The Sermoneta deli is located in Latina, which is where I had the opportunity to converse amiably with Fabio Stivali, a jam and marmalade philosopher.In particular, we spoke about sour cherries, an acid fruit belonging to the family of rosaceae, and how to faithfully reproduce the flavor theymust have had some 50-70 years ago. The deli offers original artisanal products of the highest quality. You’ll find it in Latina on Viale Le Corbusier, 285 (shopping online)
Recipe: Frangipane, Sour Cherry and Wasabi Ice Cream
Ingredients: 250 gr butter, 200 gr sugar, 40 gr inverted sugar syrup, 3 eggs, 300 gr almond flour, Fabio Stivali’s Black Cherries.
Preparation: put the butter in the universal mixer together with the granulated sugar and inverted sugar syrup for a few minutes. Then add the 3 whole eggs and almond flour. Put the dough in a small bag and let it rest in the refrigerator for an hour. Using the appropriate silpat mold, bake at 170 degrees for 17 minutes. Add 3 or 4 cherries in each mold.
To serve: place in a deep dish. Garnish with sea urchin pulp, smoked pepper, fresh truffles and add freshly grated lemon zest at the end.
For the ginger ice cream (1 liter of ice cream): 580 gr of milk, 140 gr of cream, 40 gr of low-fat milk, 110 gr of sucrose, 80 gr of dextrose, 5 gr of carob seed flour, 40 g of ginger root puree, 5 g of dried ginger extract.
Preparation: bring the milk and the cream to 80°. Mix the powders. Pour the milk over the mixture and mix it thoroughly. Return the mixture to 85°and then refrigerate to 4°. Once cold, add the ginger pulp. Let it sit for 6 to 12 hours. Stir.
Credit photo: Edoardo Capasso