Recipes
Floral Composition
Here is a delicately scented mousse. Prepare it in glasses and decorate following your fantasy and the season’s fruits.
FOR STRAWBERRY MOUSSE
Ingredienti
| 250 g | Fresh milk |
| 30 g | Strawberry infusion |
| 50 g | Sugar |
| 4 g | Unflavored gelatine (sheet form) |
Procedimento
Steep the strawberry infusion in the milk. Mix in sugar and heat. Soften and drain the gelatine sheets and add them to the mixture. Whip the cream and add to the base.
Fill the glasses halfway and chill in the refrigerator for about 30 minutes.
FOR LAVANDER CREAM
Ingredienti
| 260 g | Fresh milk |
| 14 g | Lavander flours |
| 80 g | Sugar |
| 4 | Eggs yolks |
| 38 g | Flour 00 |
Procedimento
Once the lavender milk infusion is ready, proceed in the preparation of a traditional crème pastissière. Cool.
Fill the glasses in layers and chill in refrigerator.
FOR PANNA COTTA AL KARKADE’ OR HIBISCUS TEA
Ingredienti
| 300 g | Fresh cream |
| 18 g | Karkadè or Hibiscus tea |
| 70 g | Sugar |
| 3 g | Gelatine in sheets |
Procedimento
Steep the Karkadè infusion in the cream. Heat the mixture and pass it through a sieve.
Add sugar and the gelatine sheets.
Fill the above-mentioned small glasses and chill in the refrigerator.
FOR CHAMOMILE GELATINE
Ingredienti
| 450 g | water |
| 21 g | Chamomille |
| 75 g | Sugar |
| 12 g | Gelatine in sheets |
Procedimento
Heat the water and sugar together. Add the chamomile flowers and steep for 4 minutes.
Pass the chamomile infusion in a sieve. Add the softened and drained gelatine while the liquid is still hot.
Finish filling the small glasses and chill in the refrigerator.
Decorate each glass with fresh mixed berries and mint leaves.
