Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
For 4 people
For the gentian ice-cream 15 g of gentian root 500 g of milk 150 g of cream 80 g of sugar 40 g of glucose
For the passion fruit caramel 1.5 kg of passion fruit
For the nut praline 100 g of hazelnuts 100 g of almonds 200 g of sugar 200 g of cream 30 g of cocoa powder 4 g of gelatine sheets
For the coffee powder 200 g of short pastry 50 g of coffee powder 5 g of chopped thyme
For the garnish 24 saffron pistils 6 tarragon leaves
For the gentian ice-cream Bring the milk to the boil and leave the gentian in infusion for 20 minutes, then filter. Heat the cream, dissolve the sugar and glucose and add the flavoured milk. Cool and stir.
For the passion fruit caramel Use a spoon to scoop out the passion fruit pulp, then blend and sieve it. Weigh 400 g of sauce and reduce it gently on the heat to obtain 50 g.
For the nut praline Heat the cream and dissolve the cocoa and previous rehydrated gelatine in it. Add the other ingredients, blend and leave to cool.
For the coffee powder Grind the short pastry in a grinder and mix it with the coffee and thyme leaves.
Use a spoon to make strips of passion fruit caramel on the plate, alternating with the nut praline. Sprinkle the coffee powder in the middle, add two balls of gentian ice-cream, a few saffron pistils and the tarragon leaves.
(482)
