Sweetmood No30 - May 2022

The cuisine of Daniele Rebosio Daniele’s contemporary cuisine is sustainable and elegant while still respecting tradition. His dishes show the influence of international cuisine, especially French. The chef chooses to offer recipes with few ingredients but of the highest quality. His success derives from his ability to find the right balance, playing with the sweet, crunchy, savoury, and acidic qualities of the products used. NAMELAKA DARK CHOCOLATE 85% • dark chocolate 320 g • milk 400 ml • glucose 55° 10 g • cream 200 g • gelatin sheets 1-2 Combine dark chocolate, glucose, and milk and heat at 55°C for 6 minutes. Drip in the cream and finally the gelatin. Pour into moulds and blast freeze. ORANGE KAPPA GELATIN • orange juice 500 ml • sugar 100 g • kappa gelatin 6 g Place all the ingredients in a saucepan, bring to a boil, blend, strain, and use. PECAN CRUMBLE • rice flour 100 g • blended pecans 100 g • butter 100 g • sugar 100 g ORANGE GEL • orange juice 500 g • sugar 100 g • agar 6 g Bring all the ingredients to a boil, blend, strain, and allow to cool. Blend and bring the gel to consistency. Store in a bottle. 44 RECIPES

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