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Black cherries and chilli pepper mixture
Bavarian white chocolate cream

n. 15 approx., small bottles of 15cl, n. 15 approx. Mignon shortcrust tartlets

Black cherries mixture
250 g.- Black cherries purée
125 g.- black cherries juice
125 g.- water
250 g.- whole black cherries
5 g.- chilli peppers
18 g.- gelatine leaves

Soften the gelatine in cold water, dissolve in the microwave and mix all the remaining ingredients.
Hot Bavarian white chocolate cream
250g.- milk
50 g.- sugar
100 g.- egg yolks
10 g.- chilli peppers
10 g.- fish glue
250 g.- white chocolate
600 g.- semi-whipped cream

Boil the milk with the infusion of fresh chilli peppers. Leave to infuse for 2 hours and prepare a custard with the sugar and the egg yolks and heat at 82°. Add the fish glue and the topping. Leave to cool until 36° and add the semi-whipped cream.