Raviolacci with chestnuts, mascarpone mousse, pomegranate foam, and white chocolate
x4
Ingredients for 4 people
Approximately 250 g of Raviolacci with chestnuts
Seed oil for frying, as needed
White chocolate, as needed
For the mascarpone mousse:
130 g fresh cream
2 egg yolks
30 g granulated sugar
100 g fresh mascarpone
Seeds from ¼ vanilla bean
For the pomegranate foam:
100 g pomegranate juice
Approximately 10 g powdered dehydrated egg white or ½ fresh egg white
Procedure
For the mascarpone mousse: prepare a classic crème anglaise. Bring the cream to a boil, pour it into the previously combined egg yolks, sugar, and vanilla, return to the heat, and cook until it reaches approximately 82°C (when the cream coats the back of a Teflon spoon used for stirring). Remove from heat and cool immediately using an ice water bath. Place the fresh mascarpone in a blender, add the crème anglaise, and blend well. Strain through a fine-mesh sieve. Pour the mixture into a siphon with a gas cartridge and, if possible, refrigerate for at least an hour before use.
Fry the Raviolacci with chestnuts cooked in lightly salted boiling water for a few minutes and then dried; if you want to avoid this step, the Raviolacci should be previously thawed. Place the pasta on the plate with the mascarpone mousse and decorate with the pomegranate foam (whisk or blend the fruit juice with the egg white in a bowl. A foam rich in incorporated air will form on the surface. Scoop it out with a spoon or skimmer, place it on the preparation, and finish with grated quality white chocolate).
These Raviolacci with chestnuts can also be served as an appetizer or entrée with savory foams or preparations such as squacquerone and rosemary oil.
