elio restaurant



Recipes		Menus
Nougat Semifreddo		Grappa
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		Parking
		Recipes


Serves 6
Ingredients	Method
50g toasted hazelnuts chopped	Oven a bain-marie whisk egg whites
50g toasted pistacchio lnuts chopped	and sugar until thick and merigue
50g assorted candied and glace fruit	consistency. Continue to whisk off the
chopped	heat for 4 minutes until slightly cool.
3 egg whites	Whip cream until soft peaks form a
150ml cream	fold into cold meringue. Add nuts,
1 tbsp honey	fruit and honey. Pour into mould and
200ml sour cherry souce	freeze overnight. Serve with sour
Callebaut dark chocolate buttoms	cream sauce

Sour cherry sauce	To garnish
Use a jar of sour cherres.	Melt Callebaut dark chocolate onto a
Pit them and mix in blender until	buttons over a bain-marie. Spread
sauce consistency	greased tray and refrigerate to set.
	When set snap into pieces and dust
	with cocoa powder.