FOR THE BAVAROIS
250 ml /
250 g /
125 g /
10 g /
FOR THE FINISHING
200 g /
EXTRA VIRGIN OLIVE OIL WITH LEMON FLAVOURFind out more
FOR THE MINT FOAM
100 g /
30 g /
3 g /
For the mint foam, pour all the ingredients into a bowl and set aside to rehydrate the lecithin for about ten minutes.
Wash the berries, combine in a bowl and season with the Zucchi lemon-flavoured evo oil.
Soften the isinglass in plenty of cold water.
Prepare the coconut purée by blending the coconut in small pieces with 100 ml of cream. Divide the coconut purée into two parts. Add the sugar to one of them and heat until the sugar is completely dissolved. Add the squeezed isinglass, blend with a whisk, off the heat, until completely dissolved and add the rest of the purée.
Whip the rest of the cream and when the mixture is at room temperature add it delicately to the coconut purée. Pour into the moulds and keep in the freezer for a few hours.
Take the coconut milk with the mint and use a stab whisk to form foam on the surface, holding the bowl at an angle.
Serve the bavarois, having allowed it to reach the serving temperature (4°C), garnishing with the berry salad and the mint foam and completing with a dribble of Zucchi lemon-flavoured evo oil.
La Scuola de La Cucina Italiana
The first culinary school came from the Magazine, in Milan.