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O4 - Recipes and multimedia contents for healthy cooking book and short term mobility

Cookery teachers identified recipes belonging to the cultural heritage of their country. They redesigned them with a healthier vision, creating new revisited versions of past traditional dishes, thanks to the support conducted by the scientific committee (P2). Cookery teachers proposed: 2 first courses, 2 mains, and 2 desserts suitable for topics (allergies, intolerance, and celiac diseases), 18 for partners, for a total of 72 recipes, collected in a handbook used for the Pilot Training Course (IO2) and for the AR Healthy Cooking Book (IO5). During short-term mobilities, teachers and students were engaged in the preparation of 9 dishes (3 for each topic), selected from the 72 recipes. During the preparation, teachers underlined the scientific theoretical characteristics of the dishes. The preparation phases were video-recorded by technical school staff for the AR Healthy Cooking Book (IO5).

003 - CINNAMON SORBET

Paese: Italia
Difficulty: Easy
Preparation time: 60 mins
Cooking time: Freezing for about 120 mins
Servings: 4
Allergens: Egg
Ingredients:
  • , , For the sorbet
  • 40, g, Stevia
  • 1, , Egg white
  • 3, g, Cinnamon powder
  • 400, g, Water
  • 20, g, Cinnamon bark
  • 1, , Clove

3-sorbetto cannella diabete1

Preparation

Bring to the boil 250 g of water and pour it on the cinnamon bark and the clove: let it rest for about 20 minutes.
In the meantime, warm the remaining water and dissolve the stevia and the cinnamon powder in it. Strain the cinnamon bark infusion in the cinnamon syrup and let cool.

Put the mixture into the freezer and, after 30 minutes, mix it with the immersion blender.
Repeat this operation for 3 more times. After 30 minutes, blend the mixture adding the whipped egg white.
Put the mixture into the freezer again for 15 minutes.
Lightly mix before serving.
Serve the sorbet into the chosen cups and decorate.