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5STAR RECIPES
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Dessert Recipes
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Isinglass Recipes
Historically, isinglass, as a food item, was used primarily in convalescence diet. Today, it has become a perfect complement in exquisite gelatinous desserts. Not only because its bland taste and stiffness allow for addition of items to fashion desserts of all shapes and bring most the delicate tasting items added to it. Isinglass is a collagen protein, high in the fat reducing and muscle toning amino acid, arginine. Including isinglass in your diet you can cancel gym membership and keep the cosmetic surgeons at bay!
Method:
1. Put ½ oz of the finest quality isinglass and about 2 cups water into a small pan and bring to boil gently for ten minutes until dissolved.
2. Remove the jelly from the fire and set aside, to cool.
3. Refrigerate and use as needed, such as in cocktail drinks etc..
As a gelatin for fine desserts, use half the amount of water and add the ingredients before it cools and becomes stiff.
N.B. The consistency of the gelatin will depends on the amount of water — dependent solely upon the desired look and feel. There is no hard and fast rule, so experiment!
Blancmange
(A delectable treat for a cleaning and regeneration diet)
Ingredients:
▪ 1 oz sweet almonds
▪ ½ oz shred isinglass
▪ ½ oz head (or lump) sugar
▪ 1½ cup cold water
▪ ¼ cup water
Method:
1. Blanch (scald, skin) wash and thoroughly bruise 1 oz of sweet almonds with a rolling-pin on a board and place into a basin with lump sugar; the  1 ½ cup of cold water; and allow the mixture to stand and steep for three hours.
2. Bring to boil the shred isinglass in the ¼ cup of water; reduce to medium low heat, stirring while it boiling, for ten minutes, then pour this on the almond milk.
3. Strain mixture through a muslin into a dish, place in refrigerator and allow the blancmange has become stiff and cold. Serve.
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