Forest floor

Loretta Fanella

INGREDIENTS

For 4 people

For the chocolate jelly
200 g of milk
15 g of sugar
22 g of Caraïbe chocolate with 66% cocoa
3 g of agar

For the chocolate biscuit
120 g of plain flour
22 g of Valrhona cocoa powder
2.5 g of bicarbonate of soda
110 g of softened butter
80 g of cane sugar
32 g of sugar
1.5 g of salt
110 g of Guanaja chocolate

For the blueberry compote
200 g of fresh blueberries
80 g of sugar

For the green tea biscuit
80 g of egg yolks
125 g of egg whites
80 g of toasted hazelnuts
80 g of sugar
10 g of plain flour
5 g of matcha green tea powder

For the chocolate ice-cream
650 g of milk
75 g of sugar
120 g of cream
3.5 g of ice-cream stabiliser
22 g of powdered milk
50 g of inverted sugar
250 g of Manjari chocolate

For the chocolate mousse
300 g of Jivara milk chocolate
100 g of sunflower oil

For the garnish
80 g of Greek yoghurt
4 sticks of chocolate
8 meringue mushrooms to decorate
mixed fresh vegetable sprouts
1 eucalyptus-flavoured sweet

 

METHOD

For the jelly
Bring the milk to the boil with the sugar and agar. Take off the heat and add the broken chocolate, mix and spread on a tray to a thickness of 0.5 cm. Leave to cool in the fridge.

For the chocolate biscuit
Cream the butter with the two types of sugar, add the sieved flour and cocoa, the bicarbonate and salt and, only at the end, the finely chopped chocolate. Leave to rest in the fridge for a few hours and bake at 180° C for about 9 - 10 minutes.

For the compote
Mix the two ingredients and cook on a low heat until a thick, creamy consistency is obtained. Leave to cool at room temperature.

For the green tea biscuit
Mix all the ingredients in the Bimby for 10 minutes. Fill a siphon and charge it with 1 cartridge. Cook the biscuit in plastic cups in the microwave for 1 minute.

For the ice-cream
Heat the milk, sugar and cream to 30° C; add the powdered milk mixed with the stabiliser and the inverted sugar. Heat to 80° C and incorporate the finely chopped chocolate. Mix and leave to rest in the fridge for 12 hours. Process in the ice-cream machine at -18° C.

For the chocolate mousse
Dissolve the ingredients and temper them at 32° C. Pour into the siphon, load with 1 cartridge and shake. Fill the individual moulds and place in a vacuum to allow the mixture to rise; leave to cool for about an hour and turn carefully out of the mould, waiting for the chocolate to set.

Place the yoghurt towards the centre right of the plate, sprinkled with fragments of caramel, and a spoonful of blueberry compote, with the chocolate ice cream on top. Cover it all with the chocolate jelly and coat the edge with the chopped chocolate biscuit and the crumbled green tea biscuit, to recreate the colours of the forest floor. Complete the landscape with the chocolate stick, the chocolate mousse rock, the sugar meringue mushrooms and the mixed fresh vegetable sprouts.

 

Clicca qui per leggere il profilo dello chef
 Credits Brambilla-Serrani

Loretta Fanella
OpÚra del Relais Sassa al Sole

Clicca qui per leggere la ricetta

The four seasons
A recipe presented at
IdentitÓ Milano 2009

Clicca qui per leggere la ricetta

Apple cooked in beer with honey meringue and ice-cream
A recipe presented at
IdentitÓ Milano 2011

Clicca qui per leggere la ricetta

Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
A recipe presented at
IdentitÓ Milano 2011