Chocolate and ginger velouté, raspberries, and Scrigni® with Apulia Burrata cheese
x4
Ingredients for 4 people
FOR THE CHOCOLATE VELOUTÉ:
325 g of whole milk
25 g of sugar
2 g of agar
100 g of 70% dark chocolate
2 g of ginger powder
Heat the milk and add the pectin with the sugar previously mixed. Bring to a boil. Separately, melt the chocolate. Gradually add the hot milk, creating an emulsion. Let it cool to at least 30° before using.
FOR THE SCRIGNI® WITH APULIA BURRATA CHEESE:
6 Scrigni® with Apulia Burrata cheese,
Plenty of water
Put the water in the pot, and as soon as it boils, cook the pasta for 3/4 minutes. Drain and lightly dry.
FOR THE RASPBERRY BISCUIT:
150 g of flour
50 g of powdered sugar
10 g of freeze-dried raspberry powder
115 g of soft butter
8 g of fresh egg whites
1 pinch of salt
Liquid red food coloring
Lightly whip the butter with the sugar. Add the sifted flour with the freeze-dried raspberry and salt; finally the fresh egg white. Let it rest and bake in a hot oven at 140° for about 25 minutes.
OTHER:
Fresh raspberries
Licorice paste
Mixed sakura sprouts (watercress)
Mixed fresh edible flowers,
FOR THE CHOCOLATE DECORATIONS:
200 g of tempered chocolate
100 g of cocoa powder,
Using a piping bag, draw branches on the cocoa, making them as natural as possible. Let them crystallize.
Procedure
COMPOSITION: Place the velouté in the center of the plate. Use the biscuit to form a circle and place a Scrigni® in the center. Finish with fresh raspberries, sprouts, and flowers, a drop of licorice paste, and the chocolate branches.
