PUNTOITALY N°1 -January - June 2012

57 Pistachio cream and rice crispy • pistachio paste 100 g • milk cooking chocolate 50 g • roasted rice crispies 45 g Mix all the ingredients together and spread a thin layer (about 1 millimetre) on the Savoy cake cut into rounds 16 cm in di- ameter. Bavarian cake flavoured with Bronte pistachio • egg yolks 75 g • sugar 60 g • fresh cream 35% m.f. 250 g • leaf gelatine 4 g • pistachio paste 60 g • whipped cream 35% m.f. 180 g Cook an English custard at 82°C, cool in the chiller, and at 35°C combine with the dissolved gelatine; then add the pis- tachio paste, stirring well. Incorporate the whipped cream with a spatula, so that the mixture does not lose its lightness. Divide the mixture into three parts and pour into hemispher- ical moulds 14 cm in diameter. THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, CONFECTIONERY AND TRENDY FOOD-AND-DRINK Milk chocolate cream • fresh cream m.f. 250 g • sugar 60 g • egg yolks 75 g • 72% dark cooking chocolate 200 g • leaf gelatine 4 g • cold water 20 g Cook the custard at 82°C and add the softened gelatine, cool in the chiller and then at 35°C add the chopped and slightly melted chocolate. Divide the mixture into three parts, pour into the moulds on top of the pistachio flavoured Bavarian cake and cool. Bavarian cake flavoured with cardamom and lemon • milk 150 g • grated lemon 10 g • sugar 150 g • fresh cream 35% m.f. 150 g • egg yolks 140 g • leaf gelatine 10 g • whipped cream 400 g • essential cardamom oil 1 g Cook the milk, sugar, fresh cream, egg yolks and grated lemon at 82°C. Cool in the chiller and at 35°C add the melted gela- tine and essential oil, and finally blend in the whipped cream. Pour into hemispherical moulds 18 cm in diameter, put the filling of pistachio and chocolate into the centre, then close with the Savoy cake. Freeze at -20°C. Violet spray mixture • white cooking chocolate 200 g • cocoa butter 200 g • liposoluble violet colouring 10 g Dissolve all the ingredients at 45°C and, with the aid of a spray gun, spray as a vapour over the dessert frozen to -20°C to cre- ate a velvety effect on the outside. Garnish Garnish with macaroons (or with other small biscuits) 2 cm in diameter. • Recommended serving temperature: 8/10°C Defrosting time: starting from -15°C leave in a box at +4°C for 3 hours then 30 minutes at room temperature (20°C) before serving. How to serve