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ILIJA

Let the mixture rest for 5 minutes then add the albumin.
Gently put the mixture in a pastry bag and form
the meringue on greaseproof paper on a dehydrator tray.
Dehydrate overnight at 60-65°C..
For the sandy coffee
10 g water, 40 g sugar, 30 g coffee beans.
Preparation: Put water and sugar in a small saucepan
(low and wide), mix and bring to 110°C until it reaches
a hefty boil then put the coffee beans in. Turn off the
heat and mix well until the sugar is fully dissolved.

For the Ratafià jelly
Collavini Ribolla Gialla Ratafià to taste.
Procedimento: Mix 100 g of Ratafià with 3 g of xanthan gum.

Presentation
Put the mascarpone cream in the whipping siphon with
two charges. Make three 20 grammes balls and place in a bowl.
Position the Ladyfingers to connect the three mascarpone
cream balls and place the three sanded coffee beans on top
of the balls. Place a coffee meringue next to each ball.
Cover it all with a thin layer of Ratafià and a sprinkling of cocoa.

Nonino distillate
GIOIELLO® distillato di miele di Agrumi.

The glass Serving temperature 12°C.

Ilija _Tarvisio (UD) _Via Priesnig, 17
Tel. +39 0428 645030 _www.ristorantegolfclub.com
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