For the recipe of legumes salad sprouted with fennel and chestnut cream, cut the fennel into small pieces and the shallots into slices. Sauté the shallot in a pan with a tablespoon of butter, add the fennel and toast for 18-20 minutes. Salt and switch off. Blend everything in the food processor, with a ladle of broth. Do not use the immersion mixer because it is not powerful enough.
For the salad: Peel the carrots and cut them into cubes; sauté in a pan with a little oil and a few thyme leaves for 8-10 minutes. Cut the Belgian salad into strips. Cook the chestnuts in the milk with a sprig of rosemary for 5 minutes, to soften and flavor them. Drain. Mix the sprouted legumes with the carrots and the Belgian salad and season with a little oil, salt, thyme leaves and oregano. Serve the salad over the fennel cream and complete with chestnuts.
Figs and macaroons, the perfect combination for a refined and original recipe, an ideal conclusion for a Christmas dinner or dinner. The important thing is to be inspired by a recipe capable of enhancing the flavors of both its protagonists, provided that attention is paid to the quality of raw materials. Here then, to guarantee an optimal result, the macaroons to be preferred are the historical ones of Mombaruzzo, whose origins date back to the end of the eighteenth while for the figs pay attention to choose them well: to be certain of their freshness, choose soft figs, turgid, dark brown in color, with a thin skin and firm petiole.
In this recipe we used Soft Amaretti by Mombaruzzo, the iTesori line by Pam & Panorama.
Discover the other products of the brand Pam & Panorama
Ingredients for 4 people
12 Fresh figs
160 g egg yolks bio Pam Panorama
160 gr sugar granulated Pam Panorama
800 g fresh cream Pam Panorama
440 gr. Soft Amaretti from Mombaruzzo, the iTesori line of Pam Panorama
6 gr jelly
1.5 l milk Pam Panorama
400 g sugar granulated Pam Panorama
200 g fresh cream Pam Panorama
2 bags of vanillin
4 gr jelly
1 package of cream cheese
Soft Amaretti by Mombaruzzo crumbled Pam & Panorama iTesori line
Take a dough cup with a diameter of about 15/20 cm and place 3 figs per serving cut into wedges and without peel. Cover them with a sheet of parchment paper and gently flatten them up to a few millimeters in height. Then put in the fridge.
Meanwhile, start the semifreddo by whipping the egg yolks in a bowl. Add the sugar and continue to whisk until a homogeneous mixture is obtained.
Soak the gelatine in cold water, squeeze it and dissolve it in 50g of heated cream, then add it to the mixture of egg yolks and sugar previously assembled.
Whip the remaining cream (750 g) is incorporate it into the compound obtained.
Add the crumbled amaretti.
Then store in the freezer.
To prepare ice cream instead boil the milk in a saucepan with 400 gr of sugar, vanillin and 200 gr of cream. When it boils, remove from heat and add the previously soaked gelatine in cold water.
Put in the ice cream maker and turn until obtaining the desired consistency.
Then add the amaretti and turn a few more minutes.
Remove the plate with fig carpaccio from the fridge, serve with ice cream and semifreddo to the amaretti, decorate with cream cheese in a sac a poche and finish with raspberries and crumbled macaroons.
Italian Cuisine recommends you to combine this dessert with a tasty dish made of squid stuffed with zampone, for a perfect Christmas menu!