Grand Hotel Villa Serbelloni Luxury Magazine
10
AGO
2016

Published in:

Food And Wine

10 AGO 2016 Published in:
Food And Wine

MELTING CHERRIES WITH GRANITA OF MELON, MILK PODS AND BLONDE CHOCOLATE ICE CREAM

The Grand Hotel recipes by Ettore Bocchia

Melting cherries

Wash and rattling off cherries, put in cooking jars covering them with syrup 1-1, cook in a steam oven for 30 minutes at 85 °

 

Dust melon

Blend a ripe melon, cooled with nitrogen (or freezer, nrd) to obtain a powder of melon. uses a mixer to simplify the process

 

Amonds and pistachios ground 

Toast the nuts in oven to 130°, once cold blend in the mixer

 

Blond chocolate ice cream

800 gr Milk
200 g cream 38% UH
300 g white chocolate
30 grams of cocoa butter
2 vanilla beans
240 g sugar
3 g salt flower

Method

Place the white chocolate in vacuo and leave it in the water 82 ° for 4 hours.

Boil milk, cream, sugar, salt flower and vanilla, pour it over the chocolate and the cocoa butter, blend in the mixer and place in paco jet

 

Waffles milk

150 g dark sugar
150 g liquid glucose
60 g butter
200 g milk powder

Method

Put sugar and glucose in a small saucepan, it must become a blond caramel, then will add the butter, add the cold milk powder and pulverize the glass.

Arrange on a silpat the wafer and bake at 140 °.

 

Milk foam dried thyme

1 liter fresh milk
300 g liquid glucose
20 g fresh thyme

Method

Soak the thymus with milk for 5 hours, remove the thyme and add the sugar, put on the fire when it get 90 ° removed from heat and start mixing, place the resulting foam on the acetate paper and put in the oven at 65 ° for 8 hours

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