Ingredients for 3 people:
150 g VIVANI MILK CHOCOLATE
30 g LIMA Kuzu (thickener)
150 ml LIMA spelt beverage
30 ml GRANO VITA maple syrup
10 unsalted pistachio
CRUDIGNO olive oil – extra virgin
3 eggs
Salt
GLUTEN FREE
Preparation:
Melt chocolate in “a bagno maria” bowl. Add 120 ml of spelt beverage and maple syrup. Warm over low heat, stirring occasionally.
Dissolve Kuzu in 30 ml of cold spelt beverage, be careful to avoid any lumps. Add Kuzu to boiling spelt.
Immediately when Kuzu starts to thicken an the chocolate is melted, stir in the spelt drink carefully (all working on low heat to prevent burning). Stir until you get a batter. Remove from heat and allow to cool. Every now and then stir the mixture that it does not get hard and does not get a crust on top (do not put in the fridge to cool down!)
Separate the egg yolks from the whites. Leave yolks for some other recipe, and beat the egg whites with a pinch of salt until you get a firm snow.
Carefully dilute the chocolate mixture in firm snow.
Spread the mixture into the bowl. Allow to cool in the refrigerator for at least an hour before serving.
Pour hot water ove pistachios. Leave them for about 10 minutes to let the covers fall aside (peel off), drain and then cut them into small pieces.
Spread pistachio pieces on the mousse and drizzle with a little bite of virign olive oil.
WINTER WITH A FLAVOR OF CHOCOLATE – Desert
Pretti team in collaboration with:
Pretti team in collaboration with:
ENO-GASTRO-MAMA bloger Marinela Prodan
