SPONGE MINT CAKE WITH LIME CUSTARD

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For the sponge cake:

  • 3 eggs
  • 240 gr sugar
  • 130 ml water
  • 120 ml extra virgin olive oil
  • 250 gr flour
  • teaspoon of vanilla extract
  • packet of yeast
  • 85 gr mint syrup

For the cream:

  • 100 gr brown sugar
  • 3 eggs
  • 500 ml whole milk
  • 50 gr flour 00
  • grated lime zest

 

The sponge cake with custard is one of the most loved by young and old, We propose you a tasty mint and lime variant. Thanks to blast chiller Life the sponge cake and custard keep will longer maintaining a more intense taste. During cooling, they aren’t exposed to temperature range from + 65° C and + 10° C where bacteria proliferate resulting in the loss of quality, what happens when we let it cool a product at room temperature.

 

Preparation of the Sponge Cake:

Assemble the eggs together with the sugar for about 3 minutes, until the mixture is homogeneous. Add the extra virgin olive oil, the water, pour little by little flour vanilla and yeast.

Keep stirring until all ingredients are well incorporated and add flush with mint syrup.

Butter and flour the mold silicone single-dose, pour the mixture over half of each portion.

If you don’t have the mold you can use a small baking pan or muffin moulds

Put in the oven and bake at 180° C for about 40 minutes.

While Sponge cake finished loaf bake precools the blast chiller LIFE at -15° C.

Once cooked, lift it out of the oven and after about 2 minutes put it in the blast chiller LIFE by starting the function  BLAST CHILLING˃ DESSERTS˃ SPONGE CAKE with core probe.

Just culling will be concluded the blast chiller will notify you by means of the characteristic acoustic signal.

 

Preparation of Lime Custard:

Pour into a mixer the brown sugar, flour, lime zest and blend the all; then add fresh milk and eggs.

When the ingredients are perfectly blended, bake in a water bath for 30 minutes on low heat. Keep stirring to avoid lumps until the cream is ready.

Precools the blast chiller LIFE at -15° C.

Pour the cream into a pan low and select the function BLAST CHILLING˃ DESSERTS˃ CREAMS.

Cycle concluded assembles the disks of sponge cake with lime cream and decorate the dish to taste.

Enjoy your meal!

TRADITIONAL GNOCCHI…IN 3 MINUTES

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Ingredients:
  • 2 Kg potatoes for Gnocchi (we suggest Desire potatoes)
  • 720 g flour
  • 380 ml of water
  • 200 g Grana Padano cheese
  • 4 teaspoons salt
  • 4 eggs
  • nutmeg

Gnocchi are one of the most loved by Italians, but less and less homemade because of the long preparation time. The first, and most important, step to making gnocchi is to start off with the right potatoes. Use  floury potatoes such as Desire.

Thanks to the blast chiller LIFE  you can get back in the kitchen to knead these fantastic gems prepare in large quantities. The function FREEZING will keep perfectly for several months.

The need you have to just throw them in boiling water still frozen and in 3 minutes they are ready and yummy as soon as get.

Preparation:

Boiled potatoes in a pot, low heat, for 30-40 minutes.
When cooked, drain them, peel while they’re still hot then mash with a potato masher or with a fork.

On the countertop create a mound of flour, add crushed potatoes, one egg, grated cheese, salt and nutmeg.

Mix the ingredients carefully until you get a smooth dough and soft. If the potatoes are full of water you’ll need to add a little flour, but be careful not to use too. It’s preferable in this case, use less water.

Form finger rolls with a thickness of 2-3 cm and cu tinto chunks.

Cook in boiling salted water for few minutes. When the Gnocchi are cooked and afloat it means they are ready to be served.

Cover a baking tray with baking paper, spread it with flour and arrange over Gnocchi.

Put into the blast chiller Life and start the program FREEZING ˃PASTA ˃GNOCCHI

Just split frozen Gnocchi in several bags and put them in the freezer.
As needed, you only have to cook them in hot water directly from frozen food and in 3 minutes you’ll have homemade Gnocchi.

Fabulous, right? Enjoy your meal.

MOJITO’S ICE LOLLIES

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Ingredients:

  • 300 ml sparkling water
  • 50 ml white rum
  • 50 gr brown sugar
  • 30 ml lime juice
  • 2 lime
  • Fresh mint leaves

With the arrival of hot summer days offer your friend a refreshing ice lollies as an aperitif is a great way to start the night.

The use of the blast chiller Life  significantly speeds up the preparation and enhances the fresh scent of mint…you’ll make a fine figure!

Preparation:

Chop the brown sugar and add the lime juice.
Add flush the sparkling water and white rum.

Finaly slice the lime and supports the slices into molds with fresh mint leaves.

Pour the mixture previously prepared in every single space leaving a few millimeters of board.

Put the mold into blast chiller Life and start FREEZING ˃ICECREAM ˃ ICE LOLLIES.

Cycle finished off ice lollies from the mold, servant those to be eaten on and keeps in the freezer the remaining

STUFFED VEGETABLES

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Ingredients:

  • 2 eggplant
  • 2 peppers
  • 2 courgettes
  •  800 g ground  meat
  •  3 eggs
  •  50 g grana padano cheese
  •  20 g breadcrumbs
  •  100 g of speck
  •  salt
  • pepper

“Stuffed vegetables” are an excellent idea to serve a nutritionally balanced dish. Thanks to blast chiller LIFE you can take them down to keep the degree of cooking and extend storage times.  Prepare some extra portions and freeze them with LIFE, You will have a ready meal of excellent quality at your disposal!

Preparation:

Wash the vegetables, cut the ends, divide them in half and empty the pulp.

In a bowl mix the ground beef, Parmesan cheese, eggs, salt and pepper with the pulp of vegetables.

Fill vegetables with the mixture, sprinkle with some bread crumbs and spread over a thin slice of bacon.

Arrange your stuffed vegetables in an oiled pan and bake them in the oven at 180°C for 25 minutes.

Serve warm and cool down the extra portions you will not serve to your guests: BLAST CHILLING ˃ VEGETABLES ˃ WHOLE with core probe.

Once the blast chilling is completed, store the vegetables in the fridge. Thanks to LIFE the quality of the dish will be the same for few days.

If you prefer to have the stuffed vegetables for a few months, start “instant freezing” after cooking by using the program VEGETABLES ˃ WHOLE. At the end of the cycle store in freezer.

If necessary, heat them up in the oven when still frozen, for 15 minutes at 150° C.

SAUSAGE SAUCE

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Finely chop the carrot, celery and onion and sauté with a little olive oil in a saucepan. Break up and add the sausage, add bay leaves and pour in the red wine.

SPONGE MINT CAKE WITH LIME CREAM

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Thanks to blast chiller Life the sponge cake and custard keep will longer maintaining a more intense taste. During cooling, they aren’t exposed to temperature range from + 65° C and + 10° C where bacteria proliferate resulting in the loss of quality, what happens when we let it cool a product at room temperature.