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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 
Recipe from Dorfner in Casignano/Montagna

Various fruits in grappa gelée with chocolate sorbet

Seasonal fruits preserved in grappa
INGREDIENTS FOR 4 PEOPLE

Grappa gelée

20 ml South Tyrolean grappa (from Gewürztraminer)
1 pear
1 apple
1 peach
8 grapes
2 sheets of gelatin
100 ml sugar syrup

Sorbet
200 ml water
20 g cocoa powder
80 g dark chocolate
40 g sugar

Other
Mint
PREPARATION
Wash the fruit, cut into cubes and distribute between 4 glasses. Soak the gelatin in cold water. Warm the sugar syrup and mix with the grappa. Squeeze the gelatin out thoroughly, dissolve in the syrup and grappa mixture, allow to cool slightly and pour over the fruit. Allow to set in the fridge. For the sorbet: break up the chocolate. Bring the water, cocoa powder and sugar to the boil. Add the chocolate and allow to dissolve completely. Let it cool slightly before freezing in the ice machine. Place a scoop of chocolate sorbet on the jellied fruits, garnish with mint and serve.
 
Recipe from Dorfner in Casignano/Montagna
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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