I talked about the petit gâteu so much that I couldn’t help but do it. The search for lemongrass was a real saga, but I found it on the street, near my mother-in-law’s house. I made the ginger ice cream too. It was divine!
I didn’t have any molds for petit gâteau so I made them in pie molds.
For those who haven’t seen it, Chef Morena Leite’s recipe, just click –> HERE
Ginger ice cream is also easy to make, I used the homemade ice cream recipe (click –> HERE to see the recipe) with the following modifications: in the first stage I boiled the milk with 1 vanilla bean (I scraped out the seeds and also boiled it with the bean, which was obviously removed later). You have to let the milk cool before proceeding, ok? If you don’t have fava beans, you can use 1 dessert spoon of essence, in which case you don’t need to boil it.
In the second step, to flavor, I used 2 tablespoons of powdered ginger. The secret to this ice cream is in your freezer or freezer. The faster it freezes, the creamier it becomes. If it takes too long, ice crystals form.
I’m on a green cupcake trend, right?
Click to vote on this post!
