This is Scott, from Florida.
One of this first phrases was: " I am here just to watch my family cooking..."
...the last famous words.....
They are Kathy, Nathan, and Natalie; they are here listening to the syrup for the the pasteurization of the egg whites: the music of the food. They learned how to recognize the right temperature by the noise.
We all went to market, where we finished the shopping. we bought a rooster.
We stewed it with tomatoes and dried mushrooms.
We made fresh pasta and we dressed it with zucchini blossoms.
The dessert was Vanilla Ice Cream and Apricot Sorbet.
SORBETTO DI PESCHE O ALBICOCCHE
PEACHES OR APRICOTS SHERBET
Ingredients for 6:
400 gr ( 13 oz) mature peaches
150 gr ( 5 oz) sugar
100 ml ( 1/3 cup) water
½ egg white
Peel the peaches; cook them with 30 grams ( 1oz ) of sugar for 5 minutes. Blend them with a hand mixer.
Wash and peel the yellow part of the lemon.
Bring to boil the water with the 50 gr ( about 2 oz) sugar. Take it off the heat and put inside the lemon rind. Let cool the syrup, then filter it and add to the peach puree.
Squeeze the lemon and add the juice to the mixture.
Put it into the ice cream machine or into a large tray in the freezer. In this case scrape it occasionally to obtain a grainy texture.
Whip up the egg white until stiff.
Put the remaining sugar ( about 70 gr, 2 1/2 oz) in a little pan with the same amount of water and bring it to 145° c ( about 293 F), and pour it gradually into the whipped whites stirring and beating at the same time. Keep on beating until the whites are almost cold.
Fold the “meringue” in the sorbet in the ice cream machine ( or by hand) and serve.
Note: peaches can be replaced with any other seasonal fruit.
THANK YOU FOR COOKING WITH ME, SCOTT, KATHY, NATHAN AND NATALIE!