Balsamic aromas, Mediterranean flavor, and milky texture

People :

4

Preparation time :

35 min

Freezing time:

3 h

Difficulty:

Dificil

Description

Esta publicación está disponible en: es

Ingredients

For infusion of lemon verbena:

  • 500 ml. water
  • 50 gr. sugar
  • 1 sheet gelatin 2 gr.
  • 5 gr. lemon verbena leaves

For the loquat terrine:

  • 4 loquats
  • 200 ml. water
  • 100 gr. sugar

For the mascarpone cream:

  • 200 gr. mascarpone
  • 200 ml cream
  • 20 gr. sugar
Preparation
  1. Boil water and sugar, add the lemon verbena and infuse for 3 minutes covered. Add the hydrated gelatin, strain and cool.
  2. Peel and halve the loquats. Prepare a syrup by boiling sugar and water and simmer the loquats in it for 2 minutes. Strain and freeze in a rectangular mold.
  3. Bring the cheese to room temperature. Whip the cream and sugar and gently mix in the cheese.
  4. Set the terrine in the center of a serving dish top with  the cream. Bathe with the infusion.

Additional information

People :

4

Preparation time :

35 min

Freezing time:

Difficulty:

Dificil