Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, cotognata - quince jello. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Cotognata - Quince Jello is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Cotognata - Quince Jello is something which I’ve loved my entire life. They’re nice and they look fantastic.
Visto che siamo in stagione di mele cotogne, vi lascio la ricetta della cotognata. Solo tre ingredienti e qualche piccolo accorgimento che vi spiego anche. I remember my mom making cotognata in autumn, during the short quince season… the whole house would smell of.
To begin with this recipe, we must first prepare a few ingredients. You can cook cotognata - quince jello using 3 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Cotognata - Quince Jello:
- Take 1 any amount is okay Quince
- Take 1 per every 10 quince fruits Lemon
- Make ready 1 as much (to taste) Cinnamon
La cotognata dura è un dolce preparato con la mela cotogna. Quince è coltivata in tutti i continenti in climi caldi-temperati e temperate. Si richiede un periodo più fresco dell'anno, con. La cotognata mi fà ricordare i sapori di una volta, i tempi in cui mia nonna con una santa pazienza preparava questi cubetti deliziosi da un sapore unico, genuino, che non si dimentica facilmente.
Instructions to make Cotognata - Quince Jello:
- Wash the quince well.
- Cut the quince fruit in half without peeling.
- Put the water in a pot, add the quince fruit, and the cut lemons with the skins still intact.
- Boil until softened, then add drain the water.
- Peel the quince well.
- Use an electric mixer to beat until smooth and mousse-like.
- Put the moussed quince and sugar in the pot and heat.
- Simmer over low heat while stirring with a wooden spatula.
- Once simmered, transfer into jars sterilized with boiling water while still hot and store.
- You can also pour it into a cookie or cake mold and store in a place where daylight hits it for a few days.
- After a few days, remove from the mold and let sit for another 2 or 3 days where sunlight can hit it until the surface has dried!
- It's done! It's very delicious when eaten with cheese!
Fruit cheese / Quince paste / Cotognata. Quince cheese, also known as dulce de membrillo (Spanish: [ˈdulθe ðe memˈbɾiʎo]), is a sweet, thick, jelly made of the pulp of the quince fruit. Quince cheese is a common confection in several countries, where it goes by other names, such as carne de membrillo or ate de membrillo in Spanish. La cotognata (dulce de membrillo o carne de membrillo in spagnolo, marmelada in portoghese, codonyat in catalano) è un dolce fatto con la mela cotogna. È una pasta gelatinosa, soda, dolce e rossiccia fatta con la mela cotogna, con l'aggiunta di zucchero e acqua e cucinato a fuoco lento. La cotognata è una confettura solida a base di mele cotogne, tipica della tradizione culinaria siciliana: un concentrato di dolcezza e sapore, perfetta.
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