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Semifreddo: Orange and white chocolate semifreddo with sultana and almond crunch and vanilla sauce

by Chef Vincenzo Pezzilli, Piazza Italia, Beijing, China

Orange Semifreddo
Orange Semifreddo by Chef Pezzilli

For orange semifreddo

Pastry custard 300gr
Orange peel 20gr
Italian meringue 265gr
Cream 435 gr


Heat 100 grams of the pastry custard in the microwave oven with the orange peel, grated; then mix very well and let steep for some minutes. Next add the rest of the cold cream, the Italian meringue and the whipped cream.


For white chocolate semifreddo

Egg yolks 100gr
Granulated sugar 80gr
Honey 15gr
White chocolate 60gr
Italian meringue 100gr
Fresh cream 270ml

Beat the egg yolks with the sugar and honey. Add the white chocolate, melted, the Italian meringue and the whipped cream.


For vanilla sauce

Milk 700ml
Cream 300ml
Cane sugar 80gr
Granulated sugar 120gr
Egg yolks 300gr
Rice starch 10gr
Vanilla pods 12gr

Bring the milk and cream to a boil with the vanilla pods, pulp removed. Whip the egg yolks with the granulated sugar, the pulp from the vanilla pods and the cane sugar, add the rice starch, then pour the mixture into the boiling milk and cream. Maintain at 85° C.


For the sultana and almond crunch

Sultanas 50gr
Almonds 50gr
Granulated sugar 200gr

Melt the sugar without letting it darken, then add the almonds and the sultanas.


For the pulled sugar

Melt some sugar in a pot and let it cool on silpat.
With gloves, pull and twist the cooling sugar to form spirals, circles or whatever else.


Recipes Editor: Elena Ruocco.

 

Sfogliatella Frolla

Watch this recipe in its video-version

Ingredients

Flour, low-gluten 400gr
Butter 200gr
Water, cold  10gr
Sugar 100gr
Egg yolk 40gr
1 or 2 pods vanilla

Photo 1

Procedure, dough

1
Photo 1
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Photo 2
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Photo 3
4
Photo 4









Press the flour with the unmelted butter, vanilla and a little cold water through fingers until “sand-like.” Photo 2
Add the sugar and egg yolks. Photo 3
Knead and place in the fridge for at least 2 hours. Photo 4

Ingredients for filling

Water    280gr
Semolina    90gr
Ricotta    300gr
Sugar   150gr
Eggs     100gr
Candied fruit in cube 100gr
Cinnamon, a pinch
Salt, a pinch

Photo 5

Procedure, filling

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Photo 6
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Photo 8

Bring the water sugar, salt and vanilla to a boil. Photo 6.
Add the semolina and cook 4-5 minutes. Photos 7 & 8
Heat the eggs to lukewarm, Photo 9 and then the other ingredients. Photos 10 & 11

 

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Preparation, sfogliatelle

Spread the frolla dough out till it is 4 mm thick, then cut with a dough cutter, 10 cm in
diameter. Photo 12. Wet the edges with water. Photo 13
Place the filling in the centre Photo 14 and close. Photo 15
Bake at 180° for 20 minutes.
For 10-12 portions.

 

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Photo 13
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Photo 14
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Photo 15



Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Sfogliatella Riccia

Watch this recipe in its video-version

 

Ingredients for the Sfogliatella dough

1000 gr flour, high-gluten
350 gr water
15 gr salt
40 gr honey
400 gr lard or butter, at room temperature.
Photos 1 & 2

Procedure, sfogliatella dough

Knead the flour with the water, honey and salt for around 20 minutes. The dough is firm.
Photos 3.Cover with plastic wrap and let rest in the fridge for at least 2 hours.
Spread the dough till as thin as possible, the thinner it is, the crunchier it will be. Photos 4 & 5

 

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Photo 2
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Rub the sheet of dough with the lard (or with the butter), use a spatula or brush to spread it
more. Photos 6.Roll up the dough Photo 7 into a single roll,Photos 8, cut off any extending
pieces in order to obtain a cylindrical shape. Photos 9

 

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Cover with plastic wrap and let rest in the fridge for at least an hour. Photos 10
Cut the cylinder in slices approximately 1 cm thick; Photos 11, using your fingers form the
shape of the sfogliatella; Photos 12, place filling in the dough and close the sfogliatella with
light pressure. Photos 13

 

9
Photo 9
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Place the sfogliatelle on a baking pan covered with baking paper, Photo 14 bake at 200°C for
approximately 20 minutes.

