Essence

Niko Romito

INGREDIENTS

For 4 people

For the gentian ice-cream
15 g of gentian root
500 g of milk
150 g of cream
80 g of sugar
40 g of glucose

For the passion fruit caramel
1.5 kg of passion fruit

For the nut praline
100 g of hazelnuts
100 g of almonds
200 g of sugar
200 g of cream
30 g of cocoa powder
4 g of gelatine sheets

For the coffee powder
200 g of short pastry
50 g of coffee powder
5 g of chopped thyme

For the garnish
24 saffron pistils
6 tarragon leaves

 

METHOD

For the gentian ice-cream
Bring the milk to the boil and leave the gentian in infusion for 20 minutes, then filter. Heat the cream, dissolve the sugar and glucose and add the flavoured milk. Cool and stir.

For the passion fruit caramel
Use a spoon to scoop out the passion fruit pulp, then blend and sieve it. Weigh 400 g of sauce and reduce it gently on the heat to obtain 50 g.

For the nut praline
Heat the cream and dissolve the cocoa and previous rehydrated gelatine in it. Add the other ingredients, blend and leave to cool.

For the coffee powder
Grind the short pastry in a grinder and mix it with the coffee and thyme leaves.

Use a spoon to make strips of passion fruit caramel on the plate, alternating with the nut praline. Sprinkle the coffee powder in the middle, add two balls of gentian ice-cream, a few saffron pistils and the tarragon leaves.

 

 

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

Niko Romito
Reale

Clicca qui per leggere la ricetta

Onion absolute with saffron and Grana Padano
A recipe presented at
IdentitÓ Milano 2009

Clicca qui per leggere la ricetta

Spaghettoni with cod and tomato
A recipe presented at
IdentitÓ Milano 2010

Clicca qui per leggere la ricetta

Tagliatelle with langoustines
A recipe presented at
IdentitÓ Milano 2010

Clicca qui per leggere la ricetta

Meringue, raspberry and caramel
A recipe presented at
IdentitÓ Milano 2012