Serves 4



25g langhe hazelnuts, skin on

5g brown cane sugar

10g dark (bittersweet) chocolate

12g butter

7g cocoa mass (100% cocoa solids)

50g cream

A pinch of sea salt


50g chestnuts

5g sugar

A pinch of sea salt

Campanine apple and wine brulee

2 campanine apples

300g lambrusco grasparossa red wine

a pinch of cinnamon

a pinch of anise

a pinch of cloves

a pinch of cardamom

1⁄2 vanilla pod

a pinch of black pepper

Pumpkin cream

150g Mantuan pumpkin

Lemon gel

30g lemon juice

5g water

2g sugar

1g (approx.) agar agar

Mandarin sauce

3 fresh mandarins

2g cornflour (cornstarch)

Green apple reduction

10g green apple

1g vitamin c powder

Powdered jerusalem artichoke

100g Jerusalem artichokes

Crisp leaves

12 good King Henry leaves

12 red basil leaves

12 sisho leaves

12 red beetroot (beet) leaves

1g gelatin

100g egg white

30g icing (confectioners’) sugar


10g black truffles

30g fresh cep (porcini) mushrooms

2g vanilla salt



Preheat the fan (convection) oven to 170c. Put the hazelnuts in a baking pan and toast for 7 minutes. Remove from the oven and peel. place the hazelnuts in a thermal mixer with the sugar and process at mazimum speed until the residual oil and liquid in the hazelnuts has emulsified with the sugar. In a pan, melt the chocolate with the butter and cocoa mass. once melted, add the hazelnut paste. Meanwhile, bring the cream to a boil in a small pan with salt and add it to the hazelnut mixture, stirring constantly, to achieve the texture of cream.


Preheat the steam over to 100Cand bake the chestnuts for about 90 minutes. Put the chestnuts in a bowl with 45g of water, the sugar and salt, and blend them with a hand-held blender to obtain a smooth mixture.

Campanine apple and wine brulee

Wash the apples thoroughly, then peel them and remove the seeds. Put all the ingredients in a saucepan and add the apples, bring to a boil and cook until the wine has reduced by one third. Strain carefully and reserve the apples and the liquid. Let them rest and cool, then put the apples and the liquid in a thermal mixer and blend at full speed until you have a homogenous mixture. Strain and set aside.

Pumpkin cream

Cut the pumpkin into pieces. Remove the seeds and stringy part. Bake it in the oven at 100c until completely cooked, about 4 hours. Remove the skin from the pulp and blend with a hand-held blender to obtain a smooth cream.

Lemon gel

Put all the ingredients in a saucepan and bring them slowly to a boil. Boil for 3 minutes, then set the pan in iced water to cool down. Blend with a hand-held blender until smooth.

Mandarin sauce

Squeeze the mandarins and pour the juice into a saucepan. Grate a little mandarin zest and add it to the saucepan. Bring it to a boil. Once the liquid has boiled, turn off the heat. In a small glass, mix the cornflour (cornstarch) with 50g water. Pour the mixture into the pan and bring it back to boiling point to make a mandarin sauce.

Green apple reduction

Remove the seeds from the apple but keep the skin on. Put it in a centrifugal juicer, add the vitamin c and process. Put the juice in the rotary evaporator at 22c until it has reduced by half.

Powdered Jerusalem artichoke

Cook the Jerusalem artichokes in boiling water until tender. Once cooked, peel them and leave them to dry out at 60c, then process to a powder.

Crisp Leaves

Clean and rinse the leaves. soak the gelatine in cold water. Heat the egg white in abain-marie at 35c, then add the gelatin. Plunge the leaves into the mixture, covering both sides but being careful not to collect too much liquid. Spread them out on a tray and dust with a little icing (confectioners’) sugar on both sides. Put the leaves on a silicome baking mat and put in the over at 65c for 1 hour. Turn the leaves over and cook for another hour.


Place some mandarin reduction on the plate, then build up a millefeuille with the leaves, gels and remaining ingredients. The gels should be hidden by the leaves.

Find out more about Massimo