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.

 

CARATTERISTICHE
Impegnativa
40' + cooling time
Dolce
Instructor
RICETTE