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Di: Adrian Feitknecht
1. Tritare grossolanamente le noci. Montare la panna e lasciarla in frigorifero.
2. Montare i tuorli con lo zucchero finché diventano spumosi. Metterli a bagnomaria e continuare a sbattere fino al completo scioglimento dello zucchero. Togliere dal bagnomaria. Attenzione: l'acqua del bagnomaria non deve bollire e la temperatura non dev'essere troppo alta, massimo 35-40 gradi.
3. Separatamente sciogliere il miele a bagnomaria. Togliere dal bagnomaria e aggiungere ai tuorli e zucchero e continuare a sbattere a grande velocità fino al totale raffreddamento della massa. Incorporare delicatamente panna e noci.
4. Lasciare una notte nel congelatore.
Questo dolce è gustoso servito con formaggio ticinese dell'Alpe.
4° puntata - Adrian Feitknecht
Cucina nostrana 18.06.2016, 23:05
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