| Cooking
& Wine Lovers' Adventure Tour in Tuscany's Magnificent
Brunello & Vino Nobile Wine Country
Delizia
al Cioccolato Bianco
White Chocolate Delight
from
Roberto Rossi owner of his restaurant, Il Silene in Seggiano,
Tuscany, Italy
200 gr/ 7 oz. white chocolate
60 gr/ 4 T sugar
3 egg yolks
1/2 litre/ 2 cups whipping cream
12 gr/ 1/3 oz. "Colla di pesce" (thin sheets of gelatin)
Directions:
Put
the white chocolate in a pot double boiler style, or in a
dish in in hot water to melt. Whip the cream stiff and put
it in the fridge. Beat up the egg yolks with the sugar and
add the melted white chocolate. Mix it all together so it
is homogeneous. Soften the gelatin sheets in cold water and
melt them in a frying pan, and add the above mixture and mix.
At the end add the stiff whipped cream, folding it in from
bottom to top to get a frothy mixture. Pour into moulds and
put in the fridge for 2 or 3 hours.
Buon
appetito!
To
Reserve: Contact Margaret Cowan at margaret@italycookingschools.com
or call 1-800-557-0370 within North America or 604-681-4074.
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Ask
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throughout Italy--3000 in Tuscany alone! She can also
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