This is one of those desserts that I prefer. Starting with the lightness of the pot until the freshness that releases to our taste.
For this preparation, I chose the goat milk, because the fat globules are smaller than those of cow's milk, making it easier to digest.
A great product even for some people who have problems of digestibility of milk.
In the second phase, I thought a combination of colors with white and I like the Green.
So doing, I chose the Green Apple, also because I needed that sour note and then the celery that I from freshness and ,especially at the end of the meal, I cleanse the palate.
In this sweet,I used basically two basic ingredients, Apple and celery and, as my usual I try to do ,When studying a recipe, use the ingredients in every single edible part to make less difference can.
650 g fresh goat milk
75 g raw cane sugar
1 vanilla bourbon
1 and .5 sheets of isinglass
Combine the milk with the sugar and let it simmer until stick 500 g reduced product.
When the temperature drops about 70° C, Add the vanilla and the isinglass regenerated and squeezed.
Allow to cool and pour into silicone molds.
Break down into positive.
For the almond and Apple cookie:
200 g vergoise ( powdered sugar)
200 g butter demi-sel
250 g almond flour
150 g flour 00
250 Golden Apple cubes (dried in an oven at 70° C for 45 ')
Knead all ingredients together, without excessive processing) adding apples to the end.
Roll out to a thickness of 3 mm, Let rest in refrigerator, Bake at 170° C v. to. for about 16 '.
Still warm cut into semicircles.
Salad of Green Apple and celery:
julienne of celery and unpeeled Green apples sprayed with lemon juice
for apples in infusion:
Green Apple cubes left for 8 (h) in a solution of water, sugar and Mint syrup, in order to become a vivid green with a slight hint of fresh mint.
For the ice-blended celery leaves:
200 g of leaf juice(power plants) of celery (using a centrifuge)
50 g powdered sugar
50 g water
Bring to boil all ingredients.
Break down into negative and occasionally shell with a fork.
Keep to -18.
For the sauce of celery leaves:
250 g celery leaves juice ( those outer dark green)
50 g sugar
15 g rice starch
Bring all to a boil and cook for 3-4 '.
Antica Corte Pallavicina Relais