THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Homemade fruity eskimos with natural sugar (traditional method & Thermomix)
Description
Got an over-ripe banana lying around? Don't throw it away: turn it into delicious homemade ice creams, fruity, creamy and naturally sweet thanks to the fruit itself. No need to add sugar - and no need for a professional freezer. These homemade popsicles are ready in just a few minutes and will delight children and adults alike.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Blend the fruit
Blend 120g of strawberries with the banana until smooth.
Mash the remaining 50g of strawberries with a fork, then add them by hand to the purée to obtain a smooth texture with small pieces.
2. Whip the cream
Whip the very cold cream until you obtain a supple texture (light whipped cream).
3. Assemble
Fold the Greek yoghurt into the whipped cream, then add the fruit purée. Mix gently with a spatula to maintain a light texture.
4. Filling the moulds
Divide the mixture between 6 ice-cream moulds (about 100 ml each). Insert the sticks, close and place in the freezer for at least 5 hours, ideally overnight.
**Tip:
Gently tap the moulds on the work surface before closing them, to distribute the pieces evenly and avoid air bubbles.
THERMOMIX® METHOD
Preparation - Thermomix® version
1. Blend the fruit
Place 120 g of strawberries and the banana in the bowl.
Blend for 15 sec / speed 6.
Add the remaining 50g strawberries in pieces.
Blend on sight for a few seconds / speed 3.5, to obtain a smooth texture with small pieces.
Transfer to a bowl and set aside. Clean the bowl.
2. Whip the cream
Insert the whisk.
Pour in the very cold cream.
Whisk for approx. 1 min / speed 3.5 (until soft). Remove the whisk.
3. Assemble
Add the Greek yoghurt to the bowl.
Blend for 10 sec / speed 3.
Add the fruit purée.
Blend for 15 sec / speed 2 / reverse.
4. Filling the moulds
Immediately divide the mixture between 6 x 100 ml moulds. Freeze for at least 5 hours, ideally overnight.
Tip:
Gently tap the moulds on the work surface before closing them, to distribute the pieces evenly and avoid air bubbles.
