Serves 4
Ingredients
Hazelnutcream
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
Chestnutcream
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
Toserve
10g black truffles
30g fresh cep (porcini) mushrooms
2g vanilla salt
Method
Hazelnutcream
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.
Chestnutcream
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.
Toserve
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.
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