Page 99 - Tiramisu_ UK singole ridotto_con link
P. 99

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
 156                                                  157
   94   95   96   97   98   99