No salt, but a mixture of sugar, milk and lemon to make this mouthwatering rice cake: Marco Visciola rethinks the first course by composing an alternative end to a meal.
"TORTA DI RISO…. FINITA" or The End of a Rice Cake
FOR THE RICE WITH MILK AND SPICES
- 500 g carnaroli rice
- 1 l milk
- 1 lemon
- 100 g sugar
- 100 g vanilla yogurt
- 5 g Genovese spices
- 5 g gelatin powder
Cook the rice with the sugar, milk, Genovese spices and lemon zest when cooked dissolve the isinglass, yogurt and place the rice in a baking dish to cool.
Using a pastry cup, cut disks and keep in the refrigerator,
FOR THE PRESCINSEUA AND MARJORAM CREAM SAUCE
- 350 g prescinseua cheese
- 250 g of semi-whipped cream
- 30 g powdered sugar
- 3 g chopped marjoram leaves
Mix the ingredients in a bowl and then place in sac a poche
FIOR DI LATTE ICE CREAM
- 1l milk
- 500 g cream
- 150 g sugar
- 70 g of glucose powder
- 2 g neutral
Bring milk and cream to a boil, add powders and let cool.
Whip in ice cream maker.
FOR THE BASIL SOUP
- 500g water
- 150 g sugar
- The zest of one lemon
- 60 g basil leaves
- 15 g lemon juice
Create a syrup with water sugar and lemon zest.
Allow to cool.
Emulsify the syrup with the basil leaves and lemon juice until you have a green-colored soup, strain and refrigerate.
FINISHING AND PLATING
- Small basil leaves
- Edible flowers
In a bowl lay the rice disk, top with spikes of prescinseua cream cheese, decorate with basil leaves and edible flowers.
Finish with the basil soup.
Contact
Il Marin
Calata Cattaneo, 15, 16128 Genoa GE
Phone: 010 869 8722
