Ingredients: For 6 people: 300 ml of milk 150 grams of sugar 350 grams of cream 100 grams of liquorice powder Preparation: Place the milk in a pot with the sugar and liquorice powder. Heat over low heat, stir frequently, but never cook until the liquorice melts to
INGREDIENTS: 200 grams of flour 00 to 100 grams of wheat flour – 60 grams of whole cane sugar – 2 eggs – half of baking powder – ½ teaspoon baking soda – 100 grams of melted butter – 70 ml milk – 60 ml of syrup elderberry –
for 12/15 for chocolates 100 g of dark chocolate 75% venchi 25 g puffed spelt (or rice, breakfast cereals …) 2 teaspoons of liquorice powder Amarelli Melt the chocolate pieces in a water bath, pour into a bowl over puffed spelt. Stir with a wooden spoon to mix everything well. Sprinkle with liquorice
Ingredients for 4 glasses: ● 300g of strong ricotta ● 2 egg yolks ● 150 g of sugar ● 10 g of pure licorice powder Work the egg yolks with the sugar until it becomes a cream, no lumps. Add the ricotta and work again until creamy. Serve in small glasses,
Ristorante “Don Alfonso 1890″ Sant’Agata sui Due Golfi (NA) Ingredients: (for 4 servings) For the pasta: 2 eggs, 55g sugar, 35g flour. For the filling: 100g ricotta cheese, 50g sugar, 50g milk. For the Amarelli Liquorice cream: 100g sugar, 10g Amarelli Liquorice, 100g water, 1 egg. Preparation For the pastry:
Mario e Francesco Sposito Brusciano (NA) www.tavernaestia.it Ingredients: 770 gr. water 400 gr. granulated sugar 3 kg. butternut squash 3 vanilla beans 175 gr. milk 175 gr. fresh cream 34 % 100 gr. Amarelli powder Liquorice 50 gr. sugar 45 gr. glucose 80 gr. butter 30 gr. almond flour 90
