Tag Archives: Matcha

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 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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