Cold Sweets

(Extracts from talk broadcast from ZJV, by the Nutrition Section of the South Pacific Health Service, on November 5, 1953.) In the tropics, more cold sweets are eaten than in the temperate zone, where until recently cold and frozen desserts were often reserved for Sundays, birth days and special occasions. The sugges tions that follow will be of assistance to those who are looking for some new ideas for cold sweets.

Ice creams are always popular. Many have difficulty in making ice cream that is creamy, has a good texture and is free from particles of ice.

There are many factors which influence the formation of these ice crystals, such as the kind of ingredients used and their proportions, the density of the mixture, the amount of air incorporated in the mixing and the rate at which the ice cream is frozen.

In order to produce finer crystals and to give a firm, smooth, velvety texture to the frozen product, ingredients called interfering substances are added Among the most effective are eggs, gelatine and evaporated milk, and they make the mixture easier to whip. Other substances often used in ice cream recipes are corn flour and dried milk. Gelatine is also used as a stabiliser as it prevents the growth of crystals while the ice cream is being kept in the deep freeze before use.

The ? mounts of the different ingredients used affect (he flavour and texture, and must be carefully gauged. Too much sugar lowers, and may prevent entirely, the freezing of the mixture, and too much gelatine causes the product to be too spongy.

To vary ice cream, different flavours can be added to a standard recipe.

To make chocolate ice cream, melt the chccolate and then fold it in. To add cocoa, first make it into a syrup with the sugar and part of the milk in the recipe before adding to the other in gredients.

In order to prevent large pieces of fruit added to ice cream from freezing hard. let them stand overnight in a heavy syrup. Add the fruit when the ice cream is half-frozen, and the fruit will then stay whole. Soft mashed fruits can be added in the ordinary way without syrup.

In many recipes for cold and frozen desserts, whipped evaporated milk is an excellent substitute for cream. Prepare the evaporated milk for whipping in one of the following two ways, (a) Chill the unopened tin thoroughly, empty the contents of the tin into a large bowl, and whip well, (b) If it is not possible to chill the milk, then the alternative method is to place the tin unopened in a pan with sufficient water to come half way up the sides of the tin. Bring the water to the boil and boil for seven minutes, allow to cool, then open the tin, pour the contents into a large bowl and whip well.

Ginger Creams

1 oz sugar.

Vz teaspoon ground ginger. 1 oz gelatine. 2 tablespoons water. s 4 pint hot milk. 1 egg.

Vanilla essence.

Put ginger, gelatine, sugar and water

in a saucepan and make it warm but do not allow it to boil, add the hot milk.

Beat the egg. add the vanilla and stir into the mixture. Pour into individual glasses, place in refrigerator or icebox, and serve very cold.

To vary Ginger Creams, place a piece of preserved ginger in the base of each individual glass before pouring in the mixture. Other variations can be made by omitting the ginger and adding any flavouring and colouring liked. For example, use one level tablespoon of cocoa to make Chocolate Creams. The creams are delicious if served by themselves and can also be served with any fruit dish or fruit salad.

Semolina Snow

2 oz semolina. i pint water. 3-4 oz sugar.

Rind and juice of one lemon.

Bring the grated rind and water to boiling point. Sprinkle in the semolina and cook for eight minutes. Pour on to the lemon juice and sugar and allow to become almost cold. W T hisk till stiff.

Pour into a glass dish and allow to set.

Serve with 1010. This sweet is easy and economical and very popular with young children.

Coffee Ice Cream

1 teaspoon gelatine. 1 tablespoon cold water. 1 cup milk 1 cun strong black coffee.

Vz cup sugar.

Pinch of salt. 1 teaspoon cornflour. 1 well beaten egg.

IV2 cups evaporated milk.

Few drops vanilla essence.

Dissolve gelatine in cold water. Blend the sugar, cornflour and salt with a little of the milk. Heat the remainder of the milk and the coffee. Pour over blended mixture, stir well. Return to heat and stir until slightly thickened. Add beaten egg slowly and cook for a further two minutes. Add dissolved gelatine, evaporated milk and vanilla essence. Stir well and freeze. Remove the ice cream from the freezer when it is partly set and whip well. Return it to the re frigerator until completely set. By doing this the ice cream will have a better texture and the quantity will be almost doubled.