23-02-2014
Grana Padano ice-cream, extra virgin olive oil crumble with black truffle, 25-years barrel-aged Balsamic Vinegar and pink lady apple mousse by Danny Imbroisi, from the kitchen team of Alain Ducasse’s restaurant Jules Verne in Paris, the winner of the first edition of Taglio Sartoriale – The New Generation, promoted by Consorzio di Tutela Grana Padano in collaboration with Identità Golose
What a lovely development the first finals of the Taglio Sartoriale Internazionale prize, promoted by Consorzio di Tutela Grana Padano and organised together with us at Identità Golose, had. There were six chefs in the finals, each one with a recipe, and the level was so high that, to our surprise, when the moment came to sum up all the votes of the jury and therefore tell who the winner would be, three dishes had received the same total. What could we do? Simple: the votes of jury president Paolo Marchi had a higher value. According to him, Denny Imbroisi’s dessert had an extra something. So came the cheering and the big celebrations for this 25-year-old chef from Calabria, with a brilliant professional current experience in Paris, at Jules Verne, Alain Ducasse’s restaurant on the Tour Eiffel. Interesting fact: it was the only dessert participating, the last of six delicious dishes. Grana Padano ice-cream, extra virgin olive oil crumble with black truffle, 25-years barrel-aged Balsamic Vinegar and pink lady apple mousse
Recipe for 8 people
For the crumble 44 g flour 33 g sugar 11 g extra virgin olive oil 11 g butter 2 g fleur de sel Mix the flour, the fleur de sel, the sugar, butter and oil so as to obtain a sandy pastry and bake it in the oven at 160°C for 20 minutes.
Danny Imbroisi, restaurant Jules Verne on the Tour Eiffel in Paris
For the Gala Pink Lady apple mousse and fleur de sel 600 g cream 290 g Gala Pink Lady apple purée 100 g sugar 85 g egg yolk 11 gelatine sheets 3 g fleur de sel 2 vanilla pods
Elisabetta Serraiotto and Danny Imbroisi
DISHING OUT Place the crumble on the base of the dish, tracing a line. Put some apple slices, cut into different shapes, add the flakes of Grana Padano cut into rectangles. Place the Grana Padano ice-cream quenelles in the middle. Using a teaspoon, draw a few small dots of balsamic vinegar and put a few basil leaves on the apple mousse. Finish with the grated Grana Padano as if they were white chocolate flakes and place them on the ice-cream.
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad