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My recent bad habit - ice cream or popsicles every day! 😝 I have always loved ice cream 🍦 (I blame my father, who took me to the ice cream shop everyday when I was a toddler!). Asia is blessed with fantastic ice creams, popsicles, ice cream bars, etc. of all different kinds of flavors. Yummmmm - sooo many fun ones to try! #tinyurbanhk #wanchai @chateraise.hk #matcha #🍵 #hokkaidomilk #tinyurbansweets https://instagr.am/p/CSYE9RgBdMi/
My recent bad habit - ice cream or popsicles every day! 😝 I have always loved ice cream 🍦 (I blame my father, who took me to the ice cream shop everyday when I was a toddler!). Asia is blessed with fantastic ice creams, popsicles, ice cream bars, etc. of all different kinds of flavors. Yummmmm - sooo many fun ones to try! #tinyurbanhk #wanchai @chateraise.hk #matcha #🍵 #hokkaidomilk #tinyurbansweets
Experience indulgence in every spoon with Carte D’Or, the latest addition to Wall’s Malaysia’s range of premium ice creams.
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You can enjoy 4 indulgent flavours - Dark Chocolate Truffles, made with premium Italian chocolate, French Vanilla Crème Glace, made with Madagascan vanilla, Caramel Glace with Almond Tarte Crumbles, made with Australian almonds, and Glace à La Strawberry, made with Strawberry pieces 😋😋😋
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Carte D’Or is also partnering with renowned dessert café, Xiao By Crustz, to create limited edition desserts made with the luxurious Carte D’Or ice creams.
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Read more ➡️ foodmsia.com/2021/06/carte-d-or-new-premium-ice-cream-by-walls-malaysia
A round-up of cute, rainbow sweets and snacks you can only get in Harajuku, the home of kawaii in Tokyo, Japan. Including animal-shaped ice creams, rainbow cheese toasties, tornado potatoes and more!
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Harajuku is the home of alternative, kawaii fashion in Tokyo. All the places I visited are along Takeshita Street, which is the main shopping street, or in side roads off it. They're all quite easy to find - rainbow snacks don't blend into the background! We tried half-metre-long tornado potatoes and rainbow cheese toast at Rainbow Sweets Harajuku, and spotted lots more: rainbow candy floss at Totti Candy Factory, lightbulb soda, poop ice cream, cute animal gelato, rainbow roll ice cream and Harajuku's traditional treats: delicious crepes! At the end of the video there's my theory about why there are so many cute snacks now, and what it tells us about how things are changing.
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#harajuku #tokyo #japan
#Strawberry #CottonCandy #IceCreamCone #TrickRecipes #なんちゃって #Recipe #ASMR #OddlySatisfying
We made strawberry cotton candy ice cream cones with baked strawberry chiffon cake inside of the ice cream cups. Top it off with strawberry puree right before eating for a delicious strawberry double punch! This is super tasty!
Recipe (for 9 ice creams)
1. Prepare 100g of strawberries by removing the stalks.
2. Add a little bit of lemon juice, and puree using a blender or something similar.
3. Mix 5g of granulated sugar and 1 egg yolk (20g).
4. Add 10ml of vegetable oil and mix.
5. Take 25ml of 2, and mix with 4. Set aside the remaining strawberry puree.
6. Sieve 15g of flour into it while shaking, and mix.
7. Add a pinch of salt to the egg white of one egg (40g) and mix well.
8. Make a meringue by adding 10g of sugar bit by bit while constantly beating.
9. Add a scoop of 8 into 6, and mix using a whisk.
10. Add half the remaining amount of 8, and mix using a rubber spatula.
11. Add the remainder of 8, and mix.
12. Pour 10 into an ice cream cone.
13. Bake for about 13 minutes in an oven that has been pre-heated to 170 degrees.
14. Remove from heat after baking to prevent shrinkage.
15. Place it upside down and let it cool down.
16. Make cotton candy using strawberry-flavored course sugar.
17. Place 16 onto 15, and put the remaining strawberry puree of 5 on top of it. We wish we'd made much more strawberry puree so we could have poured it on top of everything!
苺シフォンケーキを入れて焼いたアイスクリームコーンにアイスクリームに見立てたイチゴの綿菓子をのせました。食べる直前に いちごピューレをかけるとシュワシュワ溶けた綿菓子の甘さとイチゴが合う！コレおいしい！
*レシピ*（9アイスクリーム）
１．イチゴはヘタを取り100g用意する。
２．レモン果汁 少々を入れ、ミキサーなどでピューレにする。
３．卵黄 1個分（20g）にグラニュー糖 5gを入れ混ぜる。
４．サラダ油 10mlを入れ混ぜる。
５．２から25mlを取り分け、４に混ぜる。残りのいちごピューレはとっておく。
６．薄力粉 15gをふるい入れ、混ぜる。
７．卵白 1個分（40g）に塩をほんのひとつまみ加え、ザッと混ぜる。
８．グラニュー糖 10gを少しずつ加えながら泡立て、メレンゲを作る。
９．６に８をひとすくい入れ、ウィスクで混ぜる。
１０．８の残りの半量を入れ、ゴムベラで混ぜる。
１１．８の残りを入れ、混ぜる。
１２．アイスクリームコーンに１０を流し入れる。
１３．170度に予熱したオーブンで13分程焼く。
１４．焼き上がったら落として、縮みを防ぐ。
１５．逆さにして冷ます。
１６．イチゴ味ザラメで綿菓子を作る。
１７．１５に１６をのせ、５の残りのいちごピューレをかけていただく。おいしい。もっといちごピューレたくさん作っとけばよかったなぁ・・・いっぱいかけて食べたい！
A compilation of amazing desserts in India: Kulfi, Falooda, and Ice Gola
Falooda (Hindi: फ़ालूदा) (Urdu: فالودہ) (Bengali: ফালুদা) (also Faluda), is a cold dessert popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, psyllium (ispaghol) or basil (sabza/takmaria) seeds, tapioca pearls and pieces of gelatin with milk or water. Vermicelli used for preparing faloodeh is made from arrowroot whereas vermicelli used in the Indian version is usually made from wheat.
Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as "traditional Indian ice cream". It is popular throughout India, Sri Lanka, Pakistan, Bangladesh, Afghanistan, Nepal, Burma (Myanmar), and the Middle East, and widely available in Indian restaurants in Australia, Europe, East Asia and North America. As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than Western ice cream.
Ice gola is India's variation of a popsicle sticks. Crushed/shaved ice is molded into a cone shape and doused with flavored syrups and juices. Kala Khatta is a syrup made from the jambul fruit in India and some other parts of South Asia. It is primarily used as a flavoring for Indian ice lollipops or popsicles, sold as street food. Crushed ice is formed into a lump by hand and mounted on a stick to make the lollipop. Kala khatta syrup and seasonings such as salt and pepper are then poured on the lollipop.
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