Page 97 - Tiramisu_ UK singole ridotto_con link
P. 97
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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