{"id":10007940,"date":"2018-06-28T10:12:57","date_gmt":"2018-06-28T08:12:57","guid":{"rendered":"https:\/\/thesignmoak.com\/?p=10007940"},"modified":"2021-03-04T12:12:15","modified_gmt":"2021-03-04T11:12:15","slug":"cicciosultano","status":"publish","type":"post","link":"https:\/\/thesignmoak.com\/en\/cicciosultano\/","title":{"rendered":"A Moak coffee dessert in Ciccio Sultano\u2019s firmament"},"content":{"rendered":"

Creativity and inspiration of the two-starred chef in a coffee based dessert to eat also with your eyes<\/span>.<\/h3>\n

Don\u2019t be surprised to find a portafilter on your plate when ordering a Moakaff\u00e9 dessert at the Duomo<\/a>\u00a0restaurant in Ragusa. This is how two star Michelin chef Ciccio Sultano<\/a> wanted to pay homage to\u00a0Moak<\/a>, revealing once again his full creativity on a food porn<\/em> plate that delights the eye and the palate. Made of three components \u2013 brioche with cardamom gelato, mascarpone cream and a coffee ice pop \u2013 the dessert ends the sensorial experience of the new 2018 \u201cDemoninations\u201d menu in great style.<\/p>\n

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moakaff\u00e8<\/figcaption><\/figure>\n

Quoting the prologue of the menu: \u201cAn itinerary leading through millennials of history, ingredients and recipes that became embedded in the island located in the heart of the Mediterranean. A journey through space and time, which starts with tradition and looks to the future<\/span>.<\/p>\n

All this can be found in Moakaff\u00e8: past (the discovery of coffee is attributed to the Arabs), present (brioche with gelato, a typical and timeless element of Sicily) and future (reinterpreted \u201csmart\u201d version of the coffee ice pop standing for innovation). \u00a0If you decide to try your hand at preparing it at home, here\u2019s the recipe Ciccio Sultano revealed for thesignmoak<\/span>.<\/p>\n

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Moakaff\u00e8 recipe<\/strong><\/p>\n

For the cocoa crumble:
\n\u2013\u00a0<\/em>250 g super fine flour type \u201800\u2019
\n\u2013 30 g cacao
\n\u2013 5 g Moak coffee
\n\u2013 half teaspoon of cardamom powder
\n\u2013 70 g sugar
\n\u2013 200 g butter<\/p>\n

Mix and knead the ingredients, leave to rest and then bake at 165\u00b0C for about 13-15 minutes<\/span>.<\/p>\n

For the cardamom gelato:
\n<\/em>600 g milk
\n175 g cream
\n100 g sugar
\n79 g glucose powder
\n7 g neutral thickener
\n<\/em>7 g infused cardamom<\/p>\n

Crush the cardamom with a meat mallet and shortly toast them; leave to infuse in milk and cream. Add sugars and thickener, leave to mature for about 6 hours and then stir until creamy<\/span>.<\/p>\n

For the coffee ice pop:
\n<\/em>200 g weak black coffee
\n40 g sugar
\n50 g water<\/p>\n

Dissolve sugar in the hot coffee, add water and freeze the mix in the moulds with the ice cream sticks<\/span>.<\/p>\n

For the coffee brioche:
\n<\/em>first dough (has to double in size)
\n117 g strong flour
\n59 g yeast
\n73 g water<\/p>\n

Second dough:
\n250 g strong flour
\n63 g sugar
\n6 g salt
\n70 g eggs
\n44 g milk (with 2 coffee sachets)
\n120 g butter<\/p>\n

When the first dough doubles in size, mix it with flour, sugar, milk and eggs. Add salt and then butter at room temperature. Leave to rest for around 10 minutes, then divide in portions of 10-12 g. Bake for 11 minutes at a temperature of 175\u00b0C.<\/span><\/p>\n

For the mascarpone cream:<\/span><\/em>
\n500 g mascarpone
\n5 g gelatin
\n100 g egg yolks
\n90 g sugar
\n50 g water
\n20 g cream<\/span><\/p>\n

Make a cream (p\u00e2te \u00e0 bombe) out of yolks and syrup at 121\u00b0C. Meanwhile soak gelatin and dissolve in 20 g of cream. Add the gelatin to the mascarpone, then add the p\u00e2te \u00e0 bombe. Leave to rest before use.<\/span><\/p>\n