Make dessert with mozzarella cheese: strawberry coulis, cooked vegetables and candied ginger make an intriguing end to the meal. Aimo and Nadia's recipe.

"DOLCE ORTAGGI", "sweet vegetables"

For the mozzarella sphere

250 g of fior di latte mozzarella cheese
250 g of cream
100 g acacia honey
2 g salt
150 g milk
150 g water
40 g granulated sugar
3 g agar agar

Blend cream, mozzarella cheese, honey and salt in a thermomix for 30 seconds. Mold the mixture into spherical silicone molds (approx. 1 cm diameter). For the nappage: bring water, milk, sugar and agar agar to a boil for 4 minutes and dip the spheres.

For the condensed milk

1 l whole milk
150 g fresh cream
150 g granulated sugar
3 g baking soda

Cook and let the milk and cream reduce for 20 to 30 minutes. Finally, combine the baking soda and sugar. Mix.

For the strawberry coulis

500 g cleaned strawberries
100 g granulated sugar
25 g water

Make the coulis using the classic procedure.

For the strawberry grape sauce

500 g of strawberry grape juice
50 g granulated sugar
65 g 00 flour

Bake like a custard all ingredients, spread on a plate, let cool in refrigerator 24 h. Cut into cubes.

For the candied ginger

1 l water
100 g granulated sugar
100 g ginger

Blanch the ginger 3 times, then let it cook in the sugar-water syrup for 1 hour.

For the semi-candied lemon

100 g water
200 g granulated sugar
200 of lemon peel

Prepare a syrup with water and sugar. Blanch lemon peels 3 times, put everything in a vacuum. Bake 35 minutes at 65 degrees (steam).

For the cooked vegetables

1 carrot (blanched 3 minutes, cooled in water and ice, cut into cubes)
4 green beans (blanched 3 minutes, cooled in water and ice, cut into 1.5-cm lozenges)
4 datterini tomatoes (blanched 3 minutes, cooled in water and ice, cut into 4 parts)
½ celery rib (blanched 3 minutes, cooled in water and ice, cut into cubes)
1 mango (au naturel, cut into cubes)
1 basket of wild strawberries (au naturel)
Mint (decorative)
Basil (decorative)

For the "maritozzo"

90 g strong flour
45 g whole milk
6 g brewer's yeast
450 g strong flour
15 g brewer's yeast
150 g egg yolks
140 g whole milk
20 g rum
160 g butter
100 g granulated sugar
10 g acacia honey
10 g salt
½ vanilla bean

1st dough (biga): knead first 3 ingredients and let rise 30 minutes.

2nd dough: place the biga, flour, brewer's yeast, milk in planetary mixer and start kneading. Add egg yolks and half the caster sugar in two steps. Continue with rum. Finally, add in three steps soft butter mixed previously with salt, vanilla and the second half of the sugar. Knead well. Let the dough rest on the counter 10 minutes. Break into 16 g and cut into balls. Let rise 1 hour/1 1/2 hour at 26 degrees. Bake in ventilated oven at 190 degrees for 4 minutes.

For the basil ice cream

500 g fresh milk
150 g cream (35 percent m.g.)
80 g granulated sugar
30 g glucose syrup
20 g invert sugar
10 g dextrose
35 g milk powder
4 g stabilizer
35 g of basil leaves

Bring milk to 82 degrees, at 45 degrees combine cream. Combine all powders and glucose syrup, mix and return to 82 degrees, mix again. Allow to cool, let stand 24 h in refrigerator and add basil leaves. Whisk.

DISH COMPOSITION

Plate in a circle starting with the wild strawberries and followed by all the other vegetables (fruits and vegetables) alternating with each other.

Add basil leaves, mint and edible flowers.

Pour a drizzle of basil oil around the circle and a few drops of red fruit coulis. Place the mozzarella sphere in the center. Pour condensed milk into a little brick, to be poured at the table into the empty space between the mozzarella and the fruit and vegetable circle. Separately, on a small riser, place the maritozzo with a center cut, which is to be served with the basil ice cream inside the cut.