{"id":2296,"date":"2025-11-27T15:47:00","date_gmt":"2025-11-27T14:47:00","guid":{"rendered":"https:\/\/www.fhhotelgroup.it\/blog\/recipe-christmas-serrae\/"},"modified":"2026-09-24T13:14:21","modified_gmt":"2026-09-24T11:14:21","slug":"recipe-christmas-serrae","status":"publish","type":"post","link":"https:\/\/www.fhhotelgroup.it\/en\/blog\/recipe-christmas-serrae\/","title":{"rendered":"Christmas dessert at Restaurant Serrae Villa Fiesole"},"content":{"rendered":"<p>On the occasion of the holiday season, <strong>Pastry Chef Ludovica Dellaria<\/strong> of the 2026 Michelin Starred <a href=\"https:\/\/ristoranteserrae.it\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\">Serrae Villa Fiesole Restaurant<\/a>, under the expert direction of <a href=\"https:\/\/www.fhhotelgroup.it\/en\/blog\/chef-antonello-sardi\/#:~:text=Dal%20mese%20di%20Febbraio%202024,dell&#039;FH55%20Hotel%20Villa%20Fiesole.\"><strong>Executive Chef Antonello Sardi<\/strong><\/a>, has created a dessert that promises to delight the most discerning palates.<\/p>\n<p>This extraordinary dessert, a symphony of flavors and textures, combines the rich creaminess of gianduia, the crunchiness of walnuts and the exotic freshness of mango, all accompanied by irresistible hazelnut brownies.<\/p>\n<p>A masterpiece of haute patisserie that celebrates <strong>Christmas<\/strong> with a touch of originality and sophistication, perfect to make any holiday table even more special. Let&#8217;s discover together the wonders of this dessert that will win everyone&#8217;s heart and palate.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.fhhotelgroup.it\/wp-content\/uploads\/pastry-chef-dellaria.jpg\" alt=\"FH55 Hotels - Christmas dessert at Restaurant Serrae Villa Fiesole 1\" \/><\/p>\n<p><strong>Ingredients for 10 pax<br \/>\n<\/strong><\/p>\n<p><strong>For the hazelnut brownies<\/strong><\/p>\n<p>-150 grams of soft butter<\/p>\n<p>-100 gr of melted dark chocolate, not hot<\/p>\n<p>-120 gr of eggs<\/p>\n<p>-120 gr of granulated sugar<\/p>\n<p>-75 gr 00 flour<\/p>\n<p>-100 gr walnuts<\/p>\n<p>Create an emulsion with the butter and melted chocolate,meanwhile whip eggs and sugar in planetary mixer until frothy. Once whipped, add the butter and chocolate emulsion in a trickle. Once the mixture is smooth incorporate the flour and finally the walnuts. Bake in the oven for 20 minutes at 170 degrees.<\/p>\n<p><strong>For the hazelnut cream cheese<\/strong><\/p>\n<p>40 gr of egg yolk<\/p>\n<p>20 gr sugar<\/p>\n<p>100 gr of milk<\/p>\n<p>100 gr of cream<\/p>\n<p>120 gr of milk chocolate<\/p>\n<p>13 gr of hazelnut paste<\/p>\n<p>-1 sheet of gelatin softened in cold water<\/p>\n<p>With the first four ingredients make a custard. When it reaches 82 degrees pour over the chocolate and hazelnut paste and emulsify then add the gelatin and emulsify again. Let stand overnight in the refrigerator.<\/p>\n<p><strong>For the mango sorbet<\/strong><\/p>\n<p>-250 gr mango reduced to puree<\/p>\n<p>-60 g sugar<\/p>\n<p>-50 gr water<\/p>\n<p>Juice and zest of one lime<\/p>\n<p>Make a syrup with water and sugar then add the mango puree and juice and zest of the lime,emulsify and freeze overnight<\/p>\n<p>Serve your brownies with spikes of creamy hazelnut, fresh raspberries, mango cubes and alongside the mango sorbet.<\/p>\n<p>This dessert is also available at Serrae Villa Fiesole restaurant.<\/p>\n<p><a class=\"btn\" href=\"https:\/\/fhhotelgroup.prenota-web.it\/prenotazioni\/?ristorante=serrae&#038;lang=en\">RESERVE YOUR TABLE<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>On the occasion of the holiday season, Pastry Chef Ludovica Dellaria of the 2026 Michelin Starred Serrae Villa Fiesole Restaurant, under the expert direction of Executive Chef Antonello Sardi, has created a dessert that promises to delight the most discerning palates. This extraordinary dessert, a symphony of flavors and textures, combines the rich creaminess of&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2615,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59],"tags":[],"class_list":["post-2296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-experiences","destinazione-fiesole"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Christmas dessert at Restaurant Serrae Villa Fiesole | FH55 Hotels<\/title>\n<meta name=\"description\" content=\"Here is a Christmas dessert recipe created by Pastry Chef Ludovica Dellaria of Serrae Villa Fiesole Restaurant.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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