Gelo di mango: the recipe (finally :))

As I wrote about one year ago, pectin is an excellent jellying agent. Pectins are extracted from fruit (usually, from some citrus’ zest) and they allow preparing jams very quickly, without boiling the fruit for hours and hours. By increasing the concentration of pectins, it is also possible to make fruit pastes and jello, all vegan, of course :)

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Benefits of soy milk in cooking

After having employed soy milk with great success and satisfaction, I felt I had to give some highlights on the advantages on using it in the kitchen. I must admit that soy milk never blew me away. The thing that disturbed me the most was that floury aftertaste that stays, not matter what, in any recipe where it takes part. Honestly, between cow milk and soy beverage, the first one wins, no doubts. Anyway, I found that soy milk is a valid ally in vegan recipes and not just as a substitute for cow milk, but also as an emulsifier and a jellying agents.

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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.

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Vegan custard: the recipe

The idea was, indeed, to make the Sicilian gelo, replacing watermelon with mano and pineapple…after having placed the gelo in the fridge and waited patiently 4 hours (and eventually overnight, just to be 100% sure), my dessert hasn’t jellied :( Why? By browsing the web, I found that making a mano and pineapple gelo is indeed feasible…also because we use corn starch and not gelatine that will be hydrolyzed by the pineapple’s proteolytic enzymes. Can someone help me to figure this out???

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