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Demerara Semifreddo

Demerara Semifreddo

by | May 10, 2019 | 0 comments

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Semifreddo is somewhere between ice cream and mousse. Literally meaning ‘semi-frozen’ it’s the best of both worlds! This version has a light caramel flavour with layers of homemade coconut biscuits in between. 

#SPONSORED

If this image hasn’t already convinced you to rush off and make this semifreddo right away, then I don’t know what will! Unless of course, I tell you about the smooth and creamy ice cream, or the layers of crunchy coconut biscuits in between – oh and then there’s the hazelnut praline on top and the waterfall of demerara sauce that you’ll want to fill a bathtub with! 

If you’ve been following my Natura Sugars series, you’ll know I’ve been celebrating the beauty of unrefined sugars. Unrefined sugars have all the flavour locked in rather than refined out. As a baker, they are some new, exciting ingredients to add to our arsenal. It opens a whole new world of flavours! Last month, I hero’ed the Natura Sugars Soft Brown Sugar in these madeleines, and this time the demerara sugar is my go-to. 

Semifreddo is probably the best way to make soft, scoopable ice cream at home (without an ice cream machine).  It involves whipping eggs and sugar over a bowl of simmering water (bain marie) until very light and fluffy. Once cool, you fold in the whipped cream, freeze and that’s it! You can check out the video of how to make it on my Youtube channel here. 

I’ve layered this one with my homemade Tennis biscuits which I am incredibly proud of, mostly because cracking the recipe took me a gazillion attempts and almost drove me mad! You are welcome, however, to use whichever biscuits you fancy, just make sure they fit the tin you’re going to set your semifreddo in!  

Demerara Semifreddo
Serves 6
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. SEMIFREDDO
  2. 3 large eggs
  3. 10ml (2 tsp) vanilla extract
  4. 110g (½ cup) NATURA SUGARS Demerara Icing Sugar
  5. 330ml (1 ⅓ cups) cream
  6. 400g homemade Tennis biscuits (or biscuits of your choice)
  7. HAZELNUT PRALINE
  8. 100g Natura Sugars Demerara Sugar
  9. 100g hazelnuts, skinned and toasted
  10. DEMERARA TOFFEE SAUCE
  11. 150g salted butter
  12. 150g Natura Sugars Demerara Sugar
  13. 150ml cream
Instructions
  1. For the Semifreddo, line a 21cm x 9cm loaf tin with non-stick baking paper, leaving some overhanging - this will make it easier to unmould later.
  2. Place the eggs, vanilla and Natura Sugars Demerara icing Sugar in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from heat and beat for a further 6–8 minutes or until cool.
  3. Whisk the cream until soft peaks form.
  4. Gently fold the cream through the egg mixture gently and thoroughly combined.
  5. Pour a ¾ cup of the egg mixture into the prepared tin. Place an even layer of the biscuits over. then pour over another ¾ cup of the mix over and layer with biscuits Repeat with the remaining mix. Freeze the whole tin for 2 hours or until set.
  6. To make the praline, line a baking tray with baking paper or a silicone mat and spread the hazelnuts over. Place the sugar in a saucepan over high heat and melt (without stirring) until caramelised and golden. Pour onto the hazelnuts and allow to cool completely. Break into shards.
  7. To make the sauce, place the butter and sugar in a saucepan and place over a low heat. Simmer for 8 minutes until the sugar caramelizes and just starts smoking. Add the cream gradually while whisking. Allow to cool completely.
  8. Unmould the semifreddo by briefly dipping the tin into hot water. Allow to stand for 5 minutes to soften, before topping with the hazelnut shards and serving with the sauce.
Notes
  1. If you'd like to flavour the semifreddo, fold in flavourings such as spices, melted chocolate, lemon or orange zest or extracts with the cream.
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calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/

 

