RECIPES SWEET RICE INGREDIENTS • Carnaroli rice 100 g • water 1000 g • milk 500 g • sugar 50 g • salt 1 g • vanilla pod 1/2 INSTRUCTIONS Add the rice to cold water and bring to a boil for about two minutes. Drain, rinse with cold water, and finish cooking in the milk. Add the sugar and chill. ASSEMBLY AND DECORATION Marinate in the cold syrup. Keep covered at 2-4°C to allow the different flavours to harmonize. Place the soup in the serving dish, complete with three small quenelles of cooked rice, three of gelato. Decorate with fresh shoots. When serving, close with a glass bell adding dry ice for a smoke effect. DICED FRESH FRUIT INGREDIENTS • bananas 150 g • mango 150 g • apricots 150 g • strawberries 150 g • kiwi 80 g • raspberries 100 g • currants 80 g • pineapple 200 g INSTRUCTIONS Cut the fruit into cubes and marinate in the syrup. Refrigerate. ZUCCHINI AND MINT GELATO INGREDIENTS • water 231 g • zucchini 300 g • onions 30 g • dry milk 40 g • cream 35% fat 150 g • extra virgin olive oil 40 g • salt 4 g • dextrose 130 g • milk base 100 75 g • mint and parsley leaves 10 INSTRUCTIONS Sauté the onion with the zucchini, finish cooking with mint and parsley leaves. Weigh the cooked zucchini. The difference from the initial weight is the water that evaporated during cooking, which must be reinstated. Pasteurize all the ingredients except for the cooked zucchini, which will be mixed and added to the mixture before freezing in the batch freezer. 42
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