What you need for Zuppa Inglese Yo-Yos
2017-09-06
Don't bring your toys to the table, ok? How many times did we get those words hammered into us as kids? I heard them at least a million times. So, the sweet we're presenting today is the revenge of all us kids who just want to have fun. The toy that we're finally allowed to put on our plates is the
Zuppa Inglese Yo-Yo by chef and pastry chef
Matteo Berti.
Originally from Villa Minozzo (but we didn't choose him just because he was born a few metres from the general headquarters of the Iris Ceramica Group, which is behind the concept of this architecture and design portal), Matteo is now the Director of Education at
ALMA – the world’s leading international educational and training centre for Italian Cuisine in Colorno (Parma), whose Rector is the acclaimed chef Gualtiero Marchesi.
In this post, we'll give you the
ingredients for four people (or two if they're real sweet-tooths), to get your mouths watering. In the next post… we'll explain how to make them.
Here is what you need for the
vanilla ice-cream:
-
270ml milk;
-
25g cream;
-
12g powdered skim milk;
-
60g sugar;
-
10g dextrose;
-
35g egg yolk;
-
1 vanilla pod;
-
salt.
And for the
chocolate centre?
-
60g dark chocolate (70%);
-
200ml cream;
-
20g invert sugar;
-
5g dextrose;
-
3g alchermes liqueur;
-
60ml milk.
For the
Pan di Spagna cake:
-
125g whole egg;
-
80g flour;
-
15g egg yolk;
-
100g sugar;
-
3g honey;
-
15g potato starch;
-
½ vanilla pod.
For the
syrup:
-
50ml alchermes liqueur;
-
40g sugar syrup.
Lastly, what you'll need for the
string:
Mariagrazia Villa
Recipe: chef Matteo Berti (ALMA).
Recipe source: Luciano Tona, Arturo Delle Donne, Andrea Sinigaglia (edited by),
Gusto Italiano. Cucina contemporanea dei maestri Alma (Italian flavour. Contemporary cuisine of the Alma masters), Edizioni Plan, Milan, 2012.
Photography: © Arturo Delle Donne.
