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you ever tried to describe a feeling only through the senses? How would you describe the summer? Personally, the hot season so the condensate: the scent of basil, the flavor of tomatoes, the music of chirping cicadas, the caress of the hot sun dries the salt on the skin
Nothing sweet, but I like the sweet little, unless they are daring combinations of taste or provocation. That's why I wanted to gather my summer in a glass, I consulted with the authority of Santin and here is the result ...

Ingredients 6 cups: 12 cherry tomatoes

350 + 100 + 100 g sugar
300 + 50 + 50 cl of water
250 g greek yoghurt

300 g of fresh cream 100 g icing sugar
French Meringue http://mauriziosantin.blogspot.com/2008/03 / le-meringhe.html

20 10 g of butter + a few basil leaves for decoration
100 g almonds

Preparation:

After cleaned and washed the tomatoes, remove the top cap and emptied from seeds, leave to drain water from growing upside down on absorbent paper and in the meantime, prepare a syrup with 350 g of sugar and 300 g of water. When she takes the boil wait two minutes before the tomatoes and plunge, just ricomincia a bollire, togliere dal fuoco e lasciar riposare i pomodori nello sciroppo per un giorno intero. Dopo queste prime 24 ore togliere i pomodori e ridurre lo sciroppo ad un terzo; rimettere di nuovo i pomodori all’interno e lasciar riposare ancora 12 ore. Trascorso questo periodo sgocciolare i pomodori e metterli ad asciugare su una gratella in un luogo asciutto.
In una ciotola ben fredda montare la panna con lo zucchero a velo. Aggiungerla allo yogurt, incorporandola dal basso verso l’alto per non smontarla.
Far bollire dell’acqua e tuffarvi dentro le mandorle per un minuto. Scolare le mandorle e disporle, ancora calde, in un telo da cucina e strofinarle vigorosamente tra le mani per staccare la pellicina marrone. Dopo aver eliminato la pellicola da tutte le mandorle, stenderle in un unico strato su una placca da forno, foderata di carta, e passarle in forno caldo a 180°C per due minuti. In una piccola padella preparare uno sciroppo con 100 g di zucchero semolato e 50 gr di acqua; quando inizieranno a salire in superficie le prime bollicine aggiungervi 70 g di mandorle pelate e, senza mai toccarle, lasciare che lo zucchero inizi a sabbiarle. Ruotare la bassina per far aderire il caramello sull’intera superficie delle mandorle e, quando saranno ricoperte aggiungere il burro. Questo accorgimento farà in modo che non si attacchino tra di loro, quindi versarle ancora calde su un piano di lavoro foderato di carta da forno e lasciarle freddare.
Pulire accuratamente le foglie del basilico and pat dry with paper towels. Prepare a very thick syrup with 100 g of sugar and 50 water without touching it. Let it cool before you add it to the leaves of basil and 30 grams of almonds, bring everything together in a glass of blender and blend until a smooth sauce.

Assembly of the cake: Place the meringues

crumble in an even layer about 1 cm at the bottom of the cups. 6 tomatoes cut into 4 wedges and place candies in contact with the walls of the containers. With the help of a pocket to distribute the mixture of yogurt and cream, let stand in a freezer at least two hours.
Half an hour before serving to move the glasses in the refrigerator. Lacquer with a thin layer of basil sauce, the free surface and place a candied cherry tomatoes on each, garnish with a fresh basil leaf or two and a caramelized almonds.

Posted by Giulia

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milk, eggs, cream, sugar, fruit and chocolate = ?????

In fact, this short list of ingredients, if also included flour, could give rise to all the pastries, adding flavors, varying the processing and cooking would be out all sweets.
Because the cuisine is a combination of ingredients and processes, seasoned with the knowledge of techniques and equipment, this is also the pastry and more. As in any other section of the food that the relevance of physics and chemistry take confectionery art becomes predominant. That is why there is sudden pastry, but should be followed in detail the recipes and steps, weigh the ingredients and check the temperatures.

combining the ingredients and working on opening gives rise to the ice cream! But chemically what is reality?
is a solution if we are to the homogeneous system decomposable by physical means, if we think that is a dispersion of the dispersed phases are heterogeneous, it is a suspension because the components are finely dispersed, so they do not settle quickly, is an emulsion di piccolissime bollicine d’aria in un fluido immiscibile; è un piacere per il palato che rinfresca i pensieri e aggrada lo spirito.

