Nibbles & Shenanigans

Orange Sorbet

nobody@vox.com(Marcelo) — Sat, 28 Feb 2009 19:09:54 -0400

This little orange sorbet, i made with freshly squeezed orange juice, sugar, water, glucose, a little cointreau and a drop of orange blossom extrait (edible).
It was very fresh, very interesting and very perfumed!

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cheers

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Malbec Sorbet

nobody@vox.com(Marcelo) — Sat, 28 Feb 2009 18:58:59 -0400

I still have to upload many old stuff so here we go:
This is an Argentinan Malbec red wine sorbet, made with a full bottle of Malbec, water, sugar, glucose and patience!.

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Notice the difference between the Cabernet Sauvignon sorbet? This one was more richer, less "peppery" and it had a heavy berry flavor, it's darker as well.

cheers

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Red Wine Ice Cream

nobody@vox.com(Marcelo) — Mon, 23 Feb 2009 15:37:09 -0400

A sorbet really, it's made with Chilean Cabernet Sauvignon...
here's the pic:

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cheers!

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Turrón de Vino

nobody@vox.com(Marcelo) — Mon, 23 Feb 2009 14:56:15 -0400

So, i made this a long while ago, and I was happy enough with it...It's called Turrón de Vino, but it's not really a typical spanish turrón mix, since it's really made with a sort of french meringue but with the added perk of wine.
This time i used this Cabernet Sauvignon from Chile:

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and here's the result:

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I also made and ice cream with this wine...more on the next post!
cheers

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Bacardi Cocktail

nobody@vox.com(Marcelo) — Sun, 15 Feb 2009 23:36:08 -0400

And now my try at this other Classic: (with no frilly embellishments)

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Bacardi, Grenadine, Lime juice and Ice.

cheers!

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Fallen Angel

nobody@vox.com(Marcelo) — Sun, 15 Feb 2009 23:26:31 -0400

My try at this Classic cocktail:

The Ingredients:

The results:

cheers!

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Rose Panna cotta

nobody@vox.com(Marcelo) — Sat, 13 Dec 2008 18:28:14 -0400

I also wanted to try something different, a very intense rose flavor for a heavy cream dessert recipe: The famous panna cotta, so i used a rose water extract (red roses, edible) to give it that extra something.
Here's the result:

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I also made a Raspberry coulis and a very fresh Strawberry. Simple yet very tasty! Everyone liked it.
Cheers!

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Chocolate Experiment

nobody@vox.com(Marcelo) — Sat, 13 Dec 2008 18:21:13 -0400

I was in the mood to try something out: a very intense chocolate cream booster a while ago and came up with this chocolate cream that has 73,5% Dark Chocolate and a very small amount of fat.
This is the one:

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It was served cold, and it had a very creamy but firm texture. So what's in it?
I used whole milk, cream (both in small amounts), sugar and egg yolk, and of course the 73,5% cocoa chocolate bar.
Intense!

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The Perfect Brownie Hunt (Part VI)

nobody@vox.com(Marcelo) — Sat, 13 Dec 2008 14:45:04 -0400

I also went to Friday's in Caracas, because they have one brownie on the dessert menu there:

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Loud, unapologetic and messy-looking, this brownie was waaay too sweet but the chocolate flavor was great.
A smaller serving with less fuss would be welcome.
It was warm too, which i liked a bit.See, that's why the ice cream was melting on top of it.

Notice how the sauce dropped on the table after the waiter put the plate down!.

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Perfect Brownie Hunt (Part V)

nobody@vox.com(Marcelo) — Sat, 13 Dec 2008 14:34:56 -0400

So, to shake things up a bit a long time ago (remember i still have to post things i did months ago) i went to this ice cream place in Caracas called 4D, located in La Castellana part of Town (or was it Altamira? the lines are blurry there) and it was rather empty which i liked a lot and saw that they had a brownie offering there called just plain "brownie flavor" so i went for it.

The ice cream was very good, it had chocolate sauce inside as well which i didn't expect. It was not too sugary either.
The quest will continue!

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