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Andromeda
Original matching for the chocolate presented by Roberto Lestani mixed with fruit, herbs, seeds and sprouts. Freshness, search of fragrance and taste are joined to the aesthetics in the recipes proposed by the pastry-chef from Udine.

Almond macaron

almond, peeled g 200
saccharose g  200 + 70
white eggs g 300

Refine the almonds with 200 g of saccharose; a part, whip the white eggs with 70 g of saccharose. Add the almonds to the whipped cream, pipe at 0,5 cm of height, then pour with icing sugar and cocoa. Cook at 200°C for 12 minutes, open valve.

Chocolate and raspberry mousse

syrup 1:1 g 140
yolks g 90
fondant chocolate 70% g 260
whipped cream g. 520
raspberry juice g. 50

Prepare a base for semifreddo with syrup and yolks; bring it at 80°C and whip until cool.
Warm the chocolate at 40°C, gently blend to the bright whipped cream and, at the end, combine the base and the raspberry juice.

White chocolate sauce

cream g. 10
glucose g. 100
white chocolate g. 40
vanilla liqueur or other g. 50

Assembly
In a mould, pour a layer of chocolate and raspberry mousse and go on alterning the macaron. Bring down, glaze with chocolate sauce and decorate, as you like.

Nutritional values
proteins 4,2
fat 21,5
carbohydrates 23,6
calories 335,7


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