Zuppa inglese in a bubble

 Zuppa inglese

Zuppa inglese

Zuppa inglese in a bubble …
This recipe of zuppa inglese (an Italian custard-based dessert, which firstly appeared in the Emilia Romagna region in the late 19th century) has been developed by observing those elements of which it was originally composed, giving to each the appropriate respect and selecting the right ingredients. The idea is to create something light, a bubble effect as already mentioned, using products which can convey the tastes to the utmost, in some cases substituting animal fats with
vegetable fats and milk with water. This recipe came about substituting the classic savoiardo (ladyfingers or sponge fingers, light and sweet biscuits) with a lighter and more compact mixture, the fatty part with oil. All flavoured with cardamom which helps to keep the palate fresh and brings us to the liqueur taste which meets the Alchermes as a syrup. The unexpected explosion is given by the water-based cocoa sauce, flavoured with anise flowers enclosed in a cocoa shell. Finally, a lightened vanilla cream: all inside a bubble which, exploding, forms the trifle.

Cardamom savoiardo

egg yolks g 105
icing sugar g 100
salt g 1
extra-virgin olive oil g 110
egg white g 125
icing sugar g 20
flour for sponge-cake g 125
cardamom g 0,3
Mix all the powders together, gradually adding them to the yolks and egg whites using a small mixer, so that there are no lumps and the mixture is smooth. Drizzle in the oil and add the cardamom in powder. Put the mixture inside the siphon, prepare it with two cream loads and leave it to rest for at least 10 minutes. Spread on a tray to a thickness of 5 mm, bake at 170°C, for 6 minutes, sprinkling with icing sugar.

Cocoa and aniseed bubble

water g 300
sugar g 120
potato starch g 8
cocoa g 60
star anise n. 1
Add the sugar to the starch and cocoa, add water and bring to the boil. Let the anise steep until it is completely cold, strain into the mold and freeze.

Cocoa bubble skin

water g 300
sugar g 30
cocoa g 10
vegetable gelatin g 14
Mix the sugar, cocoa and vegetable gelatin together. Add to the water, bring to a temperature of 90°C, dip the frozen spheres and keep refrigerated, allowing the liquid inside to thaw out.

Light vanilla cream bubble
milk g 550
water g 200
cream g 250
sugar g 300
egg yolks g 300
salt g 5
flour g 80
vanilla bean n. 1
gelatin g 5
Mix the sugar, salt and flour together, add the egg yolks. Bring the milk, cream and water to a temperature of 40°C with the vanilla bean, which has been cut into previously. Dilute with the egg yolks, cook while continuing to stir and add the gelatin which has been softened in cold water. Spread on a tray and chill. To have a smooth effect, finish the cream by whisking in a planetary mixer for a few minutes. Freeze in the molds.

Vanilla bubble skin
water g 600
sugar g 400
vegetable gelatin in powder g 50
Mix the three ingredients together and bring to a temperature of 90°C, dip the frozen spheres and keep refrigerated, allowing the liquid inside to thaw out.

Alchermes flavoured containing bubble
water g 900
sugar g 400
Alchermes liqueur g 200
xanthan g 8
Place the first two ingredients in a pan, bring to the boil, cool, and add the liqueur and xanthan. Leave to hydrate and freeze inserting the other two mini bubbles.

Containing bubble skin
water g 600
sugar g 400
vegetable gelatin in powder g 50
Put the three ingredients together, bring to a temperature of 90°C, dip the frozen spheres and keep refrigerated, allowing the liquid inside to thaw out.

Recipe by Franco Aliberti and Liberato Aliberti

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