Red identity

Mango H20 cream
300 g of water
1600 g of mango pulp
100 g of sugar
60 g of corn starch
160 g of egg yolks
25 g of gelatine sheets

Passion fruit jelly
300 g of water
180 g of sugar
550 g of passion fruit pulp
13 g of gelatine sheets

Ultimate oil cream
400 g of mango cream
100 g of passion fruit jelly
20 g of extra virgin oil

First pressing sorbet
first pressed grape juice

Marc cake with extra virgin olive oil
250 g of egg yolks
125 g of dark cane sugar
300 g of sugar
5 g of salt
25 g of honey
450 g of extra virgin olive oil
600 g of liquid cream
1000 g of soft plain flour
40 g of potato starch
45 g of chemical yeast
720 g of egg white
400 g of sugar
100 g of Prime Uve grappa
400 g of grape skins

Mango H20 cream
Add the water and pulp in a saucepan. Mix the sugar with the starch in another container and add the egg yolks. As soon as the water starts to warm, add part of the yolks to soak. Pour into the pan and cook like custard. When it comes to the boil, add the gelatine previously soaked in cold water. Cool and whisk before using.

Passion fruit jelly
Bring the water to the boil with the sugar, add the gelatine previously soaked in cold water and mix with the passion fruit pulp. Cool and leave to rest in the fridge for three hours.

Ultimate oil cream
Mix the mango cream and the jelly. Drizzle in the extra virgin oil.

First pressing sorbet
Check the sugar content of the juice of the first grape pressing: it must never exceed 23 °C on the refractometer scale. Freeze in the Pacojet and process when ready to serve.

Marc cake with extra virgin olive oil
Whisk the egg yolks with the two types of sugar, honey and salt in a planetary mixer. Meanwhile, add the oil to the cream and sieve all the powders. When gently whisked, mix a small part with the cream and oil. Complete by adding it to the rest of the whisked mixture. Gently fold in the sieved powders and then the egg white whisked into soft peaks with the sugar. Pour into the moulds. Before baking, cut the centre with the tip of a knife to facilitate rising during cooking at 175 °C.