Iced Kirsch Soufflé

1 ¼ cups crème fraiche or heavy cream, whipped Crystallized violets, for decoration In a heavy-based saucepan, dissolve the sugar in 2/3 cup water.  Bring to the boil and boil for 3-5 minutes or until the temperature reaches 234°F.  Whip the egg whites in a bowl until stiff.  Gradually pour in the syrup, whipping well.  Whip in the kirsch then carefully fold in the crème fraiche or heavy cream. Leave to cool then chill in the refrigerator. Pour the mixture into a freezer proof soufflé dish and freeze until firm. About 20 minutes before serving, transfer the soufflé to the refrigerator.  Decorate with crystallized violets. Serves 6) ced Zabaglione 4 egg yolks 2/3 cup marsala 3 tablespoons sugar 1 ¼ cups heavy cream Macaroons, to serve Beat the egg yolks, marsala and sugar together in a bowl placed over a pan of hot water, until very thick and light.  Put the bowl into a basin of iced or very cold water to prevent the mixture cooking further and beat until it is cold. In another bowl, whip the cream until soft peaks form.  Carefully fold the cream into the marsala mixture. Pour the mixture into a container.  Cover and freeze until firm. About 20 minutes before serving, transfer the iced zabaglione to the refrigerator.  Serve with macaroons. Serves 4) Champagne Ice Cream 1 ½ cups sugar 3 tablespoons orange juice 2 tablespoons brandy 1 1/4 cups champagne or good quality dry sparkling wine 1 cup heavy cream Strawberries marinated in slightly sweetened brandy to serve In a heavy-based saucepan, dissolve the sugar in 1 ¼ cups water.  Bring to the boil and boil until the temperature reaches 230 - 234°F.  Leave to cool. Stir the orange juice, brandy and champagne into they syrup.  Pour the mixture into a container.  Cover and freeze until just becoming firm.  Beat well in a bowl. Whip the cram in t a bowl until soft peaks form.  Fold the cream into the champagne ice.  Return to the container, cover and freeze until firm. About 30 minutes before serving, transfer the ice cream to the refrigerator.  Serve with the marinated strawberries. (Serves 6) Liqueur Cream Ice 1 cup sugar Juice of 1 lemon 1/3 cup any kind of liqueur 2/3 cup cream, whipped Candied fruits soaked in cognac, to serve In a heavy-based saucepan, dissolve the sugar in 2 cups water.  Bring to the boil and boil until the temperature reaches 234°F.  Set aside to cool. Stir the strained lemon juice into the syrup.  Pour into a container, cover and freeze to the slushy stage. Stir the liqueur into the frozen mixture and fold in the cream.  Return to the freezer and freeze until firm. About 40 minutes before serving, transfer the ice to the refrigerator.  Serve each portion topped by candied fruits soaked in cognac. (Serves 4) Warm Climate Fruits Papaya Sorbet 1 ½ pounds papayas ½ cup sugar 1 ½ tablespoons lemon juice 2 teaspoons kirsch 1 small egg white Peel he papayas, scrape out the seeds and puree the flesh.  Put in a bowl, whip the egg white until stiff but not dry and fold into the papaya mixture. Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-time intervals. About 30 minutes before serving, transfer the sorbet to the refrigerator. (Serves 4) Kiwi Fruit Sorbet ¼ cup sugar 6 kiwi fruit 2 egg whites Cointreau or other orange liqueur Dissolve the sugar with 2/3 cup water I a small heavy-based saucepan.  Ring to the boil ad boil for 1 – 2 minutes.  Leave to cool. Halve the kiwi fruit and remove the skins.  Then reduce the flesh to puree and blend with the cooled syrup. Whip the egg whites in a bowl until stiff but not dry.  Carefully fold them into the kiwi fruit mixture. Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-minutes intervals. About 15 minutes before serving, transfer the sorbet to the refrigerator.  Pour about 1 teaspoon Cointreau or other orange liqueur over each serving to bring out the flavor. (Serves 6) Litchi Ice Cream ½ cup sugar 1 ¼ cups milk 2 ½ cups heavy or whipping cream 1 vanilla pod, split 8 egg yolks 1 pound canned litchis, drained and very finely sliced Preserved stem ginger in syrup, for serving In a heavy-based saucepan, heat the sugar, milk, cream and vanilla pod to just below boiling point.  Remove from the heat, cover and leave for 30 minutes. Beat the egg yolks in a bowl.  Strain in the milk mixture, stirring.  Return to the rinsed pan and heat gently, stirring constantly, until the custard thickens.   Do not allow to boil.  Leave to cool, stirring occasionally.  Chill for an hour. Stir in the litchis and pour into a container.  Cover and freeze until firm, beating twice at hourly intervals. About 40 minutes before serving, transfer the ice cream to the refrigerator.  