Almond & Cointreau tuile with fruits of the forest recipe
Luca Villari teams up with chef Antonio Crisci at his picturesque Waiheke vineyard and restaurant Poderi Crisci for this sublime almond and Cointreau tuile with fruits of the forest
Ingredients
- Berry sauce
- 100 gram strawberries
- 100 gram boysenberries
- 100 gram raspberries
- 150 gram sugar
- 1 tablespoon honey
- 3 tablespoon lemon juice
- 100 millilitre water
- 2 1/1 sheets bronze gelatine, softened in cold water
- Tuiles
- 30 gram flour
- 30 gram icing sugar
- 20 gram ground almonds
- 30 gram butter, room temperature
- 25 gram egg white (approximately 1 medium egg)
- 20 millilitre cointreau
- Berry mousse
- 150 millilitre cream
- 500 gram ricotta cheese
- 100 gram sugar
- Garnish
- 50 gram strawberries
- 50 gram boysenberries or blueberries
- 50 gram raspberries
- 5 gram mint tips
- edible flowers – optional
- 10 millilitre sapa (vincotto) – optional
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