A delicious, sweet dessert with a hint of Taleggio cheese, this is the recipe for Taleggio Kiss Cake, from chefs Antonella Ricci and Vinod Sookar, a tempting preparation inspired by art.
Ingredients for Taleggio Cheese Kiss Cake
For the Cocoa Cake
For the cocoa bean crumble
For the Saffron Custard
For the Ice Cream
Procedure
For the Cocoa Cake
Beat the egg yolks with the sugar, add the evo oil in a trickle. Add flour, cocoa and finally the beaten egg whites. Transfer to a baking pan with wax paper and bake at 180° for 15 minutes. Remove from the oven and cut into cubes.
For the Cocoa Bean Crumble
Combine all the items listed in the ingredients adding the butter at the end. Mix well and transfer to a baking sheet with wax paper and bake at 180°for 5 minutes.
For the Saffron Custard
Heat the cream and milk in a saucepan with a few saffron pistils. Beat the egg yolks with the sugar and add them to the milk and cream. Thicken the cream over the heat to the desired consistency. Cool, strain and transfer to a siphon.
For the Ice Cream
Heat the milk, cream and vanilla seeds in a small saucepan, add the Taleggio cream and finally the sugar at 121°. Cool and whip in the ice cream maker. Compose the dish.