Alex Atala
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià) by Elio Sironi
Mondo pizza L'importanza di chiamarsi fiordilatte (ovvero: non confondiamolo con la mozzarella!)
For 15 desserts
Light Macaé 62% Mousse 250 g of whole milk 500 g of liquid cream 35% 345 g of Macaé 62% Coating 4 g of gelatine Thin almond shortbread 1st shortbread biscuit 360 g of T45 flour 210 g of ground almonds 160 g of icing sugar 190 g of butter 2nd shortbread biscuit 70 g of butter Absolu dark chocolate icing 1000 g of Absolu Noir icing 250 g of Absolu Cristal 40 g of water Fondant pears with honey 3 kg of pears 280 g of butter 1000 g of multi-flower honey Truffle milk cloud 3 gelatine sheets 300 g of cold milk 50 g of black truffle 20 g of icing sugar Crunchy almonds with long pepper 90 g of 30° syrup 12 g of sliced almonds long pepper Garnish 10 g of black truffles
Light Macaé 62% Mousse Bring the milk to the boil and add the rehydrated and squeezed gelatine. Pour about 1/3 of the hot liquid on the previously melted coating. Whisk to obtain a smooth, supple and shiny structure, indicating that the emulsion has been well prepared. Add the remaining milk, maintaining the same structure. When the mixture reaches a temperature of 35/40 °C, incorporate the cold whipped liquid cream. Pour into moulds and freeze.
1st shortbread biscuit Sieve the powders, add the chopped butter and rub in. Roll out thinly onto a baking sheet and bake at 160 °C until evenly golden. Leave to cool, then grind into powder.
2nd shortbread biscuit After grinding the first shortbread biscuit into powder, add the butter, mix again and roll out between two wire cutting sheets to a thickness of 1 cm. Place in the fridge. Cut into fingers and bake in the oven at 170 °C. Store at room temperature.
Absolu dark chocolate icing Mix the Absolu Cristal and Absolu Noir icing with water and dissolve everything in a microwave at 35 °C. Mix the icings before using and ice at about 35 °C.
Fondant pears with honey Peel the pears and cut them with an apple baller. Heat the butter and honey and add the pear balls. Leave to simmer on a gentle heat. When the pears are soft to the heart, drain them delicately and store at room temperature.
Truffle milk cloud Soak the gelatine in cold water. Squeeze and dissolve. Mix the milk with the icing sugar. Pour slowly (cold) onto the gelatine and whisk into a mousse. Finely slice the black truffle and add it to the milk mousse.
Crunchy almonds with long pepper Grind the long pepper in a pepper grinder. Roast the almonds in the oven until golden and leave to cool. Cover them with syrup and add the long pepper to taste. Lay the almonds on a baking tray and dry them in the oven at 90 °C (th 3). They must be crunchy and lightly caramelised. Keep away from humidity.
Garnish Finely slice the truffles just before serving.
Presentation Cut the Macaé mousse into rectangles, ice and set to one side. Place an almond shortbread biscuit and a rectangle of mousse on a plate. Sprinkle the surface with peppered almonds, then add the ball of honeyed pear. Accompany with slices of truffle and a spoonful of truffle milk cloud.
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