Maicol Izzo
Tortelli dei Farnese by Filippo Chiappini Dattilo
Carlo Mangio Anteprima di Arieddas, il nuovo ristorante "firmato" da Piergiorgio Parini: «Cuciniamo l'autenticità sarda»
For 4 people For the arctic cloudberries sorbet 200 g cloudberries 50 g water 50 g sugar 25 g glucose For the juice of arctic cloudberries 300 g cloudberries 75 g sugar For the jelly of arctic cloudberries 80 g juice of cloudberries 1 g gelatin For the syrup 50 g juice of cloudberries For the marinated arctic cloudberries 80 g cloudberries 35 g sugar 20 g water cinnamon, vanilla, star-anise For the mousse of arctic cloudberries and yoghurt 125 g yoghurt 100 g cream 38% 75 g cloudberries 40 g sugar 2 g gelatin For the Pavlova meringue 50 g confectioners sugar 50 g sugar 50 g egg white For the Frangipane cream 125 g sugar 125 g butter 125 g almond powder 10 g wheat flour 2 eggs
For the sorbet Cook water, sugar and glucose to a syrup. Mix with cloudberries and prepare in ice-cream machine. For the juice Juice in bain-marie for 1,5 hours. Sieve. For the jelly Dissolve soaked gelatin with juice and cool. For the syrup Cook until 107 degrees. For the marinated arctic cloudberries Cook spices in sugar syrup and marinate cloudberries in that overnight. For the mousse Warm cloudberries, sugar and soaked gelatin. Cool. Mix with yoghurt and finally whipped cream. For the meringue Prepare meringue and dry in 70 degrees oven. For the Frangipane cream Whip sugar and butter to a foam. Mix in sifted almond powder and flours. In the end eggs one by one. Bake in 180 degrees oven about 20 min.
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