Calla Lilies
INGREDIENTS:
2 Fresh warm water squid,
-about 6 ounces each
1/2 c Heavy cream
1/2 c Sweet & Low
2 Fresh warm water squid,
-about 6 ounces each
1/2 c Heavy cream
1/2 c Sweet & Low
I have _Is Martha Stewart Living_. It's hilarious. In the cooking section, there is this recipe for Calimari (squid) Gelato, complete with a slick photo of this stuff in a champagne glass with tentacles artfully draped along the rim. As they say, Enjoy!
1. Clean and eviscerate squid under fresh water, saving ink pouch as well as two sets of tentacles for presentation.
2. Heat heavy cream and Sweet and Low to a gently roiling boil.
3. Smash squid parts by hand until smooth. Add enough squid ink to change color to that of grey flannel.
4. Combine ingredients and stir briskly until most of the fish smell disappears.
5. Freeze.
Serving suggestions: Put one or two scoops in a fluted ice cream dish. Place tentacles on Gelato and top with a sprig of mint. Wait for compliments.
1. Clean and eviscerate squid under fresh water, saving ink pouch as well as two sets of tentacles for presentation.
2. Heat heavy cream and Sweet and Low to a gently roiling boil.
3. Smash squid parts by hand until smooth. Add enough squid ink to change color to that of grey flannel.
4. Combine ingredients and stir briskly until most of the fish smell disappears.
5. Freeze.
Serving suggestions: Put one or two scoops in a fluted ice cream dish. Place tentacles on Gelato and top with a sprig of mint. Wait for compliments.