Programma completo "Dolcezze estive al piatto"

DOLCEZZE ESTIVE AL PIATTO
Programma



Prima lezione

1) Mousse alla vaniglia-Mousse al cioccolato-Gelato fior di latte-Fragole saltate con presentazione al piatto.
2) "Dolce Pensiero" composta di lamponi-Bacio di dama-Trasparenza allo champagne.
3) Granita al cioccolato amaro.
4) Cappelletti di crepes e mora con pochè di frutta rossa e freschezza al cioccolato bianco.

Seconda lezione
1) Semifreddo al croccantino con salsa fredda al cioccolato
2) Biscotto all'olio d'oliva-Mousse al caprino-gelato alla vaniglia-Cous cous di biscotto e salsa al caramello
3) Ganache al cioccolato fondente-Tegole di sablè-Composta di lamponi-Succo di lamponi
4) "Tiramisu a modo mio" Cremoso al caffè-gelato al caffè-Mousse al mascarpone-Biscotto al cioccolato.

In English

First lesson
1) Vanilla mousse-Chocolate mousse-Ice cream-Sautè Strawberries, everything assembled on the plate
2) "Dolce Pensiero" Rasberries compote-"Bacio di dama"cookie-Champagne gelly
3) Bitter chocolate granit
4) Crepès cappelletti with blackberries and poched red fruit with a refreshing white chocolate

Second lesson
1) Nut and caramel demifroid with cold chocolate sauce
2) Olive oil biscuit-Goat cheese mousse-Vanilla ice creamgelato-Cookie cous cous and caramel sauce
3) Bitter-sweet chocolate ganache-Sablè wafers-Rasberries compote-Rasberries juice
4) "My style Tiramisu" Coffee pudding and gelato- Mascarpone mousse-Chocolate Biscuit


BITTER CHOCOLATE GRANIT


for the chocolate sherbet

- 50 ml whole milk
- 100 gr granulated sugar
- 100 gr chocolate at 70% cocoa, chopped
- 100 gr powdered cocoa

Bring the milk to a boil with the sugar Add the chocolate and the cocoa. Let cool to 4C° then put in the ice cream machine.

for the coffee granit

- 50 ml espresso coffee
- 75 gr granulated sugar

Mix the two ingredients until until the sugar is dissolved. Deep freeze then use a grater to flake the granit.

for the coffee cream

- 50 ml whipping cream
- 5 gr soluble coffee

Whip the cream with the coffee.

Assembling

Pour the chocolate sherbet in a cold glass up to 1 cm to the top. Place the granit flakes to the top. Decorate with the coffee whipped cream and cocoa in powder.