Giulia Miatto
Aubergine Parmigianaby Andrea Berton
In cantina Merlese, la nuova scommessa di Umberto Cesari
Ice-cream 2 l of goat's milk 480 g of sugar 100 g of Mieli Thun “Quintessenza” linden blossom honey 100 g of Mieli Thun “Quintessenza” orange blossom honey 16 g of carob seed flour 2 g of whole sea salt Crispy orange rice 150 g of vialone nano rice 260 g of fresh Navel orange juice 300 g of 65.4 % orange candying syrup 314 g of chlorine-free water 1 fillet of fresh orange rind ½ a Tahiti vanilla pod 40 g of fresh lemon juice 12 g of Romana almond oil by Noto Pariani
Ice-cream Pour the goat's milk into a suitable container. Mix the flour, salt and sugar in a bowl. Add them to the milk and mix everything together using a whisk. Then add the honeys and continue stirring until everything is mixed thoroughly together. Mix with the ice-cream machine. Store at – 16 °C before serving.
Crispy orange rice Lightly toast the rice in a shallow pan without overheating it. Pour the liquids in another pan to heat at about 80 °C. Start cooking the rice like a traditional risotto and add the fillet of orange rind and the vanilla pod at the start. When cooked, when the rice starts to cool, stir in the almond oil. Continue mixing until completely cooled, speeding up the process with ice and water. Store in the fridge and serve the next day.
Place a heaped spoonful of crispy rice in a bowl. Place two balls of honey ice-cream on top and decorate with a drizzle of rice cooking syrup and a few grains of rice.
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