{"id":38259,"date":"2022-01-16T22:45:27","date_gmt":"2022-01-16T22:45:27","guid":{"rendered":"https:\/\/cucineditalia.com\/a-sweet-pizza-dessert-by-chef-andrea-berton\/"},"modified":"2022-05-24T13:47:52","modified_gmt":"2022-05-24T13:47:52","slug":"a-sweet-pizza-dessert-by-chef-andrea-berton","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/a-sweet-pizza-dessert-by-chef-andrea-berton\/","title":{"rendered":"A Sweet Pizza Dessert by Chef Andrea Berton"},"content":{"rendered":"\n

Chef Andrea Berton offers a sweet version of the quintessential Italian dish: Pizza meringue, raspberry and wild strawberries, served in an elegant black package that transforms traditional take-out pizza boxes into a treasure chest. Follow below to learn how to make this sweet<\/a> treat at home.<\/em><\/p>\n\n\n\n

\"Pizza
Pizza meringue, raspberry and wild strawberries<\/figcaption><\/figure>\n\n\n\n

Ingredients for four people<\/strong><\/h2>\n\n\n\n

For the methylgel base<\/strong><\/h3>\n\n\n
\n
Water<\/strong>: 330 g<\/div>\n
Methylgel<\/strong>: 8 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the raspberry meringue<\/strong><\/h3>\n\n\n
\n
Syrup 1:1<\/strong>: 80 g<\/div>\n
Raspberry powder<\/strong>: 10 g<\/div>\n
Methylgel base<\/strong>: 60 g<\/div>\n
Albumen emulsified with 4 g albumin<\/strong>: 80 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the white meringue<\/strong><\/h3>\n\n\n
\n
Syrup 1:1<\/strong>: 80 g<\/div>\n
Metilgel base<\/strong>: 60 g<\/div>\n
Albumen emulsified with 4 g albumin<\/strong>: 80 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the mozzarella jelly<\/strong><\/h3>\n\n\n
\n
Buffalo mozzarella water<\/strong>: 250 g<\/div>\n
Gelatin jota<\/strong>: 1,6 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the tomato compote<\/strong><\/h3>\n\n\n
\n
Hulled and cut in half datterini tomatoes<\/strong>: 500 g<\/div>\n
Vanilla<\/strong>: half a stick<\/div>\n
Lemon zest<\/strong>: 1, grated<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

For the methylgel base<\/strong><\/h3>\n\n\n\n

Emulsify and let stand for 48 hours in the refrigerator.<\/p>\n\n\n\n

For the raspberry meringue<\/strong><\/h3>\n\n\n\n

Whip the egg white with the albumin for five minutes. Add the syrup and whip for 10 minutes. Add the raspberry powder and whip for another three minutes, then add the methylgel base and whip for four minutes. Dress the meringue with the help of a round mold 8 cm in diameter on baking sheets lined with baking paper.<\/p>\n\n\n\n

For the white meringue<\/strong><\/h3>\n\n\n\n

Whip the meringue following the same procedure. Dress it around the raspberry meringue circles, taking care to create a ”pizza frame” effect. Set to dry at 50\u00b0 for 24 hours. Using a blowtorch, color the edge of the pizzas.<\/p>\n\n\n\n

For the mozzarella jelly<\/strong><\/h3>\n\n\n\n

Emulsify the mozzarella water with the jota and bring it to 85 C\u00b0. Cool immediately and allow to gel.<\/p>\n\n\n\n

For the tomato compote<\/strong><\/h3>\n\n\n\n

Cook everything until a compote is obtained. Allow to cool. Remove the vanilla and blend until smooth and homogeneous.<\/p>\n\n\n\n

To serve<\/strong><\/h3>\n\n\n\n

Dissemble the tomato compote, mozzarella jelly and strawberries on the meringue pizza. Finish with a sprinkling of oregano powder and the basil leaves.<\/p>\n\n\n\n

Andrea Berton<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Andrea Berton offers a sweet version of the quintessential Italian dish: Pizza meringue, raspberry and wild strawberries, served in an elegant black package that transforms traditional take-out pizza boxes into a treasure chest. Follow below to learn how to make this sweet treat at home. Ingredients for four people For the methylgel base For […]<\/p>\n","protected":false},"author":4,"featured_media":29257,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18885,17673,18924,18589,16190,18388],"class_list":{"0":"post-38259","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-andreaberton-en","9":"tag-italianfoodbooks","10":"tag-italianstarredchefs","11":"tag-michelinstar","12":"tag-michelinstarchefs","13":"tag-starchefrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/38259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=38259"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/38259\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/29257"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=38259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=38259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=38259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}