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VITELLO D’ORO




                             MY
                        TIRAMISÙ




              ... with Collavini Ribolla Gialla Ratafià
                    and cucumber sprouts.


                      Ingredients for 4 people

               3 egg yolks, 75 g sugar, 250 g mascarpone,
                        250 g fresh cream,
               1 fish gelatin sheet, 10 Ladyfinger biscuits,
            powder cocoa to taste, Oro Caffè's Arabica Rose
             special blend for the Tiramisu espresso coffee.
                For the Collavini Ribolla Gialla Ratafià:
                  300 ml Ratafià, 100 ml fresh cream,
             1/2 fish gelatin sheet, 1 teaspoon lemon juice,
                1 borage cress (cucumber sprouts) tray,
                   1 ISI "cream whipper" siphon.

                          Preparation
                     For the mascarpone cream
                  Proceed as for a normal Tiramisu,
            bringing the sugar to 121° C with very little water,
               then add the fish gelatin sheets that have
           already been soaked in cold water and drizzle over
           the egg yolks, whipping until the volume doubles.

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