A delicious dessert created by our Chef Santiago Vazquez of the La Scala Restaurant of Cagliari.
Ingredients
- Fresh raspberries
Per la cialda
- Sugar – 150 g
- Flour – 150 g
- Butter – 100 g
For the custard
- Sugar – 180 g
- Potato starch – 35 g
- Egg yolks – 5
Preparation
To prepare the wafer, combine the ingredients in a mixer, when the dough is smooth roll it out between two sheets of oven paper and place in the oven at 190°C for 5 minutes.
Then make the custard following the usual procedure and when it’s cold add 200 ml of whipped cream to make Chantilly cream.
