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By Chef Emanuele Giorgione | Posted Sep 24, 2024
Nothing fills a room like the smell of apple strudel tartes baking in the oven. Top with a sauce made of fresh ginger and dates like Chef Giorgione suggests and you have a dessert that is both elegant and comforting.
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Chef Emanuele Giorgione is a skilled chef who deeply understands aromas, flavors, nutrition, and sustainability. He is also a generous chef as he has gifted the Adesso community with five recipes that can be used for a daily plan or for a healthy and gorgeous tasting dinner.
The recipes, one sweet course and four savory courses, are featured in the MyAdesso Journey for a guide to healthy, vegan mediterranean diet cooking.
A few weeks ago we showcased the first course, Cocoa and chestnut crepes with soft and creamy cashew with truffle flavor.
Today we showcase the Chef’s fifth and final dish for us.
For 4 portions
110 g almond flour
56 g brown rice flour
40 g cocoa butter
44 g maple syrup
0,2 g salt
orange zest
vanilla
500 g yellow/golden apple
20 g pine nuts
30 g raisins
20 g cocoa butter
4 g cinnamon
1 lemon zest
40g brown sugar
80 almond “milk”
20 g Medjoul dates without seeds
5 g fresh ginger
4 g molasses
cinnamon powder
nutmeg
star anise
clove
20g red currant
8g fresh mint
Melt the cocoa butter with the maple syrup in a bain-marie, stirring to facilitate this process.
It is very important that the temperature does not exceed 82°C.
Now combine all the ingredients in the planetary mixer or in a food processor and work them until a homogeneous dough is formed, taking care not to overwork.
Leave to rest for about 30 minutes and roll out the pastry to obtain 4 discs with which to line the tartlet molds.
Bake the empty tartlets for 12-14 minutes, static cooking, at 175°C.
Peel and clean the apples.
Cut them into regular pieces and sauté them in a pan with cocoa butter, cinnamon, previously soaked raisins, pine nuts and lemon zest until they are cooked and slightly caramelized.
Prepare the ginger and dates sauce by boiling the “milk” with ground cinnamon, star anise, molasses, cloves and fresh ginger.
Bring to the boil, blend and pass through a fine mesh strainer.
Blend the flavored “milk” with the dates and chill.
Place the gingerbread sauce in a squeezer.
Fill the tartlets only just before serving with the filling still warm/hot.
Decorate with the ginger and dates sauce, mint and red currants and serve.
Chef Emanuele Giorgione also teaches at the Congusto Gourmet Institute and is a collaborator on the MenoPerPiù Project.
In case you missed it you can find the first four recipes at the following links:
