Ingredienti per 14/ 16 porzioni
50 gr.di destrosio
50 gr. di miele
150 gr. di sciroppo di sambuco
25 gr. di vino bianco
250 panna montata
Beat the eggs well with electric beaters. In the meantime boil the dextrose, honey, elderberry syrup and white wine. Cool to 30°C and trickle in the beaten egg yolks continuing to beat until completely cooled. Add the whipped cream, place in the moulds and freeze. Serve accompanying with honey skewers.
Recipe created by Ristorante Costa Salici