My Mascarpone with Acacia Honey and Summer Truffle

TIME 1 hour DIFFICULTY Medium SERVINGS 4

INGREDIENTS

50 g Trivelli Acacia Honey and Summer Truffle
500 g mascarpone cheese
100 ml crème anglaise (custard)
50 g stale bread, cut into small cubes
20 g coarsely chopped pistachios
200 g granulated sugar
200 ml water
4 saffron threads

PREPARATION

Prepare the saffron syrup by boiling the water with 100 g of the sugar and the saffron threads. Let it simmer until the syrup thickens, then let it cool.

Next, prepare the brittle (croccante) by caramelizing the remaining sugar and then adding the toasted pistachios and bread cubes. Be sure to stir constantly over the heat, being careful not to let the caramel darken too much, then spread the brittle onto parchment paper and let it cool.

Now, whip the mascarpone in a stand mixer, incorporating the crème anglaise, and let it whisk for 1-2 minutes, constantly checking the creaminess.

Plating: form two quenelles of mascarpone in the center of a flat dinner plate, cover them with the saffron syrup, then add the truffle honey, and finally, crumble the brittle on top.

Chef Daniele Citeroni