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YOGHURT MERINGUE

 

with fruits of the forest in balsamic vinegar

Ingredients
    - Yoghurt ice-cream
    - Fruits of the forest
    - Balsamic vinegar
    - Raw cane sugar
    - Crumbly meringue
    - Edible flowers
    - Sugar crystals
    - Basil

    Cake, that is not too sweet. Ice-cream that is yoghurt. Fresh fruit spiced with basil and balsamic vinegar. All this enriched from the crunchy sweetness of crumbly meringue. This is one of the most requested desserts in the "La Beola" Restaurant of the Grand Hotel Majestic in Pallanza. It is one of those hurry-free desserts that is enjoyed under the arcade facing the lush garden area, while watching the boats coming and going from the Borromean Islands.

    The preparation is not too complicated, but the quality of the raw material is important for successful preparation. Fruits of the forest and basil have to be fresh and autochthone, the balsamic vinegar is from Modena and of controlled geographic origin IGP, and the crumbled meringue is prepared by the chef of the Grand Hotel Majestic, Danilo Bortolin, who is also the inventor of this especially tasty dessert.

    After cutting the strawberries into cubes, blackberries, raspberries and red currants are flavoured with balsamic vinegar and basil for at least one hour. In the meantime, one yoghurt ice-cream ball is prepared and turned in the meringue crumbs, a process similar to breading. Afterwards, the fruits of the forest are placed in a deep bowl, and the iced yoghurt is placed on top of the fruit and covered with meringue crumbles. The whole dish is finally decorated with basil leaves, and edible flower petals.

    It is a fresh dessert, which is ideal for finishing off a summery dinner accompanied by a sweet wine from Pantelleria, curdled by the evening breeze of the Borromean Gulf that you can admire from the outdoor terrace and the dining room of the "La Beola" Restaurant of the Grand Hotel Majestic.



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    Written by:
    Danilo Bortolin, Chef