Mozzarella, how to turn cheese into a dessert: a recipe from the Luogo di Aimo e Nadia | Chef Recipe

Name: Mozzarella, how to turn cheese into a dessert: a recipe from the Luogo di Aimo e Nadia | Chef Recipe
Ingredients: 1 l whole milk; 150 g fresh cream; 150 g granulated sugar; 3 g baking soda; 500 g cleaned strawberries; 100 g granulated sugar; 25 g water; 500 g of strawberry grape juice; 50 g granulated sugar; 65 g 00 flour; 1 l water; 100 g ginger; 100 g water; 200 g granulated sugar; 200 of lemon peel; 1 carrot (blanched 3 minutes, cooled in water and ice, cut into cubes); 4 green beans (blanched 3 minutes, cooled in water and ice, cut into 1.5-cm lozenges); 4 datterini tomatoes (blanched 3 minutes, cooled in water and ice, cut into 4 parts); ½ celery rib (blanched 3 minutes, cooled in water and ice, cut into cubes); 1 mango (au naturel, cut into cubes); 1 basket of wild strawberries (au naturel); Mint (decorative); Basil (decorative); 90 g strong flour; 45 g whole milk; 6 g brewer's yeast; 450 g strong flour; 15 g brewer's yeast; 150 g egg yolks; 140 g whole milk

reportergourmet.com

Make dessert with mozzarella cheese: strawberry coulis, cooked vegetables and candied ginger make an intriguing end to the meal.

Keywords

Make
Mozzarella
Cheese
End
Meal
Aimo
Cooked
Recipe
Ginger

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Ingredients

1 l whole milk
150 g fresh cream
150 g granulated sugar
3 g baking soda
500 g cleaned strawberries
100 g granulated sugar
25 g water
500 g of strawberry grape juice
50 g granulated sugar
65 g 00 flour
1 l water
100 g ginger
100 g water
200 g granulated sugar
200 of lemon peel
1 carrot (blanched 3 minutes, cooled in water and ice, cut into cubes)
4 green beans (blanched 3 minutes, cooled in water and ice, cut into 1.5-cm lozenges)
4 datterini tomatoes (blanched 3 minutes, cooled in water and ice, cut into 4 parts)
½ celery rib (blanched 3 minutes, cooled in water and ice, cut into cubes)
1 mango (au naturel, cut into cubes)
1 basket of wild strawberries (au naturel)
Mint (decorative)
Basil (decorative)
90 g strong flour
45 g whole milk
6 g brewer's yeast
450 g strong flour
15 g brewer's yeast
150 g egg yolks
140 g whole milk
20 g rum
160 g butter
10 g acacia honey
10 g salt
½ vanilla bean
500 g fresh milk
150 g cream (35 percent m.g.)
80 g granulated sugar
30 g glucose syrup
20 g invert sugar
10 g dextrose
35 g milk powder
4 g stabilizer
35 g of basil leaves