The non-tiramisu | Oliver Piras and Alessandra Del Favero

Recipe for 8 people

For the barley polenta

• 30 g sugar syrup
• 50 g roasted barley
• 200 g water

Procedure

Cook the roasted barley in the water and sugar syrup. Blend in the bimby.

For the yogurt meringue

• 100 g egg whites
• 100 g water
• 8 g albumin
• 100 g sugar
• 90 g water
• 150 g yogurt
• 3 g agar agar

Procedure

Cook the sugar with the water until it reaches 121C°.

Separately whip the egg whites with the albumin, and then pour the sugar in a trickle over the egg whites.

In a separate saucepan, cook the agar agar with the yogurt and incorporate it into the other ingredients until cool.

Spread the meringue on the silpat and dry at 50C° for 4 hours.

For the koji ice cream

• 700 g milk
• 150 g koji
• 80 g sugar
• 80 g dextrose
• 2 g of neutral

Procedure

Steep milk with koji at 30C° for 5 hours after which boil the strained milk.

Mix milk, sugar, dextrose and neutral in a small saucepan. Melt without bringing to a boil. Next place the mixture in the refrigerator for 12 hours.

Remove the mixture from the refrigerator and strain into an ice cream maker.

Dish composition

In a deep dish place the polenta in the center, lay a quenelle of ice cream on top and finally a sheet of meringue to cover.

The cover photograph is by @AromiCreativi