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 Recipes |
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MASCARPONE TUBES AND PERSIMMON QUINCE WITH MULBERRY SALAD
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| PERSIMMON QUINCE |
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4 kg. persimmons.
3 kg. sugar.
80 sheets of soaked gelatine
Crush the persimmons and cook with the sugar over a low heat for one hour.
Add soaked gelatine and mix with blender if necessary.
Leave to cool in rectangular mould.
When cold, cut in slices to wrap round cream of cheese. |
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| CREAM OF MASCARPONE CHEESE |
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1 kg mascarpone cheese
150 gr. sugar
8 sheets of soaked gelatine.
Heat the cheese with the sugar. When the sugar has been absorbed, add soaked gelatine.
Leave to cool and make cylinders using clingfilm.
Wrap cylinders in quince immediately.
Leave in refrigerator. |
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| MULBERRY SALAD |
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1 punnet of mulberries
Tea syrup
Mint leaves
A few drops of Modena vinegar.
Soak the mulberries with the rest of the ingredients immediately before serving. |
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Categoria: Desserts |
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