Marco Sacco
Sea Bass and D’O Tapioca Caviarby Davide Oldani
Dall'Italia Retrobottega a Roma, una tavola con l’ingrediente al centro
Winter
For the coconut mousse 100 g of coconut milk 40 g of desiccated coconut 190 g of cream 30 g of sugar 150 g of whipped cream 3 g of gelatine sheets
For the scalded raspberries 50 g of fresh raspberries 25 g of sugar
For the white chocolate jelly 200 g of milk 15 g of sugar 22 g of white chocolate 3 g of agar
For the yoghurt biscuit 50 g of butter 50 g of icing sugar 50 g of flour 10 g of yoghurt powder
For the soft yoghurt biscuit 50 g of fresh egg whites 10 g of finely ground almonds 15 g of sugar 5 g of whole yoghurt
For the puffed white chocolate 150 g of white chocolate 40 g of sunflower oil
For the sugar meringue for the snowman 25 g of fresh egg whites 50 g of sugar
Other the rock from the avalanche the snow-covered tree meringue powder for snow Autumn
For the milk chocolate cream 75 g of cream 20 g of milk 25 g of egg yolks 20 g of sugar 45 g of milk chocolate
For the chocolate ice-cream 350 g of milk 45 g of sugar 20 g of glucose 15 g of cocoa powder 45 g of plain chocolate 1.5 g of ice-cream stabiliser
For the chocolate biscuit 120 g of flour 22 g of cocoa powder 2.5 g of bicarbonate of soda 110 g of soft butter 80 g of cane sugar 32 g of sugar 1.5 g of salt 110 g of chocolate
For the cocoa meringue 9 g of powdered egg white 35 g of sugar 125 g of water 18 g of cocoa powder
Other fresh Greek yoghurt strawberry jam chocolate decorations vine with a bunch of chocolate grapes
Spring
For the yoghurt cream 130 g of fresh cream 5 fresh egg whites 50 g of sugar 2 sheets of gelatine (2 g each) 100 g of white chocolate 1 pinch of salt 150 g of fresh Greek yoghurt 20 g of yoghurt powder
For the pistachio ice-cream 600 g of milk 230 g of cream 8 g of glucose 45 g of inverted sugar 70 g of powdered milk 125 g of sugar 5 g of ice-cream stabilizer 70 g of water 200 g of green pistachio nuts
For the passion fruit biscuit 60 g of egg yolks 30 g of sugar 250 g of white chocolate 125 g of butter 200 g of egg whites 60 g of sugar 100 g of passion fruit juice
For the crunchy wings 200 g of almond TPT 35 g of aged egg white 100 g of sugar 40 g of aged egg white 25 g of water red food colouring in drops
For the passion fruit meringue 3 g of powdered egg white 25 g of sugar 5 g of lyophilised passion fruit 65 g of fresh egg white 65 g of water
Other green pistachio nut chips mixed fresh vegetable sprouts mixed fresh flowers fresh passion fruit Summer
For the lemon jelly 50 g of water 50 g of sugar 50 g of fresh lemon juice 1 sheet of gelatine
For the peach liqueur jelly 115 g of water 35 g of sugar 1 sheet of gelatine peach liqueur
For the black sesame biscuit 160 g of egg yolks 250 g of egg whites 160 g of sugar 40 g of flour 240 g of black sesame praline
For the yoghurt and black sesame ice-cream 340 g of milk 480 g of cream 280 g of sugar 120 g of powdered milk 6 g of ice-cream stabiliser 2,000 g of fresh Greek yoghurt 40 g of black sesame praline
For the black sesame meringue 130 g of egg whites 50 g of sugar 45 g of black sesame praline
Other apricot jam hazelnut, almond and silver pine nut "rocks" silver chocolate "waves"
For the coconut mousse Boil the coconut milk with the desiccated coconut. Leave to rest for 10 minutes and filter through a strainer. Add the sugar and gelatine. After about 10 minutes, fold in the whipped cream.
For the scalded raspberries Heat a saucepan and scald the raspberries mixed with the sugar.
