Gorgonzola Tricolour

Ingredients Hazelnut sablée pastry Flour 450 gr Hazelnut flour 50 gr Powdered sugar 200 gr Cold butter 300 gr Egg yolks 4 Fresh cream 600 ml Coconut milk 400 ml Sweet gorgonzola 250 gr Steamed beetroot 200 gr Agar 15 gr Muskmelon 2/5 Rum aroma q.s. Orange aroma q.s. Blueberries q.s. Procedure: Hazelnut sablée pastry Crush the hazelnuts with the cutter until powdered. Put the diced cold butter in the kneading machine together with the flour and the hazelnut powder and knead until the mixture is sandy and crumbly. Add yolks and sugar, continue working the mixture quickly until it becomes compact and smooth. Put in the fridge and leave to rest 30 min. Afterwards, roll out with the rolling pin to a thickness of 6/7 mm and make a circle shape; put the sablée pastry disc in a ring and bake at 170 °C for 14 min. FIRST LAYER OF GORGONZOLA: in a saucepan melt 200 ml coconut milk and 200 gr sweet gorgonzola. Combine the cream and bring to boil adding 10 gr of agar. Put the mixture in a 5-6 cm high cylinder with 3-4 cm diameter and leave to rest in the fridge for at least 30 min. SECOND LAYER OF MELON: add 200 ml coconut milk and 4 slices of melon cubes and bring to boil slowly. As the mixture sweats, sieve the liquid and put it over heat again adding 200 ml cream and slowly bring to boil until the mixture is dense, making sure to add the orange aroma with 10 gr of agar. Put the mixture in the same cylinder and leave to rest in the fridge for 30 min. LAST LAYER OF BEETROOT: bring to boil 200 gr of beetroot and 200 ml of coconut milk, purée and strain. Add 200 ml cream and 10 gr agar to the filtered mixture. Pour the mixture in the cylinder and leave to rest another 20/30 min. Student: Cerin Mario