A slice of cod placed on julienne-sliced vegetables, served in a squid ink broth and topped with a sprinkling of powdered seaweed and sea urchins...
Rossella will show you how to make Peach Cookies with Custard Cream and Alkermes Liqueur. This is the authentic way on how peach cookies are supposed to be made.
For the Mix:
5 Eggs, 1 Cup Sugar, 1 Teaspoon Baking powder, 1 Cup "00" Flour or all purpose flour
2 Cups Custard cream, Alkermes liqueur, or Aperol or a mix of Grenadine and Rum, or other red liquids that you prefer, Sugar, Leaves for decoration
Pre-heat the oven at 350F. Add the baking powder and the flour and mix well.
Take a Half Ball Silicone baking mold and fill each half ball with the mix (about 1/4 cup). Fill until 1/2 from the top. Bake the mix for about 18 mins.
Let the half balls cool off. Take each half ball and cut the top. Carve the center of each half ball about 3/4 inch.
Fill each half ball with a generous amount of custard cream. Attach two half balls to form a ball with a little cream coming out from all sides. Dip each ball in the Alkermes.
Sprinkle some sugar all over the peaches and garnish with leaves.