Preserved Lemon Fudge with Obulato – Rosami Head Chef, Clint Borg
Preserved Lemon Fudge Ingredients: 1.5 kg Sugar350ml Water3 cans Condensed Milk400g ButterCook to 118 degrees and add 700g White Chocolate50g Preserved Lemon Obulato Ingredients: 1 lt Starch koshikari water 110gr Tapioca pearls For the Obulato Cook until pearls are translucent, blend and pass through a fine chinoix. Spread to a thin sheet and let dry. … Continued
Preserved Lemon Fudge
Ingredients:
1.5 kg Sugar
350ml Water
3 cans Condensed Milk
400g Butter
Cook to 118 degrees and add 700g White Chocolate
50g Preserved Lemon
Obulato
Ingredients:
1 lt Starch koshikari water 110gr Tapioca pearls
For the Obulato
Cook until pearls are translucent, blend and pass through a fine chinoix. Spread to a thin sheet and let dry.
For the Fudge:
Mix the sugar, water and milk and cook to 118 de- grees then add the butter, chocolate and lemon and put in desired containers or moulds.
For more information and booking visit: https://https://ro- sami.xaracollection.com
Wine Pairing: Ippolito – Gemma del Sole Passito 2017 – (Greco Bianco – Calabria, Italy) – 15% abv
For the Obulato
Cook until pearls are translucent, blend and pass through a fine chinoix. Spread to a thin sheet and let dry.
For the Fudge:
Mix the sugar, water, and milk and cook to 118 degrees then add the butter, chocolate and lemon and put in desired containers or moulds.
For more information and booking visit: https://ro- sami.xaracollection.com
Gemma del Sole is a unique sweet wine, made by using the passito method of drying grapes in the sun, for about 40 days. The grape variety is the indigenous to Calabria, Greco Bianco and the wine has been ageing in French oak barrels for 12 months. With a powerfully bright topaz colour, as its name suggests, the wine offers aromas of lem- ons, dry figs and honey. The palate is balancing the sugar with bright acidity and a long finish, making Gemma del Sole an ideal option for light, fruity desserts.
Available at www.farsonsdirect.com
