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Lenticchielle are very special and unique lentil ferratelle, here enriched with a very delicate saffron Bavarian cream!
Base: reduce the lenticchielle to a coarse powder and combine with melted butter. Let rest in the fridge already placed in the mold
Creamy layer: bring milk and cream to a boil
In a bowl, combine yolks and sugar with a hand whisk
Add to the previous mixture and bring to 85°
Cut the chocolate into pieces, combine and make a smooth mixture. Let cool and set on top of the lenticchielle
Bavarian cream: whisk together sugar and eggs. Separately, heat and bring the milk to a boil
Combine the mixture with the milk and bring to 85°
Add the saffron, soaked 1 hour earlier in a little water
Add the previously softened gelatin.
Let cool by immersing in a bowl with ice. Whip the cream and gently fold it in
Finish assembling the dessert
Italia
