate, no matter it's a cake, cookie or anything, if it has the white chocolate, my sister will say yes. So it's my mission to try all the possible recipe that contains it, haha, I have to say that I feel like this! 

This time I saw the recipe from the advertisement of the Divine chocolate in the Olive magazine issue March 2010, and I really want to try it. But as you know me, I have a lot (I really mean it, A LOT!) of things which I really want to do, so the cake still in my list but just postponed, until I felt that I should make it or I won't make it a all, -*-. 


The reason for the postponement is the recipe calls for the crème fraîche which is not easy to get, all I have to do is making it by myself, and wait for it to become thick and tangy.
But after I make it I think it's not a must, the crème fraîche will give the cake a tangy taste that contrast to the sweetness of the white chocolate icing. You can use whipped cream with a bit of lemon juice if you want a tangy taste or you can use plain whipped cream that will add richness to the cake, both way the cake will be delicious, too.
Because the base of the gateau is a sponge, the cake best served the day it make, because the sponge doesn't have other kind of fat than the grated white chocolate. 
For the rose water essence it's up to you!, if you don't have it or don't like it just leaves it out and use the vanilla essence instead, believe me, homemade cake will be more delicious as long as you make it with whatever you like!

White chocolate gateau

 Serves 12 

CAKE
4 ....................................... Eggs 
125g ................................. Caster Sugar
125g ................................. Plain flour 
50g ................................... White Chocolate, finely grated


ICING
3 tbsps/2-3 drops .......... rosewater or rose essence 
150ml ............................... crème fraîche
200g ................................. White Chocolate , broken into pieces
75g .................................... unsalted butter
3 tbsps ............................. single cream , at room temperature
125g ................................. Icing Sugar 


White Chocolate curls to decorate
Icing Sugar sifted, for dusting

Prepare the Crème Fraîche by mix 1 cup of whipping with 1 tbsp of the yogurt, cover and let it sit on your counter (or any place that is not hot), for overnight, then refrigerate for 1 day before using.
You will get the thick and a little tangy cream. 


• Heat the oven to 180C/fan 160C, butter and line the bases of two 20cm round sandwich tins 

Whisk the eggs and caster sugar together in a large bowl using a hand-held electric whisk until pale and thick enough to leave a trail when the whisk is lifted. Sift the flour into the bowl. Add the grated chocolate and fold everything together with a large metal spoon.
Divide the mixture between the prepared tins and bake for 20 minutes until just firm to the touch. Transfer to a wire rack to cool.


When you ready to assemble:

Stir the rosewater into the crème fraiche.

• Put the white chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water so that the base of the bowl is not touching the water and leave until melted. Allow to cool a little, then stir in the cream and icing sugar and beat until smooth.
Leave the mixture to cool further until thickened.

Use the rose water cream  to sandwich the 2 cakes together on a serving plate.
 Spread the white chocolate frosting over the top and side of the cake.

• Decorate the top of the cake with white chocolate curls.

Rose water and white chocolate gateau: For the white chocolate lover...