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AL GALLO
Prepare the Ratafià jelly by boiling it for a couple
of minutes with the agar-agar. Spread it on
a baking sheet to a height of 0.5 cm and let it cool,
then cut into cubes.
Presentation
Arrange the dessert by placing a half-moon shape
row of biscuits on the edge of the plate.
Then lay 3 mascarpone cream quenelles on top,
the Ratafià jelly cubes, the meringue and finally garnish
with edible flowers and fresh mint leaves.
Nonino distillate
Grappa Il Prosecco Riserva 24 mesi in barriques
e piccole botti sotto sigillo.
The glass Serving temperature 15°C.
Al Gallo _Pordenone _Via San Marco, 10
Tel. +39 0434 521610 _www.ristorantealgallo.com
80 81
