Slow Travel – The Beauty of Standing Still
Travel expert Amanda Hyde, who has written for Condé Nast Traveller and The Telegraph, explores the art of slow travel across southern Italy.
Recipe by Fulvio Pierangelini, Creative Director of Food - Hotel de la Ville, Rome
Ingredients:
250ml of unsweetened almond milk
300g strawberries
250ml semi-whipped fresh cream
40g sliced, toasted almonds
45g icing sugar
6g fish gelatin
½ a lemon
½ a vanilla pod
1 orange
4 basil leaves
Preparation:
1) Soak the fish gelatin in cold water. Whilst this is soaking, cut the vanilla pod lengthwise and extract the seeds.
2) Heat 100ml of almond milk together with the sugar and vanilla seeds, but do not boil.
3) Add the softened, well-squeezed gelatine into the hot milk and mix until it dissolves.
4) Add the remaining almond milk and semi-whipped cream to this mixture and mix well. Divide this mixture into molds for panna cotta.
5) Wash and cut the strawberries, then season them with orange and lemon juice, as well as basil leaves torn into small pieces by hand.
6) Once the panna cotta has set in the molds, turn them out and place the panna cotta in a deep dish. Garnish with the toasted almonds, and arrange the seasoned strawberries at the base of the plate.
You may also like
A Honeymoon That Moves at Your Pace
A honeymoon should be as personal as your wedding – whether that means sun-soaked days of rest or a journey fuelled by curiosity. A multi-stop itinerary gives you the freedom to shape the experience around your shared passions, pace, and personality. Because after the vows and celebrations, what better way to begin married life than your way?
The Art of Cocktail Couture: Introducing Aquazzura Bar
Sometimes, the best ideas start in the most unexpected places. Often as a conversation between friends, perhaps over a drink. And so it was for Lydia Forte and Edgardo Osorio, Founder and Creative Director of Aquazzura whose shared vision led to the creation of Aquazzura Bar, a seasonal cocktail bar in the Secret Garden of Hotel de Russie. We sat down with them over a Margarita – what else? – to find out more…