*This recipe was created by chef Morena Leite from the Capim Santo restaurant.
I haven’t done it yet, so I can’t clarify any doubts about the preparation, ok? So, whoever does it, let me know if it worked.
Ingredients:
500g white chocolate
200g of Butter
5 Claras
10 Excited
100g wheat flour
100g of Capim Santo leaf
100 ml of milk
Preparation mode
Melt the chocolate with the butter and set aside. Once cool, add the sifted egg whites and yolks and mix well.
Add the flour. To finish, gradually beat the lemongrass into the milk until you obtain a very green concentrate.
Add this already sifted concentrate to the mixture. Place small portions in molds greased with butter and flour, bake at 180°C for 8 minutes.
Chef’s tip: serve with ginger ice cream
Yield: 10 units
Round shape size: 7.3cm top diameter X 4.8cm base diameter X 5cm height
I’ll go through the other recipes little by little. Unfortunately I don’t have the cocktail recipes, they only gave us the dinner recipes.
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