Curriculum Overview in King Henry VIII Schools



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How to Elevate Your Ice Cream

Ice cream is one of the easiest desserts to appreciate at home. Scooping straight from the half quart is one approach to appreciate the chilled delight- yet when the event calls for it, there are some basic traps to expand your ice cream enjoyment.

  1. Store it rightImage result for ice cream pinterest

The adversary of ice cream is changes in temperature. At the point when the temperature changes suddenly, ice crystals form speedier, destroying the texture of the ice cream. You need to store your solidified companion in the coldest piece of your cooler, as far from the entryway as could be expected under the circumstances. In a front-entryway cooler, this implies some place comfortable back, and in a trunk cooler, this implies at the base.

  1. Raise the serving temperature

Much the same as chocolate, ice cream tastes better at a somewhat higher temperature than its prescribed stockpiling temperature. At the point when it’s excessively chilly, the flavors are quieted and the surface feels less rich. Tip: defrost your ice cream tub in the ice chest for around 30 minutes before serving (the correct planning will rely on upon your refrigerator and the span of your tub, so play around until you locate the ideal length for you). This will bring about gentler, more scoopable ice cream and more extreme flavors than if you delve in straight from the cooler. The ice cream ought to be a comparable surface to whipped butter cream, not fluid or softening.

  1. Fancy plating

Genuinely fastidious ice cream enthusiasts will serve their scoops in pre-chilled dishes, to back off liquefying. In the event that you need to awe companions at a supper party, attempt a quenelle – a method utilized as a part of eateries to serve nourishment like sorbets and ice cream (or pounded potato, meat or fish) in a quite oval, egg-like shape.





Ipoh White Coffee

Some coffee fanatics would scoff at the thought of serving coffee any other way but black. However, the alternative – white coffee – is recognized and enjoyed by many across the globe. Mind you, Ipoh white coffee is not the whitening the coffee by adding milk or any other dairy product. In Malaysia, our white coffee is called the Ipoh Old Town white coffee.
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So, what really is Ipoh white coffee? White coffee is actually a specific beverage made from coffee beans which were roasted in margarine and without any sugar, then brewed and stirred in a specific technique and served with sweetened condensed milk. Many describe the flavour of Ipoh white coffee as “nut-like”.

The term “Ipoh Old Town white coffee” was introduced the then Malaya by Chinese immigrants in late 19th century and early 20th century during the Qing Dynasty in China. As we all know, this was the time frame when Malaya was colonized by the British. The Chinese, more specifically Hainanese, were hired to work in the tin mines. Apparently they were not accustomed to the British way of drinking black coffee, so they developed a taste that will suit the palate of Chinese population in the then Malaya. They roast their coffee beans in low heat for a very long time, resulting in pale coloured coffee beans. Here is a unique white coffee recipe that you can try at home:

The ingredients you will need are:

– 1 sachet of Coffee Malaysia white coffee

– ¾ cups of milk (we recommend full cream but you can use soy/almond or other non-dairy substitutes if you want)

– 1 cup of ice cubes

– sugar to taste (we usually recommend more or less 1 tbsp)


  1. Put in all the ingredients above into a blender and blend away. Make sure you do not blend it for too long as it will then lose its consistency. Just blend for about 30 seconds. As soon as you see your ice cubes moving around, count like 3 and you should stop.
  2. Pour the mixture into a tall glass, and voila! You can decorate you ice blended Ipoh white coffee to how ever you like. Maybe drizzle some chocolate syrup over whipped cream and top it off white chocolate rice or roasted almonds, to give it more flavour and as we Malaysians call it, more “oomph”.Related image