Garbugli® textured dough taglierini on soft Chantilly with white chocolate and Tonka bean, candied orange and bergamot zest, crushed pistachios
x4
Ingredients for 4 people
For the Garbugli®:
200 g of Garbugli® textured dough taglierini Divine Creazioni®
2 liters of water
200 g of granulated sugar
20 g of Barry Callebaut sablage pistachios
15 g of Mycryo® cocoa butter
For the Chantilly:
250 g of fresh milk
100 g of Barry Callebaut white chocolate powder
15 g of granulated sugar
20 g of “00” flour
2 egg yolks
1 egg
1 tablespoon of orange juice
100 g of fresh cream
Tonka bean to taste
For the candied zest:
The zest of ½ orange
The zest of ½ bergamot
100 g of water
Procedure
Mix egg, yolks, sugar, and flour in a bowl. Bring the milk to a boil and add to the mixture. Cook in a bain-marie. Finally, add the melted white chocolate or mix for a few minutes always in a bain-marie. Lastly, add the orange juice and Tonka bean. Let cool and gently fold in the whipped cream. Cut the zest of the citrus fruits, removing the white part, into thin julienne strips. Immerse for a few seconds in boiling water. Dissolve the granulated sugar in water, add the zest, and place in the microwave for a few minutes. Let cool and repeat the operation several times until the zest is candied. Bring the water with the sugar to a boil. Immerse the Garbugli® and once cooked, drain and place in a pan with the cocoa butter. Finally, pour the Chantilly cream into deep plates, place the nest of Garbugli® formed with suitable tongs, and finish with sablage pistachios and candied zest.100 g of granulated sugar
