Blue del moncenisio foam and pear sorbet with hazelnuts and fried quinoa
with Pristine Hulalà Duetto
Ingredients
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Blu del Moncenisio foam
- Blu del Moncenisio g 100
- Pristine Hulalà Duetto ml 100
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Pear sorbet
- P.G.I. Hazelnuts from Piedmont g 5
- Williams Pears g 100
- Pristine Hulalà Duetto ml 30
- Water ml 50
- Stabiliser g 2
- Glucose g 15
- Granulated sugar g 20
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Finish
- Quinoa g 50
- Peanut oil q.b.
- Edible flowers q.b.
- Field herbs q.b.
Preparation
- Blu del Moncenisio foam
Heat the two ingredients in a pan on a fry top. Mix and strain. Cool and pour into a 0.5 litre syphon with a gas cartridge. - Pear sorbet
Toast the hazelnuts for 4-5 minutes at 180°C in the oven. Roughly chop. Peel the pears, core and dice. Add to a pot with Pristine Hulalà Duetto and water. Add the stabiliser and glucose and drizzle in the sugar. Bring to the boil. Cream in an ice cream maker. - Finish
Cook the quinoa in plenty of unsalted water for 10 minutes. Drain and fry in peanut oil at 200°C. In a bowl, add the Blu del Moncenisio foam, a quenelle of sorbet and garnish with the hazelnut concassé, fried quinoa, edible flowers and field herbs as desired.