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This incredible dessert by Chef Heinz Beck is available at Caffe Sicilia as part of chef Beck's 'Legacy Degustation'
Let the gelatin soften in iced water for 10 minutes, melt it gently on the double boil and add it to the orange juice that has been filtered and sweetened with the sugar, let it set in the serving plates for at least 8 hours in the fridge.
Pasteurize the cream at 80 degrees with the pod of vanilla opened and scraped, pour it on the sugar and yolks previously whisked with the sugar, place back on the double boil gently stirring with a flat folder until creamy and velvety. Let cool down and chill in the fridge.
Blench quickly in boiling water the leaves of basil and immerse them in iced water, blitz them into a fine pulp after being drained properly, add in the litre of water and pour in the gelatin pre-softened in iced water and melted on the double boil. Set in the fridge for 8 hours.
Whisk the orange juice with the sugar, filter and pour in a stainless steel bowl, place in the freezer and repeat whisking it every half hour until completely crystalized.
Bergamot Ice Cream:
Churn the ingredients after being pasteurized at 80 degrees, pour in a stainless steel container and leave in the freezer for 8 hours.
Assembling the Dessert:
Put the basil sauce and the vanilla custard in two separate piping bags cutting with a pair of scissors a fine extruding hole. Lay on the orange jelly 7 drops of each sauce in a decorative way. In the middle of the dish prepare a nest of orange granita by scraping it from the bowl obtaining a snow-like consistency. Now scoop the bergamot ice cream letting roll the firm surface of it onto a wet spoon and then place it softly on the nest of orange granita. Garnish with two edible flowers.
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