Colomba di Pasqua with Balsamic Vinegar of Modena IGP

Colomba di Pasqua with Balsamic Vinegar of Modena PGI, Soy and Pistachio Bavarois, Macadamia Nuts and Raspberry Cream

Ingredients for 4 people:

  • 5 slices of Easter Colomba
  • 500ml soy milk
  • 200 g egg yolk
  • 150 g granulated sugar
  • 2 tablespoons of sweet pistachio cream
  • 250 g vegetable cream
  • 20 g isinglass sheets or 5 g agar agar
  • 40 g of macadamia nuts
  • 2 baskets of raspberries
  • for decoration: a few sprigs of fresh mint and fresh raspberries.

Boil the sweet soy milk; meanwhile prepare a mixture with the egg yolks and the granulated sugar. When the soy milk comes to the boil, add the previously prepared mixture of egg yolks and sugar and the pistachio cream: bring the mixture to 82 g° over low heat. Add the agar agar or the isinglass sheets previously soaked in cold water and then well squeezed and let it dissolve well.
Let it cool and in the meantime whip the cream but not completely, leave it shiny (semi-whipped). When the pistachio cream mixture has cooled down or at least has reached room temperature, add the vegetable cream, mix and obtain a smooth and homogeneous mixture.
Prepare the raspberry cream by blending them with sugar and a ladle of cold water, then pass everything through a sieve and keep the liquid in the fridge. Before composing the dish, cut some squares of Colomba, create some pistachio Bavarian cream quenelles with a spoon and let them rest for 10 minutes in the fridge then compose the dish by alternating the same Bavarian cream quenelles with the squares of Colomba, the raspberries fresh, drops of raspberry cream and crushed macadamia nuts.

Finish the dish by pouring a few drops of Balsamic Vinegar of Modena "Oro" and a few sprigs of mint on top of the mixture.

chef's recipe. Francesco Bonanni