Per la preparazione dei brownies: amalgamare 270 g di burro pomata con 180 g di zucchero grezzo, aggiungere 96 g di tuorli, 150 g di cioccolato fuso e da ultimo 60 g di farina con 21 g di cacao in polvere. Intanto, montare a neve ben ferma 144 g di albumi con 20 g di zucchero. Unire delicatamente gli albumi alla massa al cioccolato, quindi aggiungere 120 g di noci tritate grossolanamente. Stendere in una forma quadrata e cuocere in forno a 170°C per circa 20-25 minuti. A cottura ultimata, lasciare raffreddare i brownies, toglierli dallo stampo e ritagliare dei quadrati.
Per la preparazione della gelatina ananas e zenzero: in un pentolino riscaldare 160 g di succo di ananas con 6 g di zenzero fresco e lasciare in infusione 20 minuti. Trascorso il tempo, filtrare il succo, aggiungere 20 g di zucchero, 6 g di gelatina precedentemente sciolta in 30 g di acqua e colare nelle forme. Lasciare riposare in congelatore fino a rassodamento.
Per la preparazione della crema vanigliata: in un pentolino portare a bollore 125 g di latte con 150 g di panna. Intanto sbattere 25 g di tuorli con 30 g di zucchero, 6 g di farina e 6 g di maizena. Versare sopra il composto ottenuto il latte la panna caldi, mescolare e rimettere sul fuoco fino ad addensare. Allontanare dal fuoco e aggiungere 6 g di gelatina sciolta in 36 g di acqua. Versare la crema su 100 g di cioccolato bianco, mixare e a 30°C aggiungere delicatamente la panna semi-montata. Colare la crema vanigliata in forme apposite, riempiendo per ⅓. Aggiungere la gelatina di ananas congelata, e riempire con il resto della crema. Congelare le forme così composte.
Per la preparazione della schiuma di ananas: mescolare bene 250 g di succo d’ananas, 10 g di zucchero di canna e 3 g di lecitina di soia, conservare in frigorifero e prima di servire mixare bene con l’aiuto di un mixer a immersione fino a ottenere un composto schiumoso.
Per comporre il piatto: sistemare il quadrato di brownies, quindi disporvi al centro la ½ sfera alla vaniglia, decorare con la schiuma di ananas e alcune gocce di gelatina di ananas.
Piattoforte
Cuochi d'artificio 01.05.2015, 19:10
Ricetta in breve 01.05.2015
RSI Food 04.05.2015, 16:53
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