Dunque il gelato è costituito da aria e dalla miscela base, durante la lavorazione vengono inglobate minuscole bolle d’aria alla base rendendo così il prodotto finale soffice, voluminoso e palatabile. Essenzialmente possiamo suddividere i componenti in due categorie: liquidi (acqua) che possono congelare e dar luogo alla formazione di cristalli di ghiaccio e solidi (zucchero e grassi): alcuni solubili in acqua abbassano il punto di congelamento in proporzione alla loro presenza e altri non idrosolubili -grassi- ritardano scioglimento del gelato. La giusta proporzione (bilanciamento ingredients) between the two components improves the texture of the product: a high content of liquid causes the formation of flakes of ice, making it hard, no body and quick to melt. In particular, the sugar (sucrose) if the quantities were low compared to harden the ice cream recipe, making it too soft and nice. In some cases you also use invert sugar (about 20% total sugar) for its reducing action that promotes the conservation and anti-crystallizing the product because it absorbs water molecules without forming crystals are too large. The recipe for vanilla ice cream Maurizio Santin provided for the use of milk powder. This ingredient makes proteins milk in addition to those made from milk and cream, thereby increasing the protein content in order to avoid the decrease in volume of ice cream during storage, increases the melting point of the mixture so that once served, keep the ' Creamy and velvety appearance.

So far the chemistry of basic ingredients, but in a way that enhances the natural ice cream?
In this consideration we start from a premise: what makes us feel an ice cream better than another, beyond the personal taste? We expect to have a creamy and velvety in the mouth and paste correctly, that will not melt on contact with the heat of the language but not even that cold anesthetize allowing us to taste it, we would not melt too quickly dirtying his hands but that is not a single block of ice, we want its texture gently caresses the palate without leaving the sandy feeling. In the ice cream industry
these goals are achieved through the use of food additives (emulsifiers and stabilizers), although they are not harmful to health and used in accordance with strict regulations that will regulate our goal is to get a good ice cream at home without their use. So here are some brief remarks on the main steps of processing to bring to light the hygiene and organoleptic characteristics of the product by:
· Choice of Ingredients: As with all recipes success comes primarily from the use of fresh ingredients and quality.
· Pasteurization: essential step to reduce the microbial pathogen with the heat, but without changing the taste of ingredients.
pasteurization or Low - flow mixture at 65 ° C for 30 minutes, then quickly cooled to temperatures below 5 ° C. Media
or pasteurization - mixture flow at 75 ° C for 15 minutes, then quickly cooled to temperatures below 5 ° C.
or high pasteurization - mixture flow at 82 ° C for 5 minutes and rapidly cooled to temperatures below 5 ° C. For obvious reasons
measurement of temperature and time always recommend the latter hypothesis. The bacteria is not completely eliminated, the residual is paralyzed by the low storage temperature.
· Homogenization: Due to the nature of the ingredients is evident considering that the globules of fat, not water soluble, must be crushed as much as possible to obtain a homogeneous dispersion in the liquid. This step in the home is guaranteed by the mechanical action of the hoses in the early phases and then by the action of clocea of \u200b\u200bice cream.
° C. Maturation: In this stage the mixture of ice cream in refrigerator at a temperature around 4 ° C. this step to put in the ice cream made with a higher density can incorporate as much air as possible in freezing.
· freezing, once placed the mixture into ice cream is the last and decisive step of processing. Essentially what happens is a cooling from 4 ° C to -15 ° C in a relatively short time (depending on the characteristics of the equipment), air is supplied in the form of tiny bubbles that are dispersed in the mixture, increasing the volume and giving it softness and the continuous agitation of the blade reduces the growth of ice crystals, favoring the increase in number and in size, so as to have a pasty consistency, smooth surface.
An ice cream contains within it so tiny ice crystals during storage, avoid storing in a freezer in the product after it has been dissolved, this lack of attention would inevitably lead to the formation of larger crystals, that is to consume the next time an ice cream hard and sandy. It is also well noted that the fat components are particularly adept in absorbing odors from the environment, so it is well sealed with our product feed special paper.

