The Corfiot parfait! Κum quat, Corfiot mandolas and mandolato “compose” delicious and aromatic melodies! ΣΥΣΤΑΤΙΚΑ: 250gr. vegan whipped cream 250gr. heavy cream 35% 1/2 can of sweetened condensed milk 200gr. Lazaris mandolato (nougat) with kum quat taste. 150gr. Lazaris mandola (caramelized almonds) 100gr. Kum quat fruit glazed (chopped) 100gr. chocolate 55% (chopped) METHOD: Beat the cream with an electric mixer until it begins to
ΣΥΣΤΑΤΙΚΑ: 40ML OYZO LAZARIS 15ML FRESH LIME JUICE 10ML SUGAR SYRUP 90ML MANDARIN AND PERGAMOT SODA ΜΕΘΟΔΟΣ: BUILD ΓΑΡΝΙΡΙΣΜΑ: ΣΦΗΝΑ LIME, ΚΛΩΝΑΡΙ ΘΥΜΑΡΙ ΠΟΤΗΡΙ: ΨΗΛΟ ΠΑΓΟΣ: CUBED
This is a classic recipe for easy, rich and creamy Italian panna cotta with the taste and aromas of kum quat. Try it when you need an impressive, quick dessert! INGREDIENTS FOR PANNA COTTA: 700gr. heavy cream 35% 1 vanilla stick 50gr. sugar 10 sheets of gelatin Lazaris Kum quat liqueur (a bit for its aroma) 50gr. sugar INGREDIENTS FOR JELLY: 200gr. Lazaris Kum
A delicious and very easy to make cake with chocolate enfolding the flavourful kumquat marmalade. INGREDIENTS: 1/2 cup cocoa powder (30g.), sifted 2 cups plain flour (260gr.), sifted 150gr. unsalted butter, softened 1 + 1/2 cup of sugar (300g) 2 vanillas extracts 3 medium eggs 1 tablespoon baking powder sifted 1 tablespoon baking soda sifted 2 pinches of salt 1 cup of milk (200gr.)
INGREDIENTS: 40ML VODKA LAZARIS 30ML LIMONCELLO LAZARIS 30ML FRESH LEMON JUICE 30ML EGG WHITE SYRUP 8-10 BASIL LEAVES METHOD: REVERSE DRY SHAKE. SHAKE THE INGREDIENTS WITH ICE. REMOVE THE ICE AND SHAKE AGAIN TO GET A SILKY TEXTURE. GLASS: LOW HOBSTAR GARNISH: LEMON WEDGE, TOP OF BASIL ICE: CUBED
ΣΥΣΤΑΤΙΚΑ: 50ML TSIPOURO LAZARIS 25ML FRESH LIME JUICE 30ML SUGAR SYRUP 3 CUCUMBER WEDGES METHOD: BUILD GARNISH: LIME WEDGE, CUCUMBER GLASS: TALL ICE: CUBED, TOP UP CRASHED
INGREDIENTS: 30ML CAMPARI 45ML LIQUEUR KUMQUAT LAZARIS 90ML PINK GRAPEFRUIT SODA METHOD: BUILD. POUR INGREDIENTS DIRECTLY IN THE GLASS GARNISH: PINK GRAPEFRUIT WEDGE, ROSEMARY TWIG GLASS:TALL ICE:CUBED
INGREDIENTS: 40ML BACARDI 40ML KUMQUAT CREAM LAZARIS 25ML SUGAR SYRUP 5 WEDGES OF LIME METHOD: MUDDLING-BUILD: PRESS FOUR LIME WEDGES WITH A MUDDLER IN THE GLASS AND THEN ADD THE OTHER INGREDIENTS GARNISH: ONE LIME WEDGE GLASS: LOW HOBSTAR ICE: CUBED, TOP UP WITH CRUSHED
INGREDIENTS: 30ML VODKA LAZARIS 40ML CREMA DI LIMONCELLO LAZARIS 30ML FRESH LEMON JUICE 20ML VANILLA SYRUP METHOD: SHAKE GLASS: CUPET GARNISH: CRUMBED BISCUIT ΟΝ ΤΗΕ RIM (Dip the glass rim in vanilla syrup and after in the crumbed biscuit) ICE: NO ICE
The production unit for Corfu drinks and sweets, Lazaris Distillery & Artisan Sweets is located in Corfu, on the road to Achilleion. For 11 years, Constantinos Lazaris and his team continue the gastronomic tradition of the island with passion reviving flavors and scents of the past. They follow the local recipes and they produce a series of Corfu homemade sweets and liqueurs based on
