János Mizsei, the Chef of MÁK Bistro, the Innovative Kitchen of 2017 by Dining Guide
Join our hunters and their dogs to experince the excitement of hunting these underground delicacies in the forests!
A szövegre kattintva az Ön oldala jelenik meg.
Raw egg warning! Mix the egg yolks with the 2/3 part of the sugar and vanilla sugar, add the washed and dried, grated terfezia, add the mascarpone and the pinch of salt and stir well. Whip 2 egg whites (5 egg whites to follow the traditional Italian recipe) with the rest of the sugar, add it to the terfezia-mascarpone cream carefully. Add the raisin wine to the cooled espresso. Dip the ladyfingers in the espresso, then lay them in a bowl, ply them with the cream. Finally, dust the top with fine quality cocoa powder. Serve with citrus, strawberry or raspberry jelly.