Battuta d'inizio

05/07/2018 08:04:00

Battuta d'inizio


  • 70g sweet gorgonzola
  • 10g mascarpone cheese
  • 40g ricotta cheese (cow ricotta)
  • 5g salt
  • 4g gelatine
  • 20g heated cream
  • 50g whipped cream


  • 100g cocoa butter
  • 1g saffron powder


  • 50g germinated teff (for the grass)
  • 100g apple and pear chutney
  • 10g puffed amaranth


  1. Whip 50g of cream in the mixing bowl. Dissolve the gelatine in cold water. Heat the remaining 25g of cream and mix it with the gelatine.
  2. Mix and blend the heated cream, gorgonzola, mascarpone and ricotta cheese.
  3. Mix carefully the purée with the whipped cream and put it into the moulds.
  4. Put the moulds in a blast chiller for two hours.
  5. Remove the ball from the moulds and stencil spray the ball with cocoa butter and saffron for the coverage.


Place the chutney, the germinated teff and the puffed amaranth in the middle of the dish, placing the tennis ball last.


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