Food Science and Molecular Gastronomy
It is not really the time for gelato (we have -10, here in Ottawa…and, overall, I should not complain considering that we could easily be at -20, given the season and the time of the year), but this recipe turned so well at the first attempt, which is now officially part of my vegan recipes repertoire.
Read MorePanettone, as well as pandoro and colomba, are the big challenges of Italian pastry. And as such, I have always faced them with a bit of nervousness (will the dough torque? will the dough rise? will the cake collapse after baking?). But this year, no pressure. On the other hand, the entire preparation went very smoothly, with each successful step after one other. Just luck or, maybe, am I becoming more confident with these types of baking products? Who knows ;)
Read MoreI have announced it in the previous post, this year pandoro is a must. Nevertheless, I do not feel like giving up with my beloved panettone made with the excellent recipe of Adriano :)
Read MoreA 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…
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