Cremoso al cioccolato su pasta chiffon

An enchanting place that reserves many authentic emotions, it will involve you to make your stay in Ischia so magical...

Doses for 4 servings

CREAMY
200 gr. 70% chocolate, 100 gr. mascarpone cheese, 100 gr. Filadelphia, 50 gr. Brown sugar, 200 gr. fresh cream 32%

COMPOTE
100 gr. berries, 30 gr. granulated sugar, 30 gr. water

Compote directions

Bring the berries and water to a boil. Add sugar and reduce the volume by 30%. With the help of a dough cup, place a chiffon pastry disc, a layer of compote on the bottom and add the creamy. Compose the dish with the topping of berries and balsamic vinegar pearls.
Enjoy your meal...

Dish reviewed in the Ischianews magazine issue of September 2018

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Il Giardino Eden restaurant

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