- Recipes Punto Italy

White Chocolate Sphere

White Chocolate Sphere
White chocolate, apples, and cinnamon, Calvados crumble, meringue, and red apple puree to remind us that cuisine is an evolution of tradition in the name of simplicity

Chocolate

Ingredients for 10 servings

• tempered white chocolate 200 g

Chop up the white chocolate into small blocks and dissolve it in a bain-marie or in the microwave.
Mix occasionally, slowly bringing the chocolate to 45°C to avoid the formation of lumps.
Remove from the heat (or microwave) once the temperature has been reached.
Place the container of white chocolate in a bowl of water and ice to cool, stirring well until it reaches a temperature of 25- 27°C.
Remove from the ice and place the container in a bain-marie (or microwave) until it reaches a temperature of 29°C.
Pour the tempered white chocolate into the half-sphere moulds.

Apple cooked at a low temperature

• apples 1 kg
• sugar 300 g
• Calvados as needed

Peel the apples and cut them in half, removing the seeds with the help of a corer.
Place them in vacuum bags with the sugar and Calvados.
Bake in a steam oven for 15-20 minutes at 90°C.
Allow to cool, remove the apples from the bag and cut into cubes.
Blend 1/3 of the apples to create a puree.
Combine the puree and the diced apples.
Fill the silpat half spheres (2 cm diameter) and freeze.

sadker-sferadicioccolato_half

CINNAMON BAVAROIS

• milk 200 ml
• cinnamon powder 2 g
• gelatin 7 g
• eggs 2 g
• sugar 30 g

Heat the milk and the powdered cinnamon in a saucepan.
Add the gelatin that has been previously soaked in cold water.
Dissolve the gelatin well.
Fill a basin with ice and pour the mixture in another bowl, which will be placed on top of the ice until it is slightly thickened.
Stir occasionally, and when it starts to thicken, beat the eggs with the sugar and add them to the mixture.
Finally, add the whipped cream mixing from top to bottom.

WHIPPED CREAM

• cream 150 g
• sugar 30 g

Whip the cream with the sugar and place the whipped cream in the fridge

CALVADOS CRUMBLE

• butter 100 g
• brown sugar 100 g
• flour 00 150 g
• salt 2 g
• Calvados 50 ml

Knead the ingredients to make a dough similar to the shortcrust pastry, cut into cubes and freeze.
Blend in the thermomix and spread on a sheet covered with baking paper, then bake at 180°C for 15 minutes and then heat everything.
Flavour with Calvados and allow to dry well.

RED APPLE PUREE

• apples 1 kg
• sugar 100 g
• dehydrated respberries as needed
• agar 2 g

Peel the apples. Cut them in half, removing the seeds with the help of a corer.
Place them in vacuum bags with the sugar. Bake in a steam oven for 15-20 minutes at 90°C.
Allow to cool, remove the apples from the bag and blend them to make a puree.
Add the agar and dehydrated raspberries until the desired colour is reached.
Boil in a saucepan and allow to cool. Once the mixture has thickened, blend with the hand mixer.
Pour the mixture into a pastry bag.

FRENCH MERINGUE

• egg white 100 g
• sugar 100 g
• powdered sugar 100 g

In a planetary mixer beat the egg whites adding the sugar little by little.
Pour the mixture into a pastry bag.

CAT TONGUES

• white flour 50 g
• powdered sugar 50 g
• egg white 50 g
• soft butter 50 g

Blend the flour, powdered sugar, egg whites and butter in the thermomix.
Work for 3 minutes at speed 6.
Remove from the thermomix and let it rest in the fridge for an hour.
Pour the mixture
into the acetate moulds placed on the oven trays covered by baking paper.
Cook the tongues in the oven at 160°C for about 5 minutes.
Remove them from the oven and cut them into a stalk shape while they are hot.

sadker-sferadicioccolato_1

FINISHING

• red spray as needed
• mint to taste

INSTRUCTIONS

Pour the cinnamon bavarois into the half spheres. Add the half ball of diced cooked apple and crumble, being careful not to overflow from the mould. Store in a blast chiller.
Heat a saucepan upside down and cover the base with a sheet of baking paper.
Once the base is hot, take the two half balls and place the flat part on the base of the pan, to heat the bottoms.
Once heated, join the two half spheres on the flat side, creating a ball.

sadker-sferadicioccolato

FINISHING

Color the ends of the ball with the red spray and insert the cat tongue stalk. Decorate with a mint leaf.
Repeat the procedure for all balls. In the serving dish, create three rows of meringues alternating with the rows of red apple puree.
Brown the meringue with the torch and place the apple ball in the center of the plate. Serve

 

RECOMMENDED WINE

Castello di Grumello muscat straw wine

Recent Blog Posts

post_puntoitaly_37