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meal at the court of the gonzaga
chef luca montersino
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Chef Luca Montersino

 Found: 13 - Page 2 of 3« 1 2 3  »
Hot chocolate cream with banana ice-cream and gingerbread croutons

Hot chocolate cream with banana ice-cream and gingerbread croutons
For the chocolate cream: mix the cream and milk and bring to the boil, pour over the two types of chocolate and peanut paste and pour into the blender.
For the banana ice-cream: pour the ingredients into the ice-cream maker (they must then be pasteurised and then blended)  [ more... ]
Salted Biscuit Shortbread

Salted Biscuit Shortbread
For shortbread: crumble the softened butter with the flour. Add grated Grana Padano PDO and all the liquids and the salt and work well. Allow the pastry to cool in the refrigerator for a couple of hours.  [ more... ]
Mascarpone timballino with liquid strawberry filling and lime sauce

Mascarpone timballino with liquid strawberry filling and lime sauce
For the meringue: whip the cream and mascarpone, add the pate a bombe and melted gelatine.
For the liquid filling: boil the cream with the glucose, add the strawberry puree and mix well; pour into the moulds* and freeze.  [ more... ]
Frozen nougat mousse with small vanilla and pochè wild berry chibouste

Frozen nougat mousse with small vanilla and pochè wild berry chibouste
For the nougat: warm the rum to 50° C. Pour into a bowl and add the candide fruits and chopped pistacchio nuts. Cover the bowl and allow to marinade for about 30 minutes. Drain and add 200g of Italian meringue, pine nuts and the whipped cream. Place the mixture in a round log mould and freeze in order to cut it into slices.  [ more... ]
Pistacchio Parfait with garden strawberries, strawberry and mint ragout with cinnamon streusel

Pistacchio Parfait with garden strawberries, strawberry and mint ragout with cinnamon streusel
For the parfait: bring the milk and the pistacchio paste to the boil, beat the egg yolks with the sugar and add the milk and pistacchio paste, bring the mixture to 85° C and beat until it has cooled.
Then add the granulated pistacchios and lastly add the whipped cream. Pour into single portion moulds and freeze.  [ more... ]

 Found: 13 - Page 2 of 3« 1 2 3  »

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