Delizie gocciolanti | Cassibba ricette
Dripping pleasures
December 11, 2017
Fragola forte | Cassibba ricette
Strong Strawberry
December 11, 2017

Composition

Lemon mixture
Bavarian roses and vanilla bourbon

n.7 approx. shortcrust tartlets with cocoa large size – n.7 shortcrust flower-shaped tartlets

Lemon mixture
230 g.- whole lemons
170 g.- granulated sugar
2 g.- pectin

Method
Cook the whole lemons in boiled water for 40-50 minuter, mix all the ingredients. Cook until the desired consistency. Keep in the fridge in an airtight container.
Bavarian roses and vanilla bourbon
125 g.- fresh cream
n. 1 – vanilla bean
n. 1 – Rose petals
13 g.- gelatine
260 g.- Swiss meringa
500 g.- semi-whipped cream

Method
Boil the cream with the vanilla bean and rose petals, keep in infusion for 20 minutes. Add the previously softened gelatine , mix and add the Swiss meringa. Then add the semi-whipped cream.