Da Caino in Montemerano amazes with an unusual combination: try it in this recipe!

Ingredients and procedures

For the crispy base:

10g almond paste
100g white chocolate
5g cocoa butter
25g wafers

Melt chocolate with cocoa butter, add almond paste and finally wafers.

Spread on silpat and cup.

For red turnip puree balls:

25g dextrose
100g red turnip puree
lemon juice to taste
salt to taste

Steam the turnips in a vacuum at 100°C for 40 minutes. Then blend them with the rest of the ingredients and cook in a casserole dish. Then pour into 2.5cm diameter hemisphere molds and blast chill. Once frozen, pair them together to form spheres.

For the lemon compote:

60g lemon zest
40g water
60g sugar
240g lemon juice
220g sugar
5g pectin
25g sugar

Blanch the zeste 3 times, changing the water. Make a syrup with 40g water and 60g sugar where, once ready, we will put the blanched zeste to let them absorb all the syrup. We add the lemon juice, 220g sugar and bring to 100°C. Finally we add the 25g of sugar mixed with pectin, bring to a boil and the compote will be ready.

For the white chocolate and lemon bavarian cream:

90g white chocolate
90g milk
40g egg yolks
20g sugar
4g isinglass
100g half-whipped cream
lemon

Make a custard at 85° with milk, egg yolks, sugar and lemon zest, after which add gelatin and white chocolate. Cool to 28°C and add the semi-whipped cream.

For the white frosting:

150g water
300g sugar
300g glucose
200g condensed milk
18g isinglass
300g white chocolate

Place water, sugar and glucose in a saucepan and bring to 103°C; add condensed milk, gelatin, white chocolate and emulsify well without incorporating air.

Composition

Create a single-portion in ball molds by pouring bavarian cream first, then insert frozen red turnip ball, then lemon compote with sac-a -poche, cover with latra bavarian cream and finish with crisp. Blast and glaze.

Before serving thaw them, place them in the center of the plate with a small quenelle of caviar on top.