Starry Stefano Ciotti's recipe, chef of "Ristorante Santa Lucia Lane" (Hotel Carducci 76) in Cattolica.
Parmesan ice cream
INGREDIENTS FOR 15 PEOPLE
250gr of fresh milk
200g fresh cream
170g parmigiano reggiano 36 months of seasoning
130g egg whites
20g powdered milk
Warm up to 82° C fresh milk, milk powder and cream, then pour it all in
A blender and add the Parmesan cheese with egg whites
Pour everything into a glass for paco jet and freeze. Blend in the service
Fried shrimp mousse
Ingredients for 15 people
500g fresh cream
A sprig of fresh thyme
2 cloves of garlic
N 10 medium size fresh shrimp
Lt 1 of peanut oil
100g Canadian rice
Flour and fry the prawns in peanut oil, drain and season with salt.
Apart from preparing an infusion with the cream thyme, the chili, and garlic, heat all at 90° C and pour in fried shrimp.
Season with salt and leave to infuse for 15 min.
Garlic extract, the chili and thyme and blend everything in a blender, a fine strainer filter.
Put everything in a siphon and charge with two spray cans
Finishing and presentation
In a deep dish of 15 cm in diameter put the black rice fried Canadian, place over an ice cream quenelle, a drop of Balsamic and finally drops rocket pesto and shrimp mousse.