La cotognata, ricetta delle Gelatine di mele cotogne, caramelle gommose naturali.

Quince Jelly is a natural jelly candy. It is well known that quince jam becomes solid thanks to its accentuated quantity of pectin after making it and cooling it, this phenomenon occurs precisely due to its marked concentration. quinces are among the fruits that contain natural pectin in greater concentration. By virtue of this fact, I wanted to do the experiment of removing all the fibrous part of these apples through the juice extractor and subsequently through filtration with a double mesh strainer I obtained a transparent and clear liquid that will become the base for me. for my quince jellies I recommend you do the filtration in the boiling phase, or after having "cooked" the fibers still present in the liquid. Quince jelly is also a real treat, because it promotes digestion and also helps the liver in its liver functions. Having said that now let's move on to the ingredients necessary for our preparation. 4 kg of quince 420 g of sugar 5 ripe lemons As for the procedure, carefully follow all the phases of the fig But I do announce that it is very easy to obtain this product with fantastic results if you liked this video subscribe to my channel .... Some links: @Francesco Panniello www.chefpanniello.it   / francescopanniello     / chef.panniello     / panniellochef     / francesco-panniello-8102a388   A short biography: my channel is about cooking, recipes and cooking techniques old and new. I love preserves such as asparagus, mushrooms, artichokes, lampascioni, tomatoes and other vegetables. My videos will talk about pizza, bread, focaccia. fresh pasta and meat. I'm Francesco Panniello Chef of the kitchen and chemical expert, I have been working for about 20 years in the restaurant business. I have been running the family restaurant with my wife Rosa for years in the historic center of Foggia, in the Tavoliere delle Puglie; La Botte Bistrot. A characteristic restaurant with a barrel-shaped entrance door. I have a great experience in the world of collective catering, catering and banqueting. Today I deal with: restaurant and gastronomic business start-ups; From the vision of the investor who wants to carry out his own business, I take care from the drafting of the menu up to the training of the staff; consultancy in the agro-industrial field Project based on the needs of the food technologist original recipes for: canned sauces prepared food and semi-processed; show cooking and demo - + - I am the reference point for two large Italian companies that produce professional catering tools for which I do pre and post sales demonstrations; I actively collaborate with a Foggia furniture company and resale of professional catering equipment You travel a lot, taste everything that is edible without prejudice, only in this way you can have full mastery of the ingredients and cook without prejudice and with full mastery. Experiment and compare yourself, cooking means loving #gelatine #melecotogne #francescopanniello