Jacques Décoret
Cuttlefish "Risotto"by Ivano Mestriner
Dall'Italia Atelier Moessmer: il nuovo ristorante di Niederkofler aprirà il 12 luglio a Brunico. E sarà bellissimo
For the dough 500 g of manitoba flour 175 g of water 20 g of honey Lard for brushing
For the filling 8 apples 60 g of sugar Cinnamon Sponge cake 50 g of sultanas
For the ice-cream 500 g of milk 250 g of cream 140 g of egg yolks 150 g of sugar Pieces of chocolate Sponge cake dampened with Alchermes
For the ice-cream Make some custard with the milk, cream, egg yolks and sugar, then add the sponge cake and the pieces of chocolate.
For the filling Toss the apples with the sugar, add the sultanas, the cinnamon and the cubed sponge cake. Leave to rest.
For the strudels Mix the ingredients until you obtain a firm dough. Leave to rest, then roll out a very fine sheet and brush with the melted lard. Roll up, cut into rings and make the strudels. Insert the filling and bake at 185 °C until golden. Sprinkle with icing sugar.
Presentation Serve the strudels hot, accompanied by the custard ice-cream.
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