"Wayne Boatwright" > ha scritto nel messaggio
...
> On Wed 28 Sep 2005 07:20:49a, Pandora wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > ha scritto nel messaggio
>> ...
>>> On Wed 28 Sep 2005 04:11:44a, Nathalie Chiva wrote in rec.food.cooking:
>>>
>>>> On Tue, 27 Sep 2005 17:50:31 +0200, "Pandora" >
>>>> wrote:
>>>>
>>>>>The recipe I will give you is with Pan di Spagna, liqueur (alchermes),
>>>>>chocolate, cream and whipped cream.
>>>>
>>>> What is alchermes made of exactly ? I've never made Zuppa Inglese
>>>> because I can't find a liqueur by that name here.
>>>>
>>>>>A question: if whipped cream is "cream", how do you call the Cream
>>>>>(the yellow one made with eggs). How can one distinguish them in a
>>>>>recipe??
>>>>
>>>> In French we call the egg cream "crème anglaise".
>>>>
>>>> Nathalie
>>>>
>>>>
>>>
>>> I found this recipe for alchermes:
>>>
>>> Alchermes
>>>
>>> Ingredients:
>>> 1/2 (half) a litre of 90 proof alcohol
>>> 2 pounds of sugar
>>> 1/2 (half) a stick of vanila
>>> 15 grams of cinnamon
>>> 10 grams of coriander
>>> 10 grams of cordamom
>>> 2 cloves
>>> 5 grams anice
>>> 100 gram rose water
>>>
>>> Special note: spice descriptions can be found here
>>>
>>> Description:
>>>
>>> 1. Crush together the vanila, cinnamon, coriander, cloves, cardamom and
>>> anice.
>>>
>>> 2. Add in a bottle 1/2 a litre of alcohol (90 proof) and a cup of
>>> water.
>>>
>>> 3. Seal the bottle tightly and shake it briefly twice a day for two
>>> weeks.
>>>
>>> 4. Melt 2 pounds of sugar with 1 cup of cold water then add it to the
>>> preparation (bottle).
>>>
>>> 5. Shake it well and let it rest for two days.
>>>
>>> 6. Filter it properly and add the 100 grams of rose water.
>>
>> In this recipe I don't see the "cocciniglia" (cochineal) which gives the
>> red colour to the liqueur!!! It is very important ingredient!
>> Pandora
>
> It may be very pretty, but it doesn't sound very appetizing...,
>
> cochineal
> (kochInel´, koch´Inel) , natural dye obtained from an extract of the
> bodies
> of the females of the cochineal bug ( Dactylopius confusus ) found on
> certain species of cactus, especially Nopalea coccinellifera, native to
> Mexico and Central America. The insects' bodies contain the pigment called
> carminic acid, which is obtained by subjecting a mass of the crushed
> insects to steam or dry heat; such large numbers of the insects are needed
> to produce a small amount of dye that the cost is high.
>
> :-))

Bleahh!!!! I knew that! but I think that they sell in powder!!! )))))
So, Nathalie won't say any more that Cochineal is only a colour without
taste DDDDD
Pandora