Emmanuel Renaut
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Almond stock 1 l of water 200 g unpeeled almonds toasted at 140 °C for 15 minutes 1 g of cocoa beans 50 g of sugar 1 pinch of salt a little lemon and orange rind Almond milk 50 g of ground almonds 300 g of water 20 g of sugar 20 saffron pistils Malvasia jelly 100 g of Malvasia 100 g of water 1 g of agar 20 g of sugar saffron pistils Candied saffron 200 g of water 20 saffron pistils 20 g of sugar 1 pinch of salt Almond and rice sauce 150 g of almond milk (made with 50 g of almond cream and 150 g of water) 80 g of rice water (1 l of water with 100 g of rice, heated from cold to completely cooked, filter) lemon zest orange saffron 40 g of egg yolks 30 g of sugar 1 pinch of salt 1 pinch of vanilla Almond sauce with almond cream 50 g of almond cream 100 g of water 80 g of rice milk 40 g of egg yolks 30 g of sugar a little vanilla 1 pinch of salt a little saffron Sandy almond chips 25 g of almond chips (crunch) 3 g of cocoa chips 25 g of sugar 1 pinch of salt 25 g of water Riso(co)tto 200 g of Carnaroli rice 6 g of almond oil 60 g of Malvasia delle Lipari 600 g of almond stock 100 g of almond milk (with saffron pistils left in infusion for 24 hours)
Almond stock Place all the ingredients in infusion for 24 hours in the fridge, then filter.
Almond milk Blend the ground almonds with the water and sugar, filter with a cloth and add the saffron pistils. Leave in infusion for at least 24 hours in the fridge.
Malvasia jelly Place the water in a pan with the agar and a few saffron pistils. Heat and whisk to dissolve the gelatine. Reduce the liquid by 50 %, add the sugar and the Malvasia a little at a time and leave to cool.
Candied saffron Leave the pistils in water for 24 hours, take out the pistils and add the sugar and salt. Bring the infusion to the boil, reduce the syrup to 40 g, add the pistils again and leave to cool.
Almond and rice sauce Leave the citrus rinds in infusion with the almond milk and saffron for at least 24 hours. Then bring to the boil with the salt and vanilla, remove the rinds and pour into a bowl with the egg yolks, sugar and rice milk. Return to the heat and heat to 84 °C, then filter. You can also use almond cream instead of milk to make the sauce.
Almond sauce with almond cream Blend the almond cream with the water, add the saffron pistils and citrus rinds and leave in infusion for at least 24 hours. Bring the infusion to the boil, remove the citrus rinds and pour it over the egg yolks, sugar and rice milk. Return to the heat and heat to 84 °C, then filter and cool.
Sandy almond chips Place the almonds and cocoa chips in the oven at 120 °C for 15 minutes. Take the rest of the ingredients, add the almond chips and cook on a medium heat in a pan. Store constantly with a wooden palette like a classic "sand".
Riso(co)tto Dress the Carnaroli rice in a glass bowl with the almond milk. Place it in a vacuum bag and leave to steam at 55 °C for 20 minutes. Then transfer it to a copper pan, heat and add the Malvasia delle Lipari. Leave the alcohol to evaporate and occasionally add the almond stock and almond milk and saffron. When cooked stir in the almond sauce and milk rice.
Place the rice on the pate and garnish with the candied saffron pistils, pieces of Malvasia delle Lipari jelly, sandy almond chips, candied orange cubes and almond milk.
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