Biancomangiare by Iginio Massari: the mouth-watering almond dessert recipe | Chef Recipes | Reporter

Name: Biancomangiare by Iginio Massari: the mouth-watering almond dessert recipe | Chef Recipes | Reporter
Ingredients: 3 Bourbon vanilla pods from Madagascar; 560 g white almond powder Prima Bari; 500 g powdered sugar (finely ground); 400 g sugar; 400 g egg whites (whisk to stiff peaks); 550 g 1:1 marzipan ground very fine; 40 g rice starch; 1200 g milk (mix and cook at 84°c; at 26-28°c incorporate whipped cream); 24 g gelatin sheets softened in cold water; 1400 g whipped cream (mix gently when cream is cold); 300 g fresh orange juice; 500 g granulated sugar (cook until first boiling); 700 g strawberries (cut into cubes, incorporate and cook for one minute); 30 g fresh ground ginger; 50 g sugar; 7 g pectin (mix dry with sugar); 18 g gelatin sheets softened in cold water; 500 g water; 300 g sugar (boil); 150 g amaretto liqueur at 40° (incorporate when cold); 250 g of milk; 75 g condensed milk; 100 g glucose; 400 g white chocolate cut into small pieces; 10 g gelatin sheets softened in cold water; 200 g neutral gelatin