Luigi Scordamaglia
Puff of iced seawaterby Corrado Assenza
Dal Mondo L'Enigma è risolto: il nuovo Albert Adrià a Barcellona
Almond biscuit 640 g of marzipan 630 g of whole egg 70 g of inverted sugar 200 g of melted butter 120 g of “00” flour 8 g of baking powder
Yoghurt mousse 750 g of full fat yoghurt 90 g of sugar 15 g of gelatine leaves 150 g of fresh cream
Rosemary water ice 750 g of water 150 g of sugar 30 g of rosemary
Tangerine yolk
Inside 1 l of tangerine juice 25 g of sugar 7 g of Sosa espessa gel 5 g of Sosa inulin
Outside 500 g of water 50 g of sugar 50 g of Sosa vegetable gelatine
Almonds Almonds Oil for frying Salt to taste
Almond biscuit Heat the marzipan in the microwave oven. Beat the eggs with the inverted sugar. Work the marzipan in a planetary, gradually adding the eggs and until stiff. Then pour part of the mixture in the melted butter mixing gently. Work the mixture in the planetary, once again, add the flour and the yeast while continuing to mix. Spread over a 40x60 cm and 2 cm deep baking tin. Bake in the oven at 180°C for 10 minutes, and then at 160°C for a further 10 minutes.
Yoghurt mousse Heat the cream and add the soaked gelatine leaves. Mix all the ingredients and charge a siphon. Store at + 4°C.
Rosemary water ice Mix all the ingredients and put them in a vacuum pack. Heat at 50°C for 30 minutes, then strain in a colander and freeze. Break the water ice before serving.
Inside Mix all the ingredients, pour them in a silicon mould and freeze.
Outside Bring all the ingredients to the boil. Heat the base for the outside part at 90°C and pass the inside part holding it with a needle. Store at 4°C until it’s time to serve it.
Almonds Fry the almonds and lightly season them with salt.
Serving Cut 3 or 4 fried almonds on the plate, cover with the yoghurt mousse and put the tangerine yolk on top, next to a spoon of rosemary water ice and a piece of slightly toasted almond biscuit.
(482)
