If you are looking for really easy sweets to prepare for the Halloween party, you have found them: try these nice ones Halloween sweet cobwebs. Delicious and original sweets, very easy to prepare and ready in just 5 minutes three ingredients and you will make a great impression!
Just assemble common salty sticks, the famous ones, in the shape of a spider web pretzel stick. They are easily found in all supermarkets, they are the classic savory aperitif sticks. Then melt some white or dark chocolate, as you prefer, and form the spider web.
They are then left to solidify in the refrigerator, so that the chocolate becomes nice and compact and does not break. And they are ready to taste!
You can if you like decorate the chocolate with sprinkles colored or draw in the center of the little spidersor put some sugar eyes. The result will be really cute and scenographic: small sweet spiderwebs to nibble on, ideal for Halloween party. The sweet-savory combination is very appetizing!
You can prepare the sweet cobwebs for your children for the Halloween snackor take them to school: everyone will be amazed!
Let’s see how they prepare now.
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December, with its winter landscapes and festive atmosphere, brings with it a variety of seasonal products that enrich the table and warm the heart. In this article, we will explore some of these treasures, delving into the characteristics and benefits of the typical products of this period, for an audience passionate about food and wine.
December fruit: sweetness and nourishment
December fruit is a concentrate of sweetness and nutrients, perfect for accompanying typical holiday dishes and for creating winter desserts.
Citrus fruits: vitamin C and color
Citrus fruits, such as oranges, mandarins and lemons, are the undisputed protagonists of this month. Rich in vitamin C, they are perfect for strengthening the immune system during the winter cold. Their flavor, which ranges from sweet to slightly bitter, and their lively color bring a touch of joy to the shortest days.
Apples and pears: versatility and delicacy
Apples and pears are two fruits that lend themselves to countless uses in the kitchen. With a wide range of varieties, from sweet to slightly acidic, they offer incredible versatility. They are ideal both as a healthy snack and as an ingredient for sophisticated desserts.
December vegetables: taste and health
December vegetables are characterized by intense flavors and precious nutritional properties, which help to combat the cold and maintain a balanced diet.
Cabbage and cabbage: robustness and character
Cabbages and cabbages, with their rich and full-bodied leaves, are a winter must. These vegetables are not only delicious but also rich in vitamins and minerals. Their bold flavor makes them perfect for soul-warming soups and side dishes.
Radicchio and artichokes: elegance and refinement
Radicchio and artichokes, with their distinctive flavors, add a touch of elegance to winter dishes. Radicchio, with its slightly bitter flavour, is perfect both raw in salads and cooked. Artichokes, with their unique texture and delicate taste, are ideal for appetizers and main courses.
December offers a surprising variety of fruit and vegetables that can enrich every meal, from the simplest to the most elaborate. Knowing and using these products not only allows you to enjoy authentic and seasonal flavors, but also contributes to a healthy and sustainable lifestyle. This month, let’s be inspired by nature’s gifts and bring to the table the best that winter has to offer.
There English soup it's a spoon dessert exquisite and easy, typical of the Italian cuisine, in particular ofEmilia Romagna and central Italy. It is accomplished with a base of sponge cake or savoiardi biscuits, first wet in the liqueur Alchermes from Red and then assembled in layers with Custard vanilla and chocolate alternate! Fresh, creamy, with a unique taste! You want prepare it at home in a few steps? Here is for you English soup recipe accompanied by all Tricks And Advice with step by step photo to make a English soupperfect! In terms of consistency and of taste, as that of the best pastry shops just like the beloved Tiramisu!
Like any traditional recipe they exist different versions and many small ones regional variants! What I give you today is there Original recipe from the English soup taken from my Italian pastry manual
It's about a very easy preparation And very fast. For the base I chose Sponge cake but you can also use savoiardi biscuits. There Custard is made in 5 minutes with my super fast method and you can divide it in half and in one part add the chocolate! The time that the bases cool down and your trifle is ready to be assembled! You can choose one single pan, or small single portions as in my case; nothing changes, the procedure is identical!
Perfect like dessert at the end of the meal, for a Sunday with family, lunches, dinners And special occasions as Christmas, New Year's, Father's Day; ideal when you have guests, you can realize well in advance, Keep refrigerated and freeze!
Discover also:
Zeppole (soft and without grease with custard, according to the original recipe!)
English soup recipe
PREPARATION TIMES
Preparation
Cooking
Total
30 minutes
5 minutes
35 minutes
Ingrediants
Quantity for 4 – 6 people
For the sponge cake (which you can replace with 600 gr of Savoiardi):
3 large whole eggs
3 large egg yolks
160 grams of granulated sugar
70 grams of flour. 00
95 gr of potato starch
grated zest of 1 lemon
1 sachet of vanilla (or extract)
1 pinch of salt
For the vanilla and cocoa custard
400 gr of fresh whole milk
100 g of fresh liquid cream (which you can replace with 80 g of milk)
6 very fresh medium yolks
150 grams of sugar
30 grams of flour '00
20 gr of potato starch
vanilla
75 gr of dark chocolate
To complete:
100 gr of Alchermes liqueur
3 – 4 tablespoons of cocoa powder
Method
How to make the English soup
First of all prepare the base following the recipe you find in SPONGE CAKE
If you want to make the dessert even faster, use ladyfingers. In this case, however, you will have to lengthen the bath with 100 grams of water and soak them front and back as you do for tiramisu.
Then prepare the cream:
First of all, whisk the egg yolks with sugar and vanilla with an electric mixer for 3 minutes until the mixture is very swollen and frothy. Then add the starch and flour while continuing to whip. The mixture must be velvety. Separately, heat the milk. When it comes to a boil, pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, quickly turn the cream and turn off the heat at the same time. To see the step-by-step photos look in CUSTARD CREAM
Finally divide the composed in half (1 tablespoon less cream in the part intended for chocolate)
Transfer the white part to a bowl, cover with cling film and leave aside to cool.
Then on the other side add the chocolate bar reduced to flakes, stir constantly with a hand whisk, if it is too thick add 1 tablespoon of milk.
Then also transfer the other cream into a bowl, cover with cling film and leave at room temperature.
Let the bases cool perfectly before assembling your English soup
First of all, decide whether to assemble in a single pan or cup or cups.
Then arrange the sponge cake cut transversely to a thickness of 1 cm on the base, filling all the gaps.
then add a few tablespoons of syrup previously diluted with 4 tablespoons of cold water:
Finally add a layer of vanilla custard, then a new layer of sponge cake, alchermes and then a layer of chocolate cream. repeat the operation until you reach the edge of your pan or glass.
In my case came two layers of two chocolate cream:
Finally, place in the fridge for 1 hour then sprinkle with cocoa
Yours is ready English soup!
Serve cold and keep in the fridge for up to 2 days, then I recommend you freeze it!
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