将面粉、糖和柠檬皮混合，加入蛋黄和特级初榨橄榄油，快速揉成光滑的面团。根据需要用面粉或特级初榨橄榄油调整硬度，用保鲜膜包裹，放入冰箱冷藏至少 30 分钟。准备卡仕达酱。将面团擀开，用切模切出形状，在 170°C 下烘烤 10-15 分钟。将苹果去皮并切成薄片，重叠并卷成玫瑰形状，用竹签固定。将玫瑰花放入真空袋中，加入糖、肉桂、香草和甜菜根汁，放入烤箱蒸 10 分钟后冷却。在烤盘中用细砂糖将玫瑰花焦糖化，并涂上浓缩的甜菜根汁。在酥皮底座上放上卡仕达酱和覆盆子，放上挂满糖浆的玫瑰花，温热时食用。
为了这款优雅精致的甜点，我们选用了产自利古里亚（Liguria）塔贾斯卡（Taggiasca）品种的 Riviera Ligure DOP 特级初榨橄榄油。它带有淡淡的果香和杏仁味，口感以甜味为主，末尾带有微弱的苦味和辛辣感。其细腻的特性与菜肴的甜咸对比完美融合，在提升香味的同时不会增加负担。
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
