Code c24

Caramelized tortelli alla zucca violina with nutmeg chantilly cream, chili pepper-infused dark chocolate ganache, and garnished with frosted fresh fruit cubes and sprouts



Ingredients for 4 people

12 Tortelli alla zucca violina

500 ml milk

4 egg yolks

125 g sugar

65 g flour

5 g nutmeg

500 ml whipping cream

100 g dark chocolate 75%

2 g dried chili pepper


marjoram sprouts



fresh fruit


To prepare custard, boil milk with nutmeg. In a bowl, mix egg yolks, sugar and flour. When milk has boiled, pour egg mixture and mix vigorously to prevent it from sticking.

When cream has thickened, let it cool in a container. Melt chocolate in a bain-marie and add 100 ml of previously heated cream.

Whip remaining cream firmly and mix with nutmeg custard. Cook Tortelli alla Zucca in plenty salted water for about 4-5 minutes.

Drain and coat them in granulated sugar. Let caramelize in the oven at 200°C for 3-4 minutes. Dice fresh fruit, pour into granulated sugar and leave in the freezer for 5 minutes.

Arrange chocolate ganache in the plate and lay chili pepper over it. Place Tortelli alla zucca violina and make some spikes with a pastry bag. Decorate with ‘frosted’ fresh fruit and shoots.

Chef Giulia Canneva junior italian national chef team.


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