Strawberry jam with caramelized sugar
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The strawberries are collected, cleaned, washed and drained.
In a saucepan, caramelize the sugar. Let it melt until it becomes amber, then add water. Let the sugar melt and bind the syrup. Add the strawberries, lower the heat. In about 15 minutes the jam is ready. Add the lemon juice and put in a hot jar.
Apple Pudding Recipe II
Put 100 g caster sugar in a saucepan with a diameter of 20-22 cm, put the pan on the fire and leave until the sugar caramelizes easily.
Peel an apple, grate it and put it in a saucepan with caramelized sugar. Put a teaspoon of jam in each apple.
Put the tray in the oven, on a suitable heat, until the apples are cooked.
Remove the pan from the oven and allow to cool.
Rub the yolks with 200 g of sugar, lemon peel, butter and lemon juice, until it becomes a frothy cream.
Add flour and 1/2 sachet of baking powder quenched with lemon juice, mixing well.
At the end, add the beaten egg whites.
Pour this composition over the apples and put the pan back in the oven for 25-30 minutes.
When the pudding is ready, take it out of the oven, leave it to cool and syrup it with a syrup prepared from the rest of the sugar and the rest of the lemon peel.
Pour the pudding on a plate so that the apples are on top.
Put the pudding in the fridge for 2 hours, then decorate on top with whipped cream.
Delights at home cooking. How to make the best Florentine cookies
Their name makes you think of an Italian dessert, but Florentine biscuits are more present in French pastries than in any other sweet shops in the world. A mixture of almond flakes or other oily seeds and dried fruits, ingeniously glued with a mixture of sugar, Florentine biscuits are more elegant and tastier than the classic or famous chocolate cookies.
Florentine biscuits seem to be available to anyone, but as basic as the ingredients are, so misleading can be the recipe. The main secret lies in the mixture that perfectly binds the ingredients and turns into a crust that is neither too crunchy nor too sticky.
Some recipes only talk about butter and sugar. In others you might find a little sour cream to give birth to a rich caramel ready to catch nuts and dried fruits. In Yotam Ottolenghi's recipes you will find, however, a different mixture made of egg white and powdered sugar.
The essential ingredients
The main ingredients are free to choose, but the best Florentine biscuits are obtained from almond flakes. You can, however, try them with nuts, pistachios or peanuts. And the fruits can be pieces of candied citrus peel, candied figs, raisins or cranberries.
Another important secret is to know how to place them in the baking tray, taking care to spread the mixture as well as possible to obtain that crunchy texture essential for Florentine biscuits.
With or without chocolate?
It's a matter of taste. The most appreciated Florentine biscuits are those in which the taste of almonds and candied fruits is the one that surely takes over the mouth. But dark chocolate is a pleasant presence because it balances the sweetness of caramelized sugar.
Ingredients (for 18 pieces):
- 45g butter
- 60g old demerara
- 60g candied citrus peel, chopped into small pieces
- 45g dried, chopped cranberries
- 45g finely chopped candied figs
- 20g pistachios, chopped
- 60g almond flakes
- 15g flour
- a pinch of salt
- 1 tablespoon greasy sour cream
- 200g dark chocolate broken into pieces
Preheat the oven to 180C / stage 4 on gas. Prepare two trays with waxed baking paper and greased with a little oil.
Melt the butter with the sugar over medium heat. Mix the almond flakes, pistachios and chopped fruit in a bowl with flour until the flour is well distributed between them.
Take the pot with the melted sugar and butter off the heat and add a pinch of salt and cream, then the mixture of fruit, almonds and pistachios. Incorporate them.
Put a tablespoon of this mixture in the trays, spreading as flat as possible, without leaving gaps between the pieces of fruit and almonds. Bake the biscuits for 10-12 minutes until golden on the whole surface.
Let them cool. Melt the chocolate in a bain-marie and soak in it, in turn, the base of each biscuit.
Allow the chocolate to harden before storing the biscuits in a tightly closed container.
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Milk jam recipe for dulce de leche
This milk jam is used for cakes, creams, cakes but also for homemade caramels or other sweets. It can replace sweetened condensed milk. Dad really prefers milk sweetness in coffee, instead of condensed milk.
Dulce de leche has its origins in South America. The consistency of milk sweetness can vary from fluid to crystallized (source). It can also be prepared directly from condensed milk but it will come out very sweet.
That's why we developed this recipe for fresh milk pudding, accessible to anyone and which is extremely easy to prepare. There are basically only two ingredients: milk and sugar. The milk used is one with at least 3.5% fat, preferably fresh (from refrigerators, not UHT).
This milk jam can be stored in the refrigerator for a few weeks, it is very practical and much cheaper than the commercial one.