Passion Fruit Ice Cream

3/4 cup fresh passion fruit pulp (from 9 fresh passion fruits )
1 cup cream
1/2 cup milk
1/2 cup sugar
3 large egg yolks

Cut the fruits open and scoop pulp and seeds into large strainer placed over a porcelain or glass bowl. Mash the pulp using a wooden spoon against the strainer until most the the juice is released. Reserve seeds. You should have 1/2 cup passion fruit juice.

Heat cream, milk, sugar in small saucepan until warm. Whisk egg yolks separately. Very slowly drizzle the warmed milk mixture into the egg yolks, stirring constantly to incorporate.

Pour the milk egg mixture back into the saucepan, turn heat to medium. Stir constantly, scraping sides and bottom until the mixture thickens enough to coat the back of your spoon.

Turn heat off, strain custard into a large bowl. Add the passion fruit juice and stir.

When completely cool, put in your refrigerator to chill and make ice cream with your ice cream machine. Remember to add the passion fruit seeds at the very end of the mixing.

To serve, take out of the freezer 5 minutes beforehand to soften a bit before scooping. Enjoy, enjoy!

Durian Ice Cream

3/4 cup durian pulp
1 cup milk
1 cup cream
1/2 cup sugar
4 egg yolks

Mash the durian pulp through a mesh strainer to remove the strings.

In a small pan, stir the milk, cream and sugar and heat until hot but not boiling and the sugar is all melted.

In a separate bowl whisk egg yolks.

Pour a tiny bit of the hot milk/cream in to the eggs, stirring constantly. Add more hot milk mixture a little at a time, remembering to stir constantly, until half the mixture is in the eggs. Then pour the egg mixture into the pan with the rest of the hot milk/cream/sugar and stir. Heat over low heat, again stirring constantly, until the mixture coats the back of a spoon.

Stir in durian juice and let the mixture cool down. Chill in fridge to prepare for making with your ice cream machine.

Lychee Ice Cream

2 cups (14 oz) fresh lychee peeled and deseeded, 380g
1/2 cup cream
3/4 cup sweetened condensed milk
1 cup milk
4 egg yolks
1/2 cup sugar
pinch salt

Wash, peel and deseed lychee. Puree the lychee in blender or food processor.

Stir cream and lychee together.

In a small pot, add in milk, condensed milk and heat over low heat until just steaming.

In separate bowl whisk egg yolks, sugar and salt.

Pour heated milk into egg mixture, 1-2 tbsp at a time, stirring constantly while pouring.

Pour egg/milk mixture back into the pot. Heat over low to medium heat, stirring and scraping the bottom constantly, until mixture thickens and coats the back of a spoon.

Remove from heat, then stir in the lychee cream mixture. Let cool completely.

To make ice cream follow the instructions of your ice cream maker.

Tea Ice Cream

1 1/2 cup cream
1 1/2 cup milk
2/3 cup raw sugar
pinch salt
3-6 egg yolks (the more egg yolks the creamier)
6 Pu-erh teabags (or the equivalent amount of your favorite tea)

In a small pot heat cream and milk over low heat until steam rises. Remove from heat, add in tea bags (with paper tags removed) and cover. Let sit for 10 mins or more until the tea flavor is fully released into the milk. Squeeze liquid from tea bags and remove. Return milk mixture to heat and heat again til the steam rises. Remove from heat.

Mix egg yolks and sugar in bowl. Add in milk mixture little by little, stirring after each addition. Pour the milk egg mixture back into the pot and heat over low heat until the mixture thickens into a custard. To check if custard is formed, dip spoon in mixture and run finger over the mixture coating the back of the spoon. If the line your finger makes on the spoon holds clean then your custard is done. Remove from heat and strain into a bowl. Let the custard cool to room temperature by placing in a bowl of iced water.

Make ice cream according to the instructions of your ice cream maker. Or if you don’t have a machine you can do it by hand like we do. Cover the cooled custard and place in freezer. Wait about an hour and half and then check. You should see ice crystals starting to form at the sides of the custard. Stir up the custard completely, breaking up the crystals as much as possible. Repeat this procedure of freezing and then stirring up for a 2-3 hours until the custard has an even texture like soft serve ice cream. At this point the ice cream should be left to freeze over night.

