Recipes

Corona
by Salvatore Toma

Copyright photo
Corona

Component 1Pear and grappa gelatine

Ingredients
500 g pear purée
500 g apple purée
100 g sugar
25 g pectin
1000 g sugar
200 g glucose 42 dextrose equivalent
50 g dry grappa
as required vanilla
22 g citric acid solution 1:1
Method

Heat the purée, add the pre-mixed pectin with sugar, stir and cook.
Slowly add the glucose and the sugar heated beforehand and heat to 74/75 degrees Brix. Add the grappa and the citric solution at the end.

Component 2Chocolate cake with Uganda dark chocolate 78% cocoa

Ingredients
600 g butter
350 g Uganda Single-Origin Dark Chocolate 78% Agostoni Cod. 6810
10 g salt
as required vanilla
75 g Dark Cocoa 22-24 Powder with Vanilla Icam Linea Professionale Cod. 4238
125 g invert sugar
400 g sugar
150 g cream
850 g eggs
150 g egg yolks
500 g weak flour
100 g potato starch
25 g baking powder
350 g White Chocolate Chunks Icam Linea Professionale Cod. 8358
Method

Melt the butter and the chocolate, then put it in the food mixer with the sugar, salt, flavourings and mix with the K beater.
Add the cream blended with the eggs and egg yolks. Lastly, add the previously mixed and sieved powders.
Stir the cubes into the mixture.

Component 4Pear syrup

Ingredients
1000 g 30 Baume syrup
250 g water
250 g pear purée
250 g pear grappa
Method

Mix all the ingredients.

Preparation

Make the gelatine and once cooled, cut into 1×1 cm cubes. Make the cake and fill it with the cubes of white chocolate and 350 g of gel- atine cubes, bake at 155°C for 40’. Prepare the syrup and the glaze. Pour the syrup over the cake as soon as it is baked.
Leave to rest overnight and then, coat with jam. After a few hours, glaze and decorate with a Christmas theme.