Seirass and Marsala Dessert
La preparazione della ricetta
Whip the egg yolks with the Marsala and half the granulated sugar until you obtain a frothy mixture. Sieve the seirass using a fine-mesh strainer and incorporate it into the eggs. Whip the cream with the powdered sugar and fold it into the mixture gently with upward movements.
Place the cream in the fridge and let it rest for at least one hour. Pour the remaining sugar into a small saucepan and add a tablespoon of water. Cook over moderate heat until you obtain an amber caramel, then add the hazelnuts.
Dip the bottom of the saucepan in a bowl containing water and ice and let the caramel cool slightly before removing the hazelnuts and continuing with the preparation of the Seirass dessert.
Serve the Seirass and Marsala dessert cold with a garnish of a caramelized hazelnut and half a puff pastry fan.
