Mendiant to the rose – Mendiant's recipe to the rose – Italian Cuisine

»Mendiant to the rose - Mendiant's recipe to the Misya rose


Scald the pistachios in boiling water for a few seconds, drain, peel and keep aside.
Break up the fresh roses and prepare the pine nuts.
Chop the chocolate, put the 3 types of chocolate separately in 3 bowls then melt in a bain-marie.
With a spoon, pour them on several sheets of baking paper so as to obtain discs of 4-5 centimeters in diameter.

Spread the roses, pistachios and pine nuts on the chocolate discs, then let the chocolate solidify.

Once the chocolate has dried, remove the mendiant from the parchment paper using a spatula.

TAGS: Mendiant rose recipe | How to prepare Mendiant for the rose | Mendiant to the pink recipe

This recipe has already been read 232 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close