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Ingredients
Cottura delle pere
- 6 pere Martin Sec
- 250 g di vino rosso Barolo
- 150 g di zucchero
- 1 stecca di cannella
Mousse alla cannella
- 120 g di zucchero
- 4 tuorli
- 10 g di cannella in polvere
- 200 g di latte intero
- 2 fogli di gelatina, ammollati in acqua fredda per 10 minuti e strizzati
- 200 g di panna (min. 30% di grassi) fredda
- Nutrition
- per 1 porzione
- Calories
- 1736 kJ / 415 kcal
- Protein
- 4.3 g
- Carbohydrates
- 61.5 g
- Fat
- 16.9 g
- Fibre
- 3.9 g
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