You can taste it until February 24 in the menu of AB-The luxury of simplicity, the chef's restaurant in Milan, or prepare at home with this recipe
This is why, on February 14th, Alessandro Borghese he thought of a new dessert that will be possible to taste in his restaurant "AB – Il Lusso della semplicità" in Milan for a limited period of time. "Like a stone", so the chef has called his creation, will be on the menu until February 24 as a gift for your half.
If you are skilled in the kitchen you can also try to replicate it at home with the chef's recipe!
Like a stone – the recipe
For the biscuit:
60 g Digestive type biscuits
18 g butter
Cook the beet in the microwave for 10 minutes in a closed container with the film and blend with salt and sugar. Pass the mixture in a fine mesh sieve to obtain a smooth and homogeneous sauce.
In a saucepan mix the cream, egg yolk and sugar until you bring them to 82 ° C. Remove from heat and add the hazelnut cream, then Philadelphia, robiola, white chocolate and jelly. Put the mixture into molds of the desired shape, without filling them to the brim and let cool in a blast chiller up to -20 ° C (at home in the freezer for 5-7 hours).
Frull the biscuits with the melted butter and spread the mixture until completely fill the molds and let cool. Once solid remove from the molds and pass the velvet spray for the "stone" effect. Leave in the refrigerator for a couple of hours before serving.
Plate with beetroot cream and decorate with caviar and gold leaves.