My Christmas Dessert Recipe Round-Up

My Christmas Dessert Recipe Round-Up

by | Dec 12, 2018 | 1 comment

It’s beginning to feel a lot like Christmas!  Which is alarming because I swear it was Easter, like, yesterday! So if like me, you’re scrambling to decide what to make for Christmas dessert this year, I’ve rounded up my best Christmas dessert and baking recipes. From mince pies (which are gluten-free) to easy cheat’s almond croissants which are stuffed with fruit mince that will make the perfect Christmas morning treat, there’s also frozen desserts, edible gifts, no-bake desserts and even edible tree decorations! Click on the images below to take you to the recipes. What will you be making for Christmas dessert this year?

Berry Nice Cream Sandwiches

Berry Nice Cream Sandwiches

by | Jun 20, 2018 | 0 comments

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 If you’ve never heard of Nice Cream before, prepare to have your mind blown with these Berry Nice Cream Sandwiches 

 

#SPONSORED

These Berry Nice Cream Sandwiches are perfect if you’re so over smoothies and want a change, OR they’re a great healthy snack for the kids – especially since school holidays are around the corner. Nice Cream is a one-ingredient, healthy ice cream that has taken the internet by storm. Frozen banana is the only ingredient and you whizz it up in a food processor or blender and it becomes thick, creamy and a really delicious (sort-of) substitute for the real deal. While I’m definitely not saying it replaces proper ice cream (nothing does!), it makes a way more acceptable breakfast! 

  

This recipe goes a step further and becomes Berry Nice Cream Sandwiches – almost like a frozen smoothie but way more exciting and it totally feels like a treat! I’ve loaded these Nice Cream Sandwiches up with frozen berries and then sandwiched them between the new berry flavoured BAKERS Good Morning™ Breakfast Biscuits which are loaded with oats, barley, wheat, rye and mixed berry pieces. The biscuits stay nice and crunchy, even when frozen so you can keep a load of these in the freezer and grab them as you leave the house in the morning. Imagine your kids faces when you give them an ice cream sandwich for breakfast? Who’s getting the Best Mom Ever award? YOU ARE!

Berry Nice Cream Sandwiches
Yields 6
Print
4818 calories
671 g
47 g
202 g
93 g
54 g
1964 g
7082 g
115 g
0 g
136 g
Nutrition Facts
Serving Size
1964g
Yields
6
Amount Per Serving
Calories 4818
Calories from Fat 1814
% Daily Value *
Total Fat 202g
310%
Saturated Fat 54g
272%
Trans Fat 0g
Polyunsaturated Fat 51g
Monounsaturated Fat 85g
Cholesterol 47mg
16%
Sodium 7082mg
295%
Total Carbohydrates 671g
224%
Dietary Fiber 32g
130%
Sugars 115g
Protein 93g
Vitamin A
28%
Vitamin C
326%
Calcium
303%
Iron
212%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 large ripe bananas, peeled and cut into 2cm rounds
  2. 30ml (2 tbsp) milk
  3. 200g mixed frozen berries, plus extra for sprinkling
  4. 60g (1/4 cup) natural plain yogurt
  5. 2 tbsp honey
  6. 12 BAKERS Good Morning™ Mixed Berries Breakfast Biscuits
  7. Fresh berries, to garnish
Instructions
  1. Place the banana slices on a tray and allow to freeze overnight.
  2. In a food processor or blender, combine the bananas, milk, frozen berries, yoghurt and honey and blend until smooth.
  3. Spread half the nice ice cream evenly into a 15 x 15cm square cake tin or plastic container. Sprinkle the extra frozen berries over, top with the remaining ice cream mixture and freeze overnight until firm.
  4. When ready to serve, unmould the ice cream slab and arrange the biscuits on top of the ice cream. Using a hot knife, slice the ice cream using the biscuits as a guide. Sandwich the ice cream between two biscuits and serve immediately.
Notes
  1. The ice cream sandwiches can be kept in the fridge, in a ziplock bag for up to 1 month.
beta
calories
4818
fat
202g
protein
93g
carbs
671g
more
The Kate Tin https://thekatetin.com/

