Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
Whipped camphor jelly 500 g of water 50 g of sugar 25 g of fresh mint leaves 8 g of gelatine sheets Explosive heart: Cocoa capsules 300 g of water 110 g of sugar 8 g of potato starch 50 g of cocoa Milk chocolate icing 200 g of milk chocolate 200 g of cocoa butter
Whipped camphor jelly Bring the water and sugar to the boil, while taking the camphor leaves and washing them. When the syrup is at 30 °C, add the leaves and leave in infusion for 12 hours. Filter, heat to 35 °C and add the previously soaked gelatine. Leave to cool in the fridge and whip the ice-cream only when it is time to ice.
Explosive heart: Cocoa capsules Combine the sugar, starch and cocoa and mix with the water. Bring everything to the boil and freeze in special moulds.
Milk chocolate icing Melt the cocoa butter and add it to the milk chocolate. Use the chocolate icing at about 31 °C.
Dip the cocoa capsule in the whipped camphor jelly. Apply nitrogen and finish with the chocolate icing at a temperature of about 31 °C. Leave to defrost in the fridge.
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