Special care on the table #2

Preparation 2 - Compartire

February is the month of lovers and it is the best occasion to propose and “share” a timeless taste that everyone could taste, at least once in their life.

A game of harmony that is reflected in the encounter between the succulent and sweet taste of the pear and the decisive and more bitter taste of chocolate. For this 2nd issue of Special Care on the Table, Marta Loiacono, pastry chef of the Opificio Cucina and Bottega - Novara, presents Compartire and chooses as a "playground" a playful design dish from the Accenti collection by Rosenthal. Sambonet cutlery with PVD finishes in Copper and Parfait Amour tones guides us in this tasteful experience.


Rest. Opificio – Novara | Ph. G. Barzaghi

The receipt:

Milk chocolate mousse
Creme anglaise 166 g:

Milk 117 g
Egg yolk 56 g
Sugar 76 g
Dark chocolate 65% 70 g
White chocolate 35% 21 g
Gelatine 5 g
Water for gelatine 25 g
Cream 200 g
Add the gelatine to the creme anglaise; mix it in a bowl with the dark and white chocolate. Add the semi-whipped cream when the mixture has reached a temperature of about 30 °C. Pour the mousse into the special silicone mould and break down to -38 °C.

Pear whipped cream
Gelatine 5 g

Water for gelatine 25 g
Pureed pear 10% sugar 360 g
White chocolate 35% 250 g
Whipped cream 400 g
Heat the pear puree and mix with the melted gelatine. Mix it with the warm white chocolate. Add the cold whipped cream when the mixture has reached a temperature of about 35 °C. Mix and filter. Pour the cream into the special silicone mould and break down to -38 °C.

Red glaze
Glucose 100 g

Sugar 100 g
Condensed milk 150 g
Whipped cream 290 g
White chocolate 35% 90 g
Gelatine 12 g
Water for gelatine 60 g
Red dye fat-soluble 4 g
Boil the cream with glucose, sugar and condensed milk. Remove from the heat, pour over the white chocolate and emulsify, add the melted gelatine and the red dye. Mix and cool down overnight in positive (in the fridge). Use the glace at a temperature of about 30 °C on the still frozen mousse.

Hazelnut spread
Milk 50 g

Cream 130 g
Dark chocolate 65% 75 g
White chocolate 35% 150 g
Hazelnut paste 75 g
Cold whipped cream 500 g
Heat milk, cream and glucose and mix them with previously melted gelatine. Add the still warm mixture to dark and white chocolate and mix. Add the hazelnut paste and the cold cream when the mixture has reached a temperature of about 40 °C. Mix and cool down the cream one night in the fridge.

Swiss hazelnut meringue
Albumen 100 g

Sugar 100 g
Powdered sugar 100 g
Hazelnut powder 100 g
Whip the egg whites and the sugar in a mixer. Add the powdered sugar and the hazelnut powder to the mixture. Dress and cook at about 70 °C for at least 4 hours.


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