To serve bring ice cream out 5 mins ahead of time to let it soften. Scoop and enjoy!

Black Sesame Ice Cream

1 2/3 cup milk
1/3 cup sugar
3 egg yolks
2 tbsp maple syrup or honey
6 tbsp sesame paste* (see recipe below)
1 cup cream
1 tsp of vanilla
1 tbsp roasted black sesame seeds

Heat milk in pot until simmering. Remove from heat. In bowl, whisk egg yolk and sugar, then add maple syrup, black sesame paste and mix. Slowly add the milk, stirring the whole time. Pour all back into the pot and heat over medium low heat, stirring constantly and scraping the pot bottom, until the mixture is thick enough to cling to the back of your spoon. Take off heat. Let cool.

Whisk cream and vanilla until soft peaks form. Add whisked cream and roasted sesame seeds to the cooled custard and fold to mix.

Cool mixture in refrigerator and then use your ice cream machine to make ice cream or if you don’t have ice cream maker then cover your ice cream mixture with cling wrap and put in freezer. After 20 minutes, take out and stir vigorously. Put back in freezer. Repeat every half hour for three hours, making sure to break up any ice crystals that form. After three hours the ice cream will be in a soft serve state. You can enjoy it then, or if you like it harder, just pack into your ice cream container and freeze for a couple hours more before eating. For serving take out of freezer 5 mins before scooping. Sprinkle on some roasted whole black sesame seeds for visual effect and crunch.

Black Sesame Paste*
3 1/2 tbsp black sesame seeds
3 tbsp honey or maple syrup

Directions:
Roast sesame seeds in cast iron or non stick pan over medium heat. Stir until the seeds pop and smell fragrant. Let cool, set aside 1 tbsp and grind the rest in coffee or spice grinder until fine and mixture is moist. Remove ground sesame to a bowl and add the honey and stir.

Sichuan Chili Oil

3/4 cup peanut oil (175g)
1 tbsp Sichuan pepper
2 dried chilis, chopped

Heat the wok and add in the oil. When the oil is hot add in the chopped chilies and sichuan peppers. Cook over low heat for 10 mins.

When cooled to room temperature, put in a sterilized covered glass jar.

We decided to keep the chilies and pepper in but if you like you can strain them out after 3 days and just keep the chili oil.

Store in a sterilized covered jar in a dark, cool closet for up to 6 months.

Stir Fried Nian Gao Rice Cakes with Pork

3 cups Nian Gao Rice Cakes (sliced to 1/4″ slices)
20 Baby Bok Choy
1/4 lb pork, rump or shank (140 g)
1 1/2 tbsp light soy sauce
1 tsp sugar
1 tsp Shao Hsing Rice Wine
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp corn or potato starch
1 tsp salt
2 tbsp concentrated chicken stock essence or 1 cup chicken stock
1 tbsp corn or potato starch

Soak the Nian Gao Rice Cakes for 3-4 hours. Slice to 1/4″ slices if not sliced already.

Slice the pork against the grain into matchsticks or thin slices and then marinate for at least 1/2 hour with soy sauce, sugar, wine, pepper, sesame oil and starch.

Wash baby bok choy carefully, changing water several times as there usually is sand. Slice the boy choy in half for more bit sized pieces.

Heat wok. Add 2 tsp oil. Add pork slices, spread out and let brown for a half a minute, then give it a good stir. Remove to a plate.

Add 2 tbsp oil to medium high heated wok. Add the bok choy and salt, then quickly add the rice cakes in a layer over the bok choy, cover and turn down heat to low. Cook until the rice cakes are soft (a few minutes). Check occasionally and add a bit of water if too dry.

When rice cakes have softened, add chicken essence and 1 cup water or chicken stock. Stir to mix, then cover and cook at low heat for 2 minutes. Make sure to poke at the Nian Gao to separate pieces if they start sticking together.

Add the pork in and stir. Mix your 1 tbsp of starch with 2 tbsp of water, give it a big stir and add to your wok. Stir immediately, watching the sauce to check the thickness. The sauce should cling lightly on everything. Turn off the heat immediately and serve.

