BURNT HONEY ICE CREAM WITH WARM STRAWBERRY SALAD
Provided by Food Network
Categories dessert
Time 7h10m
Yield 4 servings, with ice cream left
Number Of Ingredients 12
Steps:
- In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor. Take off the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes.
- In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
- Meanwhile, half-fill a large bowl with ice water. Rest a smaller bowl in the ice water. Strain the mixture into the smaller bowl to smooth it and remove the vanilla bean. Whisk in the creme fraiche. Let cool, stirring often, then continue according to the directions of your ice cream maker.
- Thoroughly clean the inside and outside of the paper milk quart container then cut off the top. Cram the ice cream into the container, packing it well to get rid of all the air pockets. Place in freezer for at least 6 hours.
- Warm Strawberry Salad: Puree the raspberries and sugar in a blender. Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary. Divide the puree on 4 ovenproof plates and spread to evenly coat the bottom of each plate. Thinly slice the strawberries and carefully fan them out on top of the raspberry puree, starting at the edge of the plate and spiraling in to the center. Use 4 berries per plate. (The dessert can be made up to this point up to 8 hours in advance. Tightly cover each plate with plastic wrap and refrigerate until ready to serve. Remove the plastic wrap before baking.)
- Preheat the oven to 450 degrees. Bake the strawberries 2 minutes, just until warmed. Or place in the microwave for 1 minute. Remove from the oven.
- Take the ice cream out of the freezer and lay it on its side. With a serrated knife, leaving the ice cream in its container, cut a 1 1/2-inch slice off the end. Remove the container band around the slice and cut it into triangles along the diagonal. Place a wedge of ice cream in the center of each plate (it will start to melt immediately). Cut the honeycomb into 4 pieces and place on top of the ice cream. Serve immediately.
STAR ANISE-HONEY COOKIES
When I was growing up, my mother made many desserts and pastries with anise. Today, I continue the tradition with these cookies, which are flavorful and great for decorating in a variety of ways.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar and honey until blended. Beat in eggs. In another bowl, whisk flour, baking soda and star anise; gradually beat into sugar mixture., Divide dough in half. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 4-6 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Nutrition Facts :
BOURBON-GLAZED PORK BELLY CHUNKS
Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours
Provided by Good Food team
Categories Buffet, Starter
Time 3h45m
Yield Serves 6-8 with other canapés
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
- Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
- Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
- Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.
Nutrition Facts : Calories 273 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 16 grams protein, Sodium 1.1 milligram of sodium
STAR ANISE ICE CREAM
Star anise's licorice-like flavor is what sets this ice cream apart. This version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk. Time given does not include chilling time for the custard. For the freezing time I'm going by my ice cream machine, yours may be different.
Provided by Annacia
Categories Frozen Desserts
Time 1h15m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat.
- In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan.
- Cook the custard over moderately low heat, stirring, until it registers 170ºF on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely.
- Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
GAND'S STAR ANISE ICE CREAM
Entered for safe-keeping. Chef Gale Gand of Lake Forest, Illinois serves this with chocolate cake, especially molten chocolate cake. Note that the licorice flavor of anise inspires a love/hate reaction. I, for one, love it! Prep time includes chilling time. Cooking time is guesstimated.
Provided by KateL
Categories Frozen Desserts
Time 5h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart saucepan over medium heat, put half and half, cream, star anise, ground cinnamon, vanilla and cinnamon stick. Heat, whisking occasionally to avoid burning or sticking to the bottom of the pan. DO NOT LET BOIL. When the mixture reaches a fast simmer, turn off the heat and let the flavors infuse for 10 minutes.
- Whisk together the egg yolks and sugar in a bowl. Still whisking, slowly pour half of the cream mixture in a thin stream to the egg mixture. Then add the egg-cream mixture to the saucepan containing the other half of the cream mixture.
- Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When it reaches 180 degrees, it will be thickened and creamy, like eggnog. If you don't have a candy thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
- When the mixture is ready, quickly remove it from the heat.
- Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, removing the vanilla bean pieces and cinnamon stick.
- Chill 3 hours. Then freeze in an ice cream freezer according to the manufacturer's directions. (Don't have an ice cream freezer? After 3 hours, gently stir ice cream and transfer to desired freezer storage containers. Freeze 2-3 hours, or until desired hardness. High fat ice cream will not get rock hard.).
STAR ANISE-POACHED PEARS
Categories Fruit Dessert Poach Vegetarian Pear Spice Winter Vegan Anise Christmas Eve Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine sugar, 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat. Add 1 1/4 cups water (mixture will bubble vigorously). Bring to simmer, stirring until pieces of caramel dissolve. Add pears, cover and simmer until tender, turning pears once, about 5 minutes.
