Mizukami Riki
Vegetable cone with fried fishby Heinz Beck
Signature Dishes Spaghettino al "pomodoro d'inverno" è il Piatto del 2023 di Paolo Gori
For the chocolate cake 400 g of 70% cocoa chocolate 200 g of butter 300 g of sugar 9 eggs cocoa powder
For the Swiss chard Swiss chard rib and green leaf Citronette (t.p.t., yuzu powder, kaffir lime rind, olive oil) natural yoghurt beetroot reduction Isomalt kaffir lime, mandarin, yuzu powder
For the cake Melt the chocolate and butter in a bain marie or in the microwave. Separate the egg yolks from the whites then whip the whites with 100 g of sugar and the yolks with the remaining 200 g. Combine the three mixtures very gently with the help of a spatula, trying not to flatten the mixture. Bake in a fan oven at 170°C for 18-20 minutes. The cake must be moist inside. Preserve. Juice the beetroot and reduce the liquid obtained until you have a sauce with a syrupy consistency. Preserve. Clean the Swiss chard, separating the green leaf from the rib and remove the fibrous part from the rib. Cook separately in boiling water, arrange them on the plate and dress with a citronette made with sugar syrup, olive oil, kaffir lime rind and yuzu powder. Heat the isomalt in a saucepan until it melts completely; then, immersing a steel cylinder in the isomalt and blowing inside it, try to create a tube of very fine, transparent caramel.
Dressing the plate Take a small segment from the chocolate cake and sprinkle with unsweetened cocoa powder. Place the chard dressed with the citronette next to it and end with a drizzle of yoghurt and some drops of beetroot reduction. Place the sugar cylinder on the cake and dress it with the mandarin and kaffir lime rind and the yuzu powder.
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