Sorbet: an alternative to ice cream

I never fell for sorbets. OK, they are refreshing, thirst-quenching, ideal to conclude a summer meal or for a light snack, ma it never conquered my hearth. I still remember when it was served during grand-occasions dinner to clean up the taste buds from the sea-flavor of fish, before switching to the more robust taste of meat. I wonder if this habit is still on or not, as other gastronomic trend (meat with arugula and parmesan, rum and pear, risotto with strawberries and so on…).

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Food additives: a short story to understand what they do

A couple of months ago, I bought some pesto alla genovese in one of my favorite (and trusted) grocery shop. What caught my attention, besides the essential and fancy packaging (well, marketing has a purpose, after all ;)), was the list of ingredients: brief and without additives. I put the bottle into my basket and I merrily proceeded towards the cashier’s desk.

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Berry jellies: the recipe with pectin

But now, let’s get back to fruit pastes or jellies. It is with much of joy that I announce that I finally squared the circle! More precisely, I manage to find a type of pectin that is easy to handle and gives reproducible results. The beauty of fruit pastes is that they can be prepared from juice. The purists might turn up their nose, but it is an option, in particular if the fruit you are looking for is not in season (and well, now, it is definitely not the right time for berries, and those you find in the grocery taste nothing :P).

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Fruit jams: quick preparation with the aid of pectin

If you never used pectins for preparing your jams, give them a chance: they will make your life so much easier. Not that making a jam is such a complex task, but, doubtlessly, you have to stay home for half a day, at least. On the other hand, you can get your jam ready in a couple of minutes by using pectins. Not to mention that color and flavour of the fruit will be preserved.

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