Recipe by Niko Romito: Essence

Ingredients for 4 servings

For the gentian ice cream

500 gr. of milk
150 gr. of cream
80 gr. of sugar
40 gr. of glucose
15 gr. of gentian root

For the passion fruit caramel

1.5 kg. of passion fruits
For the dried fruit praline
200 gr. of cream
200 gr. of sugar
100 gr. of hazelnuts
100 gr. of almonds
30 gr. of cocoa powder
4 gr. of gelatin

For the coffee powder

200 gr. of shortcrust pastry (pasta frolla)
50 gr. of coffee powder
5 gr. of chopped thyme

For the finishing touches

24 saffron stigmas
6 tarragon leaves

Method

For the gentian ice cream

Bring the milk to a boil and steep the gentian in it for 20 minutes, then strain. Heat the cream, dissolve the sugar and glucose in it, then add the flavored milk. Cool and churn.

For the passion fruit caramel

Scoop out the pulp of the passion fruits with a spoon, blend, and strain it. Measure out 400 gr. of the sauce and gently reduce it on the stove until you have 50 gr.

For the dried fruit praline

Heat the cream and dissolve the cocoa powder and rehydrated gelatin in it. Add the other ingredients, blend, and let it cool.

For the coffee powder

Powder the shortcrust pastry in a cutter and mix it with the coffee and thyme leaves.

Finishing the dish

With a spoon, form stripes of passion fruit caramel on the plate, interspersed with the dried fruit praline. Sprinkle the coffee powder in the center, add two scoops of gentian ice cream, a few saffron stigmas, and tarragon leaves.

romito copertina 970