Let's play with Zuppa Inglese Yo-Yos!
Dress your kitchen
Here is the method for the vanilla ice-cream:
- Place all the ingredients in a pot and cook at 85°C.
- Refrigerate for 12 hours.
- Churn in an ice-cream maker.
- Boil the milk and cream with the invert sugar and dextrose.
- Put the chocolate in a basin.
- Pour the boiling milk mixture into the basin with chocolate and stir to obtain a ganache.
- Cool to 35°C and add the alchermes liqueur.
- Keep at room temperature in a forcing bag.
- Preheat the oven to 200°C. Place the egg in a basin and add the sugar and honey.
- Pour the mixture into the bowl of a planetary mixer and use the whisk attachment to beat until it increases in volume at least fourfold.
- Switch off the mixer, then carefully mix in the egg yolk.
- Fold in the flours and vanilla.
- Spread a 2-centimetre layer onto a non-stick baking sheet (Silpat mat) and bake for 8 minutes.
- Cut out 5-centimetre rounds of cake.
- Mix the two ingredients together.
- Dip the cake rounds in the syrup.
- Use the special scoop to make an ice-cream ball.
- Fill it with the chocolate ganache.
- Now place it in a 5-centimetre round steel ring.
- Press down carefully to give it a cylindrical shape.
- Place it on the cake round.
- Remove the steel ring.
- Place another cake round on top of the ice-cream.
- Fill a forcing bag with chocolate to create the yo-yo string around it.
Recipe: chef Matteo Berti (ALMA).
Recipe source: Luciano Tona, Arturo Delle Donne, Andrea Sinigaglia (edited by), Gusto Italiano. Cucina contemporanea dei maestri Alma (Italian flavour. Contemporary cuisine of the Alma masters), Edizioni Plan, Milan, 2012.
Photography: © Arturo Delle Donne.