Bauletti® with sheep’s ricotta and Sicily pistachios, rum, chocolate, and orange gel
x4
Ingredients for 4 people
16 Bauletti® with sheep’s ricotta and Sicily pistachios Divine Creazioni Surgital
500 ml aged rum
100 g 80% dark chocolate
200 ml orange juice
20 g fine cane sugar
3 g Xanthan gum
butter to taste
chopped pistachios to taste
extra virgin olive oil
Procedure
For the rum and chocolate sauce: in a copper pot, evaporate the alcoholic part of the rum and gently reduce it with the addition of cane sugar; chill to +4°C. In the meantime, melt the dark chocolate in the microwave; once melted, pour the chocolate into a rectangular mold and let it harden. For the orange gel: squeeze the oranges to obtain the juice and filter it through a very fine mesh sieve. Add the Xanthan gum and emulsify with an immersion blender and a drizzle of oil. Degas three times under vacuum to remove any air bubbles and transfer to a kitchen dispenser. Cook the Bauletti® in plenty of salted water, drain them and place them in a copper pot leaving a small space in the middle; pour in the rum sauce and grate the chocolate over it with a microplane. Finish each Bauletto® with the orange gel as shown in the photo.
FRANCO FERRI
Recipe from volume III “Young Talents” for Divine Creations Curated by Elsa Mazzolini – La Madia Editore
