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Chef's glossary
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Shortbread
Always used in the preparation of biscuits and fruit or cream cakes. It is made mixing glutin-free flour, butter, sugar, egg yolks and vanilla. Before using allow to rest in the refrigerator for at least 30 minutes. |
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Sorbet
Sorbets come from granita and are mixtures of water, sugar, fruit juice and/or pulp with the addition of stabilizing agents such as egg white, carob or guar seed flour tht stabilise the mixture once it is frozen, making it creamy. Sorbets can also be prepared with wines and alcoholic beverages, not only fruit. |
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Sponge cake
Also called génoise, it was created by Giovanni Battista Cabona, a young pastry chef working for the Marquis Domenico Pallavicini during his stay as ambassador at the Spanish Royal Court from 1747 to 1749. It is very soft cake obtained by mixing flour, sugar, butter, eggs and grated lemon skin. It is cooked at 200°C for 30 minutes. |
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