(Adapted to omit mushrooms)

Chinese Banged Cucumber Salad

4 cucumbers (japanese or english type)
1/2 tsp salt
1/2 clove garlic, smashed (optional)
1 1/2 tbsp soy sauce 1 tbsp vinegar
1 tbsp caster sugar
1 tsp sesame oil

Wash your cucumber thoroughly. Cut off the tips on each side. Holding one end, carefully bang on cucumber with the flat of your cleaver until the cucumber splits and flattens out. It will be a little mushed up which is what you want. Once the whole cucumber is flattened, chop into bit sized piece. (We like to chop at a diagonal.) Do the same to each cucumber.

Add 1/2 tsp salt, mix and place into colander. Let cucumber drip juices out for 15-20 mins in the fridge. Squeeze cucumber lightly to remove most of the juice.

Mix together the chopped cucumber, garlic, soy sauce, vinegar, sugar, and sesame oil. Taste. It should be equal parts salty, sour and sweet. Adjust seasonings to taste.

Let marinate in refrigerator for at least 1/2 hour, stirring once or twice, before serving. The longer the marination, the tastier.

Steamed Chinese Eggplant

3 chinese eggplants
3 cloves garlic, finely minced
3 small red chilis, chopped (optional)
3 tbsp of oil
2 tbsp spring onions

Marinade

1 1/2 tbsp soy sauce
2 tbsp of sugar
1/2 tsp sesame oil
1/2 tsp rice vinegar

Wash and cut the eggplants to 2 1/2 inch lengths, discarding the stems. Place eggplants into steamer and steam for 25-30 minutes until really soft. Cut or tear each piece into bite sized shreds (I use a tong to grab the hot egglants and a knife to slice thru). Pile attractively into serving dish.

Mix soy sauce, sugar, sesame oil, and rice vinegar in a bowl. Heat oil in wok and fry the garlic and chilis (if using) over medium heat until garlic is a golden brown. Carefully pour the garlic/chili/hot oil into the marinade. Stir until well mixed. Pour sauce over the eggplants, sprinkle with spring onion and serve.

Cauliflower Stir Fry

1 small head Cauliflower, or 1/2 large head
2-3 Tbsp peanut oil
2 slices of ginger
1/4 Tsp sea salt
3/4 cup chicken stock
1/2 cup of spring onion, cut to rounds
1 Tbsp of sesame oil

You can see from the ingredient list that it is quite specific. This very simple dish has few factors, therefore the taste quality of each factor becomes important.

Wash and cut cauliflower into florets. Shake as much water as you can from the cauliflower.

Heat wok at medium high until it starts smoking, add oil and swirl to coat wok. Right away add ginger slices and stir briefly to infuse ginger essence into oil.

Add cauliflower (Careful here!: There will be a loud hissing and spitting of oil as any water left on the cauliflower hits the hot oil. Just tip the bowl containing cauliflower into the wok facing away from you and watch out for that spitting oil) and stir to coat all the cauliflower florets with oil.

Add salt. Keep stirring until the florets start to show some brown spots (about 2 minutes), turn down the heat to medium low, add the chicken stock and cover, stirring occassionally.

Let simmer for 2-3 minutes or until only a 1/4 cup of stock is left in wok (this will be the sauce). The cauliflower should be soft, not crisp.

Add spring onions, give everything a toss and turn off the heat. Add sesame oil, mix and serve.

Soybean Sprout and Tofu Stir Fry

1 1/2 lb or 600g of soybean sprouts (the yellow tipped kind)
2 cubes of dried tofu, sliced (Eden Foods makes this), seasoned if possible
2 tbsp peanut oil
2 slices of ginger (1/4″ thick)
1 tbsp rice wine
1 cup chicken stock
1/4 tsp ground white pepper
1 tsp corn starch or potato starch
1 tbsp water
1/4 cup spring onions, cut in rounds
2 tsp sesame oil

Directions:

Wash the soybean sprouts and shake dry as much as possible. Heat the wok at medium high until just smoking, add oil and then add the ginger right away.

Move ginger around to flavor the oil and then quickly drop all the bean sprouts into the wok, being careful of spitting hot oil. (Tip: Drop the sprouts either in a very big bunch so that it can cover the circumference of the hot oil, or pour the vegetables into the wok facing away from you.) Scoop and turn over the sprouts until all are lightly covered with oil.

Add the sliced dried tofu. Keep scooping and turning.

