Caramello esotico | Cassibba ricette
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Sogno di rose | Cassibba ricette
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December 11, 2017

Composition

Light mascarpone cream
Spicy-coffee syrup
Dark chocolate biscuit

n.7 approx.- single-serving portions

Light mascarpone cream
500 g.- mascarpone
250 g.- fresh cream
150 g.-powdered sugar
N 1- Sambuca drip
n.2 – egg yolks (optional)

Method
Mix the mascarpone with the powdered sugar and the cream. Whisk with the hand mixer. Add a drip of Sambuca. The consistency should be as the whipped cream.
Spicy-coffee syrup
100 g.- water
130 g.- granulated sugar
150 g.- powdered sugar
n.4- coffee cups
To taste.- black and pink pepper

Method
Mix the ingredients and boil. Simmer for 10 minutes and then mix with the espresso coffee. Strain if necessary.
Dark chocolate biscuit
150 g.- butter
200 g.- dark chocolate
120 g.- egg yolks
75 g.- sugar
50 g.- corn starch
50 g.- flour
180 g.- egg white

Method
Soften the butter in the microwave and add the dark chocolate, melted at 45°. Mix the egg yolks with 75 g of sugar and add to the butter. Finally add the sifted flour and corn starch. Whisk the egg white with the remaining sugar and mix with the first mixture. Pour into circular-shaped moulds and cook at 180° for 20 minutes approx.