Food Science and Molecular Gastronomy
A semifreddo that pretends to be a tiramisu’ ;) The original idea was to make, indeed, a tiramisu’, but given that a) I was out of mascarpone and b) the temperature didn’t stimulate rushing to the first grocery store available, i prepared a chantilly. Well, I have to say that this semifreddo reminded me a tiramisu’, tight at the first bite! And to honest, it was one of the best I ever had…
Read MoreAs an Italian, I must have my moka coffee as a first thing in the morning. Although I have a thing for espresso, I found irresistible the fragrance of coffee gurgling in the moka machine, which merrily spread in the kitchen.
Read MoreBeing the only one who loves coffee in the family (I still hope that my little one will become a coffee lover as the mom, tough :D), whatever I make out of that, I’ll have to eat it all by myself. So, what to cook, this time? Tiramisu? Yummy, eh, but eating that for a full week is not an option, thanks :)
Read MoreThe world of coffee is extremely complex. I never realized that till I ran into a few scientific papers on the preparation and extraction of coffee. I so discovered that there is an entire community dedicated to the science of coffee. Considering that it is one of the top beverage in the world, that’s not surprising at all.
Read MoreFrankly, I had enough of my sad breakfast with the arrowroot cookies and I have been looking for something more intriguing. Eventually, I came up with these mini cakes with coffee and chocolate…to start your day with the energy I need! (OK, it sounds as a commercial slogan :D).
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