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 4 people
For the inside of the moonstone 480 g of orange juice 4.8 g of Xanthan thickener 50 g of Cointreau liqueur 100 g of sugar liquid nitrogen
For the outside of the moonstone 60 g of toasted breadcrumbs 50 g of milk chocolate 200 g of cocoa butter
For the moon dust 30 g of toasted white sesame seeds 200 g of sugar
For the thick red wine soup 100 g of red wine 10 g of soya 20 g of sugar 0.5 g of Xanthan thickener
olive oil and a pinch of powdered yuzu
For the inside of the moonstone Use a Turmix to mix the juice, Xanthan liqueur and sugar. Place a spoonful of the mixture inside a container with liquid nitrogen for 15 seconds, trying to give it an irregular shape.
For the outside of the moonstone Melt chocolate and butter together until the mixture exceeds 50° C. Add the toasted breadcrumbs. Keep the mixture at the same temperature. Wet the frozen orange stones using a syringe to create an outer layer. Leave to rest. Store in the fridge.
For the moon dust Grind both ingredients to obtain a powder.
For the red wine soup Mix all the ingredients with a Turmix. Leave to rest to eliminate the excess air.
Finish and presentation Sprinkle a teaspoon of moon dust on a black plate. Make three different size crater-circles with the help of a spoon. Fill them with half a spoon of wine soup until it merges with the base, making it look empty. Place the three stones on top. Sprinkle with a pinch of yuzu.
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