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VITELLO D’ORO

Fold in the mascarpone and the cream,
only 70% whipped. Blend well then keep in the fridge.

For the Ratafià
Bring to boil 50 ml of Ratafià, add the fish gelatin
that has already been soaked in cold water,
add the remaining cold Ratafià, the fresh cream and
the juice of half a lemon. Pour the entire mixture
in an ISI whipping siphon and load with two nitrous
oxide chargers. Shake well and keep in the fridge.
Presentation
With the help of a ring, put a little cream in a bowl,
cover with cocoa powder, then place the biscuit on top.
Prepare an Oro Caffè espresso coffee and slowly pour
it over the biscuit so that it soaks up the
mascarpone cream. Use the whipping siphon to spread
the Ratafià over the biscuit and finish off with
a few cucumber sprout leaves.

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.

Vitello d’Oro _Udine _Via E. Valvason, 4
Tel. +39 0432 508982 _www.vitellodoro.com
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