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| Hotel Alpin Royal****S |
Tyrol du sud | Italie
Mühlegg 2
IT - 39030 - St. Johann
Tel: +39 0474 651070
Fax: +39 0474 651090 |
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Infobox |
| Ces informations ne sont pas disponibles en français |
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Hotel Alpin Royal****S
présentée par le Chef de Cuisine Matthias Mairhofer
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Pumpkin mousse with fine Amaretto-Spuma
and white olive chocolate sauce
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Ingredients
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Recipe for four persons
250 g pumpkin purée
60 g of icing sugar
10 g of whisky
3 sheets of gelatin
150 g of cream
Spuma
120 g Prosecco
20 g Amaretto
50 g of sugar
60 g of a liquid cream
1 sheet of gelatin
Olive chocolate sauce
65 g of cream
65 g of milk
25 g of sugar
100g white chocolate coating
70 g of egg yolk
20 g of a good olive oil
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Preparation
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Mixing together the pumpkin mousse with the icing sugar and giving into a bowl.
Let suspending the gelatin in cold water then triggering with the whisky in the
water bath and giving liquidly into the pumpkin mass. Whipping the cream in
a bowl to snow and folding in carefully under the pumpkin mass. Demoting the
whole in the refrigerator.
Spuma
Bring Prosecco to the boil with sugar and cause the gelatin. If cooedl off,
enclosing liquid cream as well as Amaretto. Giving the airy mass into the
Spuma bottle and giving into the refrigerator.
Olive chocolate sauce
Bringing to the boil the cream together with the sugar, admitting the white
chocolate coating and removing with egg yolk. Attaching the good olive oil.
Cooling down the sauce.
Forming medium-sized meringues out of the with a spoon and giving on a
cold plate. Loading up the Spuma bottle with a gas bomb and splashing
the foam into an espresso cup. Arranging and serving the dessert together
with the cup and the olive chocolate sauce decoratively.
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Nous remercions le chef de Cuisine
Chef de Cuisine Matthias Mairhofer
Hotel Alpin Royal****S
et nous vous souhaitons un très bon appétit!
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