Se siete alla ricerca di un modo per elevare un dessert elegante e unico, perché non combinare il sapore delicato dell’olio essenziale di rosa con il Biancomangiare e servirlo con lamponi in uno sciroppo di olio essenziale di cedro?
Una delizia che farà impazzire i vostri commensali!
Questa combinazione di sapori è profumata, deliziosa e sorprendentemente facile da preparare.
Continuate a leggere la guida passo passo per preparare questo dolce lussuoso!
250ml panna fresca
250ml latte di mandorle
50g zucchero
10ml Acqua di Tutto Cedro Tassoni 2 fogli di colla di pesce
1 barchetta di lamponi 50g zucchero + 50 g acqua
Olio essenziale di rosa damascena
Olio essenziale di cedro diamante
Portare a 80°C il latte con la panna e lo zucchero, togliere dal fuoco e unirvi la colla di pesce lasciata ammollare qualche minuto nell’acqua fredda e poi strizzata, poi unire l’Acqua di Tutto Cedro e 5-6 gocce di olio essenziale di rosa damascena.
Vuotare dentro a 4 bicchierini e riporre in frigorifero coperti (altrimenti prendono gli odori del frigorifero!) e lasciare rapprendere per almeno 4 ore.
Far sobbollire per due minuti scarsi l’acqua con lo zucchero, poi spegnere e lasciare raffreddare.
Unire 3-4 gocce di olio essenziale al cedro e condire con questo sciroppo i lamponi.
Servire i bicchierini di biancomangiare guarniti con un cucchiaio ciascuno di lamponi profumate al cedro
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