- Using slotted spoon, transfer pears to bowl. Boil liquid in saucepan until thick and syrupy, about 5 minutes. Pour syrup over pears; toss gently to coat. Chill until cold, at least 3 hours or overnight. Divide pears and syrup among 4 shallow bowls and serve.
STAR ANISE ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Frozen Dessert Pernod Summer Anise Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely. Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
More about "burnt honey and star anise creams recipes"
BURNT HONEY & STAR ANISE CREAMS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 6Calories 246 per serving
STAR ANISE BURNT CREAMS - MAGGIE BEER
From mb-prod.fusedserve.com
HONEY AND SAFFRON RICE PUDDING WITH SESAME BRITTLE - GOURMET …
From gourmettraveller.com.au
STAR ANISE BURNT CREAMS - MAGGIE BEER | RECIPES, SOUL FOOD, STAR …
From pinterest.ca
ANISE OIL FOR BEES: THEY WILL FOLLOW IT ANYWHERE - HONEY BEE SUITE
From honeybeesuite.com
BURNT HONEY AND BASIL ICE CREAM - THE FOOD IN MY BEARD
From thefoodinmybeard.com
BURNT HONEY AND STAR ANISE CREAMS RECIPE - WEBETUTORIAL
From webetutorial.com
CARAMELISED PINEAPPLE WITH STAR ANISE AND ICE-CREAM - GOURMET …
From gourmettraveller.com.au
HOW TO MAKE ANISE/FENNEL HONEY | THE SCHOOL OF ... - AROMATIC …
From aromaticstudies.com
BURNT HONEY AND STAR ANISE CREAMS RECIPE
From recipenode.com
HONEY CHICKEN RECIPE - PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
STAR ANISE: OVERVIEW, USES, SIDE EFFECTS, PRECAUTIONS, INTERACTIONS ...
From webmd.com
10 BEST STAR ANISE INDIAN RECIPES - YUMMLY
From yummly.com
BURNT HONEY ICE CREAM AND MOURAD NEW MOROCCAN COOKBOOK …
From tarasmulticulturaltable.com
ANISE FOOD PAIRINGS: HOW TO PAIR ANISE WITH FOOD
From finedininglovers.com
ANISE ICE-CREAM RECIPE | DESSERT | THE GUARDIAN
From theguardian.com
BURNT HONEY AND STAR ANISE CREAMS - CHAMPSDIET.COM
From champsdiet.com
STRAWBERRIES WITH TARRAGON AND BLACK PEPPER HONEYCOMB WITH
From bbc.co.uk
STAR ANISE BURNT CREAMS RECIPE | MAGGIE BEER
From maggiebeer.com.au
DISHING UP DELIGHTS: STAR ANISE AND VANILLA BEAN ICE CREAM
From dishingupdelights.blogspot.com
HONEY AND STAR ANISE-GLAZED DUCK RECIPE - GOOD FOOD
From goodfood.com.au
BURNT HONEY AND STAR ANISE CREAMS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BURNT HONEY DESSERT COMPANY
From burnthoneydessertco.com
STAR ANISE - WHAT IT IS AND HOW TO COOK WITH IT - IN SEARCH OF …
From insearchofyummyness.com
STAR ANISE AND CREAM RECIPES (96) - SUPERCOOK
From supercook.com
COOKING WITH STAR ANISE: THE DOS AND DON’TS - SPICEOGRAPHY
From spiceography.com
BURNT HONEY & STAR ANISE CREAMS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
17 WAYS TO COOK WITH HONEY – FROM A TREACLY PEAR TART TO DELICIOUS ...
From theguardian.com
STAR ANISE INFUSED HONEY - MOUNTAIN MOMMA ORGANICS
From mountainmommaorganics.com
BURNT HONEY AND THYME ICE CREAM - DINNER PARTY DESSRT …
From goodhousekeeping.com
STAR ANISE - BBC GOOD FOOD
From bbcgoodfood.com
BURNT HONEY AND STAR ANISE CREAMS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #desserts #eggs-dairy #asian #australian #oven #easy #refrigerator #beginner-cook #dinner-party #fall #holiday-event #kid-friendly #spring #summer #winter #puddings-and-mousses #eggs #broil #stove-top #dietary #new-years #thanksgiving #infant-baby-friendly #seasonal #wedding #valentines-day #inexpensive #toddler-friendly #brunch #taste-mood #sweet #equipment #presentation #served-hot
You'll also love