{"id":40332,"date":"2022-06-02T21:07:51","date_gmt":"2022-06-02T21:07:51","guid":{"rendered":"https:\/\/cucineditalia.com\/youve-got-to-have-faith-a-dessert-by-massimilian-alajmo\/"},"modified":"2022-06-16T13:48:17","modified_gmt":"2022-06-16T13:48:17","slug":"a-dessert-by-massimilian-alajmo","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/a-dessert-by-massimilian-alajmo\/","title":{"rendered":"You\u2019ve got to have Faith: a dessert by Massimiliano Alajmo"},"content":{"rendered":"\n

Aptly named Fede, meaning faith \u2013 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<\/a> Massimiliano Alajmo of Le Calandre \u2013 a restaurant that the Michelin Guide Italia refers to as \u201cworth a special journey\u201d in the province of Padua \u2013 this is a recipe that will impress.<\/p>\n\n\n\n

Ingredients<\/strong> <\/h2>\n\n\n\n

For the cooked cream<\/strong><\/h3>\n\n\n
\n
Cream<\/strong>: 160 g<\/div>\n
Milk<\/strong>: 80 g<\/div>\n
Castor sugar<\/strong>: 30 g<\/div>\n
Egg yolk<\/strong>: 80 g<\/div>\n
Vanilla seeds<\/strong>: 1 pinch<\/div>\n
Essence of incense<\/strong>: 1 mist<\/div>\n
Vanilla essence<\/strong>: 1 mist<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the finishing touches<\/strong><\/h3>\n\n\n
\n
24-karat gold sheets<\/strong>: 4<\/div>\n
Vanilla essence<\/strong>: 4 mist<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure for making the dessert<\/strong><\/h2>\n\n\n\n

For the cooked cream<\/strong><\/h3>\n\n\n\n

Mix the cream and milk with eight grams of sugar in a small saucepan, bring to a boil and cool to 80\u00b0 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\u00b0C for six minutes. Cool quickly to 4\u00b0C and store in the refrigerator.<\/p>\n\n\n\n

For the finishing touches<\/strong><\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

Le Calandre<\/a><\/p>\n\n\n\n

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

Aptly named Fede, meaning faith \u2013 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 […]<\/p>\n","protected":false},"author":4,"featured_media":39269,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[19113,18589,16190,18388,19112],"class_list":{"0":"post-40332","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-italiandessert","9":"tag-michelinstar","10":"tag-michelinstarchefs","11":"tag-starchefrecipes","12":"tag-sweetrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/40332","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=40332"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/40332\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/39269"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=40332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=40332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=40332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}