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COSTANTINI
TIRAMISU
... with Ribolla Gialla Collavini
“Caviare”
Ingredients for 4 people
For the mascarpone mousse
50 g yolk, 100 g sugar, 20 g water,
200 g whipped cream, 100 g mascarpone cheese,
1 fish gelatin sheet.
Preparation: Pasteurise the yolk with water
and sugar and then whisk in a planetary mixer,
adding all the other ingredients.
For the nut sponge cake
150 g eggs, 75 g sugar, 30 g flour, 30 g hazelnut flour.
Preparation: Whisk the eggs with the sugar,
add the flours and cook at 180°C for 10 minutes.
For the coffee mousse
10 g instant coffee, 150 egg white,
150 white chocolate, 100 g cream.
Preparation: Combine the ingredients and beat;
put the mixture in a whipping siphon
and pasteurise at 63°C for 1 hour.
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