vanilla
Long gone are the days when heaps of green vanilla pods were drawn into town by mules and laid out on woven mats to dry in the sun, perfuming the streets before being packed up and sold abroad. In this corner of eastern Mexico, known as "the city that perfumed the world," the aromatic spice once dominated daily life and contributed to Mexico becoming the world's leading supplier of vanilla more than a century ago. Markets have long since shifted and artificial vanilla is now the global norm. But in Papantla, a city in Veracruz state where the spice is still strongly tied to people's identity, ...
DPA International
Long gone are the days when heaps of green vanilla pods were drawn into town by mules and laid out on woven mats to dry in the sun, perfuming the streets before being packed up and sold abroad. In this corner of eastern Mexico, known as "the city that perfumed the world," the aromatic spice once dominated daily life and contributed to Mexico becoming the world's leading supplier of vanilla more than a century ago. Markets have long since shifted and artificial vanilla is now the global norm. But in Papantla, a city in Veracruz state where the spice is still strongly tied to people's identity, ...
DPA
Ingredients for 12 pieces: 250 ml whipped cream80 g sugar + 4 tablespoons for sprinkling1 pinch of salt1 tsp grated organic lemon peelpulp of 1 vanilla pod125 ml milk2 heaped tablespoons cornstarch (30 g)4 egg yolks (M)12 canned apricots12 edible muffin tins (e.g. backletts from Küchle)12 cocktail crispies for garnish Preparation: 1. Put whipped cream, sugar (80 g), salt, lemon zest and vanilla pulp in a pot and bring to a boil. Mix milk with cornstarch and stir into the cream. Bring to the boil once while stirring. Whisk egg yolk and stir into the hot pudding (do not let it boil anymore). 2. ...
FoodCentrale (English)
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