As promised, the second part of what I saw in Gourmet Identity.
And today, my friends, we talk about sweets, and desserts!
I was by Tatsuya Iwasaki, Japanese pastry chef of the restaurant "friends" where the chef is Emanuele Scarello met years ago at the Venice Film Festival, where he ran the kitchen of the restaurant, organized by San Pellegrino (and it was a lunch pleasant!).
Iwasaki surprising first with a strudel, broken his strudel. We were expecting some dessert a bit 'fusion that carried the East and West. None of that.
Unfortunately I could not taste the strudel peche in the last two files never arrived but the concept was this: a fund of applesauce and lemon juice (rather than liquid and slightly tart) cooked in a microwave vacuum, lying on a square of pasta, toasted pine nuts, soaked in brandy and Uvet, pleasant surprise, a scoop of ice cream with grappa.
The second dessert, it was reminiscent of the breakfast. Apparently it is a fried egg with a stick of golden toast. And here the Japanese metaphorically emerge. This dish
is made with egg yolk sbattutto and reassembled in a hemisphere, frozen, dressed in a thin layer of agar agar flavored with tangerine, this egg is laid on a soft meringue, a stick of sweet almond biscuit and ice cream with rosemary. A surreal dream
yolk taste that explodes in the mouth and certainly Acquaviva will explain the procedure better than me! (Annalena seen, I have not yet well understood!), Cuddle the soft meringue and sorbet rosemary amazing:) A dessert innaspettato:))
I finish my Golose identity with Marion Lichtle, Confectioner's Restaurant "The Clown" in Rome.
Marion begins by explaining the process of tasting dessert after a meal we are almost tired of eating, we would like to conclude with a coffee but we abandon ourselves to a dessert. This first dessert to be refreshing, absolutely must clean the palate and give a boost of energy. So here comes the "Granita with lemon and ginger biscuit finger lime" Seplicissima granita executable at home since Marion pointed out that after being frozen semplimente be broken with a fork. It 's a granita highly astringent that cleans the palate definitely made us forget everything we have eaten before.
awakened the desire to eat again, keep Marion, is perfect "meal warm, crunchy pine nuts, honey ice cream, rosemary and clementines.
For here you can see that quadrattino wheat semolina, which is a joy to hear in the mouth, slightly sweet and creamy, fragrant in perfect match with the toasted pine nuts and is coated with dark chocolate and citrus to give a tip, 2 cloves of clementines in sauce and clementine juice, rosemary, refreshing flavor.
Finally a "Caramel mou ... chocolate mint " dal sapore e dalla consistenza indimenticabile (e che preparerò a casa, sperando di esserne capace, dato che la procedura è particolare ma non difficile;))
Come vedete non l'ho nemmeno fotografato e non ne ho mangiato uno ma... tre!!!
Vi lascio anche un video un po' generale dell'evento e un grazie a tutte le belle persone che ho incontrato (post #1) e a Elisa Pella Magenta, che purtroppo, non ho potuto conoscere di persona.
Vi auguro a tutti buon week end!
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