Recipe of the season

- Winter 2018/2019 -

 

Coppa Aranciocco

 

Ingredients per person:
2 bowls of Giolito Gelato al Cioccolato al Latte
1 bowl of Giolito Sorbetto all’Arancio Sanguinello

Blood orange sauce
1 dl blood orange juice
1 tsp icing sugar
1 pinch cornflour
1 pinch vanilla sugar

1 soup spoon finely chopped walnuts

Preparation:
Place the blood orange juice together with the icing sugar and vanilla sugar in a small pan and bring it to boil once. Then pour 1 tablespoon of hot blood orange juice into a glass and stir with the cornflour until it’s smooth. Stir this mixture into the hot blood orange juice while stirring. As soon as the mixture begins to thicken, remove it from the heat and let it cool down. Finely chop the walnuts.

Prepare a coupé glass with 2 scoops of Giolito Gelato al Cioccolato al Latte and 1 scoop of Giolito Sorbetto all'Arancio Sanguinello. Pour the blood orange sauce and the chopped walnuts over the dessert.

Calculation for 1 dessert
1 dl blood orange juice                  CHF 0.50
1 tsp icing sugar                            CHF 0.10
1 pinch cornflour                           CHF 0.10
1 pinch vanilla sugar                      CHF 0.10
1 soup spoon walnuts                     CHF 0.30
1 bowl of Arancio Sanguinello        CHF 1.00
2 bowls of Cioccolato al Latte        CHF 2.00
Total cost                                     CHF 4.10

Our price proposal CHF 10.50

 

We wish you a beautiful and enjoyable winter time! 

 

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