For 4 people
For the Gorgonzola cream 500 g of whole milk 50 g of grated aged Grana Padano 100 g of mild Gorgonzola cut into cubes
For the saffron Genoise 3 whole eggs (210 g) 90 g of sugar 10 g of melted butter 20 g of flour 6 saffron pistils
For the saffron fruit chutney 250 g of apples, washed, peeled and cut into small cubes 250 g of pears, washed, peeled and cut into small cubes the grated zest and juice of 1 lemon the grated zest and juice of 1 orange 180 g of raw cane sugar 0.5 g of cinnamon powder 0.5 g of nutmeg powder 12 g of fresh ginger, peeled and grated 180 g of white wine vinegar 10 saffron pistils
For the Gorgonzola cream Bring the milk to the boil, take off the heat, add the Grana Padano and the Gorgonzola, blend and filter through a fine strainer. Cool the mixture and process in an ice-cream maker.
For the saffron Genoise Whisk the 5 eggs in a bain-marie with 125 g of sugar. Add the flours and butter a little at a time, followed by the saffron pistils. Spread the mixture evenly on a baking sheet lined with greaseproof paper and bake at 160 °C for 13 minutes. Cool and cut into 5 cm diameters circles. Grind the scraps into powder and set to one side.
For the saffron fruit chutney Place the vinegar, orange and lemon juice and sugar in a pan and leave to reduce to a syrup. Add the fruit and spices and cook for 20 minutes. Take off the heat and complete with the orange and lemon zest and the saffron pistils.
Garnish Place the Gorgonzola cream between two discs of saffron Genoise in a 6 cm diameter by 6 cm high cylindrical mould. Leave to set in the freezer for 30 minutes, turn out and coat with the saffron Genoise powder. Place it in a bowl and complete with the saffron fruit chutney.
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