Panettone soufflé

Panettone soufflé

Composition: Iced panettone soufflé ICED PANETTONE SOUFFLÉ pasteurized egg yolks  125 syrup 30 De  150 (*for the semifreddo base) °pasteurized egg whites  95 °sugar  95 °glucose syrup  40 (°for the Italian meringue) whipped cream  575 dark rum  5 vanilla pod  1 orange peel  ½ Milan-type artisanal panettone   125 Combine the aromatic parts with the cream and leave to […]

Sugars

Sugars

Reverse/Fusion – Chapter 1 “Technique bulletin board” Sugar bollé Method 1. Melt isomalt (sugar obtained from the hydrogenation of sucrose) at 165°C, pour it on silicone baking paper. By making the layer as thin as possible you will have beautiful tiny bubbles. Isomalt is widely used when working with hot sugar because it remains remarkably […]

Oriental Art

Oriental Art

FIRST FRUITS SUSHI A composition that recalls Japanese cuisine. Mixed fruit sushi with rolled fresh melon slices on an elegant black dish to bring out the colours. A perfect proposal to be enjoyed with chopsticks. Use a slightly flexible blade to cut some elongated cubes of nectarine, banana, yellow watermelon, and melon. Use a corer […]

Steam-sea

Steam-sea

As if everything had to turn to mark the passage of time and life. There is no clear distinction between man and nature, it is not clear if man dominates nature or if the vitality of nature looms over the actions of man. With this backdrop, gears are turned by the power of vapour, but […]

Paprika Shapes

Paprika Shapes

Composition: Strawberry and pepper gelato Partially salted almond and paprika wafer Julienne of candied peppers STRAWBERRY AND PEPPER GELATO water 280 strawberry puree 273 cooked pepper puree 173 sugar 126 maltodextrin 55 glucose syrup 42 De 45 dextrose 45 neutral fruit stabilizer 3 Mix the neutral stabilizer into the sugar, add to water with the […]

PEAR BLOSSOM

PEAR BLOSSOM

LIKE A PEARL The fruit unfolds with magical colour. Slice the unpeeled pear along its width. Fold the slice by holding its two ends. Place the petals thus created on the gelato. In the centre place a pear daisy, made using a melon baller. The dish must first be cooled to keep the gelato from […]

Recipe Summer Passion

Recipe Summer Passion

Exotic delicacy The acidity of the passion fruit softened by the sweetness of sugar. Instructions Use frozen passion fruit pulp and remember to compensate for the concentration and the sugar level. Add the other ingredients to the passion fruit, following the recipe proportions. Let stand for a few minutes. Start the aeration phase by using […]