Recipe by Marco Sacco: Charcoal Ricotta with Salted Praline Cake, Fior di Latte Ice Cream, and Gold Rock

Ingredients for the Salted Praline Cake (Half Gastronorm Tray)

226 grams of flour
8 grams of flaky salt (Maldon preferred)
8 grams of baking powder
225 grams of granulated sugar
4 whole eggs
Zest of an orange
30 grams of milk
85 grams of melted butter
140 grams of honey (wildflower preferred)
100 grams of praline

Ingredients for the Gold Rock (25cm diameter ring mould)

200 grams of sugar
190 grams of glucose
70 grams of water
20 grams of honey
30 grams of baking soda
7 grams of water

Ingredients for the Charcoal

Mix one part powdered sugar with two parts activated charcoal.

Ingredients for the Cherries

Fabbri cherries, 3-4 per portion

Ingredients for the Ricotta

One spoonful per portion of sheep or goat ricotta, seasoned with a pinch of brown sugar and extra virgin olive oil

Ingredients for Fior di Latte Ice Cream (for 1 Pacojet cup)

495 grams of whole milk (sheep milk preferred)
295 grams of cream
40 grams of milk powder
100 grams of sugar
35 grams of dextrose
40 grams of glucose
5 grams of neutral stabilizer

Method for the Salted Praline Cake

Whisk together sugar, whole eggs, and orange zest very well. Slowly add the milk.
Combine flour, salt, and baking powder and add to the mixture.
Melt butter, add honey and praline, and mix well before adding to the batter.
Bake at 170°C (340°F) for 25-30 minutes with the oven vent closed.

Method for the Gold Rock

Cook sugar and glucose to 140°C (284°F). Remove from heat, add honey, and then add baking soda dissolved in a spoonful of water. Stir vigorously.
As the caramel starts to deflate, pour it into a tray with a steel ring and allow it to cool. Keep it sealed and protected from humidity.

Method for the Ice Cream

Heat all ingredients to 85°C (185°F), then whisk. Alternatively, use a Pacojet.

Plating

Press about 50 grams of ricotta onto a plate and sprinkle with charcoal powder.
Add a quenelle of Fior di Latte ice cream, crumble pieces of Gold Rock and Salted Praline Cake over it.
Add 3-4 Fabbri cherries per portion and garnish with fresh mint.

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Foto di Paolo Picciotto