Gelato al pepe di sechuan, crumble, pera caramellata al lambrusco e aceto balsamico


Per il gelato al pepe di sechuan
Tuorli d'uovo n3
Latte intero g 400
Panna fresca g250
Zucchero semolato g 140
Pepe di sechuan g 4

Per il crumble
Burro g 30
Farina 00 g 100
Zucchero di canna g 75

1 pera williams di medie dimensioni
Zucchero semolato g 60
Lambrusco salamino g 200
Cannella 1/2 stecca
Anice stellato 1
Aceto balsamico q.b.


Blend the egg yolks with the sugar, the cream and milk in a miniper hand blender, until mixture is smooth.

Heat by adding the Sichuan peppercorns and bring to 80 degrees temperature stirring continuously.
Remove from the heat and let it cool. After a few hours, strain the mixture and place it in an ice cream maker.
For the crumble

Work the butter, flour and sugar with a fork until mixture is grainy. Put it all on a baking sheet with baking paper and bake at 180 degrees for about 16-18 minutes. Remove from oven and let it cool.

Peel the pear, cut into four shapely wedges and cook for about 10 minutes with the Lambrusco, sugar, cinnamon and star anise. Remove the slices of pear and continue to reduce until slightly caramelised.
Assemble the dish by putting the crumble in the bottom of the plate, a scoop of pepper ice cream, the pear with its caramel and a drizzle of balsamic vinegar to garnish.

Chef : Rino Duca of "Grano di Pepe"