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Latte, panna, un po’ di zucchero, glucosio, latte in polvere e stabilizzante quanto basta, ma soprattutto una buona manciata di fieno recuperato dal vicino contadino. Sono gli ingredienti che lo chef giurassiano Urs Chalupny unisce per creare la star della carta: il gelato al fieno.
Una particolarità che i clienti dell’Auberge de La Couronne di Saignelégier apprezzano. Anche perché il profumo di prato (meglio se l’erba secca è del secondo taglio) si sente ma non di più. Prima di andare al fresco e in gelatiera la massa viene filtrata e il fieno torna alla natura tramite il compostaggio.
Tutti i dettagli della preparazione nel video qui sotto.
Diem/TG
Dal TG20:
Gelato al gusto di fieno
Telegiornale 13.04.2016, 20:00
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