Inspired by the two Tetsuya’s – Vanilla ice cream for Kuroko who likes vanilla milkshakes and dark
chocolate hardening sauce and a gingerbread bone for Nigou (his markings and the fact that he’s a dog).
Recipe Ratings:
• Health: 0/5.
(It’s a traditional dessert. Not much is healthy here, but it does taste nice.)
• Ease: Easy.
(The most difficult part is the gingerbread, but even that isn’t very hard.)
• Speed: Takes a little while...
(This can be done in a day if you start early enough, but I usually prepare the ice cream the day before
and the gingerbread the day of. However, you could prep both the day before.)
Vanilla Ice Cream Recipe
(Derived from a recipe I saw on YouTube.)
Ingredients:
• 500ml cream.
• Tin condensed milk. (± 385g)
• 5ml vanilla essence/extract.
Method:
• Place all ingredients in a bowl and whip until stiff peaks form.
• Transfer to a freezer safe container and freeze for at least 8 hours before serving. (Fair warning, it can be pretty hard once fully frozen.)
Gingerbread Recipe
(From a recipe book for kids.)
Depending on the size of your cookie cutter, the number of biscuits you’ll get from this may vary. For me, it made a total of 20 bone-shaped biscuits.
Ingredients:
• 340g Flour + extra for rolling out.
• 5ml Bicarbonate of soda.
• 15ml Ground ginger.
• 115g Butter.
• 175g Sugar.
• 60ml Golden syrup.
• 1 Egg.
Method:
• Sift dry ingredients together.
• Melt butter, sugar and syrup on the stove; stirring continuously to mix and prevent scorching.
• Beat egg.
• Add butter mixture to dry ingredients; mixing slightly.
• Add beaten egg and mix thoroughly.
• Transfer batter to a plastic bag/cling film or leave in mixing bowl and place in fridge to allow to cool for ±1hr.
• Begin pre-heating your oven to 190°C/375°F when you pull your dough out of the fridge to begin
making your biscuits.
• Sprinkle a surface with flour and begin to roll out your dough; it should be roughly 0.5-1cm thick when you’re done. (Do so carefully, as it can be quite firm when it’s cold. Push together any large breaks that occur as you flatten the dough. Also, the thicker your biscuits, the softer they’ll be once baked and they’ll also expand a little more, thus losing their shape a little bit.)
• Cut out desired shapes with a cookie cutter or stencil and knife. (Bones for this recipe.)
• Place biscuits on a greased baking tray and then bake for 10-15min or until golden brown.
• Place on a cooling rack to cool.
Dark Chocolate Hardening Sauce Recipe
(Another YouTube recipe.)
Ingredients:
• 70g Dark Chocolate.
• 35g Coconut Oil.
Method:
• Place ingredients into a pot or saucepan and melt on the stove. Stirring constantly until fully melted and mixed. (Take care not to let the pot get too hot and thus scorching your chocolate; keeping it at a
medium to low heat may help.)
• Set aside and allow to cool a little before spooning/pouring over ice cream.
Scoop ice cream into a bowl. Spoon over dark chocolate hardening sauce. Place gingerbread bone in bowl and enjoy!
(Alternatively, you could place the gingerbread in before spooning on the chocolate sauce; this way you’ll likely get some melted chocolate onto it. By placing mine in last, the sauce had already hardened and the gingerbread ended up sitting on top of it.)
Comments:
This was actually my first time scooping ice cream with an ice cream scoop. I feel I have a lot to learn about that skill…
Also, the gingerbread-ice cream combo worked surprisingly well. This was my first time having the two together and it tasted really nice. ^-^
If you need something to do while you wait for your gingerbread dough to chill, how about watching two episodes of Kuroko no Basuke?
If you make (or have made) your own Kuroko no Basuke inspired food, let me know! (You can find my Contact details on the About page.) If you post your images on Twitter, use the hashtag - #fansideoflife or #fansidemenu to help me and other fans find your work.
Until next time, keep enjoying your fan side of life!
Comments