TRAS……
Recipe by
Leonardo di Carlo
HOT WHISKEY WITH ORANGE HONEY
SBRISOLONA (CRUMBLY CAKE)
LIGHT CHANTILLY CREAM WITH CACAO BEANS AND VANILLA
ESPRESSO COFFEE CREAM -18°C
DARK CHOCOLATE & SALTED PEANUT COATING
HOT WHISKEY WITH ORANGE HONEY
150 g ORANGE HONEY
450 g WHISKEY
Combine both ingredients and heat to 70°C, pour immediately into a glass.
SBRISOLONA (CRUMBLY CAKE)
400 g FLOUR
100 g STONE-GROUND MAIZE CAKE FLOUR
300 g CASTER SUGAR
350 g BUTTER
300 g FINELY CHOPPED ALMONDS
4 EGG YOLKS
3 g BAKING POWDER
6 g GRATED LEMON ZEST
1 VANILLA BEAN
2 g TABLE SALT
Combine all ingredients. Mixture should not be consistent in texture. Shape into rolls and freeze. Place in a chopper and chop evenly. Spread on steel moulds (8 cm diam.), press gently and bake at 150°C (open valve) until golden brown.
LIGHT CHANTILLY CREAM WITH CACAO BEANS AND VANILLA
125 g CACAO BEANS
550 g FRESH CREAM 35% MG
1 VANILLA BEAN
7 g GELATINE
375 g IVOIRE CHOCOLATE
Heat cacao beans in the oven at 150/160°C for 10 minutes.
Bring milk and vanilla bean to a boil, then incorporate the hot cacao beans and allow to infuse for approx. 10 minutes.
Sieve and check the weight of the initial milk, add gelatine and pour slowly onto partially melted chocolate. Mix with a flexible spatula until mixture becomes shiny and smooth. Place in a refrigerator at + 4°C. The next day place into a planetary mixer and whip gently with mixing beaters.
ESPRESSO COFFEE CREAM -18°C
1000 g FRESH FULL-FAT MILK
620 g ESPRESSO COFFEE
600 g FRESH CREAM 35% MG
190 g LOW-FAT MILK POWDER
420 g DEXTROSE
55 g INVERT SUGAR
190 g CASTER SUGAR
18 g GELATO STABILIZER
Mix and heat milk and espresso coffee, cream, milk powder and dextrose. When at 40°C add remaining ingredients and cook to 85°C. Cool quickly to +4°C and place in a refrigerator for 6-12 hours. Place in the gelato maker, then pour into steel moulds till 2 cm thick. Allow to harden in a blast chiller. Cut into 2.5cm X 7.5cm rectangles, insert the stick and put back in the blast chiller. Melt the dark chocolate & salted peanut coating, then coat the gelato completely. Keep at -18°C.
DARK CHOCOLATE & SALTED PEANUT COATING
1000 g GUANAJA COUVERTURE 70%
220 g COCOA BUTTER
180 g GROUND SALTED PEANUTS
Melt couverture with cocoa butter, then add peanuts. Glaze at 35/40°C.
Assembly
Pour some hot whiskey with orange honey into a glass, then place a sbrisolona disk on top. Using a piping bag fitted with a St’Honorè nozzle, pipe some chantilly cream with cacao beans and vanilla onto one side. Top with the espresso coffee gelato on a stick.
Leonardo Di Carlo
www.leonardodicarlo.com