Florentine Croquant with Almond Cream and Cassata Siciliana Mousse

Cream

Boil the milk with the vanilla bean and cinnamon stick

Add the risotto and let it cook for 30 minutes

If necessary, add more milk during cooking

Let it cool and mix in the ricotta and candied fruit cut into small pieces

Finally add the meringue (see preparation method below) and whipped cream

Place in the refrigerator for 6 hours

Meringue

Cook the almond paste with a little water

Beat the egg white until frothy, then mix in the almond paste and let it cool

Florentine

Cook the argentinian macaroni in water and almond paste

Drain and let it cool

Mix the butter with glucose and wheat flour

Finally add the macaroni

Spread the mixture thinly on a silicone mat, sprinkle with chopped almonds, and bake in a preheated oven at 190°C until golden brown

Assembly

Place one piece of florentine on a plate, top with cream, repeat once more, ending with another piece of florentine

Decorate the rim with raspberry syrup, strawberry, or other fruits of the season.