Imagine a thicker custard flavoured with whatever you like, from vanilla to cinnamon or why not candied peel? This custard is breaded and fried into cubes to crispy perfection and sprinkled with powdered sugar for a sweet version or with sea salt if you want something that really surprises you!
Needless to say, however you want to serve this, please do it alongside a cold glass of Prosecco DOC Rosé, the mild acidity, the fruity notes and persistent bubbles will never go wrong with a fried dish, especially one that is as quirky as fried custard!
Ingredients
200 g fresh strawberries to garnish
100 g almond crumble (or biscuit crumble)
Fresh basil to garnish
18,5 cl double cream
7 cl milk
25 g sugar
5 g vanilla
4 g gelatine leaves
50 cl water
200 g sugar
220 g ripe strawberries
100 g strawberry puree
20 cl Prosecco DOC Extra Dry
15 g sugar
8 g gelatine leaves
Ingredients
125 g 00 flour
75 gr polenta flour
100 gr butter, cubed
100 gr sugar
150 gr almonds, chopped in big pieces
1 egg yolk
½ vanilla pod (or a few drops of extract)
½ orange zest
½ lemon zest
30 cl Prosecco DOC Extra Dry
30 cl clementine juice
100 gr sugar
2 gr ice cream stabilizer (optional)
150 gr fresh ricotta
150 gr whipping cream
60 gr icing sugar
5 gr cinnamon
Basil leaves
Clementine segments
Ingredients
1 radicchio tardivo
1 radicchio di Castelfranco
1 bunch of rocket salad
1 bunch of baby spinach
40g Grana Padano ‘Riserva’ shavings
10g toasted walnuts
5g toasted hazelnuts
A pinch of salt
2tbsp extra virgin olive oil
1tbsp balsamic vinegar
1tsp clear honey
2 pears
50 cl di Prosecco DOC brut
100g sugar
1 cinnamon stick (optional)
1 orange zest
Ingredients
3 eggs
7,5 cl water
7,5 cl milk
60 gr butter
90 gr 00 flour
20 gr grated Grana Padano
A pinch of salt
4 egg yolks
10 cl Prosecco DOC Brut
40 gr grated Grana Padano
1 gr saffron
120 gr whipped cream
Salt and pepper to taste
Puffed Grana Padano rind – powdered
2 eggwhites
Grated Grana Padano ‘Riserva’ cheese
8 slices of crispy baked pancetta
Ingredients
600 g of dark chocolate 54%
80 ml Prosecco DOC extra dry
225 ml double cream
50 g of freeze-dried raspberries
Pinch of sea salt
Ingredients
FOR THE STARTER
120 ml of milk
160 g of Manitoba flour
12 g of fresh yeast (or 4 gr of dry yeast)
FOR THE SAVARIN
The starter
100 ml double cream
400 g of Manitoba flour
400 g of eggs
150 g of softened butter
50 g of sugar
10 g of salt
Butter to grease
FOR THE SYRUP
500 ml of water
200 ml of Prosecco DOC Dry
100 ml of Cointreau
1 cinnamon stick
250 g of sugar
1 orange
FOR THE SABAYON
4 egg yolks
100 g of sugar
60 ml of freshly squeezed orange juice
60 ml of Prosecco DOC Dry or Extra Dry
TO GARNISH
Orange zests
Fresh mint
Red currant
Orange/apricot jam (smooth)
Ingredients
200 ml double cream
250 g mascarpone cheese
50 g of icing sugar
1/2 vanilla pod (or a couple of drops of extracts)
4 savoiardi (aka lady fingers)
70 g of raspberries
2 tsp of Chopped pistachios to garnish
Basil leaves to garnish
Freeze dried raspberries to dust
FOR THE SYRUP
70 ml of Prosecco DOC Dry
40 g of sugar
100 g of raspberries
Ingredients
FOR THE CHOUX BUNS:
75 ml of water
75 ml of milk
60 gr of unsalted butter
90 gr of 00 flour
3 eggs
Pinch of salt
1 extra egg to brush (egg wash)
FOR THE FILLING
3 egg yolks
50 gr of sugar
250 gr of mascarpone cheese
10 ml of amaretto liqueur (or liqueur of choice)
¼ vanilla pod seeds (or 4 drops of extract)
150 ml of whipped cream
FOR THE CHOCOLATE CREAM
200 ml di of water
400 gr of 54% chocolate
75 ml of double cream
140 gr of sugar
Pinch of salt
