Coconut pudding: the recipe...vegan
After the disappointment of the last week, I was totally determined to get my revenge with corn starch. Thus, I decided to make another classic of the Italian gastronomy: bianco mangiare. Shortly, a pudding. Now, there are various versions of this dessert: a few of them want almond milk, others regular cow milk. Corn starch is the most common thickening agent, although gelatine is used in some recipes. Since I wanted a vegan recipe, either cow milk or gelatine are out of the picture. Therefore, I trusted the two plant based ingredients that can honour this recipe the best: coconut milk and corn starch.
Read MoreCoffee semifreddo: the recipe
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 MoreAll types of meringues and how to make them
It is amazing where life can bring you. All started with syrups and their use in confectionary. I then moved to the recipe of Italian meringues, a classical of pastry where the employment of syrup is mandatory. And finally, today, I am about to talk about the different types of meringues, because, well…it was just about time!
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