Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
440 g of water 180 g of cocoa butter 420 g of Molino Quaglia Petra 1 flour 30 g of Valrhona cocoa powder 200 g of pasteurised fresh egg yolk 400 g of pasteurised fresh egg white 40 g of Valrhona cocoa bean chips 20 g of poppy seeds 13 g of whole sea salt 10 g of ammonia powder
Place the water and cocoa butter in a pan to heat. Mix the flour, cocoa and salt thoroughly and add to the pan, bringing to the boil. Mix thoroughly and cook until it comes away from the bottom of the pan.
Pour the mixture into the planetary mixer bowl and, using the palm utensil, start to mix, gradually adding the eggs, incorporating the amount poured in before adding any more. When all of the egg has been added, add the ammonia, poppy seeds and cocoa chips.
Using an icing bag, make little balls on a baking tray. Bake in the oven at 190 °C with 70% humidity for 13 minutes; continue cooking for 10 minutes at 170 °C with 50% humidity; complete with 12 minutes at 155 °C with 10% humidity.
Leave to cool and fill with the Bronte pistachio mayonnaise.
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