Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds

Felice Sgarra

INGREDIENTS

For the pastry
200 g of soft plain flour
40 g of Coratina extra virgin olive oil
70 g of Moscato di Trani
Icing sugar

For the mousse
75 g of sweet potatoes
65 g of 35% fat cream
1 egg yolk
12 g of sugar
150 g of fresh ricotta
25 g of icing sugar
2 g of gelatine sheets

For the almonds
100 g of Toritto almonds with their skin
125 g of sugar
30 g of water

For the quince jelly
1 quince
400 g of water
100 g of sugar

 

METHOD

For the pastry
Add the extra virgin olive oil to the Moscato di Trani and then to the flour, to obtain a firm dough. Leave the dough to rest for 30 minutes, then roll it out into a 1 mm thick sheet and bake it in a static oven at 150 °C for about 10-12 minutes, sprinkling with the icing sugar.

For the mousse
Cook the sweet potatoes covered with coarse salt in the oven at 160 °C for about an hour, then chop and mash them. Make some custard with the eggs, sugar, milk and cream and add the previously soaked and squeezed gelatine. Add to the potatoes. Blend the mixture using a hand blender and leave to cool. Whisk the ricotta with the icing sugar and mix with the custard in two steps, first with the whisk and then with the spatula. Spoon into disposable bags and store at +8 °C.

For the almonds
Place the sugar and water in quite large pan and place it on the heat.
When the sugar has dissolved and the water is clear, add the almonds and stir with a wooden spoon. Take the pan off the heat and continue stirring until the almonds are well coated with sugar and dark in colour (but not caramelised).

For the quince jelly
Wash the quince, removing the fuzz from the skin with the aid of a brush. Divide it into 4 parts, remove the core and set to one side. Place the quince in a pan and cover it with the water and a slice of lemon to stop it from blackening. Boil until it becomes soft, then drain. Bring the cooking water to the boil with the cores and cook for 30 minutes. Add the sugar and then return the liquid to the heat. Cook until the jelly passes the "saucer test" (checking the density by sliding a little jelly on a saucer).

Garnish
Wipe a plate with the quince jelly and lay the millefeuille on top, alternating with the mousse. Garnish with the praline almonds and a few drops of extra virgin olive oil, previously bound with the icing sugar.

 

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Felice Sgarra

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Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
A recipe presented at
Identità Milano 2012