Dessert: a sweet story

Ivano Mestriner

INGREDIENTS

Cocoa bean pieces
For the almond biscuit
80 g of egg
50 g of finely ground almonds
50 g of icing sugar
65 g of egg whites
18 g of sugar
33 g of weak flour
18 g of butter

For the honey jelly
100 g of strawberry tree honey
50 g of water
3 gelatine sheets

For the dried fruit purée
25 g of dried dates
25 g of prunes
25 g of dried figs
50 g of unrefined sugar
water

For the quince
50 g of quince
10 g of sugar

For the mascarpone and ricotta cream
50 g of egg yolks
10 g of sugar
20 g of cream
30 g of mascarpone
30 g of ricotta

For the butter caramel
100 g of sugar
10 g of butter

For the white chocolate and cinnamon ice-cream
200 g of milk
80 g of cream
20 g of powdered milk
50 g of dextrose
50 g of sugar
4 g of cremodan

For the mint raspberry water-ice
100 g of raspberry purée
15 g of dextrose
20 g of sugar
50 g of water
20 g of fresh mint
1 sheet of gelatine

For the chocolate and anise mousse
60 g of English base
100 g of lightly whipped liquid cream
80 g of Guanaya chocolate

For the gianduia and vanilla cream
100 g of patisserie cream
20 g of gianduia chocolate
¼ vanilla pod

For the coffee and liquorice dacquoise
60 g of almond TPT
5 g of powdered liquorice
30 g of egg white
15 g of sugar

For the pineapple, passion fruit and mango froth
20 g of pineapple purée
15 g of passion fruit purée
25 g of mango purée
20 g of base syrup
1 gelatine sheet
25 g of egg white

For the gelatine with citrus agar and Ceylon tea
juice of 3 grapefruit
juice of 1 orange
juice of ½ a lime
20% base syrup
2 g of agar
5 g of black Earl Grey tea

For rose and violet in osmosis
rose petals
violet petals
100 g of rose water
50 g of water
45 g of sugar

 

 

METHOD

Cocoa bean pieces
For the almond biscuit

Whisk the eggs, flour and icing sugar, add the butter heated to 45 °C. Whisk the egg whites with the sugar then fold into the previous mixture and add the sieved flour. Bake at 200 °C for 5 minutes.

For the honey jelly
Boil the honey with the water, cool to 50 °C and add the gelatine.

For the dried fruit purée
Skin and pit the fruit, add the sugar and water and cook in a pan for about 40 minutes. Blend then sieve and cool.

For the quince
Peel, cube and slowly stew the quince.

For the mascarpone and ricotta cream
Whisk all the ingredients in a planetary mixer to achieve a quite creamy consistency.

For the butter caramel
Make a light caramel dry, then add the butter.

For the white chocolate and cinnamon ice-cream
Pasteurise at 85 °C and spin.

For the mint raspberry water-ice
Boil the water and infuse the mint for 10 minutes. Heat the raspberry purée to 50 °C with the sugars, then add the gelatine. Filter the mint water and add it. Pour into a plastic container and freeze.

For the chocolate and anise mousse
Cook the English base at 85 °C, pour over the chocolate and whisk energetically. Cool to 40 °C and add the lightly whipped cream.

For the gianduia and vanilla cream
Cook the cream with the vanilla and pour it over the broken chocolate while still hot and whisk. Cool and process in a mixer.

For the coffee and liquorice dacquoise
Whisk the egg white and sugar into stiff peaks. Add the sieved powders, mixing with a spatula. Spread and cook at 120 °C for 5 minutes.

For the pineapple, passion fruit and mango froth
Heat all the purée and syrup with the gelatine to 45 °C. Add the egg white and pour into a siphon.

For the gelatine with citrus agar and Ceylon tea
Infuse the juices with the tea for 24 hours. Filter, add the syrup and the agar and boil everything. Cool.

For rose and violet in osmosis
Place the rose syrup with the

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Cuttlefish "Risotto"
A recipe presented at
IdentitÓ Milano 2009