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

Parfait of DOP buffalo mozzarella. 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), ie made with mafaldine Pastificio of seared fields in boiling sugar water 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.

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
• 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
• 50 milliliters of water
• 2 grams of agar agar
• 500 ml vegetable oil

for the feint chatter

• 100 grams of mafaldine
• 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.

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.