Essence | Niko Romito | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 500 gr. of milk
• 150 gr. of cream
• 80 gr. of sugar
• 40 gr. of glucose
• 15 gr. of gentian root
• 1 1/2 kg. of passion fruits
• 200 gr. of cream
• 200 gr. of sugar
• 100 gr. of hazelnuts
• 100 gr. of almonds
• 30 gr. of cocoa powder
• 4 gr. of gelatin
• 200 gr. of shortcrust pastry (pasta frolla)
• 50 gr. of coffee powder
• 5 gr. of chopped thyme
• 24 saffron stigmas
• 6 tarragon leaves