From chef Michael Knight Dornbirn,
(Photo: Frigesch Lampelmayer ©) evokes
A homemade dessert that memories of the past in Italy. Nachgekocht once it enters into any standard recipe collection! These fits of Mediterranean fruit preserves, orange sauce, for example.
1 / 2 l milk
1 / 4 l cream
4 sprigs of rosemary
1 vanilla bean, cut in half lengthways
75 g sugar
pinch of salt
5 gelatin sheets
160 g not to be whipped cream
Grated rind of 1 / 2 orange
4 beautiful mint sprigs for garnish
first Milk, cream, rosemary, vanilla, sugar and salt bring to a boil.
second Add orange peel and pull next to the stove for 15 minutes.
third Soak gelatine in cold water, squeeze and set aside.
4th Milk and cream mixture through a fine sieve and dissolve the gelatin in it. Add to ice water and stir until cold.
5th If the mass begins to solidify first half of the whipped cream and then fold in the rest.
6th Pour into pretty glasses and chill covered.
Adapted from "The little book of great food, © Michael Ritter; Photos: Frigesch Lampelmayer; texts: Helmut Vienna, Bucher Verlag, Hohenems
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