One day in Da Lat was enough to eat a lot of amazing street food (the earlier the better) and try out new Vietnamese desserts, drink morning coffee with local men, stay at a hostel run by the craziest and most welcoming family and where they make family meals and encourage spooning your neighbor by putting the beds very close to each other.
Hot weather makes me incapable of doing anything other than hiding in cool places and resting (preferably at the beach/pool), I can’t sleep, eat, think properly, let alone cook or bake. It has been sizzling hot these last couple of days, especially for Dutch summer standards, and I have been avoiding doing any major activities.
So I find it quite amazing that I was still able to create this summery ice cream, but I’m glad I did because it is so damn delicious and it is the only right thing to eat in this weather. Even though I was able to get myself into the kitchen to make this ice cream, I did wait till the weather cooled down a bit to tell you about this mind blowing ice cream. Strawberries are roasted, mashed and mixed with a coconut custard, churned into ice cream and mixed with chocolate, resulting in this roasted strawberry-coconut-straciatella ice cream.
The roasting of the fruit makes the flavor of the strawberries more intense, the coconut gives it a fresh twist and the bitter chocolate is a nice contrast to the sweet ice cream and makes for a nice little crunch. I think all of us need to have a tub filled with this in the fridge as an emergency kit for the next heatwave.
I’ll have two tests on Thursday and two papers due this weekend. What I would normally do in these circumstances, when I would be home that is, is to lock myself in the kitchen and start procrastinating by baking and cooking like a madman. I still have to wait 3 more nights until I’m back in my (even though I’m sharing it with 7 others, I like to think it is completely mine) kitchen, so for now I’ll just have to stick with talking about it.
I made this cake last winter on my short visit home and every single person who tasted it was smitten with it. The cake is moist and sticky and the coconut and lemon make it taste fresh and light. Last winter it gave me the feeling that the days were not as cold and dark as they actually were and I’m imagining that when I would eat it in summer, the coconut and lemon would cool me down from the summer heat.
When I bought Home Made Summer and marked every recipe that I really wanted to try, it turned out I marked almost every single recipe in the book. The recipe that I picked to start with, is this one. I love cheesecakes for its taste and texture, but I have a record of failing a couple of cheesecakes in the past. This time was no different. The first time I tried, I could only find low-fat quark, which was pretty fluid, and therefore my cheesecake wouldn’t set – not even after 2,5 hours. For my second attempt I found the full-fat quark and was hoping the cheesecake would turn up perfectly. Although it was pretty good, there are still some tweaks that I would make if I would make it another time.
These cute little fudgy candies are pretty delicious. Because they’re bitesize it’s tempting to keep eating them.