The sweetest rubitt

The complete name is Bread brittle with lime aroma and wild cumin with a mousse of 40% milk chocolate and raspberries. This is the sweet rubitt which Giovanni Giberti of Pavè, in Milan, will bring on Sunday 16th June at Dopolavoro Bicocca in Milan, the stage of the second edition of Identità Rubitt, the event that celebrates the great cuisine made of small dishes - "robette" (small things), of which we have already explained the meaning.

Giberti and the staff of Pavè will cook the rubitt-dessert together with Andrea Besuschio, pastry-chef in Abbiategrasso. The event will last the whole day, from noon to 9.30 pm and tickets are 25 euros (20 euros if you buy them online in advance). With each ticket you receive 9 token worth 9 rubitt, a Birra Moretti, a San Pellegrino drink, Acqua Panna or S.Pellegrino and a Lavazza coffee. Wine and each additional dish/drink will cost 3 euros.

Here are the 7 teams:
1 Cesare Battisti, Ratanà, and Alice Delcourt, Erba Brusca
2 Paolo Casanova, Dopolavoro Bicocca
3 Manuel and Christian Costardi, Cinzia
4 Beniamino Nespor and Eugenio Roncoroni, Al Mercato
5 Viviana Varese, Alice
6 Matteo Vigotti, Peck
7 Andrea Besuschio, Besuschio and Giovanni Giberti, Pavé

And here’s the recipe for Giberti’s Bread brittle

for the bread brittle
150 g bread
150 g sugar
50 g butter
lime zest
kummel seeds

Mix the bread - cut roughly into pieces - together with the sugar, lime, wild cumin and the butter. Toast the mixture into the oven for around 20 minutes.

for the mousse
125 g cream
125 g milk
50 g egg yolks (3 eggs)
25 g sugar
290 g milk chocolate

Cook the liquids with the sugar and the egg yolk at 82°C. Create an emulsion with the milk chocolate. Leave to rest for at least 24 hours.

for the lime cream:
80 g lime juice
50 g sugar
30 g egg yolks
1 egg

Cook the mixture at 82°C. Blend and leave to cool.

Roll out the bread brittle, form two dollops of mousse, garnish with dehydrated and fresh raspberries and decorate with the lime cream.

See also
Viviana Varese tomato puree
Paolo Casanova’s two recipes