The recipe that transforms Philadelphia into a dessert with crumble and fruit
The Philadelphia mousse with almond crumble and fruit and vegetable gel by Sergio Acquaviva, a member of the Italian National Chefs team, is a cold dessert built on the contrast between creaminess, crunchiness, and fresh notes.
Ingredients · Servings 4
- Butter 40 g
- Granulated sugar 32 g
- Rice flour 40 g
- Bitter almond flour 40 g
- White chocolate 33% 20 g
- Sale 0.5 g
- Philadelphia 200 g
- Granulated sugar 170 g
- Gelatin 6 g
- Water for gelatin 30 g
- 35% panna 370 g
- Purea di ananas 100 g
- Mango puree 100 g
- Apricot puree 100 g
- Fennel extract 50 g
- Celery extract 50 g
- Lemon juice 50 g
- Orange juice 50 g
- Invert sugar 100 g
- Granulated sugar 100 g
- Pectina NH 10 g
- Diced fruit to taste
- White chocolate chips and plaques to taste
Method · 1 h 15 min
- In a bowl, soften the butter and add the granulated sugar. Add the rice flour, ground bitter almonds, and salt. Once the mixture is well mixed, spread it out on a baking sheet and bake at 180°C for 15-18 minutes.
- Once cooked, combine the still-warm crumble with the white chocolate. Let cool to room temperature.
- Heat a small amount of cream with the granulated sugar to 60°C, then dissolve the previously hydrated beef gelatin in the mixture. Once dissolved, emulsify the liquid with the Philadelphia cheese, and finally add the remaining liquid cream. Let cool and refrigerate the mixture for at least 12 hours.
- Heat all the fruits and vegetables with the invert sugar. Dissolve the pectin in the granulated sugar and add to the fruit and vegetable mixture, then bring to a boil. Let cool in the refrigerator and emulsify before using.
- Whip the Philadelphia cream in a stand mixer with the whisk attachment. Spread the crumble thinly on a plate and arrange two layers of cream on top, alternating them with a white chocolate chip.
- Make indentations in the top layer of cream and insert the fruit and vegetable gel. Garnish the dish as desired with the remaining gel, diced fresh fruit, and white chocolate shavings.
The recipe that transforms Philadelphia into a dessert with crumble and fruit
Philadelphia mousse, bitter almond crumble, and fruit and vegetable gel: a cold dessert by Sergio Acquaviva that combines creaminess, crunchiness, and freshness, complemented by fruit and white chocolate.
Bitter almond crumble
Crema al Philadelphia
Fruit and vegetable gel
Final assembly and service
To complete the dish, a gel made from pineapple, mango, apricot, fennel, celery and citrus, with fresh fruit and white chocolate shavings for the finish.
