Tag Archives: green tea

Kohu Road – creamiest dairy-free coconut ice cream  


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If I am going to indulge in a treat, my motto is to go for the best that I can afford. I reckon if I am going to use up my calorie quota on ice cream, it should be an indulgent experience in itself. One of my favourite is Kohu Road, artisan ice cream made locally, in West Auckland.

Kohu Road uses natural ingredients to make their award winning products. You might have come across their Peanut Butter ice cream that was launched earlier in 2017. My favourite is still Dark Chocolate, made with 72% cocoa dark chocolate making it the most decadent ice cream you can buy. I gave up making my own chocolate ice cream when they first launched in 2007.

For the past three years, they have been secretly developing a new range. Finally, launched in July 2017, is their new Dairy Free coconut ice cream.

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“We’ve cut out the dairy to leave our customers feeling lighter, healthier and wanting more.” Charlotte Stein, Marketing Executive of Kohu Road gushed as she passed me the new 500ml packs.

Made with coconut cream, the ice creams are creamy and smooth. Look at that shine! Far superior than any other dairy-free desserts I have ever tried. After tasting these, I would in fact choose these over the normal range. Ice cream identical in both taste and texture, yet with less calories, sugar and fat. Why wouldn’t you?

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This is one of the only products in the world to use monk fruit as a sweetener. Monk fruit is 200 times sweeter than sugar, meaning a lot less is required to sweeten the ice cream.

The ice creams are also 100% pure, containing no additives, preservatives or stabilisers – only natural ingredients.

So what did we think after tasting them?
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Vanilla

These are so light and smooth – they picked up a gold medal at the New Zealand Ice Cream Awards: ‘Dairy-Free’ category with judges commenting “clean and refreshing, with a good texture”. Very coconuty and made with vanilla extract and seeds, this is a very nice palette-cleansing ice cream.

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Chocolate

At first taste, the deep cocoa aroma fills your senses. Next the creamy coconut glides smoothly around your tongue. All the same smooth sensation of the Dark Chocolate dairy ice cream, but without the heaviness. Earlier in the year they hosted a sensory experiment with food bloggers and journalists and the majority were unable to tell that this flavour was dairy-free.

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Strawberry

The burst of freshness and lightness surprised me – this flavour is our family’s firm favourite. Judges at the New Zealand Ice Cream Awards commented “creamy texture and well-balanced strawberry and coconut flavours”. This was a gold award winner and ‘Best in Category’ in the ‘Dairy-free’ category. With 22% strawberries in each tub, it reminded me of the strawberry ice creams at berry farms. Super fresh tasting and I would not have believed it to be a dairy-free dessert.

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Green tea

The distinctive flavour of Japanese matcha green tea sings out, just like their dairy range. I love matcha and am very happy that I now have more ways to consume matcha.

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Where to find:
Exclusive in Farro Fresh for the month of August and will be in select Countdown and New World from October 2017.

I dare say Kohu Road makes one of the best ice creams in the world. Now I have even more choices for the ‘light’ dessert days!

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Matcha green tea macaron with mascarpone and red bean filling – Mactweets Mac Attack #30 Vacation Getaway Macarons


green tea macaron with red bean mascarpone

Now what should I do with the left over red bean paste from my earlier black sesame macarons? Surely it will work with another Macaron flavour – Matcha green tea! I know I know I’ve done green tea many times already, but truth be told, I can never get enough of green tea. The earthiness of the green tea paired with ganache, or in this instance, red bean mascarpone, is simply divine. I also have yet to make a batch that isn’t too soft, so this counts as just another practice =)
This flavour combo reminds me of our most frequent travel destination – Hong Kong. People there can do almost anything with green tea and red bean paste, from drinks to waffles to chocolate treats! Over at Mactweets their Mac Attack challenge this month is all about vacations and I was immediately reminded of our trip where J enjoyed her first green tea ice cream when we were over there. Perfect timing!

Macarons shell ingredients
150 g icing sugar
144 g almond meal
6 g green tea powder
110 g egg whites
150 g caster sugar
38 ml water
A tiny glop of green colouring paste, if you wish to add depth of colour to the shell

Making macarons shells

Blitz the almond meal, icing sugar and green tea powder into a fine powder.

Put the first lot of egg whites into your stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Some recipes say you should stir this gently – I’ve found that so long as I didn’t splash the sugar around, I won’t even have to stir. Use a clean pastry brush to brush down the side of the saucepan to avoid any crystallization if the liquid splashes up. Increase the heat.
To deepen the colour of the shells, I added the colouring paste to my Italian meringue. The amount depends on the strength of your gel, what depth of colour you desire and how it mixes with other ingredients. Practice is the only way to test it out. I scrapped tiny balls out using a tooth pick.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, decrease the mixer speed to medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 6- 8 minutes, weather dependent.