Add the rice wine. Keep stirring for another two minutes or until the bean sprouts have lightly browned in spots.

Add the chicken stock and white pepper and stir, then cover. Let cook for another 2 minutes, stirring occasionally or until liquid reduces to approx 1/2 cup.

Mix starch and water together and pour into wok, stirring and watching as the sauce thickens.

When the sauce consistency is thick and glossy, add the chopped spring onions and stir once and then turn off the heat.

Sprinkle sesame oil over; stir and then serve.

Shanghai Pork Chop Noodles

4 pork chops
1 tsp white pepper
2 tsp shao hsing rice wine
2 tbsp soy sauce
2 tsp sugar
1/2 cup flour
1 tsp five spice powder
12 oz shanghai noodles, 340g
1 liter chicken stock
4 tbsp spring onion, cut to rounds

Marinate the pork chops in white pepper, rice wine, soy sauce, sugar for 20 mins.

While meat is marinating prepare a big pot of water. When water is boiling, add in noodles, stirring to prevent noodles sticking together and cook for 4 mins. Remove and rinse noodles under cool water. Let drain.

Dump out water and refill pot with chicken stock. Heat stock until just boiling.

Heat 1/4″ of oil in pan wide enough to fit pork chops. Mix flour and five spice powder in shallow plate, dredge the pork chops in flour and shake off any excess flour. Fry the pork chops until golden brown on bottom. Flip over and repeat. Remove and place on kitchen to soak off excess oil. When cool enough to touch, slice into 3/4″ thick slices.

Separate noodles equally into four noodle bowls. Pour hot stock into each bowl, sprinkle handful of spring onions over noodles and place sliced pork chop on top. Serve hot and enjoy!

Pin Noodles

1 1/2 cup wheat starch, 200g
1 cup plus 2 tbsp rice flour, 184 g
6 tbsp tapioca starch
1 1/2 tsp salt
2 1/4 cups hot boiling water

Directions:

Mix all ingredients together except the water in a large mixing bowl. Add in boiling water and stir until the water is all mixed in and the texture is crumbly. Wait until cool enough to handle, sprinkle working surface with flour and knead into a soft pliable dough. Separate into 9 equal parts and with your palms roll each part into 1/2″ thick rolls, then cut into 1/4″ slices. This portion of dough, when hand rolled, will make a noodle about 2″ long. If you want longer noodles adjust the thickness of the slices.

Place one piece of dough in the palm of your hands and roll into a 2″ length noodle, letting the middle of the dough plump up and the ends to taper. Place rolled noodles into a tray that has been dusted with flour.

When all noodles are made, heat a pot of water, adding 1 tsp of oil. When the water is boiling add in the noodles. When the noodles float back to the surface remove and rinse immediately in cold water and then drain thoroughly. Your noodles are now ready cooking in whatever wonderful noodle dish you have planned!

If not using right away, carefully stir in a tiny bit of oil to prevent noodles from sticking together and store airtight in the refrigerator for up to a week. Enjoy!

Cantonese Beef Stew with Bean Curd

2 tablespoons oil
1/2 small onion cut into small pieces
2 cloves garlic
250 g beef cut into small cubes
1/2 cup water
6 mini carrots
2 sticks dry beancurd sticks soak in warm water for 30 minutes, cut into pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
3 dashes white pepper

Heat up a claypot with the oil and add the onion and garlic, stir-fry until aromatic.

Add the beef into the claypot, followed by the carrot and beancurd sticks.

Add the water and all the seasonings, stir to combine well.
Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender.

Serve hot with steamed white rice

Beef Mussaman Curry

1 1/2 pounds cubed chuck beef or stewing beef
3 tablespoons Massaman curry paste
10 green cardamom seeds
2 cinnamon sticks
3 star anise
8 small shallot onions peeled
2 small cans 5.6 fl oz coconut milk
1 cup water
2 1/2 tablespoons fish sauce or to taste
1 medium-sized potato peeled and cut into chunks
1/2 tablespoon tamarind paste
2 tablespoons palm sugar or brown sugar
4 tablespoons unsalted roasted peanuts
2 tablespoons cooking oil
A handful of fresh Thai basil leaves

Coat beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.

In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.

Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.

Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.

Add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.

Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.

Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and remaining basil. Stir well and serve the curry with steamed rice.

Bulgogi Beef Wraps

12 oz thinly sliced sirloin
1 tablespoon vegetable oil
1/4 small onion thinly sliced
2 cloves garlic finely minced
1 1/2 tablespoons soy sauce
1 tablespoon sugar
3 dashes chili powder
3 dashes coarsely ground black pepper
1 tablespoon chopped scallion
White sesame for garnishing
Kimchi sliced, for garnishing, optional
1 head butter lettuce

Marinate the sirloin with garlic, soy sauce, sugar, chili, and pepper. Stir to mix well. Set aside for 15 minutes to marinate.

Heat up a skillet with the vegetable oil. Add the onion and saute for about 10 seconds.

Add the sliced sirloin. Stir and cook until the meat is cooked. Top with the scallion and white sesame. Transfer out to a serving platter.

Tear off the leaves from the lettuce. To assemble the Bulgogi Lettuce Wraps, add 1 tablespoon of the Bulgogi onto the center of the lettuce leaf, then top with the sliced kimchi, if using. Serve immediately.

Recipe Notes: For authentic Bulgogi, you will need 1/2 cup of pear juice and 1 teaspoon of Sesame Oil to marinate the meat.

Beef with Nam Prik Pao and Lime Leaves

10 oz 330 g beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices
1/2 teaspoon all-purpose cornstarch
1/4 teaspoon white pepper
1 teaspoon + 2 tablespoons high-heat cooking oil divided
1 teaspoon soy sauce
1 garlic clove minced
1 small shallot ?nely sliced
1 fresh hot red or green chili preferably Thai (deseeded if you prefer less heat), ?nely sliced
1 small red bell pepper thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce nam pla
1 tablespoon Roasted Red Chili Paste or store-bought(nam pla, optional)
2 kaf?r lime leaves cut into thin strips (optional)
2 teaspoons palm or brown sugar
3/4 cup 15 g fresh Thai or Italian basil leaves

Roasted Red Chili Paste (Nam Prik Pao) Recipe
4 tablespoons high-heat cooking oil , divided
6 garlic cloves minced
6 tablespoons ?nely chopped shallots
1 tablespoon ground red pepper cayenne
4 teaspoons fermented shrimp paste
2 tablespoons fish sauce nam pla
3 tablespoons palm or brown sugar
1 tablespoon freshly squeezed lime juice
1 teaspoon tamarind concentrate
1 tablespoon water

Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.

Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it’s brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.

Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, ?sh sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

Roasted Red Chili Paste (Nam Prik Pao) Recipe

Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.
Combine the ground red pepper, shrimp paste, ?sh sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.

Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.

Pressure Cooked Eggs

Prepare an ice bath.

Place trivet in pot.

Pour in 1 cup of water.

Place eggs on trivet.

For soft boiled “dippy” eggs, set pressure cooker to low pressure (4 psi) and quick release. Cook for 2 minutes. As soon as the pressure releases, plunge eggs into an ice bath. Peel when cool.

For jammy yolks or soy eggs, set pressure cooker to low pressure (4 psi) and quick release. Cook for 3 minutes. As soon as the pressure releases, plunge eggs into an ice bath. Peel when cool.

For slightly soft yolks, set pressure cooker to medium-low pressure (6) and quick release. Cook for 2 minutes. As soon as the pressure releases, plunge eggs into an ice bath. Peel when cool.

For set yolks, set pressure cooker to medium-low pressure (6) and quick release. Cook for 4 minutes. As soon as the pressure releases, plunge eggs into an ice bath. Peel when cool.

Mango Pie

FOR THE GRAHAM-CRACKER CRUST:
2 1/2 cups (280 grams) finely ground graham-cracker crumbs
1/3 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground cardamom
1 large pinch sea salt
9 tablespoons (128 grams) unsalted butter, melted

FOR THE MANGO CUSTARD:
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons plus 1/4 teaspoon powdered gelatin (2 1/2 packages at 2 1/2 teaspoons per pack)
1/2 cup heavy whipping cream, chilled
4 ounces cream cheese, at room temperature
1 30-ounce can Alphonso mango purée (3 1/4 cups)
1 large pinch sea salt

Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.

Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.

Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.

In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.

In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.

Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.

Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.