Recipes
Il Casale millefeuille of rhubarb with vanilla ice-cream
We are proud to share a recipe from the restaurant Il Casale, located in Wetzikon near the Pfäffiker lake in the canton of Zurich. Olivia Arias Grau, the pastry chef, made with her chef, Antonino Alampi, this wonderful millefeuille of rhubarb with vanilla ice-cream.
Millefeuille of rhubarb with vanilla ice-cream – credits Il Casale, Wetzikon
INGREDIENTS
Puff paste: 250 gr
Mascarpone cheese cream:
– 250 gr. mascarpone cheese
– zest of half lemon
– 1,5 vanilla pod, split and scraped
– 40 gr. sugar
– 1,5 gelatine sheets, bloomed in ice cold water
– 75 gr. heavy cream
Candied rhubarb:
– 2 pieces rhubarb
– 100 gr. sugar
– 100 gr. water
– red colour
Vanilla ice cream:
– 250 gr. cream
– 250 gr. milk
vanilla pod, split and scraped
– 100 gr. egg yolks
– 125 gr. sugar
– 2,5 gr. stabilizer
Powdered sugar
HOW TO MAKE IT:
Puff paste:
Preheat the oven to 180 degrees. Take a sheet pan and cover it with paper or a non-stick rubber mat, cut the puff paste into a rectangles 5 x 3 cm and place it on the sheet pan. Cook it for at least 11 minutes and up to 13 minutes until takes a gold and brown colour. Reserve it at room temperature.
Mascarpone cheese cream:
Mix the mascarpone with lemon zest in one bowl. Place the sugar with the vanilla pod seeds in a medium pot and boil it, add the gelatine without water and make sure that the gelatine is completely dissolved. Strain it through a fine-mesh strainer and mix it with the mascarpone and lemon mixture, then add the heavy cream while whisking constantly turn to a consistency cream. Reserve under refrigeration.
Candied rhubarb:
Place the sugar and the water in a pot, bring it to boil until you obtain a simple syrup, add the colour and take off the heat. Peel the rhubarb and cut it into a pieces 5×3 cm. and cook it in the simple syrup along to 1 1/2 minutes and immediately put it in a cold bath, then dry it and reserve.
Vanilla ice cream:
Whisk together the egg yolks and the sugar. Bring the milk, cream and vanilla pod seeds with the hole bean to a boil, then add the stabilizer and boil it again. Take off the heat and add the mixture from egg yolks and sugar while whisking constantly. Pass the mixture through a fine-mesh strainer as quickly as possible and put it in the freezer, harden for 6 hours and put in an ice cream machine; then is ready to use it.
Take a piece of puff paste and make lines with the mascarpone cheese cream, put the rhubarb and make lines again with the cream, cover it with another piece of puff paste and sprinkle powdered sugar. Place it on the desired plate and scoop a quenelle of the vanilla ice cream behind it, and serve immediately. Enjoy it!!!
Millefeuille of rhubarb with vanilla ice-cream – credits Il Casale, Wetzikon
The restaurant Il Casale, owned by Maurizio Davini, has been offering gourmet cooking for a decade now. It has 15 Gault Millau Points. In addition it has a bistro and an outdoor terrace, perfect for the summer days.
It was Antonio Colaianni, who was the chef there for eight years, before Antonino Alampi joined in July 2011.
You may have seen Antonino in Zurich at the restaurant Wolfbach from 2004 until 2010.
The cooks have a great selection of desserts to offer you like a traditional tiramisu, a soufflé of chocolate, a pecan biscuit with hazelnuts espuma and of course the millefeuille of rhubarb with vanilla ice-cream.
Where: Leutholdstrasse 5 – 8620 Wetzikon Call: 041 043 477 57 37 Website
