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quintessence of acacia

of acacia

aroma of acacia and white spring flowers, with hints of jordan almonds and bourbon vanilla. to the palate it is sweet and silken, and its finish confirms the full range of different aromas, revealing a fresh note of sweet almond. definitely the highest in fructose content, the sweetest and most hygroscopic of honeys.

accompaniments

used in candied fruit and vegetables, or to preserve them in syrup. always liquid and easily soluble, it is also ideal for fruit salads, where it limits oxidation, good also as a glaze on fruit tarts and fruit cakes in general. added to tomato sauce it enhances the flavor, while toning down the acidity.

in the kitchen

goat and sheep cheeses, blue cheeses and all aged cheese - View the recipes

purchase online

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recipes and cocktail
quintessence of acacia

miele, bacche e aceto

ingredienti per 10 persone per gli aceti: mela, lampone e birra e miele ridotti al 50%. all’occorrenza aggiungi del miele di acacia (un cucchiaino per aceto) per la tisana: 1 cucchiaio... read more

latte, miele e noci

Ingredienti per 4 persone per la mousse al miele: 90 g miele acacia 35 g tuorli 1 foglio 175 g panna semi montata Procedimento metti a bagno la colla di pesce in abbondante acqua e ghiaccio.... read more


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mielicromia

honey colors have iridescent tones, with many hues and highlights, making it difficult to define and codify a scale. mielicromia i san excuse for collecting curiosities, sensory notes, ideas for culinary uses, matching pollens, place of origin and botanical information about the flowers that generate the honey. an id card for each one, an indispensabile tool for recoignizing, reusing and returning honeys, in the plural, to the dignity they deserve. ed. by: mieli thun - corraini edizioni
amiisbn: 9788890522505
pages: 56



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