A frozen milk ice desert. We first had this dessert when we took a trip to Nong Kai in Northern Thailand. It originates from Korea. It is also very easy to make.
Take 1 cup of milk and 2 tbsp of sweetened condensed milk. Put ingredients into a jug and mix together then pour into an ice cube tray. Put in freezer and freeze for at least 5 hours.
Prior to serving put your serving bowl or bowls into the freezer for at least an hour. This dessert can be eaten as a shared dessert or in individual bowls.
To assemble dessert remove frozen cubes and put into food processor or liquidizer and blitz for 20 seconds it should now resemble snow( see picture)If cubes are difficult to remove leave out of the freezer for 4/5 mins until they come out easily.
For 1 bowl take 2 satsumas, peel, and section. put a few segments in the bottom of the serving dish, pile on snow arrange the remainder of orange segments around.
Drizzle some raspberry sauce over the top of the snow.
Eat and enjoy!
You can use any fruit either fresh or tinned in natural juice.
To make raspberry sauce put 1 and a half cups of raspberry’s in a saucepan with 3/4 cup of sugar and 1/2 cup water.
Bring to boil stirring, reduce the heat and add 1/2 tsp vanilla essence.
To thicken put 2 tsp cornflour in a cup and mix to smooth cream with 2 tbsp water.
Pour into the boiling raspberry mixture stirring all the time. turn down heat and simmer for 4 mins until the sauce has thickened. Remove from the heat and stir in 1 tbsp butter.
You also use frozen passionfruit pulp which is very nice and would cut through the sweetness of the iced snow.
Fresh Fruit Salad
The beauty of a fresh fruit salad is that you can make it as large or as small as you like one portion or ten. You can use any fruit that you have and it can different every time.
The one I always make is very simple I use Oranges, Apples, Grapes, Pear, and section and slice them and add lemon/ lime juice to stop the fruit going brown.
Sometimes I also add some freshly squeezed orange juice or other fruit juice.
This is now when it gets interesting as you can add a little freshly grated ginger, some crushed lemongrass even treat yourself to one of those exotic fruits you have seen in your local shop or farmers market just to liven it up, change it.
Maybe even a touch of chilli???
Some sesame seeds? Some poppy seeds?? Fresh Mint? Pomegranate seeds?
If I use a soft fruit like banana, melon, mango, strawberries, peaches, apricots, watermelon or kiwi then I put those in about 15 mins before I serve the fruit salad. Otherwise, they can go too mushy and we like our fruit salad fresh and vibrant, nice and crisp.
And of course here I have access to plenty of fresh pineapples, Lychees and Dragon fruit are plentiful and in season here at the moment so into the mix they go…What is your favourite fruit salad mix???
You can use any combination of fruit that you like just make sure you use lemon/ lime
juice to stop the fruit from discolouring and keep in the fridge until you are ready to serve.
It can be served quite simply with fresh cream or clotted cream if you can get it… Ice cream or even custard which hubby prefers.
Sticky Coconut Rice and Mango.
Sticky rice with Mango is probably one of the most iconic Thai desserts and on most restaurant menus from the little cafe to the poshest restaurant.
To make this at home is very easy… First, steam some glutinous rice.
To prepare the milk:
Heat 1 cup of coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. DO NOT let it boil hard as coconut milk will curdle. Also, make sure that the coconut milk you buy is 100% pure as I have been informed by my son that where he lives in the UK all coconut milk sold is not 100% and that definitely separates on heating to high.
Then add 2 tbsp of sugar and 2 pinches of salt. Remove from heat. Pour 3/4 of the hot coconut milk over 1 cup of the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.
Spoon the rest of the coconut milk on top of the rice at the serving time.
Creme Brulee with chilli and lime zest.
- 300ml pure cream
- 200ml full cream milk
- 3 long red chillies, roughly chopped
- 2 eggs
- 4 egg yolks
- 125g caster sugar
- Zest of 2 limes
- ½ cup lime juice
- Lime syrup:
- ½ cup caster sugar
- ¼ cup water
- Zested peel of 2 limes, long thin strands
- Creme brulee topping:
- 1 tbsp Palm Sugar, shaved, for topping
- 2-3 tbsp caster sugar, extra for topping
Preheat oven to 130°C fan forced and lightly grease six 150ml-capacity oven-proof ramekins with butter or oil spray.
Place cream, milk and chillies in a medium saucepan over medium-high heat until steaming. Remove from heat and allow to infuse while cooling, strain to remove chillies and gently reheat the milk.
Whisk eggs, yolks and sugar in a bowl until light and creamy. Whisk in the warm milk gradually and strain through a fine sieve 2-3 times to help break up any foam and pour into a jug.
Place prepared ramekins in a deep oven tray and pour custard into ramekins. Pour boiling water into the tray to come halfway up the sides of the ramekins. Cover the tray with foil and bake for 40-45 minutes until just set but with a little wobble in the centre of the custards. Remove ramekins from the oven tray and allow to cool completely. Refrigerate until required.
For lime syrup, place sugar and water in a small saucepan over low-medium heat until sugar dissolves. Increase heat to high and boil until thickened. Add strips of lime peel to syrup, remove the pan from heat and allow to cool.
For crème Brulee topping, place palm sugar and caster sugar in a bowl and using fingertips rub mixture to combine. Thickly sprinkle over custards and use a blow torch to heat sugar to form a thick caramel. Alternatively place under a heated grill for 1-2 minutes, checking every 30 seconds to ensure sugars don’t catch and burn.
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS
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Thank you once again for reading this post I hope you all have a great week xx
If you loved these desserts Please PIN.
Until next time xxx