MORE DESSERT-FOR-BREAKFAST IDEAS:

White Chocolate Brioche Muffins

WHITE CHOCOLATE MARMALADE BRIOCHE BUNS

STICKY TOFFEE FLAPJACKS

Coffee and Cardamom Instant Soft Serve

Coffee and Cardamom Instant Soft Serve

by | Mar 1, 2018 | 0 comments

#SPONSORED

No-churn ice cream recipes are my favourite. Not only because, let’s face it, who can afford to buy an ice cream machine?! But secondly, they are so much more flexible when it comes to getting creative with flavours. Making your own soft serve is as easy as heating everything together, freeze it in ziplock bags then blend it up in a food processor and voila! Soft serve!

Coffee and Cardamom Soft Serve in a glass tumbler with pistachios sprinkles

Although soft serve ice cream reminds me of trips to the beach as a kid I wanted to give it a very grown up flavour – coffee, cardamom and the deliciously malty flavour of Natura Sugar’s Unrefined Molasses Sugar.  The molasses sugar doesn’t just add sweetness, but loads of flavour which is so important when you have only a handful of ingredients! Many of you have asked where you can find the Natura Sugars range – find them in Clicks, Checkers, PnP and Spars (Hint: Clicks are having a 3 for 2 special on the sugar at the moment!). Or alternatively you can shop them online here.

If you’d rather make the flavour of the soft serve a bit more traditional, replace the espresso with fruit puree and change up the spice. Give my no-churn watermelon sorbet a whirl too – it’s perfect for summer!

Molasses sugar spilling out on a pink surface

Print
Coffee and Cardamom Instant Soft Serve

Ingredients

  • 1 tsp ground cardamom
  • 90ml hot espresso
  • 1 cup milk
  • 300g (1 cup) Natura Sugars Molasses Sugar
  • 3 cups (750ml) cream

Instructions

  1. Place the cardamom, espresso, milk, Natura Sugars Molasses Sugar and cream in a pot and stir gently over a low heat until the sugar has dissolved completely. Divide the mixture between two ziplock bags and press out as much air as possible. Place each bag flat on a baking tray and freeze until solid. Remove the ice cream from the freezer, break into pieces and place in the bowl of a food processor until smooth. Working quickly, place the soft serve in a piping bag fitted with a star nozzle and pipe the soft serve into waffle cones or cups.
https://thekatetin.com/coffee-cardamom-instant-soft-serve/

 

Chocolate Chip Cookie Ice Cream Cones

Chocolate Chip Cookie Ice Cream Cones

by | Jan 6, 2018 | 2 comments

 This post for cookie ice cream cones is sponsored by Natura Sugars

Chocolate Chip Cookie Ice Cream Cones
What if the ice cream cone was AS delicious as the ice cream that was in it?! I present to you… the cookie ice cream cone! It’s both delicious AND portable and pure genius. I get asked the question ‘Cup or Cone?’ at least twice a week. Yes, I eat ice cream twice a week, at least, don’t judge! But never in a cone, thanks. I go for the cup every time. Why? Because I really don’t like the taste of the waffle cone. It’s too sweet, artificial tasting and is a total waste of calories. It could be so much better and so I set to work!
Chocolate Chip Cookie Ice Cream Cones
You could use pretty much any cookie recipe to make these cookie ice cream cones but you’re going to want to use mine, trust me. It’s the best chocolate chip cookie recipe in the world – and I’ve tried A LOT! But what takes the cookie to a whole ‘nother level is the sugar I’ve used. Natura Sugars has this sandy, voluptuous soft brown sugar that is fudgey and gives these babies a chewiness on the inside but leaves the edges crispy crunchy – in my opinion, what every cookie should be!
Chocolate Chip Cookie Ice Cream Cones
While they may look like a challenge, these cones are really easy to make. Simply whip up the cookie dough, then roll it into big balls. Next, use a rolling pin to roll them really thin and bake! While they’re still hot shape them around a normal ice cream cone which has been covered in foil (in my opinion, that’s the only use for them, really) and allow to cool! I like to stuff the bottom of my cones with a marshmallow to stop drips, and coating the inside of the cookie ice cream cone with melted chocolate would be pretty amazing too – or try this chocolate ice cap sauce!
Chocolate Chip Cookie Ice Cream Cones
If cookie ice cream cones are not your thing, you could also shape them into cookie ice cream bowls by draping the hot cookie over a glass or muffin tin. All that’s left is to pile in the ice cream, sprinkles and sauce – and invite some friends around for an ice cream par-tay!
Chocolate Chip Cookie Ice Cream Cones

