Outside the window, the thermometer shows something over thirty degrees. How much more - I don't even want to specify, because from what is happening outside the window, I want to go either into hibernation (preferably in the refrigerator), or into depression.
The heat spoils the mood, the heat does not allow you to sleep peacefully, the heat discourages your appetite and be blessed who invented air conditioners and coolers are a hero... I just know a lot of unfortunate people for whom air conditioners are even worse heat.
Hmm... I was carried somewhere in the wrong place, I was, in fact, going about food here.
In connection with the heat, I declare the day of homemade ice cream. I know, they will tell me now - what kind of ice cream if there are no ice cream makers, but there are a lot of ways to do without it. For example, you can simply stir ice cream methodically while freezing every fifteen minutes.
And you can cook granite - ice chips are allowed there.
Or another version of a cold dessert - parfait.
For a chocolate parfait, for example, there are a minimum of ingredients (and work too), and in taste it can surpass many store varieties of what for some reason is called ice cream.
We take:
- 200 g of chocolate. Which one is your choice, even milky or dark;
- 2 tablespoons of powdered sugar;
- 2 tablespoons of sugar;
- 2 eggs;
- A pinch of salt;
- 300 ml. whipping cream.
How we cook:
We divide the eggs into whites and yolks.
We heat the chocolate, let it cool, that is, it should not be hot, but it should not harden either. Beat the melted chocolate with yolks and powdered sugar until frothy.
Now beat the whites with salt and sugar until thick peaks.
In the same way, whip the cream and mix all three masses, someone does it with a spatula, and someone does it with a mixer for short turns. In principle, I like it with a mixer, but they say it's better with a spatula (I can't do it). The main thing is that the switching pulses are short.
Optionally, you can add chopped chocolate or chocolate droplets (my homemade ones like it) at the very end of kneading.
Well, then we lay out the mass in separate molds or in one large form, and send it to the freezer for about six hours.
Fifteen minutes before we are going to eat, we take it out of the freezer and let it stand a little - so that it "goes away."
Bon appetit (and good weather - warmth without terrible heat).