Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole Crumble of macadamia with orange mousse and whisky custard cream
Macadamia Crumble: Mix all ingredients until the dough is smooth. Put in the freezer for a few hours in order to harden it and then grate it sprinkling on a tray. Bake for about 10 min. 160 ° or until you get a golden...
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Zuppetta di fragole al pepe rosa con sfere liquide di yogurt greco
Sorry, this entry is only available in Español and...
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Coulant al cioccolato
Sorry, this entry is only available in Español and...
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Chocolate mousse with strawberries coulis
Melt the chocolate in a bain marie with butter. And take it out as soon as dissolved. If possible, use a pot slightly smaller than the bowl, so that it dissolves with the only steam without...
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Chestnut pancakes with creamy mascarpone cheese, orange and ron
Un classico breakfast americano trasformato in dessert italiano con un tocco francese. Il tutto a pieno ritmo della stagione autunnale…… le castagne! Fate una incisione nella pancia delle castagne con un coltello e...
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Nougat mousse
3 For the mousse hydrated 2 +1 / 2 sheets of gelatin (gelatin) in ice water for at least 15 minutes. Toast the almonds in the oven. Whip 340 gr. of cream with about 100 gr. of honey. Dissolved the squeezed...
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Pina Colada in texture
For the mousse: hydrated 6 gelatin sheets in ice water for at least 15 minutes. Whip 600 gr. of whipping cream with 150 gr. of sugar. Add 300 gr. coconut's cream. Drain the gelatine's sheets, dissolve them with...
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Liquid yogurt spheres with strawberries ” caviar “
The techniques that I applied today are 3: The invers spherification, "caviar" made with agar agar and a mix between the two, a liquid sphere with caviar inside. The invers Spherification consists in immersing a liquid...
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Mojito Cake
Let's start with the sponge cake: whip the eggs with the sugar and stir in the flour. Roll it into a baking tray with parchment paper forming a layer about half an inch high. Bake in preheated oven for 5 min. to 200...
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Chocolate madness
It has a rather long elaboration. What takes most of the time is the snack on top of false nougat: a creamy chocolate with hazelnut praline. To make the praline, put the toasted hazelnut in a pot with 40% of its weight in...
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