 

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Photo 13
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Photo 14

Ingredients for the filling

Water 280gr
Semolina  90gr
Ricotta 300gr
Sugar  150gr
Eggs 100gr
Candied fruit in cube  100gr
Cinnamon, a pinch
Salt, a pinch

Photo 16

Procedure, filling

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Bring the water, salt and vanilla to a boil. Photo 17.
Add the semolina and boil 4-5 minutes. Photos 18 & 19
Heat the eggs to lukewarm and add to the above mixture, Photo 20 and then the other ingredients. Photos 21 & 22

 

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Photo 20
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Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Sorbetto al Limone

Watch this recipe in its video-version

Gelato

Ingredients

Gelato
Photo 1
Lemon juice
350 gr
Water
400 gr
Sugar
380 gr
Egg whites, whipped
40 gr
Confectionary sugar
20 gr
Lemon peel, grated
1
(Photo 1)

Procedure

Put in a pan the water, lemon juice, sugar and lemon peel and mix together with a whisk (photos 2, 3 & 4).

Gelato
Photo 2
Gelato
Photo 3
Gelato
Photo 4

Heat to 90° C to pasteurize (photo 5).
Put the mixture in the ice cream maker (mantecatore) and mix for 5 minutes (photo 6).
Whip the egg whites together with the sugar untill soft peaks form (photo 7) and add them to the rest of the mix in the ice cream maker (mantecatore) just a bit before the sorbetto is finished.

 

Gelato
Photo 5
Gelato
Photo 6
Gelato
Photo 7


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Tiramisú

Watch this recipe in its video-version

 

 

Ingredients

10 to 12 SERVES

Egg 220gr
Sugar 100gr
Mascarpone 500gr
Marsala Wine 80gr
Coffee 50gr
Salt and Cocoa
Savoiardi (similar to but larger 15/16 than Ladyfingers)


Procedure

1. Separate the yolks from the egg whites. (photo1)
2. Beat the yolks and the sugar.
3. Whip the whites and the salt.

4. Add the yolks and sugar to the mascarpone . (photo 2 and 3)
5. Lighten the mixture by adding the whipped cream. (photo 4)
6. Add the marsala to the coffee.

 

Photo 3 Photo 4 Photo 5

7. Soak the savoiardi in the mixture of coffee and marsala and lay them out in the desired mould. (photo 5)
8. Alternate layers of mascarpone with layers of savoiardi; top off with the mascarpone cream. (photos 6, 7 and 8)

 

PDC_7862 PDC_7898 Photo 8

9. Refrigerate and sprinkle with cacoa.(photo 9)
10. Serve at 6 to 8C°.

 


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Torrone morbido

Watch this recipe in its video-version

 

Torrone

 

Ingredients

Torrone
Photo 1
Honey
600 gr
Water
300 gr
Sugar
1000 gr
Egg whites
150 gr
Hazel nuts, shelled
1200 gr
Pistachios, shelled
300 gr
(Photo 1)

Procedure

Prepare a syrup with the sugar and water by heating it to 140° C (photo 2). Melt the honey and bring it to 120° C. Put the egg whites in the Planetaria (photo 3) and begin to whip them with the whisk, then add the syrup at 140° C a trickle at a time, followed by the honey at 120° C (photo 4).
Continue whipping for approximately 5 minutes. In order to maintain the temperature of the mixture and to cook it, wave a blowtorch beneath the bowl of the Planetaria (photo 5). Put the dried fruit in a baking pan and then into the oven to toast (photo 6); the fruit should be added to the mixture while hot, otherwise stirring it in will prove to be difficult.

 

Torrone
Photo 2
Torrone
Photo 3
Torrone
Photo 4
Torrone
Photo 5
Torrone
Photo 6

Replace the whisk in the Planetaria with the spatula and smoothen the mixture for two minutes.
Add the dried fruit and stir it in (photo 7), in a few minutes the torrone will be ready (photo 8).
Remove the mixture from the Planetaria, when at around 100° C, spread it out on a host leaf (foglio di ostia) (photo 9), flatten it out (photo 10) and cover it with another host leaf (photo 11).

 

Torrone
Photo 7
Torrone
Photo 10
Torrone
Photo 8
Torrone
Photo 9
Torrone
Photo 11


Torrone
Photo 12
Finish spreading it out with a rolling pin
to a thickness of 2.5 to 3 cm (photo 12).

Cut into desired portions.


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Torta Caprese

Watch this recipe in its video-version

 

 

Ingredients

250 gr butter at room temperature
250 gr chocolate, 66% cacao
250 gr sugar
250 gr almonds, not too finely grinded
120 gr egg yolks
220 gr egg whites
Salt
Icing sugar for dusting


Optional

1 shot glass of rum
1 vanilla pod
orange peel, grated


Procedure

Melt the chocolate and mix with the butter.
Whip the egg yolks and the sugar, then add to the first mixture.

 

1 2 3 4

Add the almonds, the vanilla, the orange peel, the rum and, finally, the egg whites, whipped to foaminess with the salt.

 

5 6 7

Place into mould, buttered and floured
And bake at 180° C for approximately 35 minutes. Dust with icing sugar.
For 2 moulds, 24 cm in diameter.

