Base: reduce the lenticchielle to a coarse powder and combine with melted butter. Let rest in the fridge already placed in the mold
Creamy layer: bring milk and cream to a boil
In a bowl, combine yolks and sugar with a hand whisk
Add to the previous mixture and bring to 85°
Cut the chocolate into pieces, combine and make a smooth mixture. Let cool and set on top of the lenticchielle
Bavarian cream: whisk together sugar and eggs. Separately, heat and bring the milk to a boil
Combine the mixture with the milk and bring to 85°
Add the saffron, soaked 1 hour earlier in a little water
Add the previously softened gelatin.
Let cool by immersing in a bowl with ice. Whip the cream and gently fold it in
Finish assembling the dessert
Italia
| Energy (kcal) | 313.14 |
| Carbohydrates (g) | 24.58 |
| of which Sugars (g) | 16.11 |
| Fat (g) | 20.32 |
| of which Saturates (g) | 11.4 |
| Protein (g) | 8.17 |
| Fiber (g) | 3.22 |
| Sale (g) | 0.02 |
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