World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Stefania Moroni |
Altro-Luogo Aimo e Nadia, Milan, Italy |
‘Sbrisolona’ Cake with Vanilla Ice Cream and Martell Cognac Flavoured Californian Raisins |
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Serves 4 | |
Ingredients | ||
150g 100g 100g 100g 80g 1 |
‘Sbrisolana’
cake : plain flour fine polenta flour sugar sliced almonds, toasted unsalted butter, room temperature egg yolk |
|
500ml 11 120g pinch 1 40g |
Vanilla
ice cream : cream egg yolks sugar salt vanilla bean sugar salt, to taste |
|
450g 120ml 40ml 30g ½ ¼ |
Flavoured
Californian raisins : California raisins water Martell Cognac sugar vanilla bean cinnamon stick salt, to taste |
|
¼ |
Garnish
: lemon, for zest |
|
Method
For the cake: Mix the plain flour, polenta flour, sugar and almonds together, then make a well in the mixture and add the butter and egg yolk. Mix quickly by hand, and pour the mixture into a greased and dusted round baking tray. Bake for 1 hour in an oven preheated to 180°C. When ready, unmould and allow to cool.
For the ice cream: Mix the egg yolks with 120 grams of sugar and a pinch of salt. Bring the cream, vanilla bean and the rest of the sugar to the boil and add the egg yolk mixture, as well as 2/3 of the raisins. Mix everything well and bring to room temperature. Transfer to an ice cream maker and when ready, store in freezer. Serving Serve one slice of cake with a scoop of ice cream and garnish with the remaining raisins and lemon zest. |