The desserts
Buongiorno ragazzi! Almost every person likes sweet things and what is better than a very delicious and attractively plated dessert, ready to be in the menu of a Michelin starred restaurant? I am currently working in the pastry kitchen in restaurant Meo Modo by chef Andrea Mattei and this time I will present you the five desserts included in its menu. They are all connected with the nature and actually depict elements of the landscape of Tuscany. My favourite of them is called Fiori e Foglie which means Flowers and Leaves.
I like it because it brings the spirit of the spring season. It consists of delicate Mascarpone mousse, crunchy dough in the shape of a tree and many fresh and candy flowers and leaves. This makes it very colourful and it is pleasure not only for the taste but also for the eyes. It is served with a small cup of lavander infusion. We call this 'second service' and all the desserts have a different one. The next dessert is inspired by the river located near Borgo Santo Pietro. It's name is Acqua e Miele - Water and honey.
This is a very fresh and light dessert looking like a real river.there is a stone made with cream and almonds, small nuts meringue stones , honey sauce and almond water granita. The second service - rosemary infusion - is the perfect finish for this dish. The next dessert is Lampone - Raspberries and is a perfect combination of light yogurt mousse, crunchy vanilla crumble and raspberry cream. It is finished wirh infusion from raspberry leaves.
The chocolate dessert is a clear depiction of the Tuscan fields. Powders from fermented roses and cocoa, cypress, peas and lentils present the fields with different crops that are being grown. And the last dessert is Finocchio e Mirtillo which means Fennel and Blueberry. It sound a strange combination but the taste of the blueberry is a perfect match with the fennel. There are components with different textures wich gives a nice experience while eating this dessert.
