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ALL’ANDRONA

Oro caffè creméux
150 g cream, 20 g glucose, 150 g dark chocolate,
20 g butter, 5 g ground Oro caffè.
Preparation: Bring the cream to a boil with the glucose
and the coffee, then remove from the heat and
add the chocolate, mixing vigorously. Work the butter
in and leave it to set in the fridge.
Collavini Ribolla Gialla Ratafià caviare
200 g Ratafià, 100 g water, 50 g Ribolla brut, 25 g vegetable
gelatin powder, 2 l seed oil (cooled in the fridge for 2 hours).
Preparation: Put the ingredients in a small pan and whisk
until boiling. With a needle-free syringe, draw
in the hot liquid and let it drip into the cold oil. Drain the
caviare, dry with paper towel and place it in the fridge.
Presentation
With a brush, “dirty” the bottom of a glass with
the coffee creméux, then place the Ladyfinger spheres soaked
in Marsala on top followed by a quenelle of cocoa sorbet.
Cover with mascarpone froth and a sprinkling of Ribolla caviare.
Finally, add a pinch of Maldon salt.
Nonino distillate
Grappa AnticaCuvée® Riserva 5 anni in barriques
e piccole botti sotto sigillo.

The glass Serving temperature 15°C.

All’Androna _Grado (GO) _Via Calle Porta Piccola, 6
Tel. +39 0431 80950 _www.androna.it
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