Scrigni® with “Gorgonzola DOP” cheese and Ruby Chocolate, with different textures of fruit and flowers, and glazed foie gras

Glazed foie gras

Form quenelles with the foie gras and leave them to rest in the fridge; then glaze them with melted Ruby Ice Chocolate.

Rosehip meringue

In a saucepan, bring the water and sugar to 121°C. Beat the egg whites, slowly pour in the cooked sugar, and add the gelatine, blended rosehip preserve and salt.

Form the meringues into the size and shape desired, and cook in the oven at 90°C for around 3 hours, keeping the door ajar. It is possible to substitute the meringues with macarons.

Raspberry and redcurrant caviar

Bring a small amount of water to a boil with the gelling agent, then pour in the room-temperature fruit purée. Use a syringe without a needle to drop beads of the mixture into a bowl of well-chilled seed oil. 

Pomegranate coral

Mix all the ingredients in a bowl. Heat a non-stick frying pan, pour in a small amount of the mixture, spread it out and cook until it dries out.

Divine Creazioni® Scrigni®

Cook the Scrigni® in plenty of water, and then toss them in the pan with a little butter and possibly a few drops of good-quality Rosolio.

Scatter the rose petals on a white plate, lay out the different preparations alternated with the Scrigni®, and, if you wish, finish with decorative herbs and Rosolio sauce.

Different shades of pink for different textures: this tone-on-tone recipe is a celebration of the colour of the Ruby Chocolate contained in the pasta filling. The alternation of savoury and sweet in the different preparations creates contrast with the full-bodied flavour of the foie gras, for a rich but well-balanced result.