Preparation
Blanch the lemon peels in water for 5 minutes, drain. In a saucepan pour the water and sugar, bring to a boil very slowly. Add the glucose and mix well. Allow to simmer for at least 5 minutes. Add the lemon peels and let simmer 5 minutes. Extinguish the fire. Repeat this operation 2 times a day for 3-4 days. It is important that the fire is very low. In a small pan pour oil and celery and heat over low heat, stirring, withdraw from heat, add lemon juice and mix well. heat again over low heat by thickening the liquids a little. Switch to a container to mix adding the pomplemousse lemon wedges and the candied lemon.
Mix to form a fairly thick emulsion, like a topping. Toast for a few minutes the nuts, withdraw. Make the caramel on very low heat. Once the sugar has been diluted, add the walnuts. Pour it all on a sheet of baking paper. Once the caramel has become hard, just mix, obtaining a grain of irregularly sized walnuts, both powder and small pieces. Keep aside in a container. Melt the chopped chocolate in a bain-marie, remove from the heat and add the oil a little at a time, stirring well. Whip the egg yolks with the sugar until they become firm and clear.
Add the chocolate, always in a working planetary mixer, but at medium speed. Pour a little at a time on the whites incorporating from the bottom up to not disassemble the egg whites. Store in the fridge. butter muffin molds, sprinkle with coconut and keep the mold cool. Pour all ingredients into a saucepan, boil, toss the pasta and cook it normally. Drain by holding a glass of cooking water, add a little oil and a spoon of cooking water, stir.
Take the dough with a fork by rolling it on a spoon to serve the soup, place these nests in each muffin mold creating with your finger a hole in the middle, just a nest. Bake in the oven at 220 g for 15 min, turn off the oven and leave the nests inside. Simply melt chocolate and cream in a bain-marie. Fill a small bag with this one. For salad and dried flowers: lay on a plate of mixed salad and edible flowers of different colors. Bring in the microwave at 300 for 2-3 minutes checking. Turn off and leave the dish inside until used. Now we have all the ingredients. I have put on a rectangular slate. The last ingredient is the Campana buffalo mozzarella cut into small cubes. Draw the ramages along the whole plate with the chocolate sauce.
Along the whole branch lay the chopped caramelized nuts alternating with the powder itself. Fill the nest of pasta with the mousse with the help of a sac a poche and lay it in 1/4 of the plate. With the mousse, place the egg nests on the nest. Place the diced mozzarella around the nest. Over the mozzarella and along the whole branch alternate salad, dried flowers and candied lemon.
To finish a few drops of the sweet and sour lemon emulsion here and there. I advise you to collect the cream of fondant with walnuts and eat everything together. The sweetness of the caramelized walnuts is enlivened by the candied lemon, the coconut gives a deep and exotic flavor still warmed by the white chocolate mousse. The chewing dough (but given the quality of the dough does not become rubbery) gives structure to the dish while the mozzarella softens all the flavors by joining them together.
by Aroma di Casa.
