The decision to open this blog was difficult but eventually prevailed passion for one of the things I most love to do: cook!
Henceforth our task, like that of all the bloggers, will be to keep you company with the hope that our stories are to your liking.
But let us. We want to tell you who we are and how did this new adventure.
We met at a recreational cooking class to which each of us had enrolled themselves. The course lasts for 8 sessions, has allowed us to know and be able to start this friendship.
After many meetings and much talk, in a moment of euphoria we finally decided to jump in and try. Am looking forward to your comments!
Since we have time to know the various posts, and while we're at Christmas time (which we should all be good), we offer our first recipe.
As a child we made indigestion ... Mature-age things have changed! Here's the recipe, try it:
jellies
Get: - a silicone mold
- a saucepan
- a bowl
- un colino a pistone o una caraffa
Ingredienti:
- 50 gr di zucchero semolato più il necessario per la decorazione
- 30 gr di succo di frutta o prosecco
- 4 gr di colla di pesce
Procedimento:
Immergere la colla di pesce in acqua fredda per farla ammorbidire. Nel frattempo far sciogliere nel pentolino, a fuoco lento, lo zucchero con il succo di frutta. E' importante che non prenda velocemente il bollore altrimenti si riduce troppo alterando la percentuale del composto.
Togliere dal fuoco e, una volta strizzata e asciugata la colla di pesce, immergerla nello sciroppo ancora caldo. Avere cura di rimestare well isinglass. Pour the mixture into molds or, alternatively, on a marble slab and allow to cool.
Once gelatificate, transform and roll in sugar.
Have fun!