Chocolate Chip Cookie Ice Cream Cones

Makes 12

 

200g salted butter, softened

340g Natura Sugars Soft Brown Sugar

1 tsp vanilla extract

2 tbsp milk

1 large egg

300g cake flour

¼ tsp baking powder

¼ tsp bicarbonate of soda

100g The Kate Tin Dark Baking Chocolate, chopped

 

Preheat oven to 200°C (or 180°C fan-forced). Place the butter and sugar in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light. Add the vanilla, milk and egg. Add the flour, baking powder, bicarbonate of soda and chopped chocolate and mix to combine. Roll out golf-ball size balls of the cookie batter between two squares of baking paper until 2-3mm thin then place onto a baking tray, leaving enough room for spreading. It’s easiest to bake two at a time. Bake for 14 minutes or until the edges of the cookies are golden brown but the centre should still be chewy. While still hot, turn the cookie over and wrap it around a waffle cone wrapped in foil and hold it in place for a few seconds until it starts to firm up. Repeat with the remaining dough. Store in an airtight container for up to 1 week.

 

TIP This cookie dough freezes very well so make a huge batch, roll into balls and freeze in a ziplock bag. Then simply bake them from frozen!

Chocolate Chip Cookie Ice Cream Cones
WATCH HOW TO MAKE THEM HERE:
Caramel Peppermint Crisp Ice Cream Lollies

Caramel Peppermint Crisp Ice Cream Lollies

by | Jan 5, 2018 | 0 comments

It ain’t Heritage Day without caramel peppermint crisp tart and these are deliciously refreshing for the (hopefully) warm weekend. And after a braai all you really want is an ice cream lolly and a swim, right? These were actually born from the leftover filling from these Peppermint Crisp Eclairs I made last week. I filled lolly moulds with the caramel peppermint crisp tart filling and and dipped them in chocolate and they are SO GOOD! What are you making this Heritage Day?

CARAMEL PEPPERMINT CRISP TART ICE CREAM LOLLIES

Makes 12

 

1 can (400g) tinned caramel

250ml milk

250ml fresh cream

400g Peppermint Crisp chocolate bars, crushed

50g crushed Tennis biscuits

 

Chocolate dip

200g good-quality dark chocolate, chopped (I used AFRIKOA 70% dark chocolate)

160g odourless coconut oil

 

Place the tinned caramel in a bowl with the milk and whisk until smooth. Beat the cream until stiff peaks then fold into the caramel mix. Stir in  ¾ of the peppermint crisp and the tennis biscuits. Pour the mixture into 12 lolly moulds and freeze until firm. In the meantime, melt the chocolate and coconut oil in the microwave on full power, stirring every 30 seconds. Allow to cool slightly then pour into a drinking glass or jug (to allow for easy dipping). Dip the ice cream mould briefly in hot water to remove the lollies then immediately dip into the melted chocolate and sprinkle with the remaining peppermint crisp. Place on a tray lined with baking paper and quickly put them back in the freezer until firm.