Spring of flavours

Giancarlo Timballo

Master gelato maker

Marco Martinelli

Chef and instructor

CELERY ROOT

Vegetable grown in northern Italy, with a globular, knotty shape.
Only its root is eaten. It consists largely of water and therefore is low in calories, carbohydrates, proteins, and a good amount of vitamins and minerals like iron, potassium, and manganese.
It has important digestive and demineralizing powers, and thanks to its essential oil it also has a diuretic and purifying action.

ASPARAGUS

Asparagus is a late-spring, low-calorie product with fundamental diuretic and antioxidant properties.
Rich in water and low in fat, it is cholesterol-free.
The presence of plant fibres makes it particularly suitable for intestinal regularity.
It also contains potassium, folic acid, phosphorus, calcium, and several important vitamins, especially A, C, and some from the B group.

ASPARAGUS GELATO

INGREDIENTS

• juiced raw green asparagus 350 g
• water 176 g
• fresh cream 150 g
• egg yolk 20 g
• nonfat dry milk 95 g
• dextrose 140 g
• extra virgin olive oil 30 g
• fibre 30 g
• salt 4 g
• stabilizer 5 g

INSTRUCTIONS

Juice the asparagus and add them to the liquid parts of the recipe. Then combine the solids in the pasteurizer and start pasteurization. Let sit for at least six hours and then freeze.

CELERY ROOT

INGREDIENTS

• celery root 200 g
• extra virgin olive oil 20 g
• sea salt 2 g

INSTRUCTIONS

Cut the celery root into cubes. Braise it in a frying pan with the oil. Flavour.

LICORICE AND LEMON SPONGE CAKE

INGREDIENTS

• whole eggs 50 g
• flour 00 12 g
• powdered licorice 2 g
• salt 1 g
• Garda lemon peel 1 g

INSTRUCTIONS

Beat the egg with a whisk. Add salt and flavour with licorice and grated lemon peel. Fold in sifted flour without losing air. Place in silicone moulds. Cook in the microwave for 40-45 seconds.

CREAM OF ASPARAGUS

INGREDIENTS

• asparagus 100 g
• extra virgin olive oil 10 g
• sea salt 2 g

INSTRUCTIONS

Wash and cut asparagus into discs. Boil in water for a minute.
Drain and cool in the blast freezer.
Blend vigorously with olive oil.
Adjust the creamy density and flavour.

COMPOSITION OF THE DISH

Slice four asparagus thinly, cook for a few seconds in the pan with a thin layer of oil.
Place the celery root, asparagus, and sponge cake on the plate.
Serve with a dollop of gelato and drops of asparagus cream.
Decorate with rosemary flowers.