skating librarian: comment to “In Honour” on August 11, 2008
http://www.mimiccreme.com/ Nuts, water, no chemicals …
This is all you need to survive being a non-dairy person … the ” ice cream” you can make with it is heavenly (using the sweetened version). I started using it to satisfy the cravings of my dairy/ egg intolerant friends and even folks who can eat Ben and Jerry’s ’til the cows come home swear it is fantastic.
So far I’ve done various chocolate versions, as well as raspberry, wild strawberry, lingonberry, and peach and have moved the ice cream maker from storage to center stage. Everyone from my elderly parents to the fussiest kids and my health food phobic brother has declared it deluxe. And the best thing is that it’s so easy … you dump a carton into a blender or bowl, mix in your flavoring, put it in the ice cream machine and you go do something else until it’s done.
I will be experimenting with other “creamy” things in the near future. If I come up with the results I expect I will keep you posted. Don’t know if anyone is importing it in the UK, but if they can ship in fruit from Chile, South Africa, and Australia …somebody ought to be importing mimiccreme.
This began life as Bittersweet Chocolate Terrine in Judith Olney’s The Joy of Chocolate, 1982, Barrons. I have made minor adjustments for those on gluten free diets, and those who prefer less processed foods. I first had it at the Garden Cafe in Lewes on a miserably cold and rainy afternoon where it was called more simply “Chocolate Slice”.
This makes women swoon and strong men muscle others away from the dessert table. Serves about a dozen, can be easily doubled. I suggest you serve it with strong coffee, and do not be alarmed if those eating it fall into a trance like state.
2/3 c. de-skinned pistachios (almonds or toasted hazelnuts, chopped, work too)
1/2 c. sultanas
1/2 c. dried cherries
1 pkg. crisp gluten free cookies smashed into 1/2″ bits (more or less)
6 oz. bittersweet chocolate
2/3 c. gran. sugar
4 Tbsp. water
1 c. cocoa (I use Dutch processed, but whatever)
1 1/2 c. very soft butter
1 Tbsp orange liqueur
1 egg plus two yolks
1. Mix 1/2 of the nuts, the dried fruit and cooky crumbs.
2. Melt the chocolate
3. Make a clear syrup by dissolving the sugar in heated water
4. Stir cocoa and butter to a smooth paste, then add sugar syrup, melted
chocolate, liqueur, and eggs. Mix well.
5. Fold in the fruit/cooky mix and firmly press into a buttered loaf pan.
6. Refrigerate overnight or longer. Unmold, decorate with rest of nuts, a dusting of cocoa, and slice thinly.
A friend had this not stiffen up properly (was it the duck eggs? the orange extract rather than liqueur?) and it wouldn’t slice nicely, so we served it spread on cookies.
I sometimes think that this might resemble one of Sunshine’s recipes … enjoy!