July 2004 recipe

Honey-yoghurt mousse with candied pears

Soften gr 6 of isinglass in cold water. Let warm two spoons of honey in a little pot, add the wrung isinglass and gr 300 of greek thick yoghurt.
Beat three egg whites stiff with a little of salt and blend it in the yoghurt. Put in the refrigerator for three hours at least.
Wash now one pear and cut it in 8 segments. Cut also one orange peel into strips.
Put gr 100 of sugar in a little pan with a little spoon of water and let caramel; dunk in it the segments of pear and the orange strips.
Put two or three spoons of mousse on every little plate and add candied pears and peels.

UUHHMM!!!

Patrizia's recipes                                                          Recipe of August