HOSPITALITYRECIPES.COM
Tantalizing Recipes Created By Speciality Chefs
Culinary Enthusiasts And Passionate Foodies
Global Culinary Spotlight
Profile Description
CHEF : Carmine Lezzi
FROM : Abruzzo Italy
Specializing in bespoke culinary experiences for UHNWI households around the world.
With a background in culinary science and respect for tradition
Whether curating intimate dinners or managing high-pressure estate kitchens, he brings creativity, discipline, and quiet leadership to every plate.
Step 1: Shortbread Base
Ingredients:
1000g Weak flour
500g Butter
120g Eggs
250g Raw cane sugar
75g Chestnut honey
20g Milk
5g Salt
2.5g Baking powder
5 Vanilla pods
Preparation:
Mix butter with flour, baking powder, sugar, salt, lemon zest, and vanilla seeds until sandy.
Add eggs and milk, mixing until dough forms.
Wrap in cling film and rest for 12 hours at 4°C.
Roll dough thinly and bake at 170°C until golden. Allow to cool.
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Step 3: Whiskey Gel
Ingredients:
100g Water
40g Brown sugar
2g Agar agar
55g Whiskey
Preparation:
Heat water to 40°C, whisk in agar agar and brown sugar, boil.
Cool to 70°C, add whiskey, set in fridge for 4 hours.
Blend to smooth gel consistency.
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Step 5: Gelatine Mass
Ingredients:
22g Powdered gelatin
132g Cold water
Preparation:
Bloom gelatin in cold water for 10-15 mins.
Melt gently before use.
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Step 6: Chantilly Cream
Ingredients:
750g Whipping cream (35%)
35g Gelatin mass
150g White chocolate (30%)
35g Whiskey
Preparation:
Melt chocolate with gelatin mass.
Heat 250g cream to 80°C, pour over chocolate-gelatin mixture, blend smooth.
Add remaining cold cream and whiskey; blend again.
Cover and refrigerate for 12 hours.
Step 2: Sticky Toffee Biscuit
Ingredients:
550g Medjool dates, pitted
825g Water
9g Baking soda
5g Vanilla bean (optional)
260g Butter, room temperature (divided)
180g Granulated sugar
13g Salt
4 Large eggs (approx. 225g)
38g Baking powder
270g Cake flour
225g Dark brown sugar
100g Heavy cream
25g Whiskey
Preparation:
Boil dates with water; add baking soda, blend to purée, cool. Cream butter, sugar, salt, and vanilla beans; incorporate eggs gradually
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Step 4: Cremoso al Caffè
Ingredients:
40g Coffee beans
140g Cream
120g Milk
2g Gelatine
40g Egg yolks
70g Cane sugar
10g Espresso (specialty coffee)
1g Maldon salt
120g Milk chocolate (41%)
80g Butter
Preparation:
Infuse coffee beans with cream and milk at 80°C.
Prepare anglaise cream with infused mixture, egg yolks, sugar, espresso, and gelatine.
Emulsify with chocolate, butter, and salt.
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Step 7: Caramel Mirror Glaze
Ingredients:
360g Sugar
120g Glucose syrup
60g Neutral glaze
240g Whipping cream (35%)
105g Water
73g Milk powder
75g Gelatin mass
Preparation:
Boil cream with glucose syrup.
Caramelize sugar, deglaze with hot cream mixture, neutral glaze, milk powder with water, and gelatin mass.
Blend until smooth. Chill overnight, use at 28°C.
Assembly:
Place shortbread base, followed by layers of sticky toffee biscuit and whiskey gel.
Pipe cremoso al caffè, top with chantilly cream.
Finish dessert with caramel mirror glaze.
Garnish creatively as desired. Serve chilled.
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