Dessert
Evo shortbread crumble with ricotta & chocolate cream, candied & fresh oranges, fennel and mango ice cream.
Ingredients
Instructions
Prepare shortbread crumble: Whip egg yolks with sugar in a blender until smooth, adding a little evo oil and grated orange peel. When the mixture is well-blended and fluffy, pour into a bowl and refrigerate for 3 hours.
When ready, sift the two flours together in a bowl, adding the egg yolk mixture to it a little at a time, and mix until well-blended. Freeze batter for 2 hours.
Using a grater with large holes, grate and distribute it onto a silicon baking sheet (or other non-stick baking sheet). Cook for 7 minutes at 170°C.
Prepare ricotta and chocolate cream: Melt the bittersweet chocolate in a double boiler (‘bain-marie’). Whip eggs with sugar in a blender, then add orange-flavored oil, a grated orange peel, ricotta and melted chocolate. Mix well, then refrigerate.
Prepare candied oranges: Bring water to a boil with sugar and glucose until it becomes syrupy (at 38°C). Wash the oranges thoroughly, then cut into thin slices with a slicer. Dip in syrup, cover with another silicon baking sheet and let dry overnight in oven set at 45°C.
Vanilla orange cream: Bring milk to a boil. Beat egg yolks with sugar until frothy, then add to milk along with vanilla-flavored oil and grated orange peel. Heat till temp reaches 80/85°C and the mixture thickens. Strain into a cold bowl to halt cooking process and refrigerate.
For garnish:
Cut fennel into thin slices with a slicer and place in ice water. Peel the oranges, removing white parts and skin from each individual slice, exposing the flesh. Place in a bowl in its own juice and add a little orange liqueur. Heat white chocolate until melted and spread evenly onto a silicon baking sheet. While still warm, sprinkle with fennel seeds and Maldon salt. Let it cool and when dry, break it into uneven pieces.
Composition: Form a layer of crumble on each plate. Top with a couple of spoonfulls of ricotta and chocolate cream. Decorate with candied oranges and white chocolate, and add sliced oranges and sliced fennel, a dollop of orange cream, a scoop of mango ice cream. Garnish with a few red sprouts and a dusting of cocoa.
Other recipes created by Claudio Sadler can be found in Giovanni Zucchi’s book Olive oil doesn’t grow on trees – The art of blending.
When ready, sift the two flours together in a bowl, adding the egg yolk mixture to it a little at a time, and mix until well-blended. Freeze batter for 2 hours.
Using a grater with large holes, grate and distribute it onto a silicon baking sheet (or other non-stick baking sheet). Cook for 7 minutes at 170°C.
Prepare ricotta and chocolate cream: Melt the bittersweet chocolate in a double boiler (‘bain-marie’). Whip eggs with sugar in a blender, then add orange-flavored oil, a grated orange peel, ricotta and melted chocolate. Mix well, then refrigerate.
Prepare candied oranges: Bring water to a boil with sugar and glucose until it becomes syrupy (at 38°C). Wash the oranges thoroughly, then cut into thin slices with a slicer. Dip in syrup, cover with another silicon baking sheet and let dry overnight in oven set at 45°C.
Vanilla orange cream: Bring milk to a boil. Beat egg yolks with sugar until frothy, then add to milk along with vanilla-flavored oil and grated orange peel. Heat till temp reaches 80/85°C and the mixture thickens. Strain into a cold bowl to halt cooking process and refrigerate.
For garnish:
Cut fennel into thin slices with a slicer and place in ice water. Peel the oranges, removing white parts and skin from each individual slice, exposing the flesh. Place in a bowl in its own juice and add a little orange liqueur. Heat white chocolate until melted and spread evenly onto a silicon baking sheet. While still warm, sprinkle with fennel seeds and Maldon salt. Let it cool and when dry, break it into uneven pieces.
Composition: Form a layer of crumble on each plate. Top with a couple of spoonfulls of ricotta and chocolate cream. Decorate with candied oranges and white chocolate, and add sliced oranges and sliced fennel, a dollop of orange cream, a scoop of mango ice cream. Garnish with a few red sprouts and a dusting of cocoa.
Other recipes created by Claudio Sadler can be found in Giovanni Zucchi’s book Olive oil doesn’t grow on trees – The art of blending.
