Recipe courtesy of Chef Giacomo Pasquini of Vertical Restaurant. Photography by pomoBoho Media.
ingredients
Tortino
Truffle
Strawberries and Plating
directions
Whip butter and sugar in mixer.
Add eggs slowly, then melted chocolate at the end.
Put batter in a square mould and bake at 325°F.
Boil the cream and pour it on top all of the chocolate already mixed in a bowl.
Add the rum and the dates.
Poor all in a square mould (1 cm high).
With a mixer, purée the strawberries, and pass them through a fine strainer.
Slowly add the xanthan gum and blend purée until thick.
Plating: Cut the truffle 2 mm thick, and put it on the plate in the form of a wave. Break the Tortino with your hand and soak in Elderflower Cordial. Position on the plate beside the truffle and position the sliced strawberry and the purée randomly on the plate and the basil.