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Discover Agricanto in the world of pâtisserie

TIRAMISÙ

TIRAMISÙ


Ingredients

  • 4 medium eggs yolks,
  • 500g of mascarpone
  • 4 tablespoons of sugar
  • 300g of savoiardi biscuits
  • 3 tablespoons of Agricanto
  • 8 cups of cold moka coffee
  • sifted bitter cocoa a pinch of salt.
  • Salt to taste.

Recipe

Whip the egg yolks together with the sugar until the mixture is creamy. Incorporate the mascarpone and use the whisk to whip the mixture at high speed. Add a pinch of salt. The base? Rigorously made in the most classic of ways: with savoiardi soaked in coffee and placed in the cake tin. Once the bottom of the first layer has been covered, brush them with Agricanto and proceed with the filling. The grand finale: a sprinkling of cocoa at the end of plating. Success will be guaranteed!

“A timeless classic of Italian cuisine”.

Chef Adriatica

Il Palazzo Experimental

CHOCOLATE MOUSSE WITH MERINGUE, CREAM AND AGRICANTO RASPBERRY

CHOCOLATE MOUSSE WITH CRUMBLED MERINGUE, ELDERBERRY CREAM AND AGRICANTO RASPBERRY

 

Ingredients

  • 100 ml of whole milk
  • 100 ml of cream
  • 100 g of egg yolks
  • 200 g of sugar
  • 70% dark chocolate to taste
  • 2 sheets of gelatin
  • 250 g of raspberries
  • 200 g of icing sugar
  • 1 teaspoon of lemon juice
  • a few drops of Agricanto for flavouring
  • a teaspoon of elderberry extract to flavor the cream

To make the meringue

  • 220 g of icing sugar
  • 100g of egg whites at room temperature
  • lemon juice to taste

Recipe

Heat the milk and cream and lightly whip the egg yolks with the sugar until the mixture becomes frothy. Subsequently, combine both mixtures and add gelatin and chocolate to the same container. Semi-whip the cream, flavoring it with elderberry extract and incorporate it into the mixture. Leave to rest and make the meringue by whipping the egg whites and half the icing sugar together with a few drops of lemon. They must be mounted on very firm snow. When the mixture has a shiny consistency, add the remaining icing sugar and mix delicately with the spatula from bottom to top. You can choose whether to pour it into a piping bag or simply spread the mixture with a spoon into the pan, creating discs. Cook in a preheated static oven at 75° for about 2 hours: they should dry slowly in the oven. As soon as your meringue tufts are dry, remove them from the oven and leave to cool completely. Your meringue will be ready to be crumbled and to serve as a decoration on the plate.A secret to amaze your guests? We recommend pouring a small quantity of Agricanto into the raspberry reduction that you have prepared separately by drying the fruit in a non-stick pan over a low heat, for 2-3 minutes or until it has released all the water. After adding some icing sugar and lemon juice, your coulis will be ready for the finishing touch: Agricanto!

“A dessert that emphasizes the fruity aromas of which Agricanto is composed”.

Chef Adriatica

Il Palazzo Experimental

SEMIFREDDO WITH SCENTED MANGO, ALMONDS AND AGRICANTO

SEMIFREDDO WITH SCENTED MANGO, ALMONDS AND AGRICANTO


Ingredients

  • 3 eggs at room temperature
  • 250 g of sugar
  • 2 sheets of gelatin
  • 100 ml of almond milk
  • 100 ml of cream
  • 100g of almond brittle
  • 2 slices of mango
  • a few drops of Agricanto for flavouring

  

Recipe

Set the egg yolks aside and whip the egg whites with the sugar until you obtain the consistency of a meringue and separately dissolve the gelatine with a small quantity of almond milk. Subsequently, add the egg yolks and incorporate the semi-whipped cream, adding the crunchy little by little. Fill the molds and leave to rest in the freezer for a few hours. In the meantime, make a mango coulis by boiling slices of the fruit in a saucepan, adding icing sugar and filtering the liquid. Garnish the dish with a biscuit, a slice of mango and a few drops of Agricanto.

“Agricanto accompanies this dessert with its fruity notes and its star spirit”.

Chef Adriatica

Il Palazzo Experimental

CHOCOLATE PANETTONE

CHOCOLATE PANETTONE

For Christmas holidays we recommend toasting tradition with pure Agricanto and one of the most famous desserts in the world: panettone. Legend tells it that the idea was born in Milanese kitchens to woo a baker's daughter and to amaze Ludovico Sforza. The original recipe includes filling with citrons, raisins and orange peels. However, we recommend it with chocolate, in perfect combination with the sweet taste of Agricanto.

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