With the sweet rubitt by Andrea Besuschio of pastry-shop Besuschio in Abbiategrasso (Milan), and after Giovanni Giberti’s Bread brittle, we close the “dessert section” of Identità Rubitt, the event that celebrates great cuisine made of small dishes on Sunday June 16th at Dopolavoro Bicocca in Milan. Besuschio’s is a real but sweet club sandwich, a journey across the Italian flavours of almonds, black cherry and lemon.
The event will last the whole day, from noon to 9.30 pm and tickets are 25 euros each (20 euros if you buy them here, in advance). For each ticket you receive 9 tokens worth 9 rubitt, a Moretti beer, an Acqua Panna or S.Pellegrino drink and a Lavazza coffee. Wines and each extra dish/drink will cost 3 euros.
Club Walking: almond, black cherry and lemon
for the soft amaretto biscuit with citrus fruit zest
450 g almond flour
148 g flour
550 g white sugar
30 g powdered albumin
275 g white sugar
272 g egg white
10 g lemon zest
6 g lime zest
Sieve the almond flour and the white sugar and add the citrus zest.
Mix the dried albumin with 275 g of white sugar.
Whip the egg whites at a moderate speed gradually adding the sugar-albumin mix so as to obtain a perfectly smooth texture at the highest volume.
Using a palette knife, add the flours.
Bake in a ventilated oven at 180-190°C or in a traditional oven at 200°C with an open valve.
for the chocolate and almond semifreddo
140 g fresh cream
20 g glucose syrup
60 g gelatine
410 g Ivoire icing
135 g Noto almond cream
60 g almond liqueur
360 g fresh 35% cream
100 g egg white
160 g white sugar
Con l'amico e collega Gianluca Fusto (foto Fernanda Roggero)
Rehydrate the gelatine with cold water (5 times its initial weight).
Using a casserole tin, warm up the first quantity of cream together with the glucose and gelatine. Meanwhile, melt the icing and add the almond cream and create an emulsion with the first part of cream until you obtain an elastic and shiny texture.
Whip the cream at a moderate speed until it is three times its initial volume.
Mix the egg whites and the sugar so they are nicely liquid.
Heat the egg whites in a bain-marie at 65°C, whip them at a moderate speed until you obtain regular alveolus.
Add the meringue to the chocolate and finish by adding the remaining cream.
Put into the mould and freeze.
for the candied black cherries
400 g frozen black cherries
200 g white sugar
Put the black cherries on a baking tin with tall sides. Cover them with sugar and leave them to marinate overnight. Once the sugar has completely melted, drain them. Bring the resulting syrup to the boil and pour it over the black cherries. Leave to rest overnight and repeat this procedure two more times.
Keep in the fridge at +4°C in a hermetically closed box.
for the frosted almonds
448 g white almonds
149 g 30° B syrup
2 g Pirano salt
Heat the almonds in the oven at 130°C for 20 minutes.
Heat the syrup at 121°C and add the almonds.
Frost them in a casserole and pour them on a baking tin.
Pass them in a sieve so they are all frosted the same.
COMPOSING THE DISH
Soft citrus fruit amaretto biscuit
Chocolate and almond semifreddo
Candied black cherries
Frosted almonds
Soft citrus fruit amaretto biscuit
See also
Viviana Varese tomato puree
Paolo Casanova’s two recipes
Giovanni Giberti's brittle
