Sweetmood No28 - November 2021

Inspiration The cuisine of Davide Rangoni, a starred chef, is best described by three words: balance, harmony, and vibration. The latter arises from the stimulation of the senses and a maniacal focus on details, down to the use of custom ceramic plates with a dual character: shiny on the surface where the food is placed, rough and unpolished underneath. It is here that touch and sound combine to write the musical score of his cuisine. BRULÉ • taleggio cheese PDO 125 g • fresh cream 500 g • sugar 50 g • egg 80 g Bring the fresh cream to a boil and add the taleggio cheese. When the temperature is no higher than 80°C, add the eggs and the sugar. Place the mixture in a ceramic baking dish and cook in a bain-marie at 165°C for about 35 minutes. When the consistency is firm, remove the mixture from the bain-marie and allow it to cool. Strain the mix to make it creamy, and place it in a pastry bag. SESAME CRUNCH WITH MOUNTAIN PINE • flour 00 30 g • powdered sugar 100 g • melted butter 60 g • white sesame 45 g • orange juice 50 g • mountain pine syrup 50 g Mix all the liquid ingredients with a whisk, then add the powdered sugar and sesame. Spread on a baking paper in the desired shape. Subsequently it can be perfected while hot using a cutting tool. Bake for 7 minutes at 175°C until golden brown. CHINESE LANTERNS WITH MUSTARD • Chinese lanterns 500 g • sugar 250 g • glucose 50 g • drop of mustard essence 1 Macerate the cleaned, washed Chinese lanterns without the husk (the thin sand-coloured membrane that surrounds the berry and that is shaped like a lantern) for 24 hours. Drain the liquids and sauté in a hot pan for 2 minutes. Repeat this procedure three times at a distance of eight hours. Only when completely cooled, very carefully add the mustard essence. ASSEMBLY Form the brulé on the plate, add the Chinese lantern with mustard before placing the crunch on top. Sorin Gheorghita on unsplash 24 RECIPES

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