eat well every day.
If youmakeyourownicecreambut
struggle to pull off the creamy mouthfeel
and slow melting texture of premium brands,
here’s something to try from Sous Chef. Mix
a small amount of this magic powder (a blend
of glucose and natural thickeners) with
the sugar and milk/cream in your
usual recipe and, after resting for
15 minutes, you’re ready to
continue with the recipe. It
works by preventing large
ice crystals forming as the
mixture freezes and leaves
you with a deliciously soft,
scoop-able ice cream.
BUY IT Ice Cream Stabiliser,
£4.99 for 50g, souschef.co.ukEASY SWAP
Fish sauce is used
in many Asian veg-
based salads and
stir-fries, making
them unsuitablefor
vegetarians/vegans
Trying to re-create
the umami flavours
at home without
adding fish sauceisnt easy,
but you can get closebyadding dried
seaweed flakes to your recipe. There
are a few brands now being stocked
by the major supermarkets, such as
Mara Seaweed Shony seasoning in
Tesco stores (£3 for 3 x 10g sachets).
.
n’teasy,
THE SECRET
INGREDIENT
OF THE PROS...
TRY IT YOURSELF
Search for these
recipes at
deliciousmagazine.co.uk:
damson & clotted
cream ice cream;
apple crumble
ice cream