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Exotic caramel
Light Chantilly cream with cocoa nibs and vanilla

n.20 approx.,mignon square-shaped shortcrust tartlets with cocoa

Exotic caramel
310 g.- sugar
112 g.- cream
125 g.- Mango pulp
100 g.- passion fruit pulp
2 g.- salt
2 g.- vanilla beans
5 g.- gelatine leaves
112 g.- butter

Caramelize the sugar, cook with the hot cream and the fruits pulps, cook again at 106°. Cool at 60°, then add the gelatine leaves and the butter at 40°.
Light chantilly cream with vanilla and cocoa nibs
125 g.- cocoa nibs
550 g.- fresh cream at 35% far content
N 1- vanilla bean
7 g.- gelatine
375 g.- white chocolate

Heat the cocoa nibs in the oven at 150/160° for 10 minutes. Boil the milk with the vanilla bean, add the hot cocoa nibs and leave to infuse for 10 minutes. Strain and check the initial weight of the milk. Add the gelatine and pour gradually over the partially melted chocolate. Mix with a palette knife to obtain a brilliant and uniform mixture. Keep in the fridge at 4°. The following day whisk in a food processor.