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An Assortment of
Ice Creams and Straws
The series of ice creams that is possible to prepare is endless, but not always they consume the same dietary demands. We want to suggest him, once more, that it introduces in almost any of the prescriptions some modifications: to change the whole milk by semi-skimmed milk or skimmed; to reduce or to eliminate the quantity of sugar utilized in favor of sweeteners; to substitute the cream of milk by milk ff snow, or by a little gelatin that helps to give all prepared creamy consistency. As for the straws, there are some lighter preparations and less compact than the ice creams; habitually they devise with juices of fruit and a syrup of a little density. They are incorporated generous wines, firewaters, liquors or digs. Once they prepared, they proceed to freeze them continuing the same norms given for the ice creams from time to time, so that they turn out to be more creamy and itself not let it have crystals of ice be formed, when they are to middle to freeze them they are added clearly of stiff egg or a little whipped cream. It is also obtained to add a little gelatin all prepared before you freeze it. In reality, the apparition of the half of the food, after the interludes and the first main course and before the roast, with the mission to pass better the digestion of the delicacies consumed and to prepare the palate for the following; in few words, substituted the coup du milieu (or trot normand), composed of strong liquors, that was used presenting the members of a household to half of a banquet (of those banquets of long ago with innumerable like a pleasant soft drink in the afternoon or in nice evening, in a special way in epoch of heat, continues being quite habitual, mainly in foods of ceremonies, to serve a straws ,for example of lemon or of watermelon, after a dish of fish and preceding all of meat. And, marked by the seal of the fashion in kitchen, they do their apparition on the table, as sophisticated entrances, sherbets of tomato, straws. Neither sweet neither salty and with a certain note of spicy. Normally, the straws have a dense consistency, but with a lot of frequency milkshakes in part by the addition of wine are served, liquor, firewater or digs fresh, but not frozen, that is added them in the last moment. Of all the ways, a strict sense of an alcoholic beverage is considered as alcoholic beverage. It is considered that is a characteristic ingredient of the sherbets, in many occasions is preferred to dispense with this incorporation. The mainly based on sherbets prepared they turn out to be excellent juices and purées of fruits, among which one must be them exceptionally aromatic, like the raspberries, the strawberries and other fruits of the flowers (roses or violets) or with aromatic wild plants (as the thyme, the romero, etc), that are offered mainly in restaurants of category, always to the search of new contrasts and flavors. These never lasts excessively sweet and with a rough sound, they constitute a refreshing and light dessert, that results ideal to put an end to a copious food. Subsequently we will offer a formula that can be considered basic for prepare a 1 of a generous wine; the juice filtered of 2 lemons and 1 of orange; cold syrup of 22º Baumé once performed the mixture, the prepared should mark 15º Baumé in the syrups after mixing the ingredients, proceeds to the freezing or semi freezing of the sherbet being adhered to the corresponding norms al chosen method. Normally, a sherbet should have a consistency semidense, not crystallize, which It indicated, digs or another alcoholic beverage at the moment to serve it.
But there are occasions in which is preferred that the straw has a denser consistency: for example, to present it not in cup, but in a dish of dessert, in the shape of balls or of any capricious figure and surrounded by an adequate sauce. In this case, and being a matter of a sherbet of the dessert, they advise him to incorporated Italian jam, in a proportion approximately equal to one fourth of the volume of the straw, instead of adding simply clear or creams of mounted milk.
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