The ice cream called ‘Mézesem’ prepared by Florida Ice-Cream Shop, is the winner of this year’s ‘Balaton Fagyija’ (‘Ice Cream of the Balaton’) competition, which was organized for the eighth time. Other confections and flavors also received prizes at the award ceremony in Balatonföldvár on Monday.

This is the third win for Balatonmáriafürdő’s Florida Ice-Cream Shop in the history of the award. Their winning ice cream is made with lime honey, caramelized almonds, and apples, and was created by their chief confectioner, János Somodi. At the ceremony, the president of the Balaton Tourism Association, Tamás Fekete, highlighted that not only the ice cream itself, but the way it is served is also of high quality, which can elevate a simple ice cream to the status of a fine dessert.

This year, 13 confectioneries from around Lake Balaton entered the competition with 23 desserts. The jury included Balázs Erdélyi, professional president of the National Industry Association of Hungarian Confectioners (Magyar Cukrász Iparosok Országos Ipartestülete), and Sándor Márton, the owner of Bagaméri Confectionery in Balatonfüred and winner of last year’s competition, in addition to two delegates from the Balaton Tourism Association (Balatoni Turizmus Szövetség).

According to Tamás Fekete, this competition has brought a qualitative improvement into the lives of confectioneries and ice-cream shops around the lake, as many have valued the opinion and taken the advice of the expert jury. He also praised the fact that many contestants have taken serving to an artistic level, and use local, natural, and homemade ingredients in their ice cream.

The special prize from the expert jury was awarded to the ice cream called ‘Páhoki Pepita’ by Bringatanya Ice-Cream Shop in Gyenesdiás, and ‘Somogyi-Mogyi’ (Somogy’s hazel) by Somogyi Ice-Cream Shop. Moreover, special prizes went to ‘Cottage cheese with sour cherry and toasted walnuts’ by Amaretto Ice-Cream Shop in Balatonalmádi, ‘White coffee with pumpkin seeds’ by Margaréta Ice-Cream Shop in Balatonszemes, along with ‘Peppery marzipan’ by Veszprém’s Völgy Ice-Cream Shop.

source (article; pictures): Hungary Today; FLORIDA FAGYIZÓ, BRINGATANYA,

Addig is, amíg eljutunk a Balatonra megkóstolni ezeket a csodás fagylaltokat, hoztunk nektek egy videós receptet, melyet otthon könnyedén elkészíthettek. Nigella Lawson megmutatja, hogyan készíti a kávés fagylaltot. A videó megnézése után pedig próbáljátok a recept szövegét kiegészíteni a megadott opciók segítségével.

source: Nigella’s One-Step No-Churn Coffee Ice Cream, Nigellissima, BritBox, Youtube

Serves: 4-6
Preparation time: 10 minutes plus chilling

Ingredients:

– 800 g fresh ripe strawberries
– Cointreau or Amaretto liquor to taste
– 1 tbsp icing sugar, sifted
– 200 g fresh cream for whipping
– 200 g thick Greek-style yoghurt
– 6 plain meringues

Directions:

1. Wash and dry the strawberries, then hull them. If they are large, cut in half or cut into thick slices. Place all, but 200g of strawberries in a bowl and sprinkle with 2 tbsp of liqueur. Dust with icing sugar and chill for an hour or two.
2. Whiz the remaining 200g of berries into a purée, adding a dash of liqueur to taste, and chill.
3. Whip the cream lightly, fold in the yoghurt, and chill. Roughly crush the meringues into bite-sized pieces.
4. When you are ready to serve, gently toss the cream, meringue and strawberries and pile the lot into a glass bowl. Drizzle with the strawberry purée. Toss once and then serve.