Thursday, December 17, 2009
Mix the strawberry with sugar and 1 tablespoon of Cointreau and gently simmering until becamo clear.
Put cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Then sqeeze gelatine and put on fire in a litlle bowl with the strawberry souce, add another teaspoon of Cointreau and gently simmering until it turns clear. Put the result in the silicon rose pan (we use the Silikomart Pan, an italian company that sell around the world) and put in the fridge.
Beat the egg yolk with sugar than add ricotta cheese and orange, lemon and lime zest. Beat egg whites until soft peaks form.
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