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Suspended honeycomb, the Italian CMP winning team’s restaurant dessert

October 5, 2021
Suspended honeycomb, the Italian CMP winning team’s restaurant dessert
Honey comb wafer, apricot jelly, blancmange, passion fruit and apricot sauce, Tutti Frutti crémeux, honey ice cream, vanilla and lime ganache, mango compote and almond sponge cake

 

The Italian team that won the Coupe du Monde de la Pâtisserie 2021, made up of Lorenzo Puca, Andrea Restuccia, and Massimo Pica, knew how to adapt perfectly to the novelties introduced in the last edition of the competition. Undoubtedly, this is one of the reasons for its victory, but not the only one. Alessandro Dalmaso, president of the Italian national team, also highlights “great training work, rigor, and team discipline, as well as the time and dedication put into the 18 months where we underwent hard training, putting our work and personal life on hold.  And, last but not least, not having questioned our limits ”.

Regarding the changes in the regulations, for the first time in the history of the competition there was a mandatory theme: “All art is an imitation of Nature.” A theme that Italy perfectly  captured in all its creations. Additionally, in order to promote the profession of restaurant dessert maker, a plated dessert was required, not a simple individual dish. In this category, the Italian cocktail presented a dish with different textures and temperatures, with a feeling of freshness and weightlessness. A dessert that, taking honey as a common thread, represented the moment of pollination and faced a challenge: to take the jury back to their childhood, thanks to the sweet flavor of honey, while also projecting them into the future, through innovative preparation techniques. Below we share the recipe for this beautiful and original restaurant dessert.

Suspended honeycomb restaurant dessertSuspended honeybomb

Honey comb wafer

  • 500 g water
  • 150 g shortcrust flour
  • 150 g rice flour
  • 200 g icing sugar
  • 75 g butter
  • 60 g fresh eggs
  • 0,5 g Bourbon vanilla

Emulsify all the ingredients and proceed to make the wafers.


Apricot jelly for mould

  • 200 g apricot pulp
  • 5 g Bloom 120 animal gelatin
  • 30 g water for gelatin
  • 44 g dextrose

Heat the pulp, with sugars and gelatin and pour.


BlancmangeSuspended honeybomb montage

  • 100 g milk
  • 4 g almond paste
  • 20 g dextrose
  • 10 g sugar
  • 2,25 g Bloom 120 animal gelatin
  • 11,2 g water for gelatin
  • 100 g cream
  • 2 g vanilla

Warm up the 4 first ingredients, add the gelatine and add the soft whipped cream.


Passion fruit and Apricot sauce

  • 110 g apricot purée
  • 11 g passion fruit purée
  • 15 g sugar
  • 16 g dextrose
  • 0,3 g Bourbon vanilla

Emulsify and filter all the ingredients.


Tutti Frutti crémeuxSuspended honeybomb montage

  • 50 g passion fruit pulp
  • 225 g apricot pulp
  • 19 g starch
  • 4 g Bloom 170 animal gelatin
  • 19 g water
  • 20 g water at 40°C

Cook the first ingredients. Emulsify with water and gelatine. Use cold.


Honey ice cream

  • 593 g milk
  • 200 g cream
  • 125 g mixed blossom honey
  • 44 g milk powder
  • 2 g neutral
  • 64 g maltodextrine 19 DE
  • 30 g dehydrated glucose

Cook all ingredients at 85°C and stir to obtain a creamy consistency. Churn. Extraction temperature -7°C.


Vanilla and lime ganacheSuspended honeybomb

  • 62,5 g water
  • 10 g dextrose
  • 2,5 g 120 bloom gelatin
  • 12,5 g water for gelatin
  • 50 g White Ivoire Chocolate
  • 125 g cream
  • 2 g vanilla
  • 3 g lime
  • 21 g raw almonds

Bring to boil the water with, natural flavors and dextrose, add the gelatine and white chocolate. Emulsify with cold cream.


Mango compote

  • 68 g mango purée
  • 100 g fresh diced mango
  • 1,30 g pectin NH
  • 21 g granulated sugar

Cook all the ingredients and bring to boil.


Almond sponge cake

  • 250 g whole eggs
  • 180 g caster sugar
  • 150 g almond powder
  • 65 g shortbread flour
  • 65 g butter
  • 1 g vanilla
  • 1 g lemon zest

Whip the egg, sugar, and natural flavours, add the powders and the melted butter. Bake at 180°C for 7 minutes.


Suspended honeybomb scheme

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