Amara arancia | Cassibba ricette
Bitter Orange
December 11, 2017
Bavarese al pepe | Cassibba ricette
Bavarian Pepper
December 11, 2017

Composition

Peach coulis
Yogurt mousse

N. 7 approx. Glasses of 20 cl, n. 7 approx. Mignon square-shaped shortcrust tartlets with cocoa

Peach coulis
500 g.- peach purée
100 g.- sugar
12 g.- fish glue

Method
In the microwave, dissolve half peach purée , the sugar and the fish glue at 45°, then add the remaining purée.
Yogurt mousse
500 g.- light yogurt
200 g.- Italian meringhe
12 g.- fish glue
500 g.- semi-whipped cream

Method
In the microwave , dissolve half yogurt and fish glue, add the remaining yogurt, meringue and the semi-whipped cream.