Chocolate ice-cream

This is absolute heaven for me as it contains pure cocoa powder in a fairly large quantity, pure cane syrup and single cream with a pinch of Colombian coffee granules.
It is an indulgent dessert but, providing you do not eat vast quantities of it, it should not have a great impact on your waistline.

Moreover, the pure cocoa will bring the extra benefit of magnesium, potassium, iron, zinc, phosphorous and calcium. The cream will also bring calcium.
These minerals will certainly add to the feel good factor, and not simply because cocoa powder in an anti depressant!

Very easy to make in the sorbet/ice-cream maker, the ingredients are pure and simple and the taste is of dark chocolate, not milky indeterminate chocolaty ice-cream.

Makes 500ml ice-cream:

  • 3 heaped tablespoons unsweetened pure cocoa powder ( Van Houten)
  • 1 teaspoon Colombian coffee granules
  • 100ml pure sugar cane syrup
  • 100ml fresh single cream


  1. Dissolve the cocoa in 200ml hot water, add the coffee and whisk.
  2. Let it cool then place in the fridge for 2hours.
  3. Add the cream and the syrup, whisk again and pour the mixture into the ice-cream maker.
  4. Serve immediately with soft amaretti biscuits and an expresso.

Bon Appétit!

Tip: Using single cream makes the texture of the ice-cream a little harder, so if you prefer it very smooth, use the double cream instead.


Pain Perdu à la Tomate = De-Structured Pizza

Pain Perdu in French is a pudding similar to Spotted Dick and is a way to transform stale bread into something edible.
The alternative is to feed it to the ducks.

This time, the ducks will have to rely on someone else to provide their meal and yesterday’s baguette will become a savoury dish, using freshly made tomato sauce ( see previous post on Velouté de Tomate of 5 August 2014).

In Italy, this sauce is a passata, so called because it is put through a sieve to remove the seeds.

This de-structured pizza may not appeal to the genuine pizza lovers but it is easy to prepare and will be very tasty when you garnish it with parmesan shavings. You can, of course, add a few black olives, some anchovies and capers, depending on taste.
The texture will be very different from a traditional thin based, oven-baked pizza in that it will be soft – but it is worth trying.

If you do not want to make the tomato sauce from fresh tomatoes, tinned ones will be fine, providing you simmer them for long enough or the sauce will be watery.

Serves 4:

1 baguette or 4 thick slices of country bread or any other bread
Parmesan shavings
Fresh basil leaves

For the sauce:
1kg fresh tomatoes, rinsed and quartered
1 onion, peeled and quartered
1 garlic head, cloves peeled
Olive oil
Salt and pepper to season

1. Cut the bread in thick slices, toast it and rub it with peeled fresh garlic cloves.
Place it in a cooking pot containing the tomato sauce and simmer until most of the sauce has been absorbed by the bread.

2. Add a few leaves of fresh basil, drizzle with a little olive oil, sprinkle with parmesan shavings and serve immediately.

Bon Appétit!

Try using chilli infused olive oil, sparingly if you do not like chillies too much.