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Persillerodskage og skyr is med stjerneanis

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Dessert - Denne opskrift har vi fået af de to madbloggere og kokke Anne au Chocolat og Josh Evans. Læs hele deres blogpost om leg med krydderier her

Detaljer

Star anise ice cream and parsnip cake

Star anise skyr ice cream

Directions:
Warm the cream slowly on the stove. Stir in the sugar to dissolve and the star anise to infuse. Bring to just below a simmer, then remove from heat and let cool.

Once cool, remove star anise. Grate in some star anise, if you like more prominent flavour and flecks of spice. Stir in skyr until smooth. Freeze and spin in pacojet, or make in ice cream maker. Greek yoghurt or similarly strained yoghurt could be substituted for skyr, but skyr is best.



Parsnip cake

Directions:
Steam parsnips with skins until tender, then cool in ice water. Peel skins and grate roots coarsely. Beat eggs with sugar in a bowl. Add flour and baking powder until it is incorporated, then add the oil and vinegar. Fold in the grated parsnip. Fill a loaf or cake tin with batter, and bake at 160˚c for about one hour, until golden and springy. Let cool to room temperature before slicing.


Ingredients

Skyr Ice Cream:
1 dl cream
60 g sugar
Hel stjerneanis
400 g skyr


Parsnip Cake:
(adapted from Christian Puglisi )
200 g parsnip, about 2 medium
2 eggs
135 g sugar
125 g flour
1 tsp baking powder
105 g grape seed oil or other neutral oil
1/2 tsp apple cider vinegar



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Stjerneanis (Star anise), hel Stjerneanis (Star anise), stødt      
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