GANZO'S MASTER RECIPES 2

Potato Foam

500g Potatoes cooked
200g Panna
150g water from cooking potatoes
70g olive oil
sale
pepe bianco

- Mix all with a hand mixer
- Strain
- put in syphon


Parfait

300g Egg Yolk whipped
100g Rum
1.5 L Panna
800 g Sugar
1 L Water
pinch of sale

- In mixer, whip egg yolks, rum and sale until a pale color is reached
- Boil sugar and water to 119*C
- Add sugar water to egg yolks and continue to mix

Pine Nuts:
250g sugar
250g water
3 handfuls of toasted pine nuts

- Create a carmel with the sugar and water, add pine nuts
- Spread out on parchment paper and let cool
- When cook, cut pinenut brittle with knife but small random pieces

- Fold in pine nuts and panna to egg and sugar
- Place in desired cups, wrap in aluminum and freeze until service


Cheese Cake

1 Kilo Philly Cheese
2 whole eggs
200g egg yolks
200g sugar
1/2 vanilla bean
250g panna fresca


- In a bowl combine eggs, sugar, panna, vanilla, and cornstarch , whisk until smooth
- Put bowl in a bain marie, and melt cheese into it
- Once it is melted and has no lumps, remove vanilla bean
- Place in a baking pan lined with parchment paper, wrap completely with plastic
- Bake until firm


Cardamon Sauce for Cheesecake

500g Panna
500g Latte
5 spoons of sugar
1 spoon of cardamon, crushed
10 Egg Yolks
5 spoons of sugar
1/2 spoon of cornstarch

-Combine panna, latte, and 5 spoons of sugar in a pot and bring to a boil
- Remove from heat and add the crushed cardamon
- Wrap pot with plastic, and let sit for 30 minutes
- In a new bowl, whisk together egg yolks with 5 spoons of sugar and cornstarch
- Strain out the crushed cardamon from the milk
- Heat milk back to 70*C, then slowly add eggs to milk while whisking
- Heat milk to 79*C
- Strain, then put in flash freezer until cool
Squid Ink Pasta
1 kilo Semola
300g Egg Yolks
300g Whole Eggs
Tuile for Parfait
90g Farina
375g Sugar
150g Butter
150g Vino Rosso
90g Hazelnuts, chopped

- Mix all dry ingredients
- Melt butter
- Combine all ingredients
- Place in container, and cool
- Spoon small circles onto mat
- Bake at 180*C for about 10 minutes


Tortino di Cioccolato Fondente

100 g Chocolate
100 g Burro
100 g Farina 00
100 g Zucchero
2 whole eggs
2 egg yolks

- Melt together chocolate and butter over a bagno maria
- Mix eggs and sugar together
- Combine eggs-sugar with chocolate, slowly
- Sift in farina, make sure there are no lumps
- Butter and flour containers
- Fill containers 3/4 full of batter
- Bake at 220*C for 9 minutes


Parfait - Chocolate Garnish

68 g Powdered Sugar
45 g Flour 00
4 g Cocoa Powder
45 g Butter, melted
85 g Egg Whites

- Mix together all dry ingredients
- Add in egg whites
- Mix in butter
- Make sure there are no lumps
- Put in pastry bag, cool
- Pipe desired design on plastic mats
- Bake for about ten minutes

Optional: toasted almonds sprinkled before baking