Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream

Galileo Reposo

INGREDIENTS

For 10 peple

For the almond dough
480 g of 50% almond marzipan
50 g of sugar
400 g of butter
600 g of plain flour

For the wine cream
120 g of sugar
10 g of plain flour
1 pinch of cinnamon
100 g of Vin Santo
15 g of butter
¼ vanilla pod

For the wine water ice

350 g of Vin Santo
250 g of water
75 g of sugar

For the Gorgonzola ice-cream
1 l of milk
400 g of cream
150 g of sugar
140 g of lavanda honey
170 g of Gorgonzola (half mild and half strong

For the garnish
5 Decana pears

 

METHOD

For the almond dough
place the marzipan and sugar in the bowl of a planetary mixer with the leaf beater, then add the butter, which should not be too soft. When the two masses have amalgamated, add the flour. Leave to set in the fridge and roll between 2 sheets of baking paper, to a thickness of 2 mm. Use to line greased cake rings with a diameter of 8 cm and bake in the oven at 155°C for 12 minutes.

For the wine cream

boil all the ingredients for 3 minutes in a saucepan, then pour onto the almond dough bases and bake in the oven for 10 minutes at 165°C.

For the water ice
bring the water to the boil with the sugar, allow to cool and mix with the wine. Place in the freezer.

For the ice-cream
bring the milk, cream, sugar and honey to the boil in a saucepan. Add the cubed Gorgonzola, take off the heat and leave to melt. Shake gently through a Chinoise sieve so that the mould does not pass through. Pour into a Pacojet container, freeze and stir just before serving.

Arrange a fan made of finely cut pear slices on the dough bases. Cover with a grating of water ice and finish off with an ice-cream quenelle.

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Credits Brambilla-Serrani

Galileo Reposo

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