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The Modern Kitchen
To talk about the products that gives title to these pages we can dedicate a preferential attention to the preparation as desserts or light temptations, the modern kitchen has transformed notably from the habitual one. The large teachers of the kitchen (some of them distinguished with them coveted you crash Michelin and other rewards) have not hesitated in creating new formulas, with a mixture of flavors and at times very surprising textures for traditional desserts. Therefore, ice creams or straws of smooth cheeses or hardly or also vegetables as aromatic as the celery or as tasty as the tomato can appear in our tables as refreshing entrance, between the two main courses of a food or also by way of a certainly original dessert so much more occurs with the mousses, while the use of yogurt like ingredient of numerous sweet preparations or somewhat habitual, since it serves in many occasions to lighten the prescriptions, also in the case of the mayonnaise with yogurt which the percentage of oil is reduced, or giving a new sound to sauces and dressings. We give entrance in our diet to these healthy food. To prepare them at home let us control perfectly the family diet, giving preference to some or other, according to our essentials.
Knowing the Ingredients
Although the ice creams, the yogurts and the mousses constitute very different delicacies among them, they are enough common ingredients that let us group them: milk, eggs, fruits, sugar, chocolate, etc. For that, we have chosen to begin for recalling briefly the characteristics of the main substances that will use normally in the elaboration of the diverse preparations that are object of this book. In the different sections we will emphasize some other, less general perhaps, but that they turn out to be interesting by diverse motives.
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