Food Science and Molecular Gastronomy
We are finally here, for Thursday’s, ahem, Friday’s recipe :) No Proustian memories, today. Actually, raspberry gelato and, generally speaking, all the berries gelato were never my cup of tea. The reason why I propose this recipe, today, was strictly dictated by practical reasons (=I had a box of raspberries on the edge of going moldy :P).
Read MoreMy favorite flavor when I was a child was coconut. I had a fixation with any food containing coconut: coconut cookies, coconut cakes, not to mention fresh coconut. I found it reassuring. Coconut was so exotic to make me dream about foreign oceans, white beaches and blue lagoons.
Read MoreHere we are! I can’t wait to announce I finally got the results I wanted! Thick fruit jellies, with a firm texture. This time I used oranges (I bought a few Kg at Costco, lol :)) and I blended the pulp. This step allows achieving a certain density and a more indulgent texture.
Read MoreBut now, let’s get back to fruit pastes or jellies. It is with much of joy that I announce that I finally squared the circle! More precisely, I manage to find a type of pectin that is easy to handle and gives reproducible results. The beauty of fruit pastes is that they can be prepared from juice. The purists might turn up their nose, but it is an option, in particular if the fruit you are looking for is not in season (and well, now, it is definitely not the right time for berries, and those you find in the grocery taste nothing :P).
Read MoreHot cross buns are Easter’s traditional sweet breads. They typical of the Anglo-Saxon Easter and, thus, widely diffused in all Commonwealth’s countries. Definitely lighter than the Italian colomba, these buns are traditionally served on Good Friday for breakfast.
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