...testimonianze di un bel viaggio..

...con i veri Mastri Fiorentini del Gelato Artigianale, questi sì, forti della loro esperienza sanno davvero come si fa "I GELATO"...e "I GELATO" loro lo fanno non colle polverine majiche...

Si loro...proprio loro...!!! 

Sorbetto di Zucca Gialla Mugellese Biologica profumato alla Cannella e variegato con Caramello Salato con Semi di Zucca tostati...il primo dei due gusti realizzati con il mio gruppo Miraggio Artico..
...lo dedico a Ciro Cammilli della Gelateria Perché No di Fi...perché riflette la filosofia del suo gelato...quella per cui l'ingrediente che da sapore si deve sentire forte e chiaro e non concede spazio ad aggiunte "inquinanti"...e qui la zucca si che si sente...

Cheese Cake Miraggio Artico...variegato con Confettura di Fichi alla Vaniglia Tahiti e Pasta Frolla Gluten Free alle Nocciole e Cardamomo..
...questo lo dedico ad Ale Cambi della Gelateria Ice Dream e ad Alessandro Malotti della Gelateria Malotti di Scandicci che mi hanno sostenuta ed incoraggiata..oltre ad avermi trasmesso il loro grande entusiasmo ed insegnamento...

  

...ma entrambi non posso non dedicarli a LUI...

il FENOMENO...il GURU...MR SERFIE...PREZZEMOLINO...e che dir si voglia...ma un VERO MITO... ..il mio MITO...!!!

...MR VETULIO BONDI...a cui ho rotto le scatole tutta l'estate per questo corso...ma che continua ad essere presente nella mia vita e semplicemente con i suoi likes o i suoi messaggi "makes my days"...
Grazie Oh Tuliooooo!!!

Old fashion Tart...

...having a lovely jar of  homemade plum conserve and feeling nostalgic of times Me and my Granny were making together a tart for the tea time...and most of all having someone to cheer up with a lovely sweet present...my sudden though has been...
..just following my granny recipe for this...

...not a professional short crust pastry but the one my Granny used to make, by adding  a pinch of baking powder, the zest of a lemon (this is a must!) and the rustic stripes on the top...twenty five minutes in a moderate oven and that's it!

 

...a crunchy crust but lovely soft inside (for the pinch of baking powder and the use of whole eggs that expand the dough...). The plum conserve intentionally made less sweet gives a wonderful contrast with the base...

Pannacotta with Strawberry Caramel...

sauce...

...my Granny Maria's favourite! She would die for this creamy dessert...with the scent of lemon and kumquat zest and the velvety strawberry caramel spiced with cardamom and pink pepper...

I admit this is a lovely dessert especially after a nice Saturday dinner together with Her, my beloved Granny Maria!

Pineapple&Coconut Semifreddo

Pear Mousse...

on a Walnut Daquoise Base and a Moscato Wine and Pear Gelèe...

...from Easter Time...

...my Colomba..and the way I made it chill ...

Muffins as a little sweet gift...

...for my aunt Pia, coming from holiday tonight.. She's taking me some nice things from Corfù Isle...kumquat conserve and candied kumquats..good ingredients for my cooking...

Oatmeal Muffins with rolled oats and an heart of Strawberry or Morello Cherry conserve(myself made with my own fruit!)...the aroma of Almond in the dough and a dash of  freshly Ground Coffee and a decorative strawberry marshmallow on top...very yammy....

...awful picture I know, am not good at taking photos but they're much better than they look...

Hazelnut Triumph...

is the Birthday cake made for my Father in low...

Two layers of Hazelnut Dacquoise (drops of Red Wine reduction and bits of Pears on it) and two of Hazelnut+Ricotta Cheese Mousse. I decorate with strips of Pears cooked in the Spiced Wine Reduction, knots of Bitter Chocolate Ganache and Sugared Rosmarine bits and lightly glaze with the Wine Reduction.

Birthday Cake...

...for my Mum...

...Pistachoe+Almond Daquoise on the base, then a generous loyer of Ricotta Cheese Mousse with a crown of little choux filled with Chocolate Mousse 

Nectarine Peach Semifreddo

with layers of Coconut Daquoise... On top, a veil of Lemon Marmalade and roasted Peaches and crumbs of Bronte Pistachoe Nutgat...

Gorgeous the inside !!!

Che bevuta!!!

...in un posto così...

...con una cenetta così...

.
..non potevo non fare così...

Sorry Chef...

...we didn't come back and have a special dinner at your lovely place!... I regret that so much...

but some friends from Cheltenham wanted to see us and we left London for a few days before coming back to Italy...

We loved the Roast, the vegetarian sausages delicious... I think what would have been having a dinner made by you... I hope we would have another opportunity...

I want thank you so much for meeting us, It was a memorable time... I dream of working with you...

All the best to you and the team...