Tropical Maracuja - based heart and Cleopatra Moscato Oro Grappa Amaretto biscuit on Airone Rosso reduction
Dessert
Aged
6 people
Tramonte Francesco, Omar Quarneti, "Cantine Antica Grotta", Riolo Terme
35 minutes
Ingredients:
8 Maracujas or 80 ml Maracuja juice
250 fresh cream
300 g ricotta
120 g powdered sugar
30 cl Cleopatra Moscato Oro
15 gound Amaretti biscuits
6 gelatin sheets
250 fresh cream
300 g ricotta
120 g powdered sugar
30 cl Cleopatra Moscato Oro
15 gound Amaretti biscuits
6 gelatin sheets
For the reduction:
20 g sugar
25 cl Airone Rosso
20 g sugar
25 cl Airone Rosso
Preparation:
Soak the gelatin sheets in a bowl with cold water. Drain them.
Slice the Maracujas in halves, remove the flesh and sift it to get juice out of them.
Warm the juice in a saucepan gently, add the gelatin sheets until they're completely dissolved, remove the saucepan from heat, reserve to cool. In a bowl, start whipping the cream with the powdered sugar, add the ricotta and the maracuja juice and some Cleopatra Moscato Oro. Grind the Amaretti biscuits, wet them with some more Cleopatra Moscato Oro.
Shape the amaretti layer and the Maracuja mixture into an heart.
Place this dessert in a freezer for two hours to thicken.
For the reduction: combine Airone Rosso and sugar in a saucepan, warm gently until it thickens. Decorate a dish with some reduction. Lay the dessert on the reduction and decorate with some fore fresh Maracuja grains.
Slice the Maracujas in halves, remove the flesh and sift it to get juice out of them.
Warm the juice in a saucepan gently, add the gelatin sheets until they're completely dissolved, remove the saucepan from heat, reserve to cool. In a bowl, start whipping the cream with the powdered sugar, add the ricotta and the maracuja juice and some Cleopatra Moscato Oro. Grind the Amaretti biscuits, wet them with some more Cleopatra Moscato Oro.
Shape the amaretti layer and the Maracuja mixture into an heart.
Place this dessert in a freezer for two hours to thicken.
For the reduction: combine Airone Rosso and sugar in a saucepan, warm gently until it thickens. Decorate a dish with some reduction. Lay the dessert on the reduction and decorate with some fore fresh Maracuja grains.
