Sandy with celery and mint

[Sandy]

Sandy with celery and mint

Category: Dairy and egg dishes

Ingredients
Ice cream sundae	120-150 g
For mint cream
Fresh mint	1 bundle
Milk	250 ml
Egg	1 PC
Starch or wheat flour	1 tbsp. l. without slide
Sugar	1 tbsp. l.
For celery compote
Celery stalks	3 pcs.
Sugar	200 g
Water	200 ml
For the sauce
Compote syrup	150 ml
Lemon juice	2 tbsp. l.
Starch	1 tsp

Cooking method

• Sandy (English Sunday) is a dessert or drink that is prepared on the basis of ice cream, frozen yogurt with the addition of syrup, liqueur, fruits or nuts.
• Sandy's homeland is Massachusetts. According to the story, when in Massachusetts it was forbidden to publicly drink alcoholic beverages on Sundays (and in order not to arrange tedious showdowns, non-alcoholic ones were not welcome either), such "Sunday" multicomponent desserts began to be served in establishments. The sandy was based on ice cream, which was layered with syrups, creams, decorated with fresh or canned fruit, whipped cream, etc., etc., and alcohol was also easy to disguise here.
• Of course, desserts of this kind are prepared not only in America, they are popular all over the world. Suffice it to mention the peaches Melba dessert, widely known for a long time. But the Americans gave them a single "specific" name.
• Cream. I chopped the mint leaves into small pieces and ground with a blender, adding a little milk. Mixed with the rest of the milk and brought to a boil, removed from the heat and let it brew for 10 minutes. Strained and rubbed the leaves through a fine sieve.
• We cook custard in this milk. When the cream thickens, pour into a cup and beat gently. Put in the refrigerator for 12 hours.
• Compote... Bring water and sugar to a boil. Cut the celery stalks into cubes and cook in syrup for 10 minutes. Remove from heat and leave to cool.
• Drain the liquid (I got about 350 ml). We need 150 ml, the rest can be used for other needs.
• Syrup. Pour the measured liquid into a small saucepan, bring to a boil and cook with starch diluted in lemon juice.
• 
• To serve lay out the celery cubes, ice cream, cream in layers, pour syrup on top.
• 

The dish is designed for

For 2 servings

Note

Mint in the cream is clearly felt, but, as you can see, it does not give an expressive color. It may be best to add the chopped raw mint to the finished cream before serving.
Do not skimp on the syrup, it perfectly complements the taste and diversifies the texture.

[Olya]

I love these desserts - I just love them! Delicate airy - lovely! And the composition is interesting, thanks, Olya!

Not bad! Very, very, not bad!
Curious flavor combinations have gathered here, it can be very interesting.

For those who are afraid of celery.
After boiling in syrup, a distant memory of its taste remains. For those who do not deal with celery on a daily basis (but not for gourmets), this taste will be difficult to identify.
Compote can be boiled with less sugar.
And also immediately with lemon, or add spices to taste. But then the "berries" and the sauce will taste the same.
The remaining liquid can be used to infuse fruits and berries in the season of their freshness (do something like a carpaccio), used for baking and soaking. In the refrigerator, syrup of this strength is perfectly stored for an indefinite period.

Even more intrigued, Olya!

some distant memory of his taste remains.

The more intrigue.

Try it.
And the syrup turns out to be sweet with a spicy note, which, by the way, is even more difficult to identify. In general, an interesting game.
If I ever come across celery at a digestible price, I will try to make different seaming from it. I like it.

Ol, are we kind of on "you"? Thanks, I'll play, there will be time ...

Well, I appeal to everyone.

I love celery in all its forms! I'll try it with pleasure after the competitive cuisine! So many discoveries, so many recipes! That's lovely! All such great fellows!
Thanks for the recipe Olya!

Nicely made, interesting ingredients, and the description is beyond praise! Need to try!