20 April 2018

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is  only time.A post  needs more time.

 Many of you  know that I  care my mom who is sick. 
Sometimes I debate between grief and fatigue, forgive  me the personal stuff.
 But it is my reality.
In any case, compiling the recipes helps me keep my mind healthy.
Thanks for your greetings.

Anyway, This melon ice cream recipe that I did some time ago  (I hope it was a season in the northern hemisphere to publish it) really inspired me  by a friend who has a beautiful blog and almost everything has to do with fruit. 

I dedicate it to her and to all of you.
Irene Bombarda, thank you for making life  more nice with your precious children and your recipes,

Her blog is Uno spicchio di melone,

recipe adapted from :  My fearless kitchen


450 grams cataloupe peeled and cut into cubes
150  grams  greek yogurt
1 cup heavy cream  (240 ml)
3 tablespoons honey
juice from 1/2 lemon


In a blender blend cantaloupe until smooth add the greek yogurt, heavy cream, honey and lemon juice, blend until homogenized.
If you have Ice cream maker churn  the ice cream according to manufacture directions.
Left until thickened (about 15-20 minutes)
If you dont have an Ice maker transfer to a freezable container and let firm for about 2 hours . Stir and freeze again 1 hour more.

print recipe here

En español

Helado de melon calameño

11 April 2018

Strawberries and basil Tiramisu with ricotta and cream cheese (Tiramisu de frutillas con queso crema y ricotta)

A long, long time ago I wanted to make this Tiramisu, so different but absolutelywonderful. :  Strawberries and basil Tiramisu!
Taking advantage of that I still have a lot of basil (fortunately) I finally did it last weekend. 
The strawberries there are still  here, they are seen until the winter and in the northern hemisphere they are at their peak. The best time.
It's really good. I hope you enjoy it!

Source :
Gloria Frugone recipe 
(Revista Ya Febrero 2011)


300 grams mascarpone cheese or cream cheese
room temperature
250 grams ricotta cheese
3/4 cup icing sugar600 grams strawberries  in slices 
or quartered
30 ladyfingers cookies
200 cc sweet wine or rum
1 teaspoon vanilla
1/2 cup fresh chopped basil
basil and some strawberries for serve


Mix in a bowl the cream cheese with ricotta and sugar until you have a smooth and creamy mixture.
Add the vanilla extract and set aside.
In a jar mix 1/2 cup of water, rum and vanilla
Place ladyfingers in a small bowl and drizzle with this rum juice, tossing to coat.

To assemble 

In a plate place the ladyfingers and spread some cream cheese with ricotta. 
Add the half the strawberries chopped or in slices and sprinkle some chopped basil (a little) follow with other layer of ladyfingers and spread  the creamy mixture and  other layer of strawberries in slices.
Finally spread over all the remaining  creamy mixture and add some strawberries and basil leaves.
Cover with cling film and put in the fridge to chill for two hours.

I use and oval pyrex but sometimes I make in a rectangular pyrex too.

en español

Tiramisu de frutillas y albahaca con ricotta y queso crema