Canned or cooked pineapple should always be used in gelatins or frozen desserts that contain gelatine. Raw pineapple contains an enzyme that prevents gelatine from freezing.

When using gelatine, soak it for a few minutes in a little cold water before adding it to fruit juices, creams or jams, or even before dissolving it completely in hot water. This way, the gelatine will break down much more quickly.

Bananas Flambéed in Brandy Recipe: A Sophisticated Dessert 0 (0)

Bananas Flambéed are a dessert that combines the sweet taste of bananas with the intensity of brandy, creating a truly unique culinary experience. It's the perfect touch to conclude a special meal or impress your guests with a dramatic presentation.

Continue ReadingBananas Flambéed in Brandy Recipe: A Sophisticated Dessert 0 (0)

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