Add the extra egg white to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 24 times. Don’t over do this.

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe.

green tea macaron prebakeToday I waited for 30 minutes for a skin to be formed.

I fan-baked them at 125°C, for 18 minutes. After a few minutes in the oven, I could see them rising nicely.

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They peeled off the baking paper quite easily. I then slid the whole sheet off the baking sheet onto my cool marble counter top. This causes a thermal shock and will make it even easier to peel off.

I paired these with a mascarpone cheese and red bean filling.

green tea macaron with red bean mascarpone

Red bean filling ingredients:

5 tbsp mascarpone Cheese
3 tbsp azuki red bean paste

Instructions:

Mix the mascarpone cheese and azuki bean paste together. Chill while your shells are baking. When the shells have cooled, spread the filling onto half of the macaron shells. Top with the other half of shells by carefully placing the shells on with a twisting motion. This helps to keep the filling from spreading unevenly out.

These need to be kept in the fridge for 24 hours for the filling to flavour the shells, so don’t eat it yet! It freezes well too. Just eat it within 2 hours of removing from the fridge or the filling will make the shells soften too much.

green tea macaron with red bean mascarpone

Don’t forget to check out my earlier post for a chance to win $200 to spend at a camera shop!

Matcha green tea macarons with chestnut puree ganache


Right, second go at making these green tea macarons.
There are a few things that I have done differently this time:

1) I have now grasped the amount of time needed for the egg whites to become foamy, and need to start whipping it very soon after I start the sugar syrup. I need to start whipping the egg whites and powdered egg white when the sugar syrup is around 35C for it to be ready right when the sugar syrup hits 118C.

2) I have to mix the egg whites and almond meal mixture “macronnage” much less than I have previously. Just when it loosens, stop.

3) Baked trays individually, to ensure sufficient heat circulation.

4) Baked for 18 mins instead of 16 mins.

5) Cooled baking paper on cool counter top for easy removal.

Results? Shiny hair-thin skin, decent foot, soft center that is not chewy when you bite in, success!

I paired this with a chocolate chestnut ganache, and the recipe follows:

100g chocolate, chopped
100ml cream
2-3 tbsp chestnut purée

Melt cream in a pot and pour over the chopped chocolate. Let it sit for 2 minutes until the chocolate melts. Mix in the chestnut purée till the ganache is smooth. Cool in the fridge for 10 minutes until firm for piping.

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One annoying thought: Efforts into perfecting my macarons & regaining my trim(mer) figure: is that mutually exclusive?
Well I certainly don’t hope so, and don’t think it will happen so long as I share the by-products around.

Macarons anyone?

Matcha Green Tea Macarons


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I could hardly wait for the weekend to arrive so that I could make another batch of macarons. This time using my newly acquired bag of green tea powder.
Hmmm the fresh grass smell that whiffs out when I open the foil bag…refreshing!

To make these I simply weighed out the ingredients for my macaron recipe, removed 2 tbsp of icing sugar, and added 2 tbsp of green tea powder. I also used green gel as well.

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These didn’t come out as crunchy and firm as I normally get them, perhaps it was the humid weather. The shells sunk a bit and were very fragile. Maybe I shouldn’t have followed some recipe’s advice of switching the pans midway…..however the taste hasn’t been affected so that’s ok!

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This only means one thing – there will be another trial next week!

Matcha green tea ice cream


Matcha green tea ice cream is one of my favourite flavours of ice cream. It’s been quite hard to find good quality green tea powders so I have not had the opportunity to try it until recently.

I had some egg yolks left over from my Mango Madness Macarons so this is perfect timing.

Ingredients:

1 1/2 cup milk
4 egg yolks
1 cup sugar
1 1/2 cup cream
2 Tbsp matcha green tea powder
4 Tbsp hot water

Preparation:

Mix hot water and green tea powder together in a bowl and set aside.
Lightly whisk egg yolks in a saucepan and add sugar in, mixing well.
Gradually add milk in the pan and mix well.
Put the pan on low heat, stirring constantly with a spatula, making sure you don’t scramble the eggs.
When the mixture is thickened, remove the pan from the heat. You should be able to draw your finger across the back of a spatula and cut through the mixture.
Soak the bottom of the pan in ice water and cool the mixture.
Add green tea liquid into the egg mixture and mix well.
Add cream in the mixture and stir gently. Cool the mixture down for at least 6 hours ( over night preferable). Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker.
This makes about 1 litre.

Yum-O!

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