Buffalo mozzarella with honey caviar Parfait, Cranberry confit and ' chat’

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How to enhance the Buffalo mozzarella and Gragnano pasta in a sweet, using modern cooking techniques, When you have a lot of good will but you are not chefs? I admit, It is not at all easy. I thought and rethought the second recipe with which I could participate in the 2014 contest of Mozzarella Pasta, hoax and fantasy: reinvents the tradition’ and in the end I decided to make a cake. And with this sweet I won the contest. I did a Parfait of Buffalo mozzarella with candied cranberries (kept in a bag frost with glucose over night in the refrigerator and then sautéed a moment to reheat them), Black honey caviar dei Nebrodi, a bee in the seventies was endangered and that was retrieved from a Sicilian entomologist and is now produced by a single breeder on the island. Complete the dish the talking’ fake (Since we are also at Carnival), that is made with the mafaldine Pastificio dei Campi Blanch in boiling sugar and then fried. What about? Hard-working, but not too much: the semifreddo really has the taste of mozzarella, slightly sweetened with powdered sugar, blueberries make that little’ by tart which makes it pleasant, Honey balls rolling around in your mouth and the chatter of fried dough round out the plate with their crispness.

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Ingredients for 4 people:

for the semifreddo

  • 250 grams of mozzarella di bufala
  • 2 tablespoons cream
  • 20 grams of gelatin solution
  • a spoonful of honey of black bees dei Nebrodi (If you want to try this product, truly of excellence, It is available for sale online from Flavors and Tastes sicilianthe)
  • 200 milliliters of sweetened whipped cream with a little icing sugar
  • 200 grams of soft meringue (for the recipe click here on basics)

for the candied cranberries

  • 125 grams of fresh blueberries
  • 60 grams of glucose
  • a teaspoon of lemon juice

for the honey caviar

  • 50 grams of honey black of the Nebrodi (If you want to try this honey white and very delicate you find for sale on line here, on site Sicilian tastes and flavours)
  • 50 milliliters of water
  • 2 grams of agar agar
  • 500 ml vegetable oil

for the feint chatter

  • 100 grams of mafaldine (I used those of Pastificio dei Campi)
  • 4 tablespoons granulated sugar
  • a pinch of salt
  • zest of an orange
  • a few cloves
  • cinnamon as required
  • powdered sugar as required

Prepare the semifreddo: heat two tablespoons of cream and dissolve the gelatin in solution, make cool slightly and pour into a mixer. Add the mozzarella into chunks and honey and blend until the mixture is smooth and smooth. Combine Italian meringue and whipped cream until stiff and mix together gently with a spatula, until the various elements are not fully blended. Pour the mixture into a mold, cover with plastic wrap and store in the freezer for 90 minutes, stirring occasionally with a spoon.

For the honey caviar, pour the oil into the mixer and store it in the freezer for about an hour: you have to become a very cold but remain liquid and not dense. Put in a small saucepan the honey and water, bring to a boil and add the agar agar by Simmons for 3 minutes. Drop a few drops of honey in the cold oil (use the tool you prefer: a syringe large enough, a deco-pen from the kitchen, a teaspoon if you have a very steady hand) and, with speed, retrieve the balls from the oil and gently rinse under running water. Keep in the refrigerator for 8 hours or so.

For blueberries, the day before you put them in a bag frost with glucose and lemon juice. Quit trying to drive out as much water as possible and let marinate in the refrigerator at least over night.

For the feint chatter, Cook the mafaldine in boiling water with sugar, the spices and salt for 4 minutes, drain and dry with a paper towel. FRY in hot oil and mafaldine, When are golden, put them aside.

Heat for one minute the blueberries in a saucepan with the sauce that has formed

Serve a quenelle of semifreddo with warm blueberries, Garnish with honey balls and decorate with the chatter of Gragnano pasta sprinkle with plenty of powdered sugar.

 

30 Responses to Buffalo mozzarella with honey caviar Parfait, Cranberry confit and ' chat '

  1. Valentina says:

    Hi Ada, Nice to meet you and congratulations for this 🙂 masterpiece
    good weekend

    • Sicilians creative in the kitchen says:

      Hi Valentina, the pleasure and all mine. Thank you and good weekend to you too

  2. We also want to congratulate you for this wonderful recipe. The cheese with jam or honey is one of the combinations that we love most. Still congratualazioni!

