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Recipe by: hong
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See below ingredients and instructions of the recipe
1 l Cream
200 g Sugar
5 Sheets gelatine
100 ml Amaretto
200 g Sponge cake
200 g Sugar
30 g Butter
30 ml Water
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Make caramel (sugar, butter, water). Spread in the mould, leave to
become hard. Boil the cream with sugar. Add gelatine and amaretto.
Pour the cream in mould. Top with sponge cake.
Source: Given to share with the express permission of Chef de Cuisine
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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