1. Citric acid added to taste. For cranberry or lemon ice acid is not required.
2. As you can see from the options, fruit ice can be prepared with stabilizers (gelatin, starch) or without them. In the latter case, the ice is somewhat more stringent.
Fruit ice is prepared as follows:
Sugar to dissolve in water, heat to boiling and with continuous stirring prepared to enter the stabilizer.
Gelatine, pre-soaked for 30 min in cold water (6 g gelatin 3 tablespoons water), starch diluted in cold water (20 g starch 80-100 g of water).
Water for the preparation of a stabilizer taken from under the recipe number.
Sugar syrup together with the stabilizer boil for 2-3 min. When the stabilizer is completely dissolved, to enter the juice or puree, mix well and filter Continue reading
Supplement “liquid chestnut” has nothing to do with ordinary common fruit plants that we encounter at every step in the square or the Park, as well as on country roads. Of course, these brown balls have useful properties, but not now we will not talk about them.
THINNER at 40kg Gagarin shocked the audience! All the FAT burned simple.
What is a liquid chestnut?
Its fruits grow in distant Brazil, comparable to coffee beans that have not produce taste or odor. Subsequently ground to a powder, which we already
see in the stores.
The secret benefit of plants is the presence of a component guaranine, which is making a positive change in the body:
Increases the secretory activity of the stomach;
Accelerates metabolism and metabolism;
Stimulates physical activity;
Eliminates fatigue and nervous tension;
Effectively reduces the weight.
How to cook liquid chestnut and does not cause side effect?
As already Continue reading