PUNTOITALY No33 - January 2023

INGREDIENTS • white base 500 g • white chocolate 300 g • rose water 200 g INSTRUCTIONS Prepare the pasteurized base. Melt the white chocolate in the microwave and add a little bit of the base to the white chocolate, emulsifying everything. When it is well blended, add more white chocolate and the rose water that has been prepared in advance by leaving Rugosa-, Gallica- and Mucosa-variety rose petals in infusion. Pour the obtained mixture into the batch freezer. If possible, decorate with rose petals and serve. Bocca di rosa Rose petals, Genovese basil and lots of artistry to create two specialties that honour the Ligurian territory. 27

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