Fragola forte | Cassibba ricette
Strong Strawberry
December 11, 2017
Mela verde | Cassibba ricette
Green Apple
December 11, 2017

Composition

Pistachio of Bronte cream
Light Ricotta cream

n. 50 approx. Mignon square-shaped shortcrust tartlets

Pistachio of Bronte cream
500 g.- cream
85 g.- sugar
110 g.- egg yolks
5 g.- gelatine leaves
100 g.- Pistachio of Bronte

Method
Prepare a custard and heat at 82-84 degrees. Add the gelatine and Pistachio.
Light ricotta cream
500 g.- ricotta
500 g.- cream
300 g.- semifreddo base
15 g.- fish glue
50 g.- limoncello

Method
Dissolve the gelatine in the limoncello and add to the semifreddo base. Mix in the drained ricotta and the semi-whipped cream.
Semifreddo base
100 g.- water
240 g.- egg yolks
300 g.- sugar

Method
Boil the water and the sugar at 121°. Pour onto the whisked egg yolks and keep whisking until cooled.