"Do you love the tastes of Italy? Here is a dessert in which the Prosecco Wine is turned into jelly and to which are added: Raspberries, White Chocolate Foam, Raspberry Cream, Almond Crumble... How do you like it?", asks Pastry Chef Riccardo Magni.
Recipe provided by Pastry Chef Riccardo Magni
Riccardo Magni – a professional who has been active for over 20 years in the field of confectionery, chocolate and gelato, known in Italy but also abroad, co-author of the book "Reverse Fusion", published in 2016.
He began his professional career working in the family's confectionery laboratory, alongside his father, Pierpaolo Magni, another master of Italian confectionery. At the beginning, he alternated work in the production laboratory with a professional development program, participating in numerous training courses under the guidance of great teachers from the International Confectionery Schools: Ecole Lenôtre and Bellouet Conseil, France; Richemont, Switzerland; Cast Alimenti and Arte Dolce, Italy.
Accumulating a rich experience in the field and participating in various national and international competitions, he collaborated over the years with various well-known companies in the confectionery-chocolate field, from Italy and from other countries.
He was a member of the Swiss team, participating in the finals of the "Coupe du Monde Pâtisserie 2015 Lyon" competition, where he won second place, in the "Entremet glacé" category.
He has published and continues to publish articles in the most important magazines of the sector.
Currently, Riccardo Magni carries out much more complex activities: consulting and professional training for important companies in this sector, being involved in many projects worldwide, as well as teaching activities in renowned schools in the culinary sector, such as Cast Alimenti, Dado School Pomati, Chef's School Hong Kong, Arte Dolce Rimini, Con Gusto Gourmet Institute Milano, Hangar 78.
The dessert consists of the following components:
• Glasses for dessert
• Prosecco jelly
• Raspberry cream
• White chocolate mousse
• Almond Crumble (Crunchy granules from soft dough)
Prosecco jelly
Ingredients:
125 g – Prosecco (sparkling wine)
75 g – Sugar
10 g – Gelatin
50 g – Water
100 g – Water
250 g – Prosecco
125 g – Raspberries
Preparation:
Combine the first amount of Prosecco with the sugar and heat up to 40°C; add 100 g of water and continue to heat, little by little, until the sugar melts.
Add the hydrated and melted gelatin to the amount of water and homogenize the mixture.
Cool to temp. ambient and add the second amount of Prosecco. Pour into glasses, using a Dosing device. Place in the refrigerator.
Raspberry cream
Ingredients:
300 g – Raspberry pulp
90 g – Sugar
90 g – Egg yolk
110 g – Whole eggs
110 g – Butter
4 g – Gelatin
20 g – Water
Preparation:
Mix in a bowl: raspberry pulp, sugar, egg yolk and whole eggs, put on fire and bring to the boil.
Cool the composition quickly, in shock freezer, up to temp. of 60°C.
Add, on top of the boiled composition, the butter and gelatin, already hydrated in the amount of water.
Emulsify the composition with a hand mixer with immersion. Pour into glasses, using The dosing device. Cool the composition quickly in the shock freezer.
White chocolate mousse
Ingredients:
145 g – Milk
200 g – White chocolate
5,5 g – Gelatin
26 g – Water
220 g – Whipped cream
Preparation:
Bring the milk to the boiling point and add it over the white chocolate; homogenize the composition.
Add the gelatin, previously hydrated in the amount of water; emulsify with the mixer vertical with immersion.
Cool quickly, in shock freezer, up to a temperature of 28 – 29°C.
Combine the composition with semi-whipped cream to obtain a foam (mousse).
Pour into glasses, using The dosing device. Cool the composition quickly in the shock freezer.
Almond Crumble (Crispy granules from soft dough)
Ingredients:
75 g – Butter
0,5 g – Salt
75 g – Flour (for biscuits)
75 g – Sugar
75 g – Almond flour
Preparation:
Combine and mix (partially) with the paddle, at medium speed, all the ingredients, until they are in the bowl MIXER a granular composition was formed.
Lay on tray and form, by hand, granules as homogeneous as possible in size.
Cool quickly, in shock freezer, to stabilize the formed granules.
Bake at 150 - 160°C, for 10 - 12 minutes. Cool down.
Final preparation and presentation
Insert 1-2 pieces of raspberry into the dessert glasses (depending on the size glasses used).
Dose and pour a layer of the Prosecco Jelly over the raspberries in the glasses; cool quickly in the shock freezer.
Dose and pour a layer of the raspberry cream; cool quickly in the shock freezer.
Dose and pour a layer of white chocolate mousse; cool quickly in the shock freezer.
Complete the dessert in the glass by adding a final layer of Crunchy Granules (Almond Crumbles).
Decorate the dessert with: raspberries and edible gold or silver flakes; raspberry and white chocolate decoration...
Store in fridge, at a temperature of 4°C.
This recipe was worked on in the Lab Confectioner Isteț from Brasov.
Dessert by the glass, Prosecco with raspberry and chocolate, in another presentation proposed by Master Riccardo Magni.
