For the Microwaved Sponge Cake with Pistachio Nuts

Ingredients

  • 3 whole eggs
  • 40g egg yolk     
  • 110g caster sugar
  • 60g pistachio paste
  • 15ml seed oil
  • 75ml water
  • 75g “W150” flour
  • 20g rice starch

Method

  1. Mix all the ingredients, pour them into a siphon dispenser with 2 cartridges and let the mixture rest for 30 minutes.
  2. Dispense the sponge mixture into a serving glass and microwave for 50 seconds (maximum power).
  3. Use sponge cake when hot.

For the Hazelnut and Almond Praline

Ingredients

  • 100g toasted hazelnuts from Piedmont
  • 65g toasted almonds from Noto
  • 1000g caster sugar
  • 2g salt flour
  • ½ Bourbon vanilla pod

 Method

  1. Prepare the dry caramel, add salt, vanilla and the hot and toasted nuts.
  2. Pour on a tray and allow to cool.
  3. Place in a blender and grind into textured pieces.

For the Caramel and Chocolate Crispy Wafers

Ingredients

  • 100g caster sugar
  • 100ml liquid glucose
  • 75g water
  • 45g cocoa paste

Method 

  1. Boil the sugar, glucose and water at 163°C.
  2. Remove from the heat and add the cocoa paste.
  3. Place some caramel between 2 silpats and bake for 4 minutes at 170°C.
  4. Remove from the oven and flatten with a rolling pin on a baking sheet. Return to the oven.
  5. Once cooked, cut wafers to the desired size.

For the Dark Chocolate Cremoso

Ingredients

  • 130ml fresh cream
  • 130ml fresh milk
  • 55g pasteurized egg yolk
  • 27g caster sugar
  • 130g dark chocolate (75%)
  • salt flower
  • 1g isinglass powder dissolved in 5ml of water

 Method

  1. Bring the fresh cream and milk to the boil, add the sugar and the egg yolks after mixing them and bring to 82°C.
  2. Mix this crème anglaise with the dissolved isinglass at 65°C and emulsify with a blender.
  3. Add to the dark chocolate that has been melted in the microwave and blend to achieve a shiny cream.
  4. Put in the fridge and let it chill for 6 hours.

For the Gianduia Flan

Ingredients

  • 250ml fresh cream     
  • 65ml fresh milk
  • 165g gianduia chocolate
  • 35g dark chocolate (62%)
  • 10g hazelnut paste
  • 60g egg yolk

 Method

  1. Bring to the boil the fresh cream and milk.
  2. Chop the chocolate and the gianduia into pieces, add the hazelnut paste and the boiling liquids.
  3. Add the egg yolks to the mix and cook at 84°C.

Presentation:

  1. Fill 2 dark chocolate moulds with the dark chocolate cremoso and the gianduia flan, add the hazelnut and almond praline.
  2. Glue the 2 filled moulds with a little chocolate, placing one mould upside down on a plate and the other one on top.
  3. Garnish with the pistachio sponge cake, the wafers, edible flowers and mint. Serve.

 

Recipe courtesy of Ettore Bocchia of Grand Hotel Villa Serbelloni‘s Mistral and La Goletta Restaurants.