Page 71 - Tiramisu_ UK singole ridotto_con link

LÀ DI MORET

then pour over the yolks and whip until the mixture
reaches room temperature. Mix the base
with the mascarpone and the semi-whipped cream.
Add the already soaked and dissolved fish gelatin.
For the glasse
150 g 70% chocolate, 100 g cocoa butter, 100 g Ratafià.
Preparation: Roll a sheet of acetate into a cylinder measuring
5 cm in diameter and 12 cm in length.
Close one of the ends to avoid the mixture from spilling out.
Fill the cylinder with the tiramisu cream, place the
chocolate and syrup cylinder in the centre, freeze the tubes.
Separately melt the chocolate with the butter
and coat the Tiramisu cylinders in it.
For the coffee bubble
400 g coffee water, 11 g of bubble.
Procedimento: Mix the 3 ingredients, let the mixture rest
in the fridge for 8 hours and then blow with a fish-tank pump.

Presentation
Sprinkle the biscuit with unsweetened cocoa,
lay the Tiramisu on it, garnish with gold crumbs and finish
off with the Oro caffè bubble.
Nonino distillate
ÙE® Acquavite d'Uva La Riserva 'dei Cent'Anni'
14 anni in barriques e piccole botti sotto sigillo.
The glass Serving temperature 15°C.

Là di Moret _Udine _Viale Tricesimo, 276
Tel. +39 0432 545096 _www.ladimoret.it
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