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LA SUBIDA
For the Collavini Ribolla Gialla Ratafià jelly
150 g Ratafià, 50 g water, 6 g fish gelatin.
Procedimento: Soak the fish gelatin in cold water.
Heat 50 gr of Ratafià and dissolve the wrung
fish gelatin in it. Add the mixture to the rest of the Ratafià,
smooth it on a mould until it is jelly. Cut with
a pastry ring in the same dimensions of the Tiramisu.
For the Ratafià sauce
100 g of Ratafià, 1 g pectin, 25 g sugar.
Procedimento: Add the pectin to the sugar,
mix it all with the Ratafià and bring to boil.
Presentation
Place the cylindrical moulds for the Tiramisu on greaseproof
paper. Place a jelly disc at the bottom of each mould.
Fill a pastry bag with the mascarpone cream then spread
a thin layer of cream on the jelly. Moisten the Ladyfingers
in the coffee and lay them on the cream.
Repeat this operation 3 times. Arrange the Tiramisu
on a serving plate, garnish with a few Ratafià sauce buttons
and a generous grating of dark chocolate; add a sprinkling
of dried raspberries for a play of colours
Nonino distillate
ÙE® Acquavite d’Uva Anniversary Riserva Monovitigni®
5 anni in barriques e piccole botti sotto sigillo.
The glass Serving temperature 15°C.
La Subida _Cormòns (GO) _Via Subida, 52
Tel. +39 0481 60531 _www.lasubida.it
136 137