For the white chocolate jelly Boil the milk 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 yoghurt biscuit Mix all the ingredients and knead. Make cylinders and freeze them. Grate the frozen dough onto a sheet of leather and cook at 140 °C for 4 minutes.
For the soft yoghurt biscuit Chop everything in a mixer for 5 minutes. Filter through a strainer and pour into a siphon. Charge with gas and leave to rest for 12 hours. Fill plastic cups and cook in the microwave for 1 minute.
For the puffed white chocolate Melt the two ingredients and temper them at 32 °C. Fill the siphon, charge it and shake it. 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 only when the chocolate has set.
For the sugar meringue for the snowman Whisk in a bowl and heat in a bain-marie at 50 °C. Whisk using an electric whisk to obtain a soft, foamy consistency. Use an icing bag and a smooth nozzle to pipe the meringue onto a sheet of baking paper, forming a small and a medium cylinder joined at one end, representing the body and head of the snowman. Leave to dry at 50 °C for 4 hours and finish decorating. Autumn
For the milk chocolate cream Cook the yolks with the sugar, milk and cream in a bain-marie for 10 minutes. Take off the heat and add the chocolate. Mix thoroughly and store in the fridge.
For the chocolate ice-cream Heat the milk with the sugar, the stabiliser and the glucose. Place the chocolate and cocoa in another bowl. Chop and leave to rest for 12 hours in the fridge. Process in the ice-cream machine and store at -20 °C.
For the chocolate biscuit Cream the butter with the sugars, add the sieved flour and cocoa, the bicarbonate, salt and, 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 cocoa meringue Chop everything and leave to rest for 5 minutes. Whip up and spread on a sheet of baking paper. Leave to dry for 3 hours until it is nice and crisp.
For the yoghurt cream Cook the egg whites with the sugar and cream in a bain-marie; take off the heat and add the chocolate, gelatine and the 2 types of yoghurt. Mix thoroughly and store in the fridge.
For the pistachio ice-cream Heat the milk, cream, glucose and inverted sugar in a saucepan to 30 °C; add the milk powder, sugar, stabiliser and water. Heat to 80 °C. Take off the heat, add the pistachios and the praline and chop with a mixture for about 10 minutes. Fill the Pacojet containers and freeze to -30 °C.
For the passion fruit biscuit Whisk the egg yolks with the first part of the sugar; melt the chocolate with the butter; whisk the egg whites with the remaining sugar and combine all the ingredients together carefully. Then add the passion fruit juice. Pour onto a baking tray and bake at 185 °C for about 30 minutes.
For the crunchy wings Cook the sugar with the water at 119 °C; whisk the egg whites and pour in the hot sugar. Continue whisking for at least another 10 minutes. Mix 40 g of whites with the almond TPT and colour with 3 drops of red colorant. Add the meringue. Spread the whisked mixture inside a bird's wings mould on a silicone baking sheet. Leave to dry for 50 minutes. Bake in the oven at 170 °C for 8 minutes.
For the passion fruit meringue Mix all the ingredients and leave to hydrate for 5 minutes. Whisk with an electric whisk for 10 minutes to obtain a soft, frothy consistency. Use an icing bag to pipe the light meringue in the shape of a bird's head. Dry at 50 °C for 2 hours. Summer
For the lemon jelly Heat the water with the sugar, add the gelatine and then the lemon juice. Cool in the fridge.
For the peach liqueur jelly Heat the water with the sugar, add the gelatine and then the liqueur. Cool in the fridge.
For the black sesame biscuit Chop all the ingredients in a mixer for 10 minutes; fill a siphon and charge it with gas. Cook the biscuit in plastic cups in the microwave for 1 minute.
For the yoghurt and black sesame ice-cream Heat the milk and cream to 30 °C. Add the sugar, powdered milk and stabiliser. Cook at 80 °C, leave to cool to 50 °C, then add the yoghurt and black sesame praline. Chop in a mixer for 5 minutes and leave to rest in the fridge for 24 hours. Process in the ice-cream machine. Store at -18 °C.
For the black sesame meringue Whisk the sugar with the egg white for 10 minutes. Add the praline with a spatula, spread on a baking tray and bake in the oven at 120 °C for about 30 minutes.
(482)