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Torta Caprese con Gelato al Babà e Limoncello

by Chef Andrea Tranchero, Ristorante Armani, Tokyo, Japan

 

torta-caprese-200x200

Click here for the classic recipe of Torta Caprese


Gelatina al limoncello (Limoncello Gelatine)

Water cl.250
Sugar gr.20
Lem
on marmalade gr.35
Vanilla
Gelatine n.2
Limoncello gr.20



Croccante alle mandorle (Almond Crunch)

Sugar gr.75
Pectin gr.1
Butter gr.60
Water gr.20
Glucose gr.25
Almonds, sliced gr.65
Cacao bean gr.10

Gelato al babà (Babà Ice-cream)

Vanilla ice-cream gr.350
Babà n. 3
Limoncello gr.50
Syrup gr.115

Salsa (Chocolate Sauce)

Chocolate, 66% gr. 130
Milk gr.150
Glucose gr.35


Preparation of the Crunch:
mix all the ingredients and spread them out on siliconed baking paper and bake for 7 minutes.
Preparation of the ice-cream: marinate the babà in the limoncello and the syrup, squeeze out any excess liquid, whip the ice-cream with a Pacojet and add the perfumed babà.
For the gelatine: bring all ingredients to a boil, add the limoncello and, at the end, the almond gelatine
Prepare the sauce bringing the milk and the glucose to a boil. Then add the chocolate, temper and serve warm.

 

Torta della Nonna

Watch this recipe in its video-version

 

Ingredients

Zuppa Inglese
Photo 1
Pasta frolla shortcrust pastry
500 gr
Confectionary custard
400 gr
Pine nuts
100 gr
Genoese sponge
300 gr
Confectionary sugar
(Photo 1)


Procedure

Roll out the pasta frolla to a thickness of 4 mm (photos 2 & 3).
Line a round mould, diameter 25 cm.
Cut the edge at three quarts of the height of the mould using the rippled dough cutter (photo 4).
Puncture the bottom lightly; lay down a layer of Genoese sponge (photos 5 & 6).

 


Photo 2

Photo 3

Photo 4

Photo 5

Photo 6

Spread the custard inside this uniformly (photo 7), sprinkle the surface with the pine nuts (photo 8), dust with confectionary sugar (photo 9) and bake at 175° C with closed draft for approximately 35 minutes (photo 10).
Remove from the mould and dust the surface with confectionary sugar (photo 11).

 


Photo 7

Photo 8

Photo 9

Photo 10

Photo 11


Pasta frolla

Ingredients

Flour 1000 gr
Butter, at room temperature 700 gr
Sugar, confectionary 400 gr
Egg yolks 200 gr
Salt 2 gr
Lemon peels, grated 2
Vanilla pod 1


Procedure

Knead the butter at room temperature and the confectionary sugar, add the egg yolks, lemon peel, vanilla and the salt. Then add the flour kneading it as little as possible. Yields 6 pasta frollas, 24 cm in diameter.


Genoese Sponge

Ingredients

Eggs 1500 gr
Sugar 600 gr
Flour 750 gr
Vanilla pod 1


Procedure

Warm the eggs, while mixing continuously with a whisk, to 38° C, then add the sugar.
Whip well, then add the vanilla and finally add the sieved flour, mixing delicately.
Butter a cake pan or rings, carefully fill with the dough.
Bake at 175° C for approximately 25 minutes. 
Yields 8 cakes 20 cm in diameter.


Confectionary custard

Ingredients (custard only with egg yolks)

Milk 1 lt
Sugar 250 gr
Egg yolks 260 gr
Flout 60 gr
Salt 2 gr
Vanilla pod 1
Lemon peel 1


Procedure

Bring the milk, vanilla and lemon peel to a boil.
Beat the egg yolks with the sugar well, then add the salt and the flour until it becomes almost as if whipped.
Add the boiling milk, stir with a whisk.
Leave on the flame until the consistency becomes that of cream and the temperature arrives at 92° C. Pour the custard into a stainless steel receptacle, cover it with transparent film and place in the refrigerator.


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 

Zabaglione

Watch this recipe in its video-version

Zabaglione

 

Ingredients

Zabaglione
Photo 1
Egg yolks
200 gr
Sugar
200 gr
Marsala
350 gr
Savoiardi, coffee, fruit for eventual garnishing
(Photo 1)

Procedure

Pour the egg yolks and add the sugar in a casserole (photo 2).
while beating with a whisk. Add the Marsala and continue beating (photo 3).
Place on the stovetop and bring to a boil while beating with care (photo 4).
Once the zabaione is ready (photo 5) pour it into the Planetaria (photo 6) and whip it for some minutes until it cools down to between 25° and 30° C.
8 to 10 servings.


Zabaglione
Photo 2
Zabaglione
Photo 3
Zabaglione
Photo 4
Zabaglione
Photo 5
Zabaglione
Photo 6


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

 
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