Preparation 7 - Space-time travel
Light, elegant and a little malicious. The fascinating bowls and trays on stand Madame by Sambonet take inspiration from the French 1800s’ setting. Fabulous accessories that inspire classy interior designs and haute cuisine presentation like the one proposed in this seventh and hot issue of Special Care on the Table.
Matteo Borsari Chef, fascinated by the Madame’s brilliant shades, starts a space-time travel into the The King of the Golden River tale, by J. Ruskin. He creates a sweet and soft preparation which stands in balance in his fantasy as a symbol of authority.
Rest. Opificio – Novara | Ph. G. Barzaghi
125 g butter
75 g sugar
80 g honey
50 g eggs
250 g flour
Mix the flour with the butter cut into pieces. Add the honey, work until it is well blended, add the egg yolks, a pinch of salt and the vanilla, mix everything very quickly. Transfer to the pastry board and form a dough. Wrap it in a sheet of baking paper and let it rest for half an hour in the fridge. After this time, prepare the biscuits: cut and let them rest in the fridge for half an hour. Bake in a static oven at 160 degrees for 12 minutes.
280 g cream with lavender infusion
30 g sugar
48 g yolk
5 g gelatine
25 g water
Heat the cream bringing it to 82°. Use the planetary mixer to whisk the sugar with the egg yolks. Add the cream and mix, add the gelatine previously soaked in water. Refrigerate for 12 hours.
230 g white chocolate
160 g grapefruit puree
15 g gelatine
75 g water
50 g cold cream
Melt the white chocolate and add the grapefruit puree. Add the gelatine previously soaked in water and the cold cream. Refrigerate for 12 hours.
Dehydrated pumpkin flower