Base: grind the lenticchielle into a coarse powder and mix with melted butter. Place in the fridge to set in the mold
Cream: bring milk and cream to a boil
In a bowl, combine egg yolks and sugar with a hand whisk
Add to the previous mixture and heat to 85°C
Chop the chocolate into pieces, add and mix until smooth. Cool and solidify over the lenticchielle
Bavarois: whip sugar and eggs. Separately, heat and bring the milk to a boil
Add the mixture to the milk and heat to 85°C
Add the saffron, previously soaked for 1 hour in a little water
Add the previously soaked gelatin.
Cool by immersing in a bowl with ice. Whip the cream and gently fold in
Finish assembling the dessert
Italy
| Energy (kcal) | 336.53 |
| Carbohydrates (g) | 20.34 |
| of which Sugars (g) | 13.53 |
| Fat (g) | 23.76 |
| of which Saturates (g) | 12.15 |
| Protein (g) | 10.3 |
| Fiber (g) | 2.68 |
| Sale (g) | 0.05 |
