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Image 0 - Brittle shells filled with foam of wild bilberries from the Bedretto Valley, soft cheesecake and candied citron peel – The recipe
Image 1 - Brittle shells filled with foam of wild bilberries from the Bedretto Valley, soft cheesecake and candied citron peel – The recipe
Image 2 - Brittle shells filled with foam of wild bilberries from the Bedretto Valley, soft cheesecake and candied citron peel – The recipe

Brittle shells filled with foam of wild bilberries from the Bedretto Valley, soft cheesecake and candied citron peel – The recipe

DOWNLOAD THE FULL RECIPE HERE

Preparation shells:

  1. Mix in a metal bowl;
  2. Pour the mixture into a pastry bag;
  3. Form circles on the baking sheet (approximately the size of a 1 franc coin);
  4. Bake in the oven (top and bottom) at 160 °C for around 10 minutes.


Preparation billberry mousse:

  1. Dissolve the sugar in the water to create a syrup;
  2. Add the bilberry pulp and the gelatin sheets previously softened in cold water;
  3. Mix it all together and allow it to cool down completely;
  4. Add the whipped cream;
  5. Mix it all together.


Preparation cheesecake:

  1. Heat the cream;
  2. Add the gelatin sheets, previously softened in cold water;
  3. Mix in the cream cheese;
  4. Fill the mould with the mixture and leave to cool.


Plating up:

Compose the dish as illustrated in the photo.


A recipe by Lorenzo Albrici, chef at the Locanda Orico restaurant.