Memoriesůby Franco Aliberti
Cantine Ferrari con IdentitÓ Golose? Ecco perchÚ
200 g of grape vinegar
250 g of extra virgin olive oil (light and fruity)
320 g of sage honey
125 g of glucose
530 g of sugar
210 g of semi-skimmed milk
3.2 l of water
Mix the sugar, glucose and honey with the water and heat to 82 °C. Then add the milk and cool in a chiller.
Mix the vinegar with the extra virgin olive oil and add to the chilled base. Mix well and stir in the sorbet maker.
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