I don’t know what’s wrong with me these days. I’m behind on the posts and don’t sleep or eat well. May was definitely messing with me.
It’s the worst month ever! It’s only about deadlines, deadlines because summer is near but I’d rather be lying down in a park.
If you too are victim of the afternoon slump at work or can’t stop dreaming of an after lunch Spanish siesta; if you are sick of all this instant coffee you have to sip to get by, I may have something to help.
It was after watching the lastest episode of Heston Blumenthal’s “Mission Impossible” (the Michelin-starred Chef so famous for his mad scientist take on cooking), that the idea came to my mind. His task on the show it to change the whole food diet aboard a Royal Navy submarine. They eat really bad down there, it’s heavy and mushy, full of fat and sugar and you can imagine how strained your organism can get after that. Only you can’t afford to get sleepy when you’re at the command of a nuclear war machine!
In a nutshell, the show tells us to avoid too much carbohydrates for lunch, that fish fat is better for you, blueberries are the ultimate brain booster and dark chocolate is your best friend.
So I was thinking, summer is coming and I need to find the energy treat to take you through the day without having too much remorse. What about a blueberry and dark chocolate ice lolly?
Use shot glasses, the thin ones, to shape your lollies and for the ice cream stick, they are
quite easy to find in any homeware or design shop.
– 175g blueberries
– ½ lemon juice
– 60g agave syrup
– 170 ml water
– 60g dark chocolate
– 40g cocoa powder
– 60g agave syrup
– 170ml water
Mix together all the ingredients listed for the blueberry sorbet. Filter through a sieve if you wish. Use your ice cream maker if you have on but that’s not mandatory. Pour the mix into your glass and fill up half of it. Put in the freezer for one hour.
For the chocolate sorbet: heat the water in a pan then add all the ingredients. Remove from the heat and allow the chocolate to melt totally. Leave to cool. Again you can use your ice maker to obtain a better texture. Then pour it over the blueberry sorbet. Put back into the freezer until completely frozen. I left it overnight but that shouldn’t take so long.