Gianluca Gorini
Pasta and beans with a mussel emulsionby Francesco Sposito
Dall'Italia Accoglienza e destinazione: nel cuore del Chianti, l'autunno di Como Castello del Nero è all’insegna del gusto e dell’arte
800 ml of pomegranate juice 500 g of chirimoya (remove the pulp and separate the seeds) 5 sheets of gelatine (rinse in cold water) 50 ml of lemon juice 80 g of Procrema 50 ml Almibar syrup TPT 300 g of sugar 100 mg of xanthan 1 g of saffron 250 ml of saffron water (1 g/1 l)
For the saffron xanthan Add 1 g of saffron to 1 l of water. Cook for 4 hours at 65 °C. Strain and add the xanthan to thicken.
For the ice-cream Mix the chirimoya pulp with the water, 80 g of Procrema and 80 g of sugar. Process in the ice-cream maker.
For the sponge Place 350 g of cold pomegranate juice in the kitchen aid with the lemon juice. Dilute 4 sheets of gelatine in 50 g of syrup. Pour into the machine a little at a time and whisk for 20 minutes until the mixture doubles in volume. Pour into a mould and keep frozen.
For the pomegranate syrup Dilute a sheet of gelatine with 150 g of pomegranate juice. Place in the fridge.
For the pomegranate caramel Cook 300 g of pomegranate juice and cook until it reaches a caramel consistency.
Presentation Cut 3 pieces of sponge and place them on a plate on the jelly. Add the ice-cream, pomegranate seeds and liquid caramel. Add the saffron xanthan.
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