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meal at the court of the gonzaga

Chef Luca Montersino

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Summer freshness

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Two colours

For the ricotta mousse: whip together the ricotta and grated Parmigiano Reggiano PDO, flavour with salt, pepper and nutmeg; warm the cream, dissolve the gelatine in the cream and fold into the ricotta mixture; add the cubes of ham, semi-whipped cream and mix. [ more... ]

Frothy mascarpone with liquid coffee filling in zabaione sauce

For the frothy mascarpone: whip the cream with the mascarpone, add the pate a bombe, melted gelatine and strong coffee.
For the crisp layer: melt the chocolate and praline together, add the corn flakes and roll out the mixture on top of the sponge cake. [ more... ]

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