Paccheri 4,239 g of water 170 g of sugar 212 g of dextrose 318 g of acacia honey 32 g of unrefined salt 15 g of fresh lemon zest 15 g of Sicilia Bio orange zest
Oil for cooling 1,000 g of Pariani hazelnut oil
Pumpkin cream 923 g of pumpkin 40 g of pumpkin seed oil 16 g of Bio orange zest 26 g of Sosa cinnamon sticks 395 g of Absolut Cristal
Namelaka Ivoire and hazelnut 260 g of whole UHT milk 195 g of Acquolina hazelnut paste 13 g of glucose 441 g of Ivoire coating 584 g of 35% fat fresh milk
Orange and cinnamon cream 432 g of fresh whole milk 16 g of glucose syrup 11 g of Oro 2 g gelatine sheets 459 g of Ivoire coating 540 g of mascarpone 22 g of Sicilia Bio orange zest 22 g of Sosa cinnamon sticks
Hazelnut and salt stroisel 248 g of sugar 248 g of Petra 1 flour 248 g of Pariani ground hazelnuts 248 g of 82% fat butter 8 g of unrefined salt
Oil and saffron water-ice 553 g of fresh orange juice 691 g of mineral water 64 g of glucose 64 g of sugar 9 g of orange zest 125 g of extra virgin olive oil 2 g of Tenuta Rocchetta Sardian saffron pistils
Paccheri Bring the water to the boil in a deep pan. Add the honey, sugar, dextrose and salt. Place the citrus zest in infusion for about 15 minutes. Filter the liquid through a strainer and add 2 g of 50% citric solution.
Oil for cooling Place the oil in a bowl and freeze for at least 5 hours.
Pumpkin cream Peel the pumpkin and cut it into cubes. Add the spices and place everything in a vacuum. Bake in the microwave on medium power for at least 15 minutes. Check the cooking and when complete blend the pumpkin to obtain a smooth cream. Add the neutral glaze, the orange zest and the vanilla. Add a drop of water if necessary.
Namelaka Ivoire and hazelnut Melt the Ivoire chocolate at 55 °C and add the hazelnut paste. Bring the milk to the boil together with the glucose and add the previously rehydrated gelatine. Pour little by little onto the coating to obtain a stable emulsion. Blend and add the cream. Cool for at least 12 hours in the fridge.
Orange and cinnamon cream Leave the milk in infusion with the orange zest and the cinnamon. Bring the milk to the boil, filter, restore to the initial weight and bring back to the boil. Pour the liquid over the Ivoire coating melted at 45 °C, a little at a time, whisking energetically to obtain a supple, shiny consistency. Add the mascarpone and blend everything together for a few moments to refine the structure. Gently whip up in a planetary mixer with a leaf beater if necessary. Leave to crystallise at least overnight in the fridge at 4 °C.
Hazelnut and salt stroisel Sieve all the powdered ingredients. Add the cold, cubed butter, mixing everything in a planetary mixer with the leaf beater. Store in the fridge at 4 °C. Run the mixture through a mincer to obtain little balls and freeze them immediately. Bake in the oven at 160 °C for at least 23 minutes with the valve open.
Oil and saffron water-ice Heat the water and sugars; add the previously softened and squeezed gelatine. Pour in the fresh orange juice and add the saffron. Add the zest and place everything in a plastic container and freeze. Mix the water-ice and extra virgin olive oil in a blender and place it in a rectangular mould. Cut into a parallelepiped and store in the freezer.
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