All recipes written by Gordon Ramsay
Chop 80 g of dried fruit (2 figs, 4 plums and 8 walnut kernels) and then blend it in the cutter to obtain a moist mixture.
stir with 200 g of grated Grana Padano Dop and form about fifty balls. Pass some of them in sweet paprika, others in grated parmesan and in grated parmesan mixed with turmeric.
For the praliné recipe, bake the dried fruit at 150 ° C for 15-20 '. Remove from the oven. Prepare a syrup by cooking the sugar with 50 g of water up to a temperature of 120 ° C. Remove from the heat and add the dried fruit.
Stir with a spatula until the syrup wraps all the dried fruit well and crystallizes again becoming white. Put on the low heat until the sugar is caramelized. Turn off and turn everything on a plate lined with parchment paper.
Spread the mixture well with the help of a spatula and allow the crisp to cool. Break it up and blend it for a long time with a powerful mixer: you will have to get a cream. It can be kept in the refrigerator for 4 months.
The taste of tradition set in a new design marvel. It is a kind of luscious mini jewel of the pastry that the maître chocolatier Davide Comaschi, the only Italian to have won the World Chocolate Masters, has developed in view of Christmas 2019: its praline Galaxy to the panettone, baptized precisely Panettone – Milan, is literally a soft nugget of white chocolate, colored red, which contains within it all the flavors of the famous local yeast. The result? A perfect encounter between cocoa, candied oranges, raisins, butter and vanilla, capable of combining and reinventing the most typical tastes of winter holidays.
Born in Milan in 1980, Davide Comaschi is probably known to the general public for his participation in the program No sooner said than done of Rai2. His journey into the world of high chocolate, however, begins well before: from the Milanese laboratories of the historian Martesana Pastry, to be precise, where he had the opportunity to perfect his art side by side with a master of the caliber of Vincenzo Santoro. Frequent collaborations with Iginio Massari and the victory in 2013 of the World Chocolate Masters in Paris allowed him to peep into the Olympus of our local maître chocolatiers: today he is part of the scientific committee of Alma, the International School of Italian Cuisine founded by the great Gualtiero Marchesi, holds the Guinness World Record for the world's largest Panettone, made last December, and was named Global Creative Lead for the brand Callebaut.
The new panettone creation – presented in these days in Milan, at the pastry chef's corner on the seventh floor of the department stores of the Rinascente – it is in fact an elegant praline-shaped red praline, about four centimeters wide. A product that fits into the Galaxy Collection 2019: a universe of sweetness declined in ten proposals different, that go to explore all the colors of chocolate, from the black of the fondant to the Gold, up to the Ruby Chocolate, the naturally pink chocolate with a fresh and pleasant taste. In short, a real "Unforgettable Chocolate Experience" with which Davide Comaschi has decided to combine taste and design in a single bite. For a Christmas in style and the desire to experiment with new combinations.
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