A Calculated Whisk

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You are here: Home / Archives for fourth of july

Cherry Berry Ice Cream Loaf

July 3, 2016 By Becky 4 Comments

Cherry Berry Ice Cream Loaf

This show-stopping ice cream loaf is easy to put together with fresh strawberries, blueberries, and cherries and store-bought ice cream.

Happy Fourth of July! I realize I’m getting this dessert idea out to you at the very last possible minute, but this is so easy and elegant that I just had to share. Plus, it doesn’t have to be patriotic. You can swap in whatever fruits and whatever flavors your prefer and enjoy this ice cream loaf technique all summer long.

Cherry Berry Ice Cream Loaf

Here I used vanilla bean and lemon ice creams. The lemon ice cream is super refreshing, and plays really well with the fresh summer fruit. The blueberries, strawberries, and cherries were so beautiful that I couldn’t bring myself to cook them as I had originally planned, but using raw fruit makes this ice cream cake taste fresh and almost light, plus it cuts down on the prep time.

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Filed Under: dessert, recipe, vegetarian Tagged With: blueberry, cherry, fourth of july, ice cream, no-bake, no-cook, strawberry, summer

10 Paleo Recipes for Summertime Celebrations

July 2, 2014 By Becky 2 Comments

10 Paleo Recipes for Summertime Celebrations | acalculatedwhisk.com

Summer has finally (and suddenly) arrived in Boston, so it’s probably time to have a party.  Here are ten paleo recipes I recommend for meeting all manner of summer celebration needs, from “What can I do with all these flag toothpicks from my mother?” to “How can I sneak coffee and/or balsamic vinegar into recipes that don’t normally call for them?”

Those are the kinds of dilemmas you’re grappling with, right?

I am always on the lookout for more ideas, and hearing from you makes my day.  Share what you’re planning to make (or just eat) in the comments, or let me know what kinds of recipes you’d like to see on A Calculated Whisk in July and August!

If you’re looking a show-stopping drink that’s delicious with or without alcohol, you will love the Blackberry Smash.
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Filed Under: gluten free, paleo, uncategorized Tagged With: dairy free, fourth of july, grain free, recipe roundup, summer

Patriotic Panna Cotta with Raspberry Coulis and Blueberries

July 2, 2013 By Becky 4 Comments

 

Have you ever had panna cotta?  It’s a really simple Italian dessert and its name means “cooked cream”.  It comes out kind of like a cross between a flan and a vanilla pudding (read: delicious).

The first panna cottas I made were delicious, but a total fail aesthetically–there wasn’t enough gelatin to unmold them in a shapely manner, and the fruit curds I layered in weren’t helping at all.  But, this version is just as delicious and much nicer to look at.

Here I’ve paired panna cotta with a delicious raspberry coulis and some fresh blueberries for a special Fourth of July treat.  Panna cotta is also delicious on its own, or with chocolate sauce.  There are lots of other flavors of panna cotta that I’m dying to make (well, mainly mocha!) but that’s all for another day.

For now, impress your friends with this elegant and easy Independence Day dessert!

 

Ingredients for the panna cotta (makes 4-6 servings; adapted from David Lebovitz):

1 1/2 cups heavy cream
1/2 cup 2 % milk (or use all cream)
1/4 cup (4 tablespoons) sugar
1/2 vanilla bean
3 tablespoons cold water
1 packet plain gelatin
Butter for greasing ramekins

Ingredients for the raspberry coulis (makes about 1 cup):

1 1/2 cups fresh raspberries
1/3 cup sugar
Pinch of salt
1/4 cup water
1 teaspoon kirsch or framboise liqueur
1/4 teaspoon vanilla
1 tablespoon cornstarch (optional)
1 tablespoon cold water (optional)

For serving:

2 cups fresh blueberries

Place the cream, milk, and sugar in a medium saucepan.  Scrape in the seeds from the vanilla bean, and drop the pod in, too.  Cook over medium heat, stirring often, until the sugar is melted and the mixture is hot but not boiling.  Turn off the heat, cover the pot, and let the mixture infuse for half an hour.

Lightly grease individual ramekins with a little butter if you’re planning to unmold your panna cotta to serve (this is not necessary if you plan to serve it still in the cups).  If your molds hold half a cup, you will need four of them.  If they’re smaller, you might be able to fill 5 or 6.

In a medium bowl, sprinkle the gelatin over the cold water.  Let it sit for about five minutes.

Meanwhile, remove the vanilla pod and heat the cream back up until hot.  Pour the mixture (through a sieve if desired) into the bowl with the gelatin and stir until the gelatin is completely dissolved.  Divide the mixture among your molds and refrigerate, covered, for at least two hours before serving.  Panna cotta will keep in the fridge for up to a week.

To unmold, dip the bottom of each ramekin in hot water for ten seconds, run a thin knife around the edge, then invert onto a plate.

To make the raspberry coulis, place the raspberries, sugar, salt, and water in a saucepan over medium heat and cook until the sugar is dissolved. Strain the mixture, discarding the solids, and stir in the liqueur and vanilla.  If you would like a thicker coulis, mix together 1 tablespoon cornstarch with 1 tablespoon cold water until smooth.  Return the raspberry mixture to the saucepan, add the cornstarch paste, and bring to a boil while stirring constantly.  Cook and stir for one more minute, then remove from the heat.  Cool to room temperature before serving with panna cotta.  Store coulis in the refrigerator for up to one week or until ready to use.

To serve, invert the panna cotta onto a plate, surround with coulis, and sprinkle with fresh blueberries.

Filed Under: dessert, gluten free, recipe Tagged With: blueberry, cream, fourth of july, gelatin, holiday, panna cotta, raspberry, raspberry coulis

Hi, I’m Becky!

Welcome to A Calculated Whisk, where I share creative paleo and gluten-free recipes. Learn more about me here.

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