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 (incorporate while cream is still hot, mix vigorously); 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

reportergourmet.com

From the soft amaretto base to the cream and marzipan cream, an 'all-almond' dessert made summery by orange and strawberry marmalade.

Keywords

Cream
Base
Soft
Iginio
Almond
Orange
Summery
Massari
Marzipan

View full recipe on reportergourmet.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at reportergourmet.com.

Share this recipe:

Cooking tools:

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 (incorporate while cream is still hot, mix vigorously)
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