COSTA DEL SOLE

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

Articolo precedenteVANILLA CHERRY
Articolo successivoPANNA COTTA

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