Culinary Adventures with Camilla

We spend a lot of time dreaming up ice cream flavors. Great family pasttime, right? I think so. Well, this afternoon the boys agreed on a passion fruit + lemon curd combination. It started off as a raspberry-lemon curd ice cream, but we had some passionfruits in our fruit basket. Done! Ingredients 2 fresh passionfruit (AKA lilikoi), halved 1 C heavy whipping cream 2 T lemon curd 1/4 C organic granulated sugar Procedure Scoop the pulp out of the passionfruit. Reserve the pod for serving. Place all of the ingredients in your ice cream maker and process according to your machine. Ours took about 40 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze before serving. To serve, use a truffle scoop and place a mini scoop of ice cream into your passionfruit pod. Serve immediately.

After a stop at the Penny Ice Creamery a couple of weeks ago - where I had a rose pavlova with pistachio ice cream, candied rhubarb, and a drizzle of white chocolate sauce - I decided to make my own version. I would never have thought to put ice cream on top of a meringue! But it's really a delightful mix of textures. Meringues 6 organic large egg whites pinch fleur de sel 1 t white vinegar 3/4 C organic granulated sugar 1 T cornstarch Preheat the oven to 350°F. Combine egg whites, salt, and white vinegar together in a large mixing bowl and beat on high speed until soft peaks form. Combine the sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Beat until stiff peaks form. Line a baking sheet with parchment paper and spoon the meringue into12 big spoonfuls, using a spoon to spread them in a circle. Bake for 10 minutes, lower the heat to 200°F, and bake for another hour. Turn of...

Last week I took part in a linky party for National Margarita Day. Click for my post...and the other offerings: here . All of the recipes looked fantastic, but The Little Ferraro Kitchen 's Lilikoi Margarita with Li Hing Mui had me dreaming of lilikoi (passionfruit) all weekend. from wikipedia.org I mused aloud, Where can I find passionfruit? My little Kitchen Elf looked at me, exasperated, "Mom, they have it at the Filipino store. Remember?!?" Well, now I do. Let's go! They didn't have any fresh ones, but they did have pulp in the freezer. Perfect! I defrosted one bag and decided to use some of it in our Monday morning MOffins. Then I made a lilikoi syrup for serving. These were lip-puckeringly delicious. I love lilikoi! Thanks, Samantha, for reminding me of this fruit. MOffin = mochiko (sweet rice flour) + muffin. This makes for a quick and portable breakfast. I served these with some yogurt and fresh strawberries. Fast and tasty! ...