Pasticceria Internazionale World Wide Edition
Home  

Three-end dessert armony

 Bio celery jam

bio celery, blended g 600
bio sugar g 100
bio grape juice g 90

Bring the mixture at 60°Brix, pour into hot jars and close immediately. Match with seasoned fossa cheeses.

Vanilla cream small glass with fresh apricots soaked in orange and lemon rinds
Vanilla cream

fresh milk g 250
sugar g 30
pasteurized egg yolk g 15
vanilla pod n. ¼
gelatine, sheet g 3

Marinated

ripe but firm apricot small cubes g 300
grated lemon n. 1
grated orange n. 1
Grand Manier g 30
sugar g 30

Marinate the ingredients for two hours and drip in a strainer, then place in the small glass. Add some fresh figs cut in slices.

Roberto Rinaldini
www.rinaldinipastry.com


 back to recipes




Plated desserts

Pumpkin

Lightly candied pineapple...

Flaming sweet sauce peaches

Granny apple clearness...

Peppermint-scented mille-feuille

The cinammon and hazelnut...

Three-end dessert of Sicily

Three-end dessert armony

Autumn fruit salad...