lepriglio (a cross between a rabbit and a hare) aromatic mixed salad leaves
For the ice-cream 200 g of cow's milk ricotta 50 g of macadamia nuts 50 g di pears cooked in saffron 30 g of cream 70 g of milk 20 g of sugar vanilla
For the jelly 400 g of saffron syrup 20 g of vegetable starch 1 g of saffron pistils
For the nut cream 150 g of blended macadamia nuts 120 g of sliced bead without the crusts 5 spoonfuls of oil 1 spoonful of raspberry vinegar 170 g of cold water
For the coffee crisp espresso coffee Isomalt glucose butter pectin sugar
Process all the ingredients with a hand blender, pour into a Pacojet beaker and freeze. Bone the lepriglio saddle, season it, roll it up into a cylinder, place them in a vacuum and cook at 68 °C for about 30 minutes, then chill immediately.
Thicken the pear cooking syrup with the vegetable starch and spread on a Silpat sheet.
For the crisps, mix the pectin with the sugar and add all the other ingredients. Bake at 170 °C for about 10 minutes on the Silpat.
For the nut cream, blend the macadamia nuts with the slices bread soaked in water, the iced water, oil and a few drops of vinegar.
Cook the lepriglio livers in the butter at 60 °C for a few minutes, leaving them pink on the inside.
Dress the mixed salad leaves with oil, raspberry vinegar and salt and a few toasted grains of macadamia nuts. Add the finely sliced livers.
Wrap the lepriglio saddles in the saffron jelly. Decorate the salad with the toasted nuts and sliced liver, add the nut sauce and the ice cream, placed on the crisp, and colour with the raspberry powder.
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