Caramelized Tortelli alla zucca violina (with butternut squash) with nutmeg chantilly cream, dark chocolate ganache with chili, and garnish of frosted fresh fruit cubes and sprouts
x4
Ingredients for 4 people
12 Tortelli alla zucca violina (with butternut squash)
500 ml milk
4 egg yolks
125 g sugar
65 g flour
5 g nutmeg
500 ml whipping cream
100 g 75% dark chocolate
2 g dried chili
FOR GARNISH
Marjoram sprouts
Basil
Mint
Fresh fruit
Procedure
Boil the milk for the custard with the nutmeg. Mix the egg yolks, sugar, and flour separately. When the milk comes to a boil, pour in the egg mixture and stir vigorously to avoid sticking. Once the custard has thickened, let it cool in a container.
Melt the chocolate in a double boiler and add 100 ml of previously heated cream.
Whip the remaining cream until stiff and fold it into the nutmeg custard. Cook the Tortelli alla zucca violina (with butternut squash) in plenty of salted water for about 4-5 minutes. Drain them and coat them in granulated sugar. Caramelize in the oven at 200°C for 3-4 minutes.
Cut the fresh fruit into cubes, coat them in granulated sugar, and place them in the freezer for 5 minutes. Spread the chocolate ganache on the plate and place the chili on top.
Arrange the Tortelli alla zucca violina (with butternut squash) on the plate and use a piping bag to create dollops. Garnish with frosted fresh fruit and sprouts.
Chef Giulia Canneva, Italian National Junior Chefs Team.
