Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
For 10 people For the Mirliton biscuit 70 g of finely ground almonds 20 g of powdered coconut 90 g of sugar ½ vanilla pod 8 g of honey 8 g of cornflour 45 g of egg yolks 2 eggs 1 lemon (the grated rind) 20 g pistachio paste 20 g of roughly chopped pistachios For the vanilla cream 950 g of cream 150 g of sugar 1 vanilla pod 1 lemon (the grated rind) 200 g of egg yolks 9 g of gelatine sheets For the light pistachio cream 125 g of patisserie cream 125 g of lightly whipped cream 25 g pistachio paste 3 g of gelatine sheets For the chocolate coating 200 g of white chocolate 20 g of cocoa butter 50 g of chopped pistachios For the orange sorbet 500 g of orange juice 75 g of sugar 10 g of powdered milk 40 g of glucose 2.5 g of stabilizer For the orange marmalade 500 g of orange marmalade 8 g of gelatine sheets For decoration 10 pistachios 10 slices of candied citron
For the Mirliton biscuit Whip together all the biscuit ingredients, apart from the lemon rind, pistachios and pistachio paste in the planetary mixer. Mix at medium speed until a frothy consistency is obtained, then incorporate the other ingredients with the help of a spatula. Spread on a 3 x 4 cm baking tray lined with baking paper. Bake for 14 minutes at 160°C, turning the baking tray after 7 minutes, and turn out. For the cream bring the cream to the boil with 100 g of sugar, the open vanilla and the lemon rind. Mix the egg yolks with another 50 g of sugar and pour into the previous mixture, filtering it. Cook as you would custard, heating to a temperature of 84°C. Take off the heat and dissolve the previously soaked gelatine sheets.
For the pistachio cream dissolve the soaked gelatine sheets in the patisserie cream, then incorporate the pistachio paste and the cream. Place in the fridge, in an icing bag. For the coating melt the broken chocolate with the cocoa butter in the microwave or using the Bain Marie method, heating to a temperature of 40°C. Then add the pistachios. Heat all the sorbet ingredients to a temperature of 8°C, cool and stir.
Dissolve the soaked gelatine sheets in the orange marmalade.
Return the biscuit to the mould, spread the marmalade over it and leave to set in the chiller. When very hard, pour the still liquid cream over it and freeze. Now remove the mould and cut into 1 x 2.5cm rectangles. Dip into the chocolate and pistachio mixture at a temperature of 40°C, then place in the fridge and wait a couple of hours, so that the inside defrosts.
When ready to serve, make 5 spikes with the light pistachio cream, decorate with a pistachio, a slice of candied citron and an orange sorbet quenelle.
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