with When Lady Mary we agreed this year's course, I honestly could not believe unscir a day off so interesting.
E 'was an exciting course, with the active participation of all, first of all!
fact, in addition to various techniques that are used for the preparation of frozen desserts, we did several tests, samplings, to try to understand the essence of each product and for comparing the differences.
And yes, there are no rules. There is no better or parfait good.
There are differences, both in its tastes (and in all things in life ...)
A Barbara, for example, dislike sweet
A Lori zabaglione lights the face
to Alexander the the coffee dissolves
Barbara G caramelized almonds have turned the specials! A chocolate Stella
the overloading
...
Here, try asking them what the product better prepared Saturday: each indicate a different parfait.
It would be good to dwell on this for a reflection .... As I said before there is THE best, there is no method, there is no recipe. Eventually everyone interprets the food in their own way, guided by the taste (very personal) but also from experiences, culture, ideas.
to me, for example, last Saturday, really enjoyed the soft ice cream with bits of chocolate and meringue:
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mmmmmmmmmmmmmm !!!!! Slurpissimo !!!!!
... and then? How could I miss the hot chocolate sauce ?!?!!?
Up il semefreddo allo zabaione ci sta di-vi-na-ment-te...
Solo che a me andava tanto di "pasticciare"....Vi piace la coreografia?
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Vi aspetto al prossimo corso .
Ciao e alla Prossima
Lo Ziopiero
EDIT del 21/2/2001 : Qui potete ammirare quanto ha realizzato Lori dopo aver frequentato il corso.
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