I’m back. With a new look, and a new style. Style as in look, and style as in content. My blog is all about me, my food, my work, and my running. I have struggled to keep my blog active over the last few months as my work has kept me busy and after baking all day (I made 19 sponges in 4 hours the other day) I just didn’t feel like all the food-based blogging when I got home. So I have decided to vary things a bit. Blog about food and cooking and baking still, but add variety with work stuff, running stuff and any other stuff that comes to mind. So I hope thats ok. Let me know what you think. I do it for you, my invisible audience.
So I was home this afternoon. I worked this morning, then I took the pooch running in the woods. 10k later and my legs are feeling it. I am not as fit as I used to be. Its a shame. But I still love it. It was warm today too. Like a whole 12 degrees. I had actual sweat in my hair and all over my t-shirt. could it be the first vestiges of spring? Or is it just mother nature teasing us with the wonderful warmth, just to dump a foot of snow on us again at easter? Who knows. I will enjoy it while it lasts and try not to speculate.
Anyway, I was home this afternoon, and wondering what to do. Then I started browsing ice cream recipes on the wonderful David Lebovitz’s website, and my eyes settled on the Caramelised white chocolate ice cream. I had seen this one before, and as I had cleaned out a cupboard earlier today and found 2 blocks of white chocolate, I thought maybe its about time I explore this lovely sounding sweet a bit more.
So the concept is simple, as it the execution. White chocolate (preferably good quality), in pieces, in the oven. Stir. Thats it. I did not have amazing quality white chocolate to hand, but I thought the concept would still be the same. David says that inferior quality white chocolate clumps up a bit and isn’t smooth, and that is true. It clumped, it wasn’t pretty. But its not serious. As soon as it reached the shade of caramel that I thought looked about right, I spooned/poured it into my mini blender, and whizzed it smooth again. It worked perfectly. And it tastes, it tastes lovely. Like white chocolate, but richer, more carameley, less sweet. Scrumptious 🙂
So now the caramelised white chocolate is done, and the ice cream maker bowl is chilling in the freezer. Tomorrow the ice cream. Can’t wait 🙂 I do have a weakness for ice cream. Who doesn’t? Stay tuned for the next exciting episode 🙂
Caramelized White Chocolate
From the excellent David Lebovitz
Makes about one cup (250ml)
The original recipe said it should take 20 to 30 minutes at a slightly-higher oven temperature. Mine took about twice that long, but I baked it a lower temperature since I was concerned about overcooking the white chocolate. Note that this is a recipe more about technique than one to be followed strictly to the letter. So if you think your batch is done before the time indicated, then it’s likely done.
Basically what you’re doing is checking the chocolate every ten minutes and giving it a good stir to promote the caramelization. The only danger is overcooking: you want to cook it until it’s the color of natural peanut butter. If you do overcook it and it gets grainy, you can press it through a fine mesh sieve and it’ll be just fine.
12 ounces (340gr) white chocolate, a block or in fêves (as shown)
pinch of flaky sea salt
Preheat the oven to 250F (120 C)
1. If the white chocolate is in a block, chop it into coarse pieces.
2. Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.
3. Remove it from the oven and spread it with a clean, dry spatula.
4. Continue to cook for and additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky (and even unpleasant), but keep stirring and it will smooth out and caramelize.
5. Cook until the white chocolate is deep-golden brown, and caramelized. Stir in a good pinch of sea salt.
If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.
Store in a jar, at room temperature, until ready to use. It should keep for several months, if stored in a cool, dry place.