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Gourmet



The classic "vino da meditazione", for sipping at meal's end with petit fours and even with semi-sweet chocolate cakes.

Recipe of our Chef Luca Lodovici.

CARAMELISED VANILLA SFOGLIATINA AND PEARS INFUSED WITH IN PINCIS

Composition
arlettes
puff pastry
bavarese alla vaniglia
pears in vin santo
vin santo reduction
roasted and chopped hazelnuts

For the puff pastry
375 g butter
150 g flour (number 45, or pastry flour)
350 g flour (number 55, or all-purpose flour)
15 g salt
110 g melted butter
150 g water
3 drops white vinegar

Initial dough
Knead together 375 gr butter with 150 gr flour. Roll out into a circular sheet 1/2 cm thick. Let rest in refrigerator for 2 hours.
Now mix together the remaining ingredients, letting the dough rest for 2 hours in the refrigerator.
Form a pastry in the French method, with 4 double folds.

For the arlettes 
Roll out the puff pastry into a 30 x 40 cm rectangle 2 mm thick.
Sprinkle icing sugar on it and form it into a roll.
Put in the freezer for 30 minutes, then remove the roll and cut it into disks 3 mm thick.
Using some icing sugar, roll out each disk as thin as possible and place on baking paper on a baking sheet.
Bake in a convection oven at 190° C for about 8-9 minutes.
The puff pastry disks should be caramelised uniformly.
Remove sheet from over, and using a flat, heavy weight flatten each arlette and cut with dough mould 9 cm in diametre.

For the bavarese alla vaniglia cake
250 gr milk   
1 vanilla bean
60 gr sugar
60 gr egg yolks
9 gr sheets gelatine
275 cream
Follow the classic procedure for making crema bavarese, chill the crema, roll it out to about 1.5 cm thick. Freeze it and later cut it to the desired shape using a dough mould.

For the pears with In Pincis
300 gr In Pincis Vin Santo Chianti Classico
200 gr water
50 gr sugar
orange peel, lemon peel
3 Williams pears
Cook the pears in the In Pincis with sugar and spices for the time required.

For the In Pincis reduction
Put in a saucepan the liquid remaining from the cooking of the pears and reduce it by about 3/4. Chill. 

In Pincis