This is not a game. A kaleidoscope of childhood flavours. - By Matias Perdomo

Lego is revisited in taste depending on the season but is predominantly made with the dark chocolate at 64%- 70%; milk chocolate at 42% and white chocolate.

Coconut cous cous

1 Coconut ~ 20 g candied ginger  ~ 20 g dextrosis

Grate a fresh coconut. Season it  with dextrosis and candied ginger.

Cacaoshortcrust bricks

750 g flour ~ 150 g cacao ~ 800 g butter ~ 300 g confectionery sugar ~ 2 egg yolks ~ 2 eggs

Put the softened butter into the mixer. Mix until it becomes creamy. Add sugar and eggs. Softly add flour and cacao. Put into a sac à poche and print. Oven: 200 °C 20 minutes.

Praline

200 g sugar ~  75 g macadamia nuts ~ 10 g butter

Bring sugar to 150 °C, add ground macadamia nuts and butter.  Pour into molds. Let it cool on the air. Take out of the molds and keep it in a dry place.

Amarena

200 g of amarena ~ 100 g water ~  30 g sugar ~  3 g agar ~ ½ fish glue

In a small saucepan unite amarena with water, sugar and agar agar. Let it boil for 3 minutes. Take it off the heat and add the fish glue. Work with the molds while still warm.

Vanilla

125 g cream ~ 125 g milk ~ 3 egg yolks ~ 25 g sugar ~ 1/ 4 vanilla ~ 1 fish glue

On a small fire bring cream and milk to boil. Separately melt the sugar in the egg yolks. Slowly pour the cream into the egg yolks while stirring them softly. Put back on fire at 85 °C.

Strawberry  

Strawberry water

1 kg strawberries ~ 100 g sugar

Sous vide at 70 °C for 2 hours. Filter.

400 g strawberry water ~ 4 g agar agar ~ 40 g sugar

Unite everything and make it boil. Print.

Passion fruit

200 g passion fruit juice ~ 100 g water ~ 30 g sugar ~  3 g agar agar ~ ½ fish glue

In a small saucepan unite passion fruit juice with water, sugar and agar agar. Make it boil for 3 minutes. Put away from fire and add fish glue. Use molds while still warm.

Caramel ice cream

150 g sugar for caramel ~ 700 g milk ~ 300 g cream ~ 12 egg yolks ~ 30 g sugar

Caramelize 150 g of sugar. Mix with milk. Add cream and make it boil. Separately melt 30 g of sugar with the egg yolks. Slowly pour cream into egg yolks and continue to mix. Put to the heat – 85 °C. Put into Paco Jet. Freeze. Mix. Keep it apart.

Gianduia

150 g cream ~ 150 g chocolate 64%  ~ 90 g haselnut paste

Create chocolate ganache with hot cream. Mix into it the hazelnut paste. Do the prints.

Mint

75 g cream ~ 30 g sugar ~  3 egg yolks ~ 1 fish glue ~  75 g mint water

Slowly bring cream and mint water to boil. Separately melt the sugar in the egg yolks. Slowly pour the cream with mint water into the egg yolks while mixing. Put back on the heat 85 °C.

Figures

100 g white chocolate ~  100 g dark chocolate ~ 25 g cacao butter ~  25 g glucose

Melt all the ingredients in bain marie. Put into a sac à poche and print.

You can enjoy this lovely dessert in Milan at http://www.pontdeferr.it/