Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly

lepriglio (a cross between a rabbit and a hare)
aromatic mixed salad leaves

For the ice-cream
200 g of cow's milk ricotta
50 g of macadamia nuts
50 g di pears cooked in saffron
30 g of cream
70 g of milk
20 g of sugar
vanilla

For the jelly
400 g of saffron syrup
20 g of vegetable starch
1 g of saffron pistils

For the nut cream
150 g of blended macadamia nuts
120 g of sliced bead without the crusts
5 spoonfuls of oil
1 spoonful of raspberry vinegar
170 g of cold water

For the coffee crisp
espresso coffee
Isomalt
glucose
butter
pectin
sugar

Process all the ingredients with a hand blender, pour into a Pacojet beaker and freeze. Bone the lepriglio saddle, season it, roll it up into a cylinder, place them in a vacuum and cook at 68 °C for about 30 minutes, then chill immediately.

Thicken the pear cooking syrup with the vegetable starch and spread on a Silpat sheet.

For the crisps, mix the pectin with the sugar and add all the other ingredients. Bake at 170 °C for about 10 minutes on the Silpat.

For the nut cream, blend the macadamia nuts with the slices bread soaked in water, the iced water, oil and a few drops of vinegar.

Cook the lepriglio livers in the butter at 60 °C for a few minutes, leaving them pink on the inside.

Dress the mixed salad leaves with oil, raspberry vinegar and salt and a few toasted grains of macadamia nuts. Add the finely sliced livers.

Wrap the lepriglio saddles in the saffron jelly. Decorate the salad with the toasted nuts and sliced liver, add the nut sauce and the ice cream, placed on the crisp, and colour with the raspberry powder.