I could not make a cake as a second recipe for contest The mozzarella 2015 Edition. Last year I won with a Parfait of Buffalo mozzarella, and then the dessert brought me luck. Therefore we tried again, also because I have to say that in my opinion the theme this year (essentiality, Club, concentration of flavours, modern thoughts, simplicity in the presentation of the dish) you pay a lot for preparing a dessert. And so my recipe is a chantilly cream mozzarella, with syrup and confit Corbarino tomato and chips of pasta. Is’ a challenge use the three ingredients that go highlighted (the mozzarella di bufala Dop, Gragnano pasta Igp Pastificio dei Campi and one of the great little ripe tomatoes from Campania Dop among, San Marzano Dop and Corbarino) to prepare a cake, but the possibilities are all. I had a little trouble with the type of pasta, because I had chosen the calamarata with the idea to prepare pastry mignon, but instead we got the mezzi paccheri. I had to then riorientarmi and I opted for single-portion shorts, a format that I love. What I produced? I produced a chantilly of Buffalo mozzarella with vanilla and Cointreau, whose flavor reminiscent of orange peel in sweet. I made a pan of Spain that I soaked in a syrup of yellow tomato Corbarino, When I concentrated the flavor of this extraordinary fruit that goes well with the Orange, I baked and baked cherry tomatoes confit. Finally, I wanted to use the dough to give dessert a part slightly crispy and tasty, to counter the sweetness of it all, and I boiled in salted water and then deep fried. Can also be used like a teaspoon. Last note, cooking: I cooked the pasta in a pan I fried in a wok and aluminium flat bottom aluminum. The syrup I let reduce over low heat in a saucepan high. I cooked tomatoes in a baking dish low in aluminium, but lined with parchment paper.
CHANTILLY FOR MOZZARELLA:
250 grams of mozzarella di bufala Dop
150 ml of cream
5 tablespoons powdered sugar
a vanilla Bourbon
3 grams of gelatin
a teaspoon of Cointreau
SYRUP FOR TOMATOES:
150 milliliters of water conservation of a jar of 570 grams of yellow tomatoes Corbarino
70 grams of caster sugar
20 grams of candied orange peel pureed
2 tablespoons Cointreau
FOR confit tomatoes:
8 yellow tomatoes Corbarino
Caster sugar, to taste
cinnamon, to taste
8 mezzi paccheri di Gragnano
oil for frying, to taste
a pinch of salt
200 grams of bread of Spain (for the recipe, please click here)
30 grams of candied orange peel
20 grams of pistachio
For the chantilly cream Buffalo mozzarella: slice the bufala (must be piled high), put it in a colander for 30 minutes, blend with Cointreau. Heat 2 tablespoons of cream and add the gelatin, previously soaked and well squeezed; stir until dissolved and add the mozzarella blended. Whip cream (not too firm) with the icing sugar and vanilla; combine everything with mozzarella with the help of a spatula, taking care not to remove the cream. Pour the cream into a piping bag. Put the cream in the refrigerator for two to three hours.
For tomato syrup: mix the orange peel puree with the tomato storage water. Add the sugar and cook over a very low heat, until the liquid is reduced by half, becoming syrupy and thick. Add the Cointreau and set aside.
For the candied tomatoes: Sprinkle with caster sugar a sheet of parchment paper, lay the tomatoes, Sprinkle with more sugar and cinnamon. Bake in a static oven at 100 degrees for an hour and thirty, stirring when you arrived halfway through cooking.
For fried dough: boil the pasta of Gragnano in plenty of water with a pinch of salt; drain it al dente (considered half of the cooking time indicated on the package); dab the excess water and cut every half pacchero in half. FRY in peanut oil to 160 degrees for a few seconds, so that the pieces of paccheri become Golden and puffy. Set aside.
Derive from Spain loaf 8 disks the size of glasses or cups that you decided to use. Get additional 8 discs with a diameter of one centimetre, to use as decoration. Grilling pan disks of Spain on a skillet until crisp. Dust disks with icing sugar, When they are hot. Set aside.
Toast the pistachios. Cut the orange peel partly into very small cubes and partly into fillets.
Assembling the cake: arrange on bottom of each glass with a layer of sponge cake Spain, Sprinkle with tomato syrup. Deploy a layer of mozzarella chantilly, still of the syrup and a few small chunks of candied oranges. Have a new layer of sponge cake Spain, pour the syrup, Add a few small chunks of candied orange and complete with a last layer of mozzarella chantilly. Garnish the whipped cream of buffalo mozzarella, syrup and confit Corbarino tomato and pasta chips with chopped pistachios of Bronte and pan grilled Spain, on which beside the tomato confit. Complete with chips of fried dough, place a few drops of tomato syrup and candied orange thread. Bon appétit!
MATCHING: Honey, Apricot, candied citrus. Are the dominant flavors and aromas that come together in "Mel", white wine obtained from fiano d'Avellino and Greco di Tufo grape varieties, produced by Cantine Antonio Caggiano, in Taurasi, in the province of Avellino. A wine that suggest you combine with this this rich dessert, where the fatness of chantilly, balanced by the acidity of the wine, combines with the intensity of the scents of candied Corbarino tomato, ranging in consonance with the main wine aromas, that is aged in barriques for 12 months, After a fermentation in steel. To drink around 10° c.