A refined and intense sweetness, which combines the freshness of fruit and the richness of chocolate with the sophisticated aroma of the Zucchi vanilla and orange-flavoured oils.

 

Ideal for offering your guests a dessert never to be forgotten.

Ingredients

  • Dough preparation

  • G 125 /

    Italian ’00’ grade flour

  • G 100 /

    Rice flour

  • G 100 /

    Confectioner’s sugar

  • 5 /

    Egg yolks

  • ML 150 /

    ORGANIC EXTRA VIRGIN OLIVE OIL

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  • 2 /

    Orange peels

  • For the cream:

  • G 150 /

    Bufala ricotta

  • G 100 /

    Bittersweet chocolate 80%

  • G 200 /

    Sugar

  • 3 /

    Egg yolks

  • ML 30 /

    EXTRA VIRGIN OLIVE OIL WITH ORANGE FLAVOUR

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  • 2 /

    Orange peels

  • Candied oranges:

  • ML 260 /

    Water

  • G 200 /

    Sugar

  • 4 /

    Oranges

  • G 30 /

    Glucose

  • Vanilla orange cream:

  • ML 250 /

    Milk

  • G 30 /

    Sugar

  • 5 /

    Egg yolks

  • ML 40 /

    EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOUR

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  • 1 /

    Orange peel

  • Garnish:

  • G 400 /

    Mango ice cream

  • G 300 /

    White chocolate

  • 4 /

    Oranges

  • 1 /

    Fennel

  • 1 blister /

    Red sprouts

  • to taste /

    Fennel seeds

  • to taste /

    Maldon salt

  • to taste /

    Orange liqueur

  • to taste /

    Cocoa powder

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Instructions

Prepare shortbread crumble: Whip egg yolks with sugar in a blender until smooth, adding a little evo oil and grated orange peel. When the mixture is well-blended and fluffy, pour into a bowl and refrigerate for 3 hours.
When ready, sift the two flours together in a bowl, adding the egg yolk mixture to it a little at a time, and mix until well-blended. Freeze batter for 2 hours.
Using a grater with large holes, grate and distribute it onto a silicon baking sheet (or other non-stick baking sheet). Cook for 7 minutes at 170°C.
Prepare ricotta and chocolate cream: Melt the bittersweet chocolate in a double boiler (‘bain-marie’). Whip eggs with sugar in a blender, then add orange-flavored oil, a grated orange peel, ricotta and melted chocolate. Mix well, then refrigerate.
Prepare candied oranges: Bring water to a boil with sugar and glucose until it becomes syrupy (at 38°C). Wash the oranges thoroughly, then cut into thin slices with a slicer. Dip in syrup, cover with another silicon baking sheet and let dry overnight in oven set at 45°C.
Vanilla orange cream: Bring milk to a boil. Beat egg yolks with sugar until frothy, then add to milk along with vanilla-flavored oil and grated orange peel. Heat till temp reaches 80/85°C and the mixture thickens. Strain into a cold bowl to halt cooking process and refrigerate.
For garnish:

Cut fennel into thin slices with a slicer and place in ice water. Peel the oranges, removing white parts and skin from each individual slice, exposing the flesh. Place in a bowl in its own juice and add a little orange liqueur. Heat white chocolate until melted and spread evenly onto a silicon baking sheet. While still warm, sprinkle with fennel seeds and Maldon salt. Let it cool and when dry, break it into uneven pieces.
Composition: Form a layer of crumble on each plate. Top with a couple of spoonfulls of ricotta and chocolate cream. Decorate with candied oranges and white chocolate, and add sliced oranges and sliced fennel, a dollop of orange cream, a scoop of mango ice cream. Garnish with a few red sprouts and a dusting of cocoa.

 

Other recipes created by Claudio Sadler can be found in Giovanni Zucchi's book Olive oil doesn't grow on trees - The art of blending.

THE CHEF:

CLAUDIO SADLER

“Evolving modern cuisine”: this is probably the definition that best describes his cooking philosophy. Milanese by birth and in spirit, born in 1956, Claudio Sadler is now an internationally recognised chef, awarded no less than 2 Michelin Stars.

In his recipes he is always looking for harmony, simplicity and delicacy, in a careful balance between faithfulness to the traditions of regional Italian cooking and reinterpretations enhanced by a very personal creativity and artistic sensibility. This is made possible thanks to an approach which is at the same time methodical and open to innovation, based on sound skills and a strict application of rules.

The process for developing a new Claudio Sadler dish is long and complex: often months are needed before a dish becomes part of the chef's menu. But once there, each new creation shows off a small masterpiece in taste and presentation.