Pistacchio e ricotta | Cassibba ricette
Pistachio & Ricotta
December 11, 2017
Cuscino di torta di frutta | Cassibba ricette
Soft Fruit Cake
December 11, 2017

Composition

Raspberries jam
Green apple mousse

n. 10 approx. Small bottles of 15 cl - n. 10 approx. Mignon shortcrust tartlets with cocoa

Raspberries jam
200g.- raspberries pulp
125 g.- granulated sugar
3 g.-pectin
3 g.- gelatine leaves

Method
Mix the raspberries pulp in 100 g of sugar and boil it. Add 25 g of sugar with pectin and heat at 102°. Cool it and and the fluid gelatine
Green apple mousse
500 g.- green apple purée
100 g.- meringhe
10 g.- gelatine leaves
300 g.- cream at 35% fat content

Method
Dissolve in the microwave half pulp with the fish glue, add the remaining pulp, meringhe and semi-whipped cream.