Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
For 4 people
For the chocolate jelly 200 g of milk 15 g of sugar 22 g of Caraïbe chocolate with 66% cocoa 3 g of agar
For the chocolate biscuit 120 g of plain flour 22 g of Valrhona cocoa powder 2.5 g of bicarbonate of soda 110 g of softened butter 80 g of cane sugar 32 g of sugar 1.5 g of salt 110 g of Guanaja chocolate
For the blueberry compote 200 g of fresh blueberries 80 g of sugar
For the green tea biscuit 80 g of egg yolks 125 g of egg whites 80 g of toasted hazelnuts 80 g of sugar 10 g of plain flour 5 g of matcha green tea powder
For the chocolate ice-cream 650 g of milk 75 g of sugar 120 g of cream 3.5 g of ice-cream stabiliser 22 g of powdered milk 50 g of inverted sugar 250 g of Manjari chocolate
For the chocolate mousse 300 g of Jivara milk chocolate 100 g of sunflower oil
For the garnish 80 g of Greek yoghurt 4 sticks of chocolate 8 meringue mushrooms to decorate mixed fresh vegetable sprouts 1 eucalyptus-flavoured sweet
For the jelly Bring the milk to the boil with the sugar and agar. Take off the heat and add the broken chocolate, mix and spread on a tray to a thickness of 0.5 cm. Leave to cool in the fridge.
For the chocolate biscuit Cream the butter with the two types of sugar, add the sieved flour and cocoa, the bicarbonate and salt and, only at the end, the finely chopped chocolate. Leave to rest in the fridge for a few hours and bake at 180° C for about 9 - 10 minutes.
For the compote Mix the two ingredients and cook on a low heat until a thick, creamy consistency is obtained. Leave to cool at room temperature.
For the green tea biscuit Mix all the ingredients in the Bimby for 10 minutes. Fill a siphon and charge it with 1 cartridge. Cook the biscuit in plastic cups in the microwave for 1 minute.
For the ice-cream Heat the milk, sugar and cream to 30° C; add the powdered milk mixed with the stabiliser and the inverted sugar. Heat to 80° C and incorporate the finely chopped chocolate. Mix and leave to rest in the fridge for 12 hours. Process in the ice-cream machine at -18° C.
For the chocolate mousse Dissolve the ingredients and temper them at 32° C. Pour into the siphon, load with 1 cartridge and shake. Fill the individual moulds and place in a vacuum to allow the mixture to rise; leave to cool for about an hour and turn carefully out of the mould, waiting for the chocolate to set. Place the yoghurt towards the centre right of the plate, sprinkled with fragments of caramel, and a spoonful of blueberry compote, with the chocolate ice cream on top. Cover it all with the chocolate jelly and coat the edge with the chopped chocolate biscuit and the crumbled green tea biscuit, to recreate the colours of the forest floor. Complete the landscape with the chocolate stick, the chocolate mousse rock, the sugar meringue mushrooms and the mixed fresh vegetable sprouts.
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