Oil and Almonds is a fresh and healthy recipe by the pastry chef Tomas Morazzini…
Tomas Morazzini is a pastry chef of the restaurant Urbino dei Laghi Ristorante e Naturalmente Pizza inside the Urbino dei Laghi – Tenuta Santi Giacomo e Filippo, in Marche region, in the centre-east of Italy.
Oil and almonds
Raw almond biscuit
raw almond flour g 450
egg whites g 150
yolks g 200
sugar g 180
starch g 40
Whip the egg whites with a part of sugar and the yolks with the remaining part of it. Combine the two whipped mixtures alterchange with the almond flour sifted with starch. Spread the mixture out on a Gastronorm pan and cook in the oven at 175°C for 20 minutes.
Extra virgin olive oil cream
water g 55
sugar g 40
jelly g 8
extra virgin olive oil g 60
semi-whipped cream g 250
lemongrass some leaves
Warm water with sugar, put in infusion pepper and lemongrass for 5 minutes, combine the soaked jelly and filter. Let cool and insert the emulsified oil, combine the cream mixing with a spatula and then spread the cream out on the almond biscuit, lightly soaked with a lemon syrup.
Presentation
Put a serving on a plate, cover and garnish with seasonal fruits wrapped with honey.
Recipe by Stefano Ciotti and Tomas Morazzini
Urbino dei Laghi – Tenuta Santi Giacomo e Filippo
www.urbinodeilaghi.it
Foto Silvano Bacciardi