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

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Summer freshness

Summer freshness
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Two colours

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

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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