COSTA DEL SOLE
Recope by
Sal de Riso
Carrot cake
Buffalo yogurt mousse
Orange gelatin
Lavender flower semi candied carrots
For 12 jars
Carrot cake
extra virgin olive oil g 60
sugar g 100
peeled carrots g 100
peeled sweet almonds g 100
whole eggs (n. 2) g 100
flour 00 g 100
baking powder for cakes g 4
Strega liqueur g 12
Grate the carrots and then place them in a chef mixer, together with all the ingredients. Beat for approx. 1 minute, until the mixture is smooth and silky. Divide it into 12 jars which have already been greased, up to a height of 1,5 cm. Place the open jars in the oven at 165°C for 12 minutes. Check if it is cooked using a skewer and then leave to cool at room temperature.
Buffalo yogurt mousse
buffalo yogurt g 600
sugared semi-whipped cream g 480
egg yolks (n. 8) g 160
sugar g 200
water g 100
gelatine sheets g 12
Pour the water into a pan, add the sugar and heat to 121°C. Drizzle this solution onto the egg yolks which have been placed in a mixing bowl and whip with an electric mixer until they have quadrupled in quantity. To one side, in another bowl, semi-whip the cream with the sugar and then add the yogurt. Incorporate the warm gelatine, already melted over a very low flame after being left to soak in cold water, to this latter mixture. Emulsify using an electric whisk and delicately add the whipped egg yolks, using a spatula. Pour the buffalo yogurt mousse into each jar, on top of the carrot cake, and place in the freezer for 30 minutes.
Orange gelatin
orange juice g 200
sugar g 120
pectin g 6
large pieces of orange rind g 20
Costa d’Amalfi lemons n. 1
gelatine g 8
Mix the sugar with the pectin and add the juice and the rind cut into julienne. Boil for 3 minutes and add lemon juice. Leave to cool and then pour a thin layer into the refrigerated jars.
Lavender flower semi candied carrots
small baby carrots n. 24
sugar g 200
water g 200
dried lavender flowers g 2
Stew the carrots in water with the sugar and lavender flowers for 10 minutes. After approx. 12 hours, boil again for 1 minute and keep in fridge. To complete the dessert, decorate each jar with the lavender flower, semi candied carrots with. Serve at +4°C.
Salvatore De Riso
Tramonti, Italy
www.salderiso.it