Spinosini Pasta with Amarene Fabbri in a turban of Potato and Parmesan Gelato

Spinosini Pasta with Amarene Fabbri in a turban of Potato and Parmesan Gelato

The full title of this extraordinary recipe is Spinosini Pasta with “Fabbri Sour Cherries” in a turban of Potato and Parmesan Gelato, chopped Parma Ham on Pistachio Cream and Thyme Flowers. It has been ideated by Massimo Pasquarelli, Executive Chef at The Ritz-Carlton Millenia Singapore, in occasion of the “Gelato on the Plate” 1st contest. The public appreciation has been huge, so Frozen Art Chef is pleased to unveil you the details (and the secrets) of this Hot&Cold creation!
Ingredients for 4 people:
– 100 gr of Spinosini Egg Pasta
– 100 gr of Cocoa Spinosini Pasta
– 20 g of Sugar
– 200gr of Parma Ham
– 200 gr of Chocolate
– 4 Fabbri Sour Cherries (Amarene) in Syrup
– Thyme Flowers
Pistachio Cream:
– Peeled pistachios, 100g
– Eggs, 5 yolks
– Milk, half a liter
– Sugar, 75g
– Vanilla Powder, 1 sachet
Gelato:
– 2 Agata Potatoes, peeled and cut into 2.5 cm slices
– 540 gr of Milk
– 75 gr of Honey Nectar
– 40 gr of Grated Parmesan (Ideally Parmigiano Reggiano)
– 370 gr of whole milk yoghurt
Method:
Parma Ham Grain
Freeze the ham. Once frozen, grate it (let me recommend to use the grater with fine holes) on a baking paper. Set the oven at 70°C and let it freeze-dry for about 1 hour, in order to remove all the humidity. Let it rest for 30 minutes.
Spinosini Cooking Tips
Boil the water with sugar and cook the Spinosini for about 3 minutes.
Drain and then coat the molds, alternating egg Spinosini with cocoa Spinosini.
Tighten well so as not to leave holes.
Gelato
Grill the potatoes for about 20 minutes, then cut roughly and put them in a pan with Parmesan, milk, honey.
Cook for about 20 minutes, in order to obtain a puree.
Remove from the heat and add the yogurt, put everything in a mixer and whisk until a smooth puree is obtained. Switch to the Chinese strainer with bunting.
Transfer the mixture to an airtight container and let it rest in the refrigerator for about 4 hours.
Then put the mixture in a batch freezer (gelato machine) and turn it accordingly.
Once gelato is ready, fill in the moulds and store them in the freezer for a while.
Pistachio Cream:
Whisk the yolks together with sugar and vanilla powder.
Pour in the milk mixed with half of pistachios.
Cook the cream at bain-marie on a low heat, stirring constantly. Be careful, don’t boil.
When the cream is thick (8-10 minutes of cooking), remove it from the heat and continue to mix for a while. Let it cool down.
Plate composition:
Melt the chocolate, and pour it in a parchment paper croissant. Cut the tip and form a patterned decoration ring.
Arrange the pistachio cream in the center of the plate, and place the turban in the center.
Form a bead with the chopped ham, adding 5 small ends of thyme flowers.
Finish by adding a beautiful frosted Fabbri black sour cherry in the center.
Buon Appetito!