Bauletti® with sheep’s ricotta and Sicily pistachios, Marsala “Baglio Florio” gel flavored with orange and Sichuan pepper, passion fruit minispheres, candied ginger
x4
Ingredients for 4 people
16 Bauletti® with sheep’s ricotta and Sicily pistachios Divine Creazioni Surgital
For the Marsala gel:
400g Marsala
Zest of 2 oranges
90g sugar
100g water
Sichuan pepper to taste
20g potato starch
5g Xanthan
For the passion fruit minispheres:
600g Valrhona Inspiration Passion chocolate
450g white chocolate 32%
100g passion fruit juice
4 egg yolks
100g sugar
10g gelatin sheets
700g cream
260g milk
Procedure
For the Marsala gel
Infuse the Marsala with the orange zest and Sichuan pepper, all at cold temperature, for 24 hours. Strain and add water, sugar, and potato starch, then cook. Once cooled, blend with an immersion blender and add the Xanthan.
For the passion fruit minispheres
Melt the two chocolates and, meanwhile, prepare the custard by bringing the egg yolks with sugar, milk, 300 grams of cream, and vanilla to 82°C. Cool the mixture to 40°C and add the gelatin. Combine the custard with the melted chocolate and the remaining liquid cream, then fill the sphere molds. Chill.
Cook the Bauletti® in salted boiling water, drain, and place them on the Marsala gel. Add the passion fruit minispheres and some crunchy walnut bits. Garnish with candied ginger.
Chef Enrico Brancato
Recipe from Volume III “Young Talents” for Divine Creations
Curated by Elsa Mazzolini – La Madia Editore