    • Sicilians creative in the kitchen says:

      Thank you so much Mimma and Marta. Also I love it, especially if it is a marbled cheese with honey and a nice glass of noble rot of Orvieto to accompany them! See you soon and thanks, ADA

  3. Masterpiece and just. When you say you reinvent the tradition, give an added value to the plate… from fake Parfait chatter… that is, we want to talk? other than master chef, the great, are mere mortals who, with passion and dedication bring home their big result… I bow down in the face of such genius:* a huge hug and congratulations again:*

    • Sicilians creative in the kitchen says:

      Simona thanks! I must thank you and many other bloggers because I is from you that I am learning to move in this world, to take the measurements and also understand my skills! And now send me that casatiello!!!! A big hug, ADA

      • ADA you're talented and you have talent to spare.. I tell you from the heart… This proposal could only get the podium…
        The casatiello? When would you like to treasure, I hope someday to hug you:* Meanwhile, I leave you my virtual hug and still so many compliments :**

  4. Gabila says:

    ADA you are brilliant, I participated with you in the contest and frankly I was surprised by their choice (I mean choosing me for the contest)because I'm not good enough for certain levels, Maybe with time I will improve but anyway I tried to participate with my skills! Since the beginning, but I realized that I could participate and just, without being able to even think of compete for the final! But you've proven yourself fantastic .... a mozzarella....no semifreddo I say brilliant ...!!!!!!!!!! A beautiful dish to see and imagine yummy food!!! Hats off dear, I bow to you as the Queen of the web today!!! A kiss and much love and admiration!

    • Sicilians creative in the kitchen says:

      Gabila!!! They invited because you're one of the bloggers (but say only blogger is an understatement) better that there are today in Italy, they couldn't do otherwise! I love your recipes, photos, the words you use to describe the world. And these congratulations sayings from thee to me they mean so much. I said the same thing to Vaty, you two extraordinary women. I wasn't expecting the final, nor expect to win…. A great big hug.

      • Gabila says:

        Thank you Ada...si maybe I am good at conveying emotions with my modest recipes, with my words always sincere and soulful and with my images (I have a passion for photography) but being a food blogger with balls also means being like you ...<3

        • Gabila says:

          ... then I'm one of the few speeches and if I write to you because I really mean what I say, then caught all the compliments and smile!!

          • Sicilians creative in the kitchen says:

            We are two of a kind! I few things I say I really think. I'm smiling!

        • Sicilians creative in the kitchen says:

          There are so many ways to express yourself and you do it with photographs, but your recipes are not modest, not for nothing. I admire you a lot, how I admire other bantams and not only, even if you don't always have time to switch between blogs to tell. Two hugs!

  5. Vaty says:

    .. I'm speechless Ada.. speechless.
    Your skill is borderless.-
    congratulations for winning. I would say, deserved.
    I love you so much!

    • Sicilians creative in the kitchen says:

      Vatinee you know that self esteem is mutual. You know exactly what I think about you, of your character and your strength of will. That's why your comment is a caress to my heart. A big hug.

  6. BRILLIANT!
    See you in Gragnano?
    Cristina

  7. Enrica says:

    Adaaaaaaaaa you are in the final, that belllooooo!
    I tried in a popular ice cream ice cream at Buffalo mozzarella but your proposal goes beyond, There's so much creative but linked to the taste and seeing the presentation of the dish you want to try it.
    I'm so happy for you

    • Sicilians creative in the kitchen says:

      Siiiii Enrica! Thanks you're a sweetheart! Now I am terrified by the cooked live!

      • Enrica says:

        But you're kidding, you are good! Although the fear in small doses is good because it does give maximum!
        Good luck

        • Sicilians creative in the kitchen says:

          Fingers crossed, not to win but to not look bad. For me I've already won and I just want to make a good dish!Kisses!

  8. Stewart Kelly says:

    Thanks for sharing this recipe. Very creative! It is both a feast for the eyes and the spirit.

  9. Beautiful recipe, ADA. There is everything: creativity, beauty, excellent raw materials, tradition, innovation. Squaring the circle….
    Applause :-)))

  10. Tiziana says:

    This recipe is definitely brilliant…I have to try it

    • Sicilians creative in the kitchen says:

      Hello Tiziana, Thank you and welcome! The recipe is not difficult, as you may have figured out by reading it. I'm sure you won't have any difficulty! ADA

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