Aptly named Fede, meaning faith – this outrageously delicious dessert with striking aesthetics is one that attracts the senses. At first glance it appears like there may not be a dessert there at all. Then, slowly, the sweet scent reaches the nostrils, followed by the first bite when the round flavors and soft textures touches the mouth. Created by the award-winning three-starred chef Massimiliano Alajmo of Le Calandre – a restaurant that the Michelin Guide Italia refers to as “worth a special journey” in the province of Padua – this is a recipe that will impress.
Ingredients
For the cooked cream
For the finishing touches
Procedure for making the dessert
For the cooked cream
Mix the cream and milk with eight grams of sugar in a small saucepan, bring to a boil and cool to 80° C. Pour over the yolk mixed with the remaining sugar and vanilla. Scent the cream base with the essences. Turn four chilled bowls upside down and pour seventeen grams of cream per person into the hollow. Place the dishes in a perforated plate and bake in a steam oven at 83°C for six minutes. Cool quickly to 4°C and store in the refrigerator.
For the finishing touches
Adhere a gold foil over the cream. Turn the dessert inside out and serve it upside down, placing it on a transparent food-grade tissue scented with vanilla essence.