Recipe by Marco Ambrosino: Ricotta, Ash, Pollen and Bottarga
Ingredients for 4 Servings
- 200 gr. buffalo ricotta
- Zest of 2 oranges and 2 lemons
- 250 gr. whole milk
- 250 gr. cream
- 80 gr. sugar
- 25 gr. pollen
- 1 sheet of gelatin (fish glue)
- Mullet roe (bottarga)
Method
Warm the milk and cream in a saucepan, dissolve the sugar and pollen in it, then add the gelatin previously soaked in cold water. Place the mixture in a Pacojet container or ice cream maker and blast chill.
Place the citrus peels on a baking tray and burn them in the oven at 180°C (356°F). Once the peels have turned black and dry, blend them in a cutter and then sift through a fine mesh strainer. The result should be a fine, dark powder.
Shave the bottarga.
Dish Composition
Place the ricotta in a pastry bag and create a spiral in the center of the plate.
Cover the ricotta with the citrus ash. Scoop out the ice cream and form a quenelle.
Finish the dish with grated bottarga and aromatic herbs.
The photographs are by Marco Varoli.
