23-02-2014

A Sartorial ice-cream

The recipe thanks to which Imbroisi won the first edition of the Grana Padano project

Grana Padano ice-cream, extra virgin olive oil cru

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

Danny Imbroisi, restaurant Jules Verne on the Tour Eiffel in Paris

For the Grana Padano ice-cream (ingredients for 500 g of ice-cream)
350 g water
250 g mascarpone
250 g Grana Padano cream
150 g sugar 1
50 g sugar 2
45 g green lemon juice
2 g stabilizer
10 g green lemon zest

Prepare a syrup with the water and 150 g of sugar. Add the stabilizer and the remaining 50 g of sugar, the green lemon zest and juice. Leave to cool and then add the mascarpone and the Grana Padano cream. Leave to rest overnight in the freezer, inside a Pacojet glass filled to ¾. Before serving, process the ice-cream in the Pacojet and put it back in the freezer for one hour.

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

Elisabetta Serraiotto and Danny Imbroisi

Prepare a caramel with the sugar, add the fleur de sel, then the hot apple purée, and then the egg yolk and cook as for a custard. Add the gelatine and the cream. Leave to rest overnight and, before using it, whisk it as with a whipped cream.

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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Identità Golose

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

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