Gorgonzola cassata with saffron spicy fruit

Davide Oldani

INGREDIENTS

For 4 people

For the Gorgonzola cream
500 g of whole milk
50 g of grated aged Grana Padano
100 g of mild Gorgonzola cut into cubes

For the saffron Genoise
3 whole eggs (210 g)
90 g of sugar
10 g of melted butter
20 g of flour
6 saffron pistils

For the saffron fruit chutney
250 g of apples, washed, peeled and cut into small cubes
250 g of pears, washed, peeled and cut into small cubes
the grated zest and juice of 1 lemon
the grated zest and juice of 1 orange
180 g of raw cane sugar
0.5 g of cinnamon powder
0.5 g of nutmeg powder
12 g of fresh ginger, peeled and grated
180 g of white wine vinegar
10 saffron pistils

METHOD

For the Gorgonzola cream
Bring the milk to the boil, take off the heat, add the Grana Padano and the Gorgonzola, blend and filter through a fine strainer. Cool the mixture and process in an ice-cream maker.

For the saffron Genoise
Whisk the 5 eggs in a bain-marie with 125 g of sugar. Add the flours and butter a little at a time, followed by the saffron pistils. Spread the mixture evenly on a baking sheet lined with greaseproof paper and bake at 160 °C for 13 minutes.
Cool and cut into 5 cm diameters circles. Grind the scraps into powder and set to one side.

For the saffron fruit chutney
Place the vinegar, orange and lemon juice and sugar in a pan and leave to reduce to a syrup. Add the fruit and spices and cook for 20 minutes. Take off the heat and complete with the orange and lemon zest and the saffron pistils.

Garnish
Place the Gorgonzola cream between two discs of saffron Genoise in a 6 cm diameter by 6 cm high cylindrical mould. Leave to set in the freezer for 30 minutes, turn out and coat with the saffron Genoise powder. Place it in a bowl and complete with the saffron fruit chutney.

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 Credits Brambilla-Serrani

Davide Oldani

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