Ingredients (Serves 10)
For the Biscuit
- 5 whole eggs
- 60g sugar
- 60g flour
- 9g starch
For the Cocoa Wafer
- 50g sugar
- 25g fondant
- 100g isomalt
- 10g cocoa
- 5g room temperature butter
For the Yoghurt Cream
- 100g cream
- 32g sugar
- 35g egg yolk
- 200g whole milk yogurt
- 200g Mascarpone
For the Ricotta Cream
- 16g corn starch
- 117g milk
- 43g sugar
- 160g buffalo Ricotta
For the Marsala Reduction
- 100ml Cantine Florio Marsala
- 20g sugar
For the Candied Capers
- 30g desalted capers (change water 5 times every 30 minutes)
- 15g sunflower honey
To Serve
- 200 ml Espresso
- 2g candied bergamot cut in small cubes
- 2 fresh mint leaves
- 2g lemon (grated zest)
- 2g cocoa
Method
For the Biscuit
- Whip eggs with sugar, add flour with starch previously sifted and knead gently.
- Stretch the compound to a thickness of 5 mm on a silicone pad and cook in pre-heated oven at 180°C for 8 minutes.
- Divide into 10 discs of 4 cm diameter.
For the Cocoa Wafer
- In a casserole put sugars together and heat up to 160°C. Remove from heat, add cocoa and let it melt gently.
- Add butter, mixing everything well.
- Make the compound cool down by stretching it on a silicone pad and then pulverize it in a blender.
- Place 6 steel rings, 6 cm diameter, on a silicone pad and place a thick layer of powder in its base.
- Lightly heat in the oven at 200°C for one minute, let it cool down and then turn out the wafers from the rings.
For the Yogurt Cream
- In a casserole, put the cream, sugar and egg yolks together and heat up to 65°C.
- Let everything cool down, transfer to a mixer and add the yogurt and Mascarpone. Whip and put in the fridge.
For the Ricotta Cream
- Dissolve the corn starch in 20g of the milk.
- In a casserole heat the remaining milk with the sugar and add the dissolved corn starch.
- Bring to 90°C and cook for 2 minutes.
- Let it cool down and then add the ricotta and knead the dough gently for 5 minutes with whisk.
For the Marsala Reduction
- Bring the Marsala and sugar to the boil, then let it reduce 70% using a gentle heat.
- In a CBT vacuum bag put the capers, water and honey together and cook for one hour at 45°C.
To Finish
- In a plate, put in order: the biscuit soaked in coffee, capers, yogurt cream, ricotta cream, candied bergamot, some more capers, mint, grated lemon, cocoa and Marsala reduction.
- Decorate with a cocoa wafer.
Recipe Courtesy of Alessandro Negrini and Fabio Pisani of Il Luogo di Aimo e Nadia
Alessandro Negrini and Fabio Pisani Chef Feature
Image © A. Mauri, Italian Gourmet.
