The recipe
proposed by Chef Marco and Vittorio Colleoni (Michelin star) Hotel San Martino
di Treviglio, contains in itself the principles of "Cucina del
senza", proposed at the manifestation "Gusto in scena" but
without give up at the taste and creativity.
In
collaboration with the food division of Medicallife Group, coordinated by Prof.
Andrea Busalacchi, were select the suitable raw materials for the creation of a
sweet without sugar (sucrose) to Calvenzano melon in order to enhance the olfactory notes and
palatal of this delicious fruit.
"Melon
and chocolate world" is within the constraints imposed by the glycemic
index, the use of fructose, natural honey (although to a lesser extent) as a
substitute for sucrose, and the combination with the cocoa, help to moderate
the sugar peaks, in the blood responsible
for the formation of AGEs (advanced glycosylated end products). The Ages
so, would be responsible for the endogenous free radicals, primarily
responsible for premature aging. The scope
of the caloric dish, albeit to a lesser extent compared to a "classic
sweet", it is decided and for this reason this recipe is portioned in
small samples from the low calorie, great for a snack, an afternoon snack or
why not? for a moment of goodies!
The total
absence of gluten and animal fats, making it accessible to a vegetarian diet
and all those who have the need to exclude gluten or dairy products from their
diet.
"Gusto in Scena" Chef Marco and Vittorio Colleoni
/ Hotel San Martino Treviglio Cooking without sugar (sucrose) Ingredients:
500 grams
of Calvenzano melon pulp
40 grams of
fructose
1 large
tablespoon of orange blossom honey
10 grams of
gelatin
30 grams of
soy lecithin
180 grams
of unsweetened cream plant
Preparation:
Heat to 40
degrees the melon pulp. Dissolve the fructose and soy lecithin. Soak gelatin.
Prepare the
whipped cream
Once you
reach the temperature of the pulp combine fructose, lecithin and gelatin by
adding a tablespoon of honey and mix gently.
Combine the
cream to the mixture as you do with a mousse.
Pour into
molds to give shape to the mixture and freeze at -20° C for 2 hours. Remove
from the mold insert the support stick and finish the preparation with icing.
Garnish with almond powder.
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