Cold Fusion is the original recipe by Beppe Rambaldi…
COLD FUSION
Squeeze 10 limes and 10 lemons and add 100 g of sugar syrup. Put the mixture in a plastic bag for vacuum packing (23×26 cm) and freeze it in order to obtain a thin layer.
Cut the lemon layer using a round tool (11 cm in diameter) to obtain 4 small discs (1/2 cm thickness). Put the discs on baking paper and freeze.
Put on each disc:
some lemon sugar
a pinch of ginger
a drop of mint alcohol
some mint/liquorice candies
two small kiwi balls
2 pieces of orange
1 piece of raspberry gelly
Freeze again.
The egg
Separate 4 egg yolks from the egg whites and put them in a tray on a layer of sugar. Cover the yolks with some more sugar and let them rest for 9-10 hours.
Cut each yolk with a lancet or knife and remove the liquid, in order to obtain a very thin membrane. Fill it with vanilla cream using a syringe (without needle). Vanilla cream is prepared infusing a piece of vanilla pod in 100 g of cream. Roll the yolks into sugar and put them on baking paper.
Assembly
Remove the discs from the freezer and put on each of them:
1 blackberry
2 blueberries
10 g of tonic water gelly
1/4 bladder cherry
2/4 of a strawberry
2 half raspberries
1 piece of ananas
some pieces of mint leaves
5 meringues
some scraped coconut
1 egg yolk in the middle.
Serve pouring 60 g of carbonated water.
Beppe Rambaldi
Combal.zero – Rivoli, Torino, Italy
photo Identità Golose