Breakfast on New Year’s Day

An enthusiastic beginning, after a binge, with a recipe in two versions: energy and junk food

The skier’s breakfast prepaired by Federico Zan

The skier’s breakfast prepaired by Federico Zanasi, a chef from Modena working both at Principe delle Nevi hotel in Cervinia (Aosta) and at Moreno Cedroni's Clandestino in Portonovo (Ancona)

How can you recover after the revelries of New Year’s Eve? With a super-breakfast, available in two versions. The first is the skier’s breakfast, the energy one, a more elaborated one that you can find at our hotel in Cervinia, for those who want to get back on track straight away. The second option is simpler, more junk food style: it’s for those who wake up at home and want to use, with creativity, the ingredients you would find in almost every pantry. Or are easily available at the supermarket. So good morning.

The skier’s breakfast (at the hotel)

for the brittle
100 g of butter
110 g of brown sugar
115 g of almond flour
100g of superfine flour
40 g of chopped hazelnuts
10 g of dried yoghurt
zest of 1 orange

Put all the ingredients – except the yoghurt and orange zest – in a planetary and form a pat. Freeze it, then grate it and bake at 150°C for 12 minutes. Once you have removed it from the oven, sprinkle the orange zest and the yoghurt on top of it.

for the carrots
100 g of 30°b syrup
2 carrots, diced
1 vanilla pod
Bring the syrup and vanilla to the boiling carrots and remove from the heat. Leave to cool.

for the lime cremoso cream
200 g of whole milk
8 g of glucose
8 g of gelatine
400 g of 35% fat fresh cream
380 g of white chocolate

The view out of Principe delle Nevi hotel, located in Strada Giomein 46, Cervinia (Aosta), +39.0166.940992

The view out of Principe delle Nevi hotel, located in Strada Giomein 46, Cervinia (Aosta), +39.0166.940992

Melt the chocolate at 45°C and add the glucose. Bring the milk to the boil, add the gelatine. Gradually pour the chocolate so as to obtain an elastic and bright texture. Add the cold liquid cream. Mix for a few seconds and leave in the fridge overnight, at 5°C, so it crystalizes. Grate the rind of a lime.

for the mountain milk ice-cream
250 g of milk
250 g of 35% fat cream
125 g of sugar
5 g of inverted sugar
10 g of glucose
1 g of carob flour

Bring the milk and cream to 45°C, add the sugar and the stabilizer. Bring the mixture to 85°C, let it cool and leave it to rest in the fridge for 12 hours, then cream. It is important to respect the volume and the capacity of the turbine.

for the Energy drink
1 kg of carrots with green ends
2 oranges with their peel
2 lemons
100 g of 30° baumé syrup
Centrifuge the fruit and sift the juice in a sieve, add the syrup and keep in the fridge.

for the hazelnut cream
200 g of toasted hazelnuts
40 g of oilseed
50 g of sugar
Blend the ingredients and keep in a sac-à-poche.

for the carrot cake

500 g of grated carrots
500 g of almond flour
100 g of potato starch
100 g superfine flour
450 g of sugar
250 g of egg yolks
350 g of egg whites whipped stiff

Juice and rind of two lemons. Finely chopped almonds for the cake tins. Carefully grease with butter the - 2.5-3 cm deep - cake tins, then cover every side with the chopped almonds. Finely beat the egg yolks with half of the sugar, then mix the grated carrots, the juice and the grated rind of two lemons, the previously sifted almond flour, the potato starch, and the flour. Lastly, add the egg whites whipped stiff together with the other half of the sugar. Pour in the cake tins filling them up to 3/4 and bake at 180°C for 25 minutes.

Spread a tablespoon of yoghurt on the plate, cover half of it with the hazelnut brittle and a few cubes of carrot cake. Spread the cremoso cream and put the orange and carrot salad on top, make 3 knobs of hazelnut cream and complete with the milk ice-cream. Serve with the Energy drink.

The junk food breakfast (at home)

for the brittle
A packet of Digestive biscuits you will mince with a mortar, meat hammer, a rolling pin or an empty bottle
30 g of finely chopped hazelnuts
some grated orange zest

for the carrots
Finely grate a carrot and season it with a syrup of brown sugar (if you pay attention, especially after the Holidays, you can always find a bottle already begun).

for the lime cremoso cream
Take a white chocolate Müller yoghurt and grate some lime zest on top of it.

for the mountain milk ice-cream
A pack of Häagen-Dazs (or your preferred brand of) vanilla ice-cream.

for the Energy drink
Your favourite brand of ACE (orange, lemon and carrot) juice

for the hazelnut cream

for the carrot cake
Carrot “plum cake”, Mulino Bianco’s Camille, carrot Magdalen...

After emptying out the pantry, put the ingredients in a large bowl following the indications given for the first dessert.



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