Blu Mediterraneo by ACQUA DI PARMA

Blu Mediterraneo Mandorlo Di Sicilia by ACQUA DI PARMA
Blu Mediterraneo Mandorlo Di Sicilia by ACQUA DI PARMA
HYPNOTIC POISON
by
DIOR
Angel by Thierry Mugler
Opera cake
PEACH
Roasted with Rosemary and Vanilla
Serves 4
ROASTING SYRUP
Heat the wine, sugar, and honey in a saucepan over high heat. Stir to dissolve the sugar.
Bring to a boil and turn the heat to low. Simmer until the liquid is reduced by half. Add the
rosemary to the pan and remove from the heat. Cover and let steep at room temperature
for 30 minutes. Uncover and strain the syrup through a chinois. Reserve the syrup in an
airtight container, refrigerated, for up to 3 days.
OVEN-ROASTED PEACHES
Preheat the oven to 150°C/300°F. Halve and pit the peaches. Place in an oven-safe
saucepan and cover halfway with the roasting syrup. Heat the pan over medium heat and
bring the syrup to a simmer. Cook, gently basting the peaches to evenly cook, until they
are slightly softened, about 5 minutes. Transfer the pan to the oven and roast the peaches
until tender, about 25 minutes. Remove the pan from the oven and let cool to room
temperature in the syrup.
CRÈME ANGLAISE
Prepare an ice bath. Heat the cream, milk, and vanilla in a saucepan. Bring to a simmer
and remove the pan from the heat. Cover and let steep at room temperature for 30 minutes.
Strain the cream through a chinois and set aside. Whisk the eggs and sugar together in a
mixing bowl until smooth. Slowly whisk one-third of the warm cream into the egg mixture
until fully incorporated. Pour the egg mixture into the rest of the warm cream, whisking.
Cook over medium heat, whisking constantly, until heated to 84°C/183°F and thick
enough to coat the back of a spoon. Strain the anglaise through a chinois and chill over the
ice bath. Season with the salt. Reserve in an airtight container, refrigerated, for up to 3
days.
SHORTCAKE
Preheat the oven to 175°C/350°F. Prepare an ice bath. Heat a saucepan of water to a boil
over high heat. Carefully submerge the eggs in the boiling water and cook until hardboiled, about 10 minutes. Drain and shock the eggs in the ice bath until cold. Peel the eggs
and discard the shells. Reserve the cooked whites for another use. Pass the yolks through a
coarse-mesh tamis. Combine the cooked yolks, flour, butter, sugar, baking powder, salt,
and lemon zest in a food processor. Pulse to a coarse crumble. Add the cream and vanilla,
pulsing together until just combined. Turn the dough out onto a clean work surface and
knead by hand to fully incorporate, about 1 minute. Roll the dough out on parchment
paper to 1.3 cm (½ inch) thick. Transfer, along with the parchment, to a baking sheet.
Lightly brush the dough with softened butter and dust with turbinado sugar. Bake until
golden brown, about 10 minutes. Let cool to room temperature. Break into 2.5-cm (1-inch)
pieces and reserve in a dry, airtight container.
PEACH PUREE
Prepare an ice bath. Heat the peaches, nectar, wine, and dried apricots in a saucepan over
medium heat. Bring the liquid to a simmer and turn the heat to low. Cook the peaches,
stirring occasionally to prevent burning, until they are soft and the liquid reduces down to
a glazelike consistency, about 25 minutes. Transfer the mixture to a blender and puree on
high speed until smooth. Pass the puree through a chinois and chill over the ice bath.
Season with the crème de peche and malic acid. Reserve the puree in an airtight container,
refrigerated, for up to 3 days.
ROSEMARY POWDER
Spread the rosemary leaves on a microwave safe plate. Microwave for 2 minutes. Turn the
plate and continue microwaving the rosemary and turning the plate every 30 seconds until
the rosemary is dried. Let cool to room temperature. When cool, grind the rosemary in the
spice grinder to a fine powder. Keep the rosemary powder in a dry, airtight container.
