For the buckwheat savoiardi

50 g butter
35 g toasted almond paste
40 g sugar
20 g brown sugar
7 g acacia honey
85 g whole eggs
½ vanilla pod
48 g potato starch
20 g buckwheat flour
2 g baking powder
A pinch of salt

Method

Beat the butter, almond paste, and vanilla in a stand mixer with the whisk attachment. Then add the sugars, honey, and salt and continue beating. Once the sugars and salt have dissolved, add the eggs in three batches. Once the eggs have been incorporated, remove from the mixer and fold in the previously sifted dry ingredients from top to bottom.

Place in a pastry bag and pipe into a previously buttered savoiardo mold, covering with a sheet of Silpat, also buttered.

Bake at 190 degrees for 7 minutes.

For the milk and sage yuba

500 g whole milk
20 g sage

Method

Pour the milk and sage leaves into a saucepan and cook over low heat. Wait for a skin to form on the surface, remove it and spread it on a sheet of buttered parchment paper; overlap the other milk skins on top of the first for a total of 7 layers and finally roll everything up into a cylinder. Cut the cylinder into 3 cm pieces.

For the rhubarb syrup and sliced rhubarb

300 g of juiced rhubarb
50 g of sugar
50 g of glucose

Method

Cut the rhubarb with a slicer: the final length should be 23 cm.

Juice all the rhubarb trimmings and bring to the boil with the sugars to make the syrup.

Vacuum seal the sliced rhubarb with the syrup and cook in a steam oven for 7 minutes at 65 degrees. After cooking, use some of the rhubarb slices to make chips: roll the slices around a previously buttered steel tube and leave to dry at 40 degrees for 3 hours.

For the almond and sage cream

60 g milk
4 sage leaves
25 g toasted almond paste
60 g white chocolate
10 g lime juice
1.5 g gelatin
120 g 35% cream

Method

Heat the milk with the sage and almond paste, remove the sage leaves and pour into a bowl containing the previously melted white chocolate. Mix the ingredients with a spatula, add the previously hydrated gelatin, allowing it to melt, and finally incorporate the cold cream. Emulsify everything and leave to rest in the refrigerator for 7 hours. Then whip in a stand mixer.

For the buckwheat ice cream

125 g milk
60 g 35% cream
8 g powdered milk
25 g sucrose
11 g dextrose
1 g neutral
23 g buckwheat grains

Method

Toast the buckwheat grains in the oven at 180 degrees for 10-15 minutes until they are brown in color and release their aroma, then crush them. Combine all the ingredients except the buckwheat, which will be added last, and pasteurize the mixture to 85 degrees; add the buckwheat and leave the mixture to mature for at least 6 hours in the refrigerator. Filter and blast chill. Whip with the Pacojet.

Chef's photo: @Lido Vannucchi

Cover photo: @Gabriele Stabile