Posted by Giulia

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Cold icy treats

Summer brings with him over the holidays, too hot, so often missing imagination to turn the oven to delight the palate. Think of a heated cooking makes you sweat, something that makes you want to be greedy but cool, cool ... even ice cream!

So here we are with a selection of ice cream flavors and recipes to make at home.

Here is the link to the vanilla ice cream: http://mauriziosantin.blogspot.com/2009/01/una-ricetta-prima-della-partenza-per.html

White base (ice cream flavor mozzarella)
Ingredients: 450 g of milk

200 grams of fresh cream 180 g caster sugar

Procedure:
preferably in a saucepan heat the milk in steel and 100 g of cream; joints to a boil, remove from heat. Add the remaining cream and sugar, stir with a spoon until sugar is completely dissolved. Start a second cooking over low heat, stirring with a whisk by hand. As soon as you mention the boil again remove from the heat source. Transfer the mixture into a bowl and, again with the help of the whip hand, allow to cool. Cover with plastic wrap and store in refrigerator to finish cooling.
Complete the preparation of ice cream into ice cream machine according to the manner and time specified by your appliance.

This simple preparation can be flavored with the pulp of a vanilla bean to the milk before adding heating or with dark chocolate flakes, enter the first step in ice cream, to taste stracciatella.

pistachio, hazelnut and almond
the white base to get some recommend the use of the white base as described above with the addition of pasta (any commercially available). The amount of paste to be added depends on the intensity of flavor desired dosed below shows the recipes for a proper balance of the ice cream if you use the whole preparation of white base.
Add the cooked pasta at the base before chilling in the refrigerator to get a proper mixing recommend dilute the paste with two or three tablespoons of liquid and then add them to the base.


Pistachio Pasta Ingredients: 100 g
unsalted roasted pistachios
30 g of sugar
Shell the pistachios and plunge in boiling water for about 10 seconds, drain and place on a paper towel. Rub them between your hands until the edges are still hot, to facilitate the detachment of the cuticle. Eventually remove debris by hand. Transfer to a baking sheet coated with the special paper and pass them in the oven at 170 ° C for 3 minutes. Once cooled place it in a mortar with the sugar and work it vigorously until dough is firm and smooth. Wrap in plastic wrap and refrigerate until use.

Marzipan
http://mauriziosantin.blogspot.com/2009/04/dalle-mandorle-amare-una-preparazione.html

hazelnut paste 100 g roasted hazelnuts
50 g of sugar cane
Add the hazelnuts and sugar in blender and run at medium speed. Stop after about 15 minutes, when the level of sophistication will be required so that the nuts have issued their oil, which amalgamated with the sugar will give the pasty consistency. Cover with plastic wrap and refrigerate until use.

Volendo impiegare un po’ più di tempo e avere una presentazione del vostro gelato migliore si possono realizzare in casa delle cialde friabili e leggere, modellabili su una coppetta rovesciata o arrotolate a forma di cono.

Cialde
Ingredienti:
1 albume
50 g di zucchero a velo
25 g di farina 00 setacciata
25 g di burro fuso + il necessario per imburrare
Montare bene l’albume con una frusta elettrica, aggiungere lo zucchero e la farina a pioggia e amalgamare. Aggiungere il burro fuso delicatamente. Foderare una o più placche da forno con l’apposita carta e disporre il composto a piccole quantità; modellare con un cucchiaio e livellarlo. Cuocere in forno a 180°C per circa 8/10 minuti, comunque fino a colorazione dei bordi. Aspettare un minuto e staccare le cialde con una spatola, quindi modellarle a proprio gusto. Per ottenere dei coni imburrare leggermente i manici dei mestoli e aiutarsi con queste estremità per dare la forma; per le coppette imburrare alcune ciotoline e, tenendole rovesciate, far aderire delicatamente la cialda con le mani. Aspettare che siano fredde per sformarle.