Easy Italian food

 

 

Brought to you by La cucina di Lele

 

Yougurt and strawberries tart

ServeSERVE TimeTIME EasyDIFFICULTY
8 1 h Easy

Ingredients:

  • 260 gr. of Strawberries (the small ones)
  • 300 gr. of greek yougurt
  • 2 kiwifruits
  • 25 gr. of honey
  • 2.5 gr. of agar agar
  • Pastry (see recipie here)
  • 1 Chamomile tea bag

Method:

  • Roll the pastry 3 mm. thick.
  • Butter an flour a baking pan (about 25 cm in diameter)
  • Place the pastry in the pan cover with some baking paper, put some dried beans and bake (200°) for 10 minutes.
  • Remove the paper and the beans and bake for 5 minutes.
  • When done, let it cool (completely) before removing from the pan.
  • Mix the yougurt with the honey and fill the cake, clean and cut the kiwifruits and start decorating with thin slices, place the strawberries in the center.
  • Boil 500 gr. of water and prepare the chamomile, when done add the agar agar, stir quickly and let it boil for another 15-29 seconds.
  • Pour the liquid in a flat pan and let it cool.
  • Scrape with a fork the jelly to garnish the tart.

Agar or agar agar is a gelatinous substance derived from red algae. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Asia and also in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii. Agar (agar agar) can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and other desserts, as a clarifying agent in brewing, and for paper sizing fabrics. Chemically, agar is a polymer made up of subunits of the sugar galactose. Agar polysaccharides serve as the primary structural support for the algae's cell walls.

Agar-Agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings and custards. For making jelly, it is boiled in water until the solids dissolve. One then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake.


 

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