SWORDFISH CARPACCIO INGREDIENTS : 6 thinly cut slices of sword fish 3 carrots 1 cucumber Red pepper, to taste Extra virgin olive oil Mint leaves PREPARATION : 1. Start the

FRUIT SORBET AT -40°C INGREDIENTS : 2 apples 1 orange 1 red orange 1 lemon 1 lime 250 g of blackberries 250 g of raspberries PREPARATION : 1. Wash the

BRIOCHES GIULY INGREDIENTS : 750 g of manitoba flour 250 g of full milk at room temperature 130 g of courgettes 100 g di burro 100 g of butter 1

CHICK’S BRIOCHE BREAD INGREDIENTS : 650 g of manitoba flour 250 g of whole milk 100 g of sugar 100 g of butter 10 g of yeast or 50 g

YOGURT INGREDIENTS : 1 lt of pasteurized milk 100 ml of yogurt Raspberries Blueberries Cereal PREPARATION : 1. Pour the milk into the tray GN ½ or a wide receptacle,

CHOCOLATE CUPCAKES WITH SOFT CENTRES INGREDIENTS : 100 g of chocolate fondant 100 g of butter 80 g of sugar 10 g of unsweetened cocoa powder 10 g of flour

CHOCOLATES WITH PISTACHIO AND HAZELNUTS GRANULES INGREDIENTS : 400 g of chocolate fondant 60% 20 g of hazel nut granules 20 g of sweet pistachio granules PREPARATION : 1. Finely

MOJITO ICE LOLLIES INGREDIENTS : 300 ml of sparkling water 50 ml of white rum 50 g of cane sugar 30 ml lime juice 2 limes A few fresh mint

YOGURT ICE LOLLIES INGREDIENT : ½ litre of milk 60 ml of natural yogurt 500 ml of natural yogurt (as an alternative to the preceding two ingredients) 150 ml of

VEGETABLE STOCK CUBES INGREDIENTS : 16 shallots 32 spoonfuls of extra virgin olive oil 8 stalks of celery 4 carrots PREPARATION : 1. Finely chop the shallots, celery and carrots.