On Wed 28 Sep 2005 07:20:49a, Pandora wrote in rec.food.cooking:
>
> "Wayne Boatwright" <[email protected]> ha scritto nel messaggio
> news:[email protected]...
>> On Wed 28 Sep 2005 04:11:44a, Nathalie Chiva wrote in rec.food.cooking:
>>
>>> On Tue, 27 Sep 2005 17:50:31 +0200, "Pandora" <[email protected]>
>>> wrote:
>>>
>>>>The recipe I will give you is with Pan di Spagna, liqueur (alchermes),
>>>>chocolate, cream and whipped cream.
>>>
>>> What is alchermes made of exactly ? I've never made Zuppa Inglese
>>> because I can't find a liqueur by that name here.
>>>
>>>>A question: if whipped cream is "cream", how do you call the Cream
>>>>(the yellow one made with eggs). How can one distinguish them in a
>>>>recipe??
>>>
>>> In French we call the egg cream "crème anglaise".
>>>
>>> Nathalie
>>>
>>>
>>
>> I found this recipe for alchermes:
>>
>> Alchermes
>>
>> Ingredients:
>> 1/2 (half) a litre of 90 proof alcohol
>> 2 pounds of sugar
>> 1/2 (half) a stick of vanila
>> 15 grams of cinnamon
>> 10 grams of coriander
>> 10 grams of cordamom
>> 2 cloves
>> 5 grams anice
>> 100 gram rose water
>>
>> Special note: spice descriptions can be found here
>>
>> Description:
>>
>> 1. Crush together the vanila, cinnamon, coriander, cloves, cardamom and
>> anice.
>>
>> 2. Add in a bottle 1/2 a litre of alcohol (90 proof) and a cup of
>> water.
>>
>> 3. Seal the bottle tightly and shake it briefly twice a day for two
>> weeks.
>>
>> 4. Melt 2 pounds of sugar with 1 cup of cold water then add it to the
>> preparation (bottle).
>>
>> 5. Shake it well and let it rest for two days.
>>
>> 6. Filter it properly and add the 100 grams of rose water.
>
> In this recipe I don't see the "cocciniglia" (cochineal) which gives the
> red colour to the liqueur!!! It is very important ingredient!
> Pandora
It may be very pretty, but it doesn't sound very appetizing...,
cochineal
(kochInel´, koch´Inel) , natural dye obtained from an extract of the bodies
of the females of the cochineal bug ( Dactylopius confusus ) found on
certain species of cactus, especially Nopalea coccinellifera, native to
Mexico and Central America. The insects' bodies contain the pigment called
carminic acid, which is obtained by subjecting a mass of the crushed
insects to steam or dry heat; such large numbers of the insects are needed
to produce a small amount of dye that the cost is high.
)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
