Tiramisù alla nocciola
Ingredients
For the coffee jelly:
- 250 g espresso
- 40 g sugar
- 1,8 g agar agar (natural gelling and thickening agent)
For the hazelnut ice-cream:
- 1 l fresh milk
- 300 g cream
- 300 g sugar
- 50 g glucose
- 180 g egg yolks
- 120 g hazelnut paste
For the Tiramisù mousse:
- 80 g egg yolks
- 160 g sugar
- 50 g Amaretto di Saronno Italian liqueur
- 500 g Mascarpone cheese
- 250 g single cream
To finish:
- cocoa powder
Preparation
For the coffee jelly:
Put all the ingredients in a small saucepan and bring to a boil. Let cool and blend in a food processor.
For the hazelnut ice-cream:
Bring the milk to a boil. Mix the other ingredients until smooth in a bowl and pour in the milk. Bring to 82°C and filter. Let cool and stir until creamy and thickened.
For the Tiramisù mousse:
Make a zabaione cream with sugar, egg yolks and Amaretto di Saronno. Stir in the Mascarpone cheese and single cream.
Presentation:
In a crystal cup arrange layers of coffee jelly on the bottom, hazelnut ice-cream and whipped Tiramisù mousse. Sprinkle it with cocoa powder before serving.
Gustalo con: Moscato d'Asti DOCG Poderi Gallina
Moscato d'Asti Docg is a worldwide unique wine thanks to its bouquet and drinkability. Tasting Moscato is like smelling a bunch in a glass: it displays the same range of aromas of Moscato grape in the nose and in the mouth,which is nicely balanced between sweet taste, fresh acidity and perlage. Gallina Vineyard’s chalky soil produces full-scented golden grapes thanks to the sunny exposure of the slope.
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