1.5 liter whipping cream
300 grams white sugar
6 pcs gelatin sheets
In a casserole combine cream and sugar, put to boil.
Then put the gelatin sheets one by one and stir constantly until the gelatin is dissolved.
Pour in a molder with caramelized sugar.
Honey truffle and sweet balsamic.
Italian Cream Custard with Honey Truffle and Sweet Balsamic Topping
– A Day in Tuscany with L’Opera’s Chef Luciano Paolo Nesi