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.