Oil and apricot sbrisolona

by chef Andrea Valentinetti

Serves 4

For the white chocolate and oil ganache

  • 200 gr. - Milk
  • 8 gr - Glucose syrup
  • 10 gr - Gelatine powder
  • 50 gr - Water
  • 280 gr. - White chocolate
  • 375 gr - Cream
  • 140 gr - Olitalia Verdenso unfiltered Extra Virgin Olive Oil

 

For the apricot gel

  • 200 gr. - Apricot purée
  • 25 gr. - Lime juice
  • 25 gr - Sugar
  • 5 gr. - Agar agar

 

For the apricot cream

  • 100 gr. - Apricot purée
  • 25 gr. - Lime juice
  • 60 gr. - Cream
  • 70 gr. - Egg
  • 45 gr. - Egg yolk
  • 70 gr - Dextrose
  • 32 gr - Gelatine mass
  • 40 gr - Cold butter cut into cubes

 

For the sbrisolona

  • 540 gr. - Butter
  • 100 gr - Olitalia Verdenso unfiltered Extra Virgin Olive Oil
  • 500 gr - Sugar
  • 650 gr. - Flour
  • 350 gr. - Finely ground corn meal
  • 4 gr. - Salt
  • 1 - Vanilla pod
  • 400 gr - Whole almonds, chopped
Oil and apricot sbrisolona 1
Oil and apricot sbrisolona 2

Extra virgin oil and olive oil

"Verdenso" unfiltered

See all

Procedure

 

For the ganache

  • 1

    Boil the 200 g of milk with the glucose

  • 2

    Add 10 g of gelatin powder, soaked in water, the white chocolate, 375 g of cream and 140 g of Verdenso Olitalia unfiltered Extra Virgin Olive Oil, pouring it into the mixture, then emulsify.

  • 3

    Leave for 12 hours in the fridge and then whip.

 

For the gel

  • 1

    Combine 200 g of apricot purée and 25 g of lime juice, heat to 40° and add 25 g of sugar and the agar agar.

  • 2

    Boil, cool and blend until the consistency is similar to mayonnaise.

 

For the cream

  • 1

    Combine 100 g of apricot purée, 25 g of lime juice, 70 g of egg, 45 g of egg yolk, 70 g of dextrose and 60 g of cream

  • 2

    Cook at 82°C, pour in 32 g of gelatin mass and emulsify.

  • 3

    Bring to 40° and add 40 g of cold butter in cubes.

 

For the sbrisolona

  • 1

    Put 540 g of soft butter and 100 g of Verdenso Olitalia unfiltered Extra Virgin Olive Oil in a mixer

  • 2

    Add 500 g of sugar, then the 650 g of flour, and finally the almonds.

  • 3

    Pour the mixture into the tin and cook at 160° for approximately 25/30 minutes.

 

Plating

Place the sbrisolona in the centre of the plate, then choose a half and begin decorating with the apricot cream (previously placed in a round mould) and the apricot gel. Add swirls of ganache, followed by slices of fresh apricot, chocolate crumb, some shoots and a dash of oil. Slice and serve.
Oil and apricot sbrisolona 3
Chefs

Chef Andrea Valentinetti

Restaurant Radici Restaurant

From classical beginnings studying Hospitality, he refined his skills under Gino Pesce at Acqua Pazza in Ponza, before moving on to La Montecchia and Le Calandre, where he met Erminio Alajmo. A stint spent at the pastry section at Peck, and later at Cracco-Peck, in Milan, was formative. He later met master Denis Dianin, with whom he worked on an extremely exciting project: expanding the pastry section to encompass top quality savoury offerings. From here, the D&G Patisserie Restaurant was born. He went on to run restaurants at Hotel Biri in Padua and Palazzo Viva in Kuala Lumpur, before opening Radici, his own restaurant in the centre of Padua, where the chef presents his own concept of cuisine.

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