Invierno in Toscana

Melt brown butter and Dulcey chocolate.

Combine everything in vita prep and blend well until it is homogenous.

Pour into ISI gun and charge once.

Poke holes in the cup.

Shoot the batter into the cup about half way.

Microwave them for 40 seconds.

Store the cup upside down.

With parisienne, scoop the pears and keep in lemon water so it doesn’t oxidize.

Make dry caramel with sugar and deglaze with white wine.

Torch the cinnamon sticks.

Add the rest of the ingredients to poaching water.

Drain the pears and add to poaching water.

Vacuum seal them, cook them in rational with steam for 20 minutes at 200C.

Note: Use the quartered and cored baby pears for gorgonzola gelato.

Bring Mandarin puree to first boil.

Add the sugar and Agar agar to the warm puree and whisk.

Bring to boil for 4 minutes.

Pour on a container and let rest until set.

Run the gel in a blender until smooth in texture.

Keep in a squeeze bottle until service.

Bring half of wine to near boil and add bloomed gelatin.

Then add rest of the ingredients and mix well.

Freeze in shallow pan.

Scratch when frozen.

Bring milk to hot and steep the rosemary leaves.

Strain out the rosemary.

Bring milk to boil and add bloomed gelatin. Pour over melted chocolate.

Hand blend together and fold in the cream.

Whip yolks and sugar until fluffy.

Stream in olive oil.

Warm milk and dissolve gelatin.

Mix milk with vanilla and salt and stream into yolk mixture.

In a different bowl, soften mascarpone til smooth.

Mix yolk mixture with soften mascarpone.

Fold in softly whipped cream last.