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Raspberries sponge and sorbet, namelaka with cardamom and white chocolate and cocoa crumble


For namelaka with cardamom and white chocolate

170 gr of White Chocolate

200 ml of Cream

100 ml of Milk

5 gr of Sugar

2 gr of Jelly papers

3 cardamom berries


Put the jelly in a cold water. Melt the chocolate in bain marie. Boil the milk together with cardamom and sugar. Let everything cool to room temperature and then add the jelly. Mix the mixture together with chocolate, add the cream and emulsify with the blender. Let it rest in the fridge for about 12 hours. Once rested, mix with the electric whisks for about 2 minutes.


For the raspberry sponge

120 gr of egg white

80 gr of egg yolk

80 gr almond flour

80 gr of icing sugar

10 gr of Cornstarch

80 gr fresh raspberries


Pour all the ingredients into a blender and whisk everything until the mixture is smooth and homogeneous. Filter the mixture obtained and pour the mixture into a siphon. Load the siphon with 2 cans and let it rest in the fridge for about 3 hours. Siphon the mixture into a paper cup by half and bake in a 800 watt microwave oven. Once cooked, let the glass rest with the Sponge for about 3 minutes upside down.


For the raspberry sorbet

250 gr of raspberries

150 gr of water

110 gr of sugar


Put the raspberries clean and washed in the beaker together with the water and sugar and blend everything with the blender. When the mixture is homogeneous and the sugar is dissolved, operate the ice cream maker and pour the mixture to cream for about 20 minutes.