Margarita and bottarga.

Margarita and bottarga.

Chef Riccardo Massaiu – I Sarti del Gusto – Cagliari

Ingredients for 4 people

For the mousse:

  • 125 ml lime juice
  • 157 g sugar
  • 188 g water
  • Peel from the limes used for juice
  • 12 g gelatin leaves
  • 10 ml cream

For the gelatin:

  • 70 ml tequila
  • 30 ml triple sec
  • 3 g agar-agar

For the crumble:

  • 50 g sugar
  • 50 g flour
  • 50 g butter
  • 35 g almond flour
  • 50 g Nieddittas bottarga (mullet roe)


For the mousse, boil the water with the sugar and lime peel and slightly reduce. Then dissolve the pre-soaked gelatin in the syrup and add the lime juice. Pour the mixture into a Pacojet container, freeze at -18°C until you have obtained a mousse. Melt the obtained mixture and pour into a 1/2 litre siphon and load with 2 gas cartridges.
For the crumble, mix the ingredients together in a planetary mixer, let the mixture rest in a baking dish for about 12 hours, then bake at 180°C for 12-15 minutes. Mix the crumble with the grated bottarga with the help of a cutter.
For the gelatin, boil the liquors and use an immersion mixer to blend in the agar agar. Let the mixture sit in a container in the fridge for about two hours, or until it has become a gelatin.
To plate the dessert, use a martini glass and first add the mousse from the siphon, then 4 or 5 cubes of gelatin, and cover with the bottarga crumble.

You'll surprise your guests with this Margarita and Bottarga.




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