Slice the ginger into fine strips and sprinkle over each portion as it served together with a spoonful of the syrup. < (Serves 6 to 8) Papaya Ice Cream 1 ½ cups papaya flesh (from about 1 ¼ pounds papayas), pureed Juice of 1 large juicy lemon Juice of ½ a large juicy orange 1 ½ cups confectioners’ sugar 1 ¼ cups cream, whipped In a bowl, blend the papaya flesh with the fruit juices and sweeten with the sugar.  Fold in the cream.  Taste and adjust the sugar level, if necessary, to make the mixture slightly oversweet. Pour the mixture into a container.  Cover and freeze until firm, beating twice at hourly intervals. About 30 minutes before serving, transfer the ice cream to the refrigerator. (Serves 6) Passion Fruit Ice Cream 8 ripe passion fruit 1 teaspoon lemon juice 2 eggs, separated ½ cup sugar 1 ¼ cups cream, whipped For decoration Pulp and seed of 1 passion fruit Whipped cream Cut the passion fruit in half and scoop the pulp out into a strainer placed over bowl.  Press through the strainer to extract as much juice as possible.  Discard the seeds.  Add the lemon juice. Beat the egg yolks and half the sugar in a bowl until very thick and light.  In another bowl, whip the egg whites until stiff but not dry.  Gradually whip in the remaining sugar.  Fold the egg yolks into the passion fruit mixture then the cream and egg whites.  Freeze in a q quart loaf pan or mold until firm. About 30 minutes before serving, unmold the ice cream onto a cold plate, spoon the passion fruit pulp and seeds down the center and finish with whipped cream. Serves 6) Creating Ice Cream Desserts Coupes and Sundaes Among the simplest of ice cream desserts, these include a number of classic dishes: Poire Belle Hèlene:Vanilla ice cream, pears and hot chocolate sauce. Pèche Melba:Vanilla ice cream, peaches and raspberry sauce. Peche Cardinale:  Strawberry ice cream, peaches and red currant jelly. Champagne Charlie: Champagne ice cream, macaroons with champagne poured over. Cafè Liègoise:Coffee ice cream in a tall glass topped with a large swirl of whipped cream. Alternatively, think up your own combinations to sit the ingredients you have and the occasion. soSimple Toppings The following suggestions involve little or no preparation Chopped or silvered, plain or toasted nuts Shredded coconut: yes">  Color green or pink, if desired, by putting into a jar, adding some coloring and shaking vigorously, then leaving to dry before using. Chocolate toppings: Grated semi-sweet chocolate; crumbled flake bars; chopped chocolate. Cocoa or plain or malted drink powders lCandied fruit, chopped or whole peanut brittle; peppermint; butterscotch or caramel Crushed cookies   Ginger cookies, macaroons, graham crackers Crushed meringues Fresh herbs, leaves and flowers Crystallized roses and violets Whipped cream:  Flavor to taste with liqueurs, orange flower water and so on.  For a peppermint flavor, add peppermint oil or crème de menthe to taste Fruit zests and peels:  Grated, cut into long, fine strips, cut into shapes with aspic cutters or the point of sharp, small knife Marrons glacés, chopped or sliced Chocolate or coffee-covered almonds, or any small, candy decorations Sauces The right sauce enhances and complements the flavor and texture of an ice.<  Spoon it over, to trickle down the sides, or arrange it around the ice like the flame of a picture.  The sauce can be hot, warm or cold – but should never swamp the ice cream itself. Butterscotch Sauce 4 tablespoons sweet butter, diced cup light brown sugar 2/3 cup milk Squeeze of lemon juice, optional Heat the butter, sugar ad syrup in a heavy-based saucepan over low heat, stirring, until the sugar has dissolved.  Bring to the boil and boil until the temperature reaches about 240°F.  Cool slightly then stir in the milk and leave to cool completely.  Add a squeeze of lemon juice to taste, if liked.(Serves 4 to 5) Nutty Butterscotch Sauce

  Add 2 tablespoons chopped walnuts, almonds, hazelnuts or peanuts with milk onto the Butterscotch Sauce. Black Cherry Sauce 1/2 cup black cherry jam Knob of butter 1 tablespoon kirsch or brandy of lemon juice Put the jam, butter and 1 ¼ cups hot water in a saucepan and heat until evenly mixed and syrupy. yes">  Remove from the heat and stir in the kirsch or brandy and a squeeze of lemon juice to taste.  Serve as it is or puree in a blender or food processor for a smooth sauce.  (Serves 4 to 6) Alcoholic Cherry Sauce For a spectacular cherry sauce, warm the fruit from a 1 pound can of pitted black cherries with about half of the juice, pour 2 tablespoons brandy over and ignite."When the flames have subsided add 1 tablespoon kirsch and serve at once.