CRISPY COCONUT (replaces the Pecorino cheese) • sugar 250 g • water 250 g • coconut 1 Make a syrup with water and sugar. Vacuum pack the syrup with the coconut and place in the fridge for 24 hours. Strain with a chinois to remove the excess syrup and dry. PUFFED RIGATONI • rigatoni (weight based on the medium-small size of pasta) • sugar • cinnamon • orange peel • lemon peel Cook the rigatoni in water with sugar, cinnamon, orange peel, and lemon for about 30minutes. ZABAIONE MOUSSE • milk 500 g • egg yolk 200 g • sugar 200 g • cream 500 g • isinglass 16 g • Marsala 700 g • cream 500 g Cook the milk, egg yolks, cream (500 g) and sugar like a crème anglaise. Add the isinglass and the last 500 grams of cream. Add the Marsala reduced to 200 grams. Load the siphon with two cartridges. 28 RECIPES
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