This is not a game. A kaleidoscope of childhood flavours. – By Matias Perdomo
Lego is revisited in taste depending on the season but is predominantly made with the dark chocolate at 64%- 70%; milk chocolate at 42% and white chocolate.
Coconut cous cous
1 Coconut ~ 20 g candied ginger ~ 20 g dextrosis
Grate a fresh coconut. Season it with dextrosis and candied ginger.
Cocoa shortcrust bricks
750 g flour ~ 150 g cacao ~ 800 g butter ~ 300 g confectionery sugar ~ 2 egg yolks ~ 2 eggs
Put the softened butter into the mixer. Mix until it becomes creamy. Add sugar and eggs. Softly add flour and cacao. Put into a sac à poche and print. Oven: 200 °C 20 minutes.
200 g sugar ~ 75 g macadamia nuts ~ 10 g butter
Bring sugar to 150 °C, add ground macadamia nuts and butter. Pour into molds. Let it cool on the air. Take out of the molds and keep it in a dry place.
200 g of amarena ~ 100 g water ~ 30 g sugar ~ 3 g agar ~ ½ fish glue
In a small saucepan unite amarena with water, sugar and agar agar. Let it boil for 3 minutes. Take it off the heat and add the fish glue. Work with the molds while still warm.
125 g cream ~ 125 g milk ~ 3 egg yolks ~ 25 g sugar ~ 1/ 4 vanilla ~ 1 fish glue
On a small fire bring cream and milk to boil. Separately melt the sugar in the egg yolks. Slowly pour the cream into the egg yolks while stirring them softly. Put back on fire at 85 °C.
1 kg strawberries ~ 100 g sugar
Sous vide at 70 °C for 2 hours. Filter.
400 g strawberry water ~ 4 g agar agar ~ 40 g sugar
Unite everything and make it boil. Print.
200 g passion fruit juice ~ 100 g water ~ 30 g sugar ~ 3 g agar agar ~ ½ fish glue
In a small saucepan unite passion fruit juice with water, sugar and agar agar. Make it boil for 3 minutes. Put away from fire and add fish glue. Use molds while still warm.
Caramel ice cream
150 g sugar for caramel ~ 700 g milk ~ 300 g cream ~ 12 egg yolks ~ 30 g sugar
Caramelize 150 g of sugar. Mix with milk. Add cream and make it boil. Separately melt 30 g of sugar with the egg yolks. Slowly pour cream into egg yolks and continue to mix. Put to the heat – 85 °C. Put into Paco Jet. Freeze. Mix. Keep it apart.
150 g cream ~ 150 g chocolate 64% ~ 90 g haselnut paste
Create chocolate ganache with hot cream. Mix into it the hazelnut paste. Do the prints.
75 g cream ~ 30 g sugar ~ 3 egg yolks ~ 1 fish glue ~ 75 g mint water
Slowly bring cream and mint water to boil. Separately melt the sugar in the egg yolks. Slowly pour the cream with mint water into the egg yolks while mixing. Put back on the heat 85 °C.
100 g white chocolate ~ 100 g dark chocolate ~ 25 g cacao butter ~ 25 g glucose
Melt all the ingredients in bain marie. Put into a sac à poche and print.
You can enjoy this lovely dessert in Milan at http://www.pontdeferr.it/