Twinkle Michelin Star – Fondente al Cioccolato Speziato con Gelato di More E Zenzero

I don’t understand what happened with Christmas this year.

I do know that it has a tendency to sneak up on you but this time it seems as if it was even slier than usual and very quietly crept behind my back and then suddenly yelled loudly “Hello – here I am again!!!” only a few days ago.

I had all these big plans for this Christmas season. I was going to send all those Christmas cards that I always forget to send. And this time even on time. I was going to clean my floors so spotless and shiny that they would serve as spare mirrors if needed. And obviously I was going to cook all sorts of Italian Christmas dishes and write very expertly about them.

But then something unexplainable happened and as a result, the quantity of Christmas cards sent and Italian Christmas dishes tested is now zero whereas the amount of spots on my floors is not currently publicly disclosable.

However, although I hence don’t currently have any Italian Christmas classics – such as panettone – at my disposal for blogging, I do have a very worthy substitute recipe with fittingly Christmassy flavours. The recipe is also related to stars – even though in this case they are Michelin (and TV) ones.

It orignates from another Italian cookbook “Via Emilia, via da casa” I recently bought. It is authored by an Italian celebrity chef called Bruno Barbieri. His restaurants earlier earned seven Michelin stars in total. More recently he has been starring in many TV cooking shows (such as MasterChef Italia).

Many of Bruno’s recipes in the book look fabulous but unfortunately many of them are also too challenging to test in Helsinki due to their very special ingredients. However, this dessert was a fantastic exception with the Christmassy twist as I mentioned. There are quite a few flavours in it but they work superbly together!

So I suppose all the remains to be written this time (accompanied by a solid intention to investigate different Italian traditions for New Year next week…) is:

Merry Christmas and Happy Holidays to you all!

Spiced Dark Chocolate with Blackberry Ice Cream And Ginger

Serves 4

For the chocolate:

100 g dark chocolate

1 tbsp sugar

100 ml milk

100 ml cream

1 small dried red chilli

1 cinnamon stick

2 cloves

2 seeds of cardamom

fresh ginger

For the ice cream:

ice cream (home made or not)

2 punnets of blackberries

1 glass of sweet Lambrusco wine

2 tbsp sugar

zest of one orange

For the chocolate: In a kettle, gently heat the milk without boiling it and add the sugar and all the spices. Mix and remove the kettle from the heat. Leave to infuse for 3-4 hours. After that, filter the spiced milk through a strainer. Move the milk back to the kettle with the cream. Heat well, then switch off the heat and add the crumbled chocolate. Remove the kettle from the heat and stir well until the chocolate has melted into the mixture. Cool the sauce down in the room temperature.

For the ice cream: Rinse and clean the blackberries. Move them to a pan with the Lambrusco wine, sugar and orange zest and cook for 7-8 minutes. Filter the sauce and let it cool down. Combine the sauce with the ice cream.

Presentation: Spoon some chocolate sauce into a glass. Add a scoop of the blackberry ice cream on top and sprinkle with grated fresh ginger.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s