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grappa-mousse-toertchen-saalerwirt

Grappa mousse tartlets with marinated forest fruits

Grappa is also great in cakes!

Preparation

Break up the chocolate coating and melt over a water bath. Add the core scraped out of the vanilla pod. Soak the gelatin in cold water. Beat the egg with one dessertspoon of grappa until foamy and add to the coating. Warm the remaining grappa; squeeze out the gelatin and dissolve in the grappa. Fold into the mass. Whip the cream until stiff and fold carefully into the mixture. Cut four circles out of the flan base, put the mixture into timbale molds and cover each with a flan circle. Cool for 6 hours. Season the forest berries with a little sugar, rum and lemon juice. Knock grappa mousse tartlets out of the molds and arrange with the berries. Garnish with mint and powdered sugar.

Beer recommendation
We recommend the variety Helles Weizen

Ingredients for

2 people
4 people
8 people
2 dsp South Tyrolean grappa
65 g white chocolate coating
½ vanilla pod with core
½ sheet of gelatin
1 free range egg from South Tyrol
125 ml cream
½ flan base
Forest berries (e.g. blueberries, blackberries, raspberries)
A little rum
A little lemon juice
A little sugar

Other
Mint
Powdered sugar
4 dsp South Tyrolean grappa
125 g white chocolate coating
1 vanilla pod with core
1 sheet of gelatin
1 free range egg from South Tyrol
250 ml cream
1 flan base
Forest berries (e.g. blueberries, blackberries, raspberries)
A little rum
A little lemon juice
A little sugar

Other
Mint
Powdered sugar
8 dsp South Tyrolean grappa
250 g white chocolate coating
2 vanilla pods with core
2 sheets of gelatin
2 free range eggs from South Tyrol
500 ml cream
2 flan bases
Forest berries (e.g. blueberries, blackberries, raspberries)
A little rum
A little lemon juice
A little sugar

Other
Mint
Powdered sugar
saalerwirt
This recipe comes from
Tauber family
Sares 4, 39030 Sares/San Lorenzo di Sebato