3 in 1 ice cream

	Weight(g)	POD	PAC	Solids	Fat
Milk	565	0	22.6	53.675	20.34
6 Chocolate digestive biscuits	100	-	-	-	-
Sucrose	75	75	75	75	0
Invert sugar	50	65	95	37.5	0
Egg yolks - 5	90	0	0	50.4	27
Vanilla paste	1 tsp	-	-	-	-
Total	880	140	202.6	236.6	47.34

The milk was out of the freezer having been previously mixed with milk powder (~15%) and heated to 82°C for 30 minutes.

Everything except the biscuits in the mixer➀ bowl and heated to 70°C for 20 minutes stirring continuously.

Cooled with cold water in the sink to 22°C.

Into the churn at -20°C.

Biscuits were blitzed, passed through a coarse strainer and added after the mixture became slushy.

Mixture temperature -8°C after 15 minutes.

Compressor off.

Out after 2 more minutes.

➀ Kenwood Cooking Chef

Straight out of the churn

After 4 hours in the freezer

1. it's ice cream
2. the flavour of the biscuit is a bit like a cone
3. the texture reminds you of when you last dropped one on the beach

My very second soufflé

Chocolate

4	servings
58g	chocolate 79%
2	eggs-large
1.5	extra whites
20g	butter
20ml	flour
150ml	milk
25g	caster suger

Butter and sugar coat ramekins.

Set the oven to Gas Mark 6, 200°C.
Place a deep baking dish on a shelf in the middle.
Boil a kettle.

Using a large saucepan, make roux, add milk, grate in chocolate, stir in beaten yolks, stir in sugar.

Whisk egg whites, stir a tablespoon or two into the mix and fold in the rest.
Fill bain marie so the water's ½ way up the ramekins.
Cook for 10 minutesish.

Hope for the best.

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One flat one

One peaked one

And why you should knock the ramekins on a hard surface before cooking to get rid of cavities.

Also need to improve the folding.

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Next morning steam any spares for 10 minutes

My very first soufflé

Broccoli, cauliflower & cheese

4	servings
100g	broccoli
100g	cauliflower
2	eggs-large
2	extra whites
17g	butter
20ml	flour
100ml	milk
35g	cheese

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Soufflés are just a white sauce with flavouring and folded in egg whites.

Separate the eggs and add two more whites to the whites.
Beat the yolks.

Butter the ramekins.
Set the oven to Gas Mark 6, 200°C.
Place a deep baking dish on a shelf in the middle.
Boil a kettle.

Use broccoli and cauliflower florets without any thick stalks.
Steam, the cauliflower will take a bit longer than the broccoli.
Cool and mash with a stick blender.

Melt butter in a saucepan, stir in the flour and cook for a couple of minutes.
Add milk slowly, stir constantly and cook for a couple of minutes until smooth.
Season heavily with black pepper and salt

Stir in the mashed broccoli and cauliflower then the beaten eggs and grated cheese.

Add a little cream of tartar to the egg whites and whisk until fairly stiff.
Add a tablespoon of the whites to the mixture and stir in.
Place the rest of the whites on top of the mixture and fold in.

Fill the ramekins about ³/₄ full.
Pour boiling water into the baking dish and put in the ramekins.

Target time 10-12 minutes.
Avoid opening the door to check.
They should be risen, brown on the top and maybe cracked open

Beginner's luck or what?

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The morning after

and it's sunk a bit

so wake it up for 8 minutes in the steamer, it's not quite as light as before but still pretty good and better than throwing it away

with shaved cheese

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and if you don't know hold to fold in egg whites, watch this chap