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DA TONI

For the Oro Caffè sauce
130 g water, 145 g glucose, 45 g fresh cream,
45 g cocoa, 15 g Arabica Rose coffee powder.
Preparation: Put all the ingredients in a small saucepan
and boil for three minutes. Cool in the fridge.
For the jelly
100 g Collavini Ribolla Gialla Ratafià
3.5 g fish gelatin
Preparation: Soak the fish gelatin in cold water,
wring it out and dissolve in the microwave oven together
with the Collavini Ribolla Gialla Ratafià.
Cool it in the fridge then cut it into cubes
for use as a garnish.

Presentation
Dip the Ladyfinger quickly in the coffee and Ratafià,
then place it on top of a dollop of mascarpone cream.
Garnish with the coffee sauce, jelly cubes
and a few caramelised hazelnuts.
Nonino distillate
Grappa AnticaCuvée® Riserva 5 anni in barriques
e piccole botti sotto sigillo.

The glass Serving temperature 15°C.

Da Toni _Gradiscutta di Varmo (UD) _Via Sentinis, 1
Tel. +39 0432 778003 _www.datoni.net
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