This upgraded version of Biancomangiare bears the signature of Francesco Giura: at Dodici Zappe, the recipe is enhanced with an almond mousse, enlivened by a fresh bay leaf extract and finished with the spicy notes of a cinnamon cookie. Here are all the steps to recreate this delicious signature creation.
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ALMOND, BAY LEAF, AND PEPPER
For the almond biancomangiare:u2028
- 1 liter of almond milk
- 90 g of pastry starch
- 50 g of almonds with skins on
Instructions:
Combine the cold almond milk and starch, bring to a boil, and pour into molds. Let cool, then unmold.
For the Almond Mousse:
- 300 g Avola almond paste
- 35 g powdered sugar
- 200 g water
- 2 g Sichuan pepper
- 6 g sheet gelatin
- Salt
Instructions
Blend all ingredients in a Thermomix, strain through a chinois, and fill the siphon with 2 charges.
For the bay leaf extract
- 200 g bay leaves
- 100 g water
- Ascorbic acid
Instructions
Wash the bay leaves. Soak them vacuum-sealed with the water overnight; blend the water and bay leaves in a Thermomix, adding a pinch of ascorbic acid, then strain through cheesecloth.
For the cinnamon cookie
- 250 g 00 flour
- 150 g granulated sugar
- 120 g butter at room temperature
- 1 egg
- 2 g (1 teaspoon) ground cinnamon
- 2 g (1 teaspoon) baking powder
- 1 pinch of salt
Instructions
Knead until the dough is smooth. Bake until golden brown.
Contact
Resort Braccialieri – Dodici Zappe Restaurant
Hours
Tuesday through Saturday 7:30 PM–10:30 PM
Sunday 12:30 PM–3:00 PM
By reservation only
Contrada Seggio Snc 96012 Avola (SR)
T. +39 376 268 2730
info@dodicizappe.it
