Ingredients for Cocktails

• 900 g herbal tea with fennel
• 900 g tonic water
• fennel
• lime
• raspberries
• sugar cane

Ingredients for Pralines

• 100 g homemade bread
• 80 g boiled beans peeled
• 80 g ricotta
• 6 eggs
• Origan
• lime
• extra virgin olive oil
• salt
• pepper

For the recipe of the aperitif with yolk pralines, mix the fennel tea with tonic water. Moisten the edge of the glasses with half a lime, dip them in brown sugar and place three or four raspberries on the bottom of each one. Fill them with the drink and complete the cocktails with lime zest and fennel heart sticks.

For the pralines, cut the bread into slices, grease it with oil, season it with a bit of oregano and toast it in the oven until it is well toasted. Firm the eggs, then shell them and separate the yolks from the whites. Whisk the bread and put the powder into a tray.

Whisk the egg yolks with ricotta and broad beans; operate the impulse blender, so as not to crush the cream too much, then work it with a spoon, completing it with salt, pepper, a little oil and the juice of half a lime. Make gnocchetti with the mixture of egg yolks and pass them in the bread, giving them the shape of small balls. Serve them together with the cocktail, completing to taste with fresh salad leaves and with the sifted egg whites.

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