This delicious Piedmontese speciality is gaining in popularity all over Italy and throughout the world. You can make it completely plain, if you like, or add flavourings such as crushed amaretti, coffee, chocolate, soft fruits, citrus rind or liqueur - the possibilities are almost endless. The skill of making this dessert lies in getting it to set without being rubbery, so just the right amount of sheet gelatine needs to be used. Trial and error will help you find out what works best for you, since different people prefer different textures.
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