Recipe by Ettore Bocchia, Executive Chef at “Grand Hotel Villa Serbelloni” in Bellagio, on Como lake. Ettore launched in 2002 the first Italian menu of molecular cuisine. He is the creator of 7 new techniques, including ice cream cooled with liquid nitrogen and frying in sugars. In 2004 he obtained his first Michelin star.
Ingredients
For the chestnuts
Frozen peeled chestnuts, 150g
Marsala wine, 25g
Granulated sugar, 7g
Fresh cream 35%, 75g
Fresh whole milk, 100g
Bitter cocoa 22/24, 15g
For the hazelnut cream soup
Fresh milk, 110g
Granular isinglass, 2g
Water, 10g
Piedmont IGP hazelnut paste, 35g
White chocolate, 170g
Cocoa butter, 10g
Fresh cream 35%, 225g
For the mascarpone ice cream
Fresh milk, 304g
Low-fat milk powder, 17g
Dextrose, 65g
Liquid glucose, 8g
Neutral for ice cream, 1g
Mascarpone, 170g
For the waffles with Bonini condiment Riserva
50g powdered sugar
Almond flour, 20g
Rice flour, 20g
Potato starch, 15g
Powdered chemical yeast, 1g
Inulin, 17g
Egg white, 50g
Bonini condiment Riserva, 20g
Hazelnut butter, 33g
For the sweet salty hazelnuts
Roasted Piedmont IGP hazelnuts, 100g
Granulated sugar, 80g
Fleur de sel, 2g
Preparation
Defrost the chestnuts with the marsala wine. Once defrosted, add the cream, sugar, milk and cook over moderate heat until a puree is obtained. Add the cocoa and blend with a mixer, once cold pass through a sieve.
In the microwave, melt the white chocolate with the cocoa butter and then add the hazelnut paste. Boil the milk, add the isinglass previously hydrated with the water, pour the milk 3 times into the chocolate, using a mixer.
Once the mass is at 38°, add the cream, mix and let it rest in the refrigerator for at least 8 hours.
For the ice cream, mix the powders, add milk with the glucose and bring to 85°. Allow to cool and when the mass is at 40° add the mascarpone. Leave to rest in the fridge overnight and then stir.
For the waffles, mix the powders and add all liquids (even the melted butter). Obtained a homogeneous mass, leave to rest in the refrigerator for 12 hours. Spread the wafers on a silpat, add a few drops of Bonini condiment Riserva and bake in a convection oven at 150° for 7 minutes.
Obtain a dry caramel, add the previously roasted and hot hazelnuts to the caramel, mix with the fleur de sel and place them on a silpat to cool.
For serving, put the chestnut and hazelnut cream in a pastry bag. Arrange 3 chestnut spikes on a plate, the hazelnut cream, next to them put the chopped sweet salted hazelnuts on which to lay the mascarpone ice cream, on top of the wafers.
Finish the dish by putting more drops of Bonini condiment Riserva as a garnish.