TO FINISH
Rosemary Ice Cream
Peach Ice Cream
Spoon crème anglaise and peach puree onto each plate side by side. Place one warm peach
on the crème anglaise on each plate. Divide the shortcake among the plates. Scoop one
quenelle each of rosemary ice cream and peach ice cream onto each plate. Sprinkle a little
rosemary powder on top of the rosemary ice cream to finish.
SACHER TORTE
Ingredients
For the Sachertorte
For the glaze
Procedure
DEHYDRATED MILK FOAM
400 g milk
80 g glucose syrup
Preheat the oven to 65°C/150°F. Line a 23 by 33-cm (9 by 13-inch) rimmed baking sheet
with acetate. Heat the milk and glucose in a saucepan over medium heat to 82°C/180°F.
Remove the pan from the heat and froth using an immersion blender. Using a large spoon,
scoop just the foam out onto the prepared baking sheet; avoid transferring any liquid.
Scoop enough foam to fill the baking sheet, refrothing the milk as needed. Transfer the
foam to the oven and dehydrate until crispy throughout, about 8 hours. Let the foam cool
to room temperature. Break into small pieces and reserve in a dry, airtight container for up
to 2 days
MILK SNOW
Ingredients
2 ½ cups milk
Pour the milk in to a shallow pan and freeze until completely solid. When ready to serve, scrape the frozen milk with a fork to create Milk Snow and garnish the plates
CHAMOMILE HONEY
Ingredients
2 cups Honey
1 cup dried Chamomile flowers
PROCEDURE
In a medium heat bring the Honey to 90°c.Add the flowers remove from the heat and steep for 15´.Return to medium heat, bring to 90°c and strain.
MILK SORBET
Ingredients
2 ½ cups half and half
¾ cup glucose syrup
1/3 cup Chamomile honey
2 ½ cups milk
1 tablespoon salt
PROCEDURE
Combine the half and half, glucose and honey in a small saucepan over medium heat. Season with salt and bring just under a boil. Add the milk and mix with a hand blender to combine. Strain and cool over ice. Freeze in an ice cream maker.
TO FINISH
DEHYDRATED MILK FOAM
MILK SNOW
MILK SORBET
1 TABLESPOON HONEY
BEE POLLEN
Place a tablespoon of Dehydrated Milk Foam in a center of a plate.Place 1 quenelle of Milk Sorbet on the top of the foam.Spoon the Honey on the top of Sorbet.Spoon 4 tablespoons of Dehydrated Milk Foam on top of the right hand side of Sorbet.Spoon 4 tablespoons of Milk Snow over the opposite side.Sprinkle with the Bee Pollen
The word Namelaka is a japanese term for creamy texture and the technique for making this creamy texture comes from the Valrhona school of pastry.
NAMELAKA
8.5 g silver gelatin sheets
200 g whole milk
10 g glucose syrup
400 g Dark 65% chocolate
375 g heavy cream
PROCEDURE
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.
Place 65% chocolate into a bowl and pour glucose mixture over it, whisking until smooth.
With a hand-held blender, combine chocolate mixture and blend well to emulsify.
Line 3 ring molds of 16 cm (6 inch) with acetate, pour in mixture and freeze until ready for use.
SPONGE CAKE
Ingredients
80g Powdered sugar
80 g Almond in powder
30g Flour
4 Eggs
Mix all ingredients. Spend the dough or Chinese if you do not have one, in a rather fine mesh strainer
Put the mixture into a siphon and, following the instructions, insert a gas canister and shake before the next step.
Pierce the bottom of about 5-6 plastic cups with a knife, for easy removal the cake.
Fill the cups with a third siphoned dough
Cook 35-40 ´´in the microwave (depending on your strength), maximum power.
GRAHAM CRUMBLE
Ingredients
140 g butter, cold, cubed
65 g light brown sugar
125 g all-purpose flour
50 g finely ground whole wheat flour
40 g coarsely ground whole wheat flour
3 g salt
25 g buckwheat honey
Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper. Using a stand
mixer, paddle all of the ingredients on medium speed until the mixture is crumbly in
texture. Do not overmix. Transfer to the baking sheet and spread in an even layer. Bake
until golden brown, about 15 minutes. Allow to cool to room temperature. Break into
small pieces and transfer to a dry, airtight container
Photography by Christoforos Koskinas
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