Seirass and Apple Verrine with Pomegranate Jelly
Seirass Longo
Rennet apples
Sugar
Pomegranate jelly
Fresh mint
La preparazione della ricetta
1
Cook the rennet apples, when they are soft use ¾ to mix with the Seirass.
Add the sugar and pour into the glass.
2
With the remaining apple finish the glass and garnish with pomegranate jelly and a fresh mint leaf.
