Dulce de Leche och av valnöts perfect Sugar Coated

Glass, semifreddo och parfait… what exactly is the difference. As so often before I have to start a blog post with a little research. The semifreddo and parfait does not require an ice cream maker that I had an eye on, but there must be more differences. From recept.nu I get my answer. Ice cream is made on eggs, sugar, milk and / or cream and fruses then stirring. But the difference between semifreddo and parfait is almost nonexistent. It's mostly about the French have their name and the Italians their. Since I once was nearly fluent in Italian so I offer a translation of semifreddo, it means halvkall (or half cold but in this case refer to the semi-cold). My guess is that it's called that because you have to eat it half cold, not helkall because then it would have been too hard, but this is my very own guess. Recommend, however, to let it thaw a bit before embarking ague. We need not go into the debate about which came first, perfect eller semifreddon, I know from experience is a touchy subject among Italians (and probably then in French). Let's say instead that “a beloved child have many names”

So, why this long explanation about the different types of frozen desserts, its, Malin på Sugar coated has outdone itself with a Dulce de leche och perfect valnöts. Snäll som hon är får vi lov att dela med oss av hennes recept här också men kicka in hos Malin för fler bilder som får det att vattnas i munnen.

Photographer: Malin – Sugar coated

Start with the walnuts to caramelize. Apt butter and walnuts in a skillet over medelvärmeoch stir until it starts quirky little in the nuts sprinkle over the sugar and let it melt. Ställ åt sidan och låt svalna.

Whisk the egg yolks and icing sugar until fluffy, tillsätt dulce de lechen och vispa ihop allt.

In another bowl, whisk the cream until soft peaks form. Vänd ner grädden i dulce smeten och blanda allt väl utan att röra ut för mycket luft.

Ta hälften av valnötterna och finhacka dom och vänd ner dessa i smeten med.

Pour everything into any shape and place in the freezer 4-6 timmar.

Servera med frukt och resten av valnötterna.

In English

Ice cream, semifreddo and parfait … I could not help my self asking what the difference really is. As so often before I have to start a blog post with a little research. I was already aware of that the semifreddo and parfait doesn’t require an ice cream machine, but I’m sure there is atleast one more difference. In the swedish site recept.nu I got my answer. Ice cream is made out ​​of eggs, sugar, milk and / or cream and is frosen while stirring. But the difference between semifreddo and parfait is almost nonexistent. The biggest difference (and almost the only noticable) is that the French have their name and the Italians have their. Since I once was almost fluent in Italian I am able to give you a translation of the word semifreddo, it means half cold. My guess is that it got that name as it’s best eaten half cold, not fully cold as it would be to hard then, but this is completely my own guess. However I recommend to let it thaw a bit before you start to glut. I will leave the debate about which one was first, parfait or semifreddon, aside. I know from experience the origin of the Italians dishes is a subject better to aviod (and I would suppose likewise among the French). Let’s say instead that “a beloved child have many names” (a Swedish saying).

So, why this long intriduction about the different types of frozen desserts? Because Malin at Sugar Coated has exceeded herself agina, this time with a Dulce de leche and walnut perfect. As nice and kind as she is, we were we allowed to share her recipe here too but klick yourself over to Malin for more mouthwatering pictures.

Recipe

• 300 grams of walnuts
• A spoon of butter
• 2 tablespoons raw sugar

• 5 egg yolks
• 100 ml icing sugar
• 150 Pampas ml Deli Dulce de leche ice cream
• 500 ml heavy cream

Start with caramelizing the walnuts. Put butter and walnuts in a pan on medium heat. Stir until you hear a snapp sound from the nuts. Sprinkle the sugar and let it melt. Set aside to cool.

Whisk the egg yolks and icing sugar until fluffy, add Dulce de Leche and whisk it together.

In another bowl, beat the cream until soft peaks are formed. Fold the cream into the Dulce batter and mix everything well without removing too much air.

Take half of the walnuts, chop them and fold them into the batter.

Pour everything into any shape and place in the freezer for 4-6 hours.

Serve with fruit and the rest of the walnuts.