The famous dessert created by Massimo Bottura who also gives the title to his new book: Il Pane è Oro
Ingredients FOR THE CRUNCHY PASTRIES
- 100 g stale bread
- 10 g edible gold powder
Ingredients FOR THE BREAD AND SUGAR CREAM
Ingredients FOR SALTED CARAMEL ICE CREAM
- 150 ml fresh cream
- 150 g light brown sugar
- 50 ml milk
- salt
Ingredients FOR CARAMELIZED CROUTONS
- 100 g bread in small pieces
- 4 tablespoons of light brown sugar
FOR THE CRUNCHY PASTRIES
Heat the oven at 180 ° C. Line a plate with parchment paper.
Cut the bread into very thin slices and place them on the plate a couple of centimeters away from each other (use a bread that is not too dry, for a maximum of two days; the ideal would be to cut it with a slicer). Cook until crispy and golden brown (about 4 minutes). Let them cool and then sprinkle them with the gold dust.
FOR THE BREAD AND SUGAR CREAM
Chop the bread and caramelize it with sugar over medium heat; it will take about 3 minutes. Cover with half the milk and let it reduce until it has almost completely evaporated; at that point add the remaining milk and cream, bring to a boil and reduce for another 3 minutes. Finally let it cool.
Blend the mixture at high speed until it is homogeneous and creamy; it will take about 3 minutes. Pass the cream through a fine sieve twice. Cover it and put it to rest in the refrigerator. Once cold, whip it into a firm foam (with the siphon) and transfer it to a pastry bag.
FOR THE SALTED CARAMEL ICE CREAM
Bring the cream to a boil over moderate heat. In a saucepan, melt the sugar completely over medium heat and caramelize it for a few minutes, until golden. Off the heat, add the hot cream and 1/2 teaspoon of salt. Work the mixture with a whisk. Strain it with a fine sieve into a clean pot.
Add the milk and 200 ml of water and heat it until it reaches 80 ° C. Remove the pot from the heat and let it cool. Then cover and refrigerate until cold. Transfer to an ice cream maker and turn it on (in the absence of an ice cream maker, put the mixture in the freezer until it is firm enough to be served with a spatula).
FOR THE CARAMELIZED CROUTONS
Heat the bread and sugar over medium heat, stirring, until the sugar is caramelized and has coated the bread: this will take about 5 minutes. Transfer the croutons to a baking tray lined with parchment paper and leave to cool.
TO IMPACT
Arrange a quenelle of ice cream in the center of each plate, cover with 5 caramelized croutons, 1 tablespoon of bread foam and sugar. Garnish with 1 crispy pastry.
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