After Dinner
After Dinner” speaks to the playful soul of Generation Z, a Generation that thrives on sharing playful games and unrepeatable and personalized experiences. After Dinner gives tablemates the uniqueness of a taste experience to live and share.
The dessert is greedy and not forbidden and the drink accompanying the tasting gives it a healthy, purifying and detoxifying touch. The Red Thread is present in all my assignments and represents my point of view on the Generation Z.
The thread unites, since it is a recurring element, but divides, because it represents the two "faces" of the GenZ (healthy / unhealthy, traditional / innovative, local / global, perfect / imperfect). Everything is connected and enclosed in the soul of the GenZ, but everything is the opposite of everything, everything has a clear personality and identity, but everything has no identity, no label (Queer, gender fluid).
Each work presented itself and its alter ego.
Recipe
Cocoa short pastry
| Ingredients | Preparation |
|---|---|
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Mix the butter and the powders until sandy Add sugar, eggs, salt and vanilla pulp and work the product until homogeneous Spread on a micro-perforated silicone mat Cover with a microperforated mat and bake at 150°C, 8 min
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Vanilla financier
| Ingredients | Preparation |
|---|---|
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In a food processor mix the flour, starch, powdered sugar and maltitol Heat the egg white with the tremoline and the vanilla pulp Add the egg white mixture into the food processor Bring the butter and the anhydrous butter to a boil Add the butter into the food processor Add almond powder and baking powder into the food processor Spread on a silicone mat Bake at 165°C, 7,5 min |
Fleur de cao and jasmine cremeux
| Ingredients | Preparation |
|---|---|
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Pour the jasmine flowers into the liquids, cover with cling film and bring to 70 ° C Leave to infuse for 10 min Filter the product and restore liquids with milk Add the glucose syrup and pour the liquids over the melted chocolate Emulsify and leave to cool Use at 28°C
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Mascarpone cream
| Ingredients | Preparation |
|---|---|
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Heat the liquids with the powdered gelatin and the vanilla pulp to 55°C Pour liquids over the mascarpone and emulsify with an immersion blender
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Almond praline
| Ingredients | Preparation |
|---|---|
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Melt the chocolate and mix it with the almond paste Pre-crystallize at 26°C
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Infusions
| Ingredients | Preparation |
|---|---|
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Store in the fridge the numbered bottles. |
Assembly and finishing
Pour the cremino into the Monalisa 3D chocolate shell Pipe the mascarpone cream and let set Pipe the blackcurrant jelly and let set Pipe the cream and let it crystallize Arrange the financier and pipe the mascarpone cream Repeat the steps Cap the dessert with the shortcrust pastry Store in the fridge
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