INGREDIENTS: 0.5 l of sweet cream, 0.15 kg of mascarpone, 4 tablespoons of sugar, 5 gelatin vanilla pods, 0.3 kg of Amarena cherries PREPARATION: Boil the sweet cream and add four tablespoons of sugar. Soak the gelatin sheets in cold water and...
INGRIDIENTS: 0.5 l of sweet cream 0.15 kg of mascarpone 4 tablespoons of sugar 5 sheets of gelatin vanilla stick 0.3 kg of amarena cherries
PREPARATION: Boil the sweet cream and add it add four spoons of sugar. Slips soak gelatin in cold water to dissolve, then drain them and heat to 40 °C until dissolve. Add mascarpone and vanilla, all good mix and pour into models coated with oil, sprinkled with powdered sugar and stuffed with amarena cherry. Allow to cool, then serve into the refrigerator to harden. The rest cherries are used for decoration.
The recipe was prepared in the Angel restaurant, Mercator center, Ljubljana www.kaval-group.si
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