San Lorenzo’s Kitchen

The chocolate salami is one of those very simple desserts that we made when we were children and that probably ended up in the freezer half-sized from our continuous tasting of it during its preparation!

1 jar of San Lorenzo hazelnut and cocoa cream
50 g of sliced almonds
5 handfuls of meliga biscuit crumbs

Mix together all the ingredients. Gently place the mix on a sheet of oven-proof paper and form a sausage shape. Close the ends, rolling the oven paper round itself, and leave it to rest in the freezer for at least 4 hours.

A delight from the past!

Scritto da Sara - Piperita alle 8:23, in snack, finger food, Dessert, How to eat like an Italian, La ricetta, Merenda

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A little while ago, I published a recipe in my personal blog for panna cotta with yogurt and honey. The taste of honey, so delicate and mellow, fascinated me so I wanted to try the recipe again with premium grade honey like the Rhododendron honey by San Lorenzo, and with cream instead of yogurt.

400 ml cream
300 ml of milk
1 full spoonful of Rhododendron honey
1 vanilla pod
4 sheets of gelatine

Soften the gelatine sheets in cold water.
Cut the vanilla pod and use the blade of a knife to extract all the black seeds.
Bring the cream, milk, honey, vanilla seeds and the pod to the boil.
When boiling, turn off the heat, cover the pan and leave to infuse for 5 mins.
Throw away the vanilla pod, add the gelatine (well squeezed) and allow to dissolve. Keep stirring the hot liquid.
Divide the panna cotta into individual moulds and place in the fridge to solidify for at least 3 hours.

Scritto da Sara - Piperita alle 8:18, in Dessert, La ricetta, Dolce

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