Sushi 300 g sticky rice cooked in coconut milk Amarena Fabbri 15 pieces 50 g candied orange peel 20 g shredded fresh orange peel
Mung bean granules 150 g dried mung beans Sugar 50 g Pistachio wasabi 50 g pistachio paste 25 g pistachio paste A few drops of dark rum
Spicy chocolate chopsticks 50 g dark chocolate 4 g chilli powder
Sushi Spread the sticky rice on the bamboo sushi mat; place the orange peel and the drained Amarena Fabbri cherries inside. Roll it up using the right amount of pressure so that the rice and sour cherries form a compact mass. Shape into the traditional triangle and place in the fridge for at least an hour. Meanwhile, chop the beans roughly and toast them for 3 minutes on a high heat with sugar. When the sushi has completely cooled down, unwrap it from the bamboo and cover it with the toasted beans and fresh orange peel; cut into slices about 1 cm thick.
Chopsticks Dissolve the chocolate with the chilli, temper and form chopsticks using the mould.
Wasabi Add the pistachio paste and drops of rum to the almonds. Stir in thoroughly and form a classic conical shape. Serve with the pistachio wasabi, amarena cherry sauce and garnish with the spicy chocolate chopsticks. Fabbri products used: Amarena Fabbri syrup Pistachio Delipaste
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