Carmen Vecchione
D-Limousine belly salad with puntarelle and mustard by Gian Pietro e Giorgio Damini
Dall'Italia Prato Nevoso, montagna & cibo. Viaggio nella località del Cuneese che cresce anche grazie alla gastronomia
For 60 individual portions
For the almond meringue shell 250 g of egg whites 300 g of sugar 100 g of shelled almonds 50 g of Isomalt For the "parrozzo" mousse 1 kg of mascarpone 1 l of whipped cream 400 g of “parrozzo” crumbs 350 g of sugar 100 g of water 10 egg yolks 30 g of gelatine sheets For the ratafia and sour cherry jelly 500 g of ratafia 220 g of sugar 30 g of glucose 1 kg of sour cherries
For the cocoa icing 140 g of neutral gelatine 360 g of sugar 240 g of cream 120 g of red cocoa powder 14 g of gelatine sheets
For the almond and chocolate biscuit 500 g of finely ground almonds 500 g of icing sugar 400 g of whole eggs 250 g of egg yolks 750 g of egg whites 350 g of egg yolks
200 g of 180 W/PL flour 150 g of cocoa powder
For the meringue shell Whisk the egg whites with 1/3 of the sugar, gradually add the rest and the incorporate the almonds, finely ground with the Isomalt, by hand. Pour the meringue into a silicone hemispherical mould and use an ice-cream scoop to remove the central part; bake at 100° C for 5 hours. For the "parrozzo" mousse Cook the sugar and water at 121° C. Whisk the egg yolks with this cooked sugar. Incorporate the rehydrated and dissolved gelatine sheets, mix thoroughly and allow to cool in the planetary mixer, then add the mascarpone whipped up with cream and “parrozzo” crumbs. For the ratafia and sour cherry jelly Caramelise the sugars, block the cooking process with the ratafia and then boil until the liquid reduces; place the sour cherries in 2 cm diameter silicone spheres and pour the liquid over them. Place in the freezer. For the cocoa icing Heat the neutral gelatine, sugar and cream to 105° C; add the cocoa and the previously rehydrated gelatine sheets. Mix. Keep at room temperature (the icing should be used at 35° C).
For the biscuit Separately whisk the first two groups of ingredients; mix the two masses with the sieved flour and cocoa. Distribute on a silicone tray, forming a 0.5 cm thick layer, and bake at 200° C for about 12 minutes. Cut out using a ring cutter in the size of the meringue hemisphere.
Fill the meringue shells with the mousse, place the frozen dome of ratafia and sour cherries inside, close with a biscuit disc and, after chilling, cover with the cocoa icing.
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