Ragusano cheese ice-cream with chocolate shortbread
1 l of fresh whole milk from cow's grazed in the meadows of the Iblei Mountains
150 g of Mario Candido Ragusalat Ragusano
75 g of orange blossom honey
200 g of sugar
50 g of dextrose
8 g of carob seed flour
80 g of Caffè Sicilia extra virgin olive oil and chocolate shortbread
Grate the Ragusano after eliminating the rind and add it to the rest of the ingredients.
Blend everything using a hand blender and then stir.
Roughly crumble the shortbread and stir into the ice-cream using a spatula.
Ancestral pleasure, contemporary execution
Chocolate choux puffs
Time to rest
Puff of iced seawater
Playing with consistency
Hill landscapes, Italy
Cuturro enriched with flavours and colours
Midday in the middle of the vegetable garden