Fruit soup, mousse, and almond milk

They are co-stars in marzipan fruit, a symbol of Sicilian pastry-making in which almond paste is “dressed” in colorful fruit. At Diana Gourmet, the gourmet restaurant of the 4-star Diana Grand Hotel in Alassio, where Michelin 1* chef Ivano Ricchebono of The Cook restaurant acts as consultant, the fruit and almond combination can be tasted every day in one of the five desserts on the menu. The recipe in question is a fruit soup with mousse and almond milk, which executive chef Simone Belfiore developed together with pastry chef Luca Valenti with the aim of creating a light and harmonious dessert. The perfect treat to enjoy at the end of dinner by the sea, leaving you with precious memories of a magical evening.


Ingredients for 4 people

MERINGUE TILE

200 g egg whites
400 g sugar
beetroot and turmeric powder

Divide the sugar into 3 equal parts. Beat the egg whites with the first portion of sugar, then add the second portion, beaten until soft peaks form, and finally the third. Spread on a baking sheet, sprinkle with beetroot and turmeric powder and bake at 80°C for 4 hours.


CHANTILLY CREAM

100 g cream
10 g icing sugar
vanilla
beetroot powder

Beat the cream with the sugar. Divide the mixture in two. Add the beetroot powder to one part to achieve a pink color and the vanilla to the other.


ALMOND FOAM

500 g almonds
150 ml sparkling water
5 g salt
7 g apricot jam
10 ml cream
b. berries
b. mango
b. strawberries
5 pea shoots
b. salt
b. pepper

Blend the almonds with the sparkling water until you get a creamy texture. Add the apricot jam, cream, salt, and pepper. Put the mixture in the siphon with 2 gas charges and let it rest for 2 hours in the fridge. Using a piping bag, pipe the two chantilly creams—vanilla and beetroot—onto the edge of the plate. Top with the fruit, pea shoots, basil, flaked almonds, and meringue tiles dusted with beetroot and turmeric.