Don Angie 'cellos Recipe

Infuse basil into cream

In a small saucepan, combine the heavy cream and lemon zest. Warm over low heat until just simmering, then remove from heat. Stir in the chiffonaded basil leaves, cover, and let steep for 15 minutes to infuse flavor.

After steeping, strain the cream through a fine mesh sieve into a bowl, pressing lightly on the basil to extract flavor. Discard solids.

Whisk mascarpone with sugar, lemon juice, and a pinch of salt in a medium bowl until smooth. Gradually whisk in the warm lemon-basil-infused cream until fully incorporated and smooth. Stir in vanilla extract. Chill the cream in the refrigerator for at least 30 minutes to firm up slightly; it should be spoonable but hold shape.

Lightly crush the pink peppercorns with a mortar and pestle or the flat side of a knife so they release aroma but remain partially whole.

In a small bowl, combine crushed pink peppercorns, honey, olive oil, and a pinch of salt. Whisk to make a thin dressing.

Gently toss the pomelo segments with the dressing, taking care not to break the segments. Taste and adjust sweetness or salt. Set aside in refrigerator until assembly.

Preheat oven to 350°F (175°C). Line two baking sheets with silpat or parchment paper.

In a clean bowl, whisk the egg whites lightly just to break them; do not whip to peaks. Add powdered sugar, flour, melted butter, vanilla, and a pinch of salt. Whisk until the batter is smooth and glossy and has the consistency of heavy cream. If too thick, add 1–2 tsp water.

Using a tablespoon, drop 1-tablespoon rounds of batter spaced 2 inches apart onto prepared sheets. Use the back of a spoon to spread each round into a thin circle about 3 inches in diameter.

Bake one sheet at a time for 6–8 minutes, until edges are golden brown. Watch closely — they can go from golden to burnt quickly.

Immediately after removing from oven, use a spatula to lift each wafer. While warm and pliable, drape each wafer over a rolling pin or the side of a small bowl to form a curved 'cello' shell. Allow to cool completely and crisp. If they harden before shaping, return to oven for 10–15 seconds to warm and shape quickly.

Place a cello shell on a serving plate. Pipe or spoon about 2 tablespoons of chilled Lemon-Basil Cream into the shell.

Top the cream with 1–2 tablespoons of the pomelo-pink peppercorn salad, arranging segments attractively so they sit atop the cream without weighing it down.

Garnish with micro basil leaves, a light dusting of powdered sugar if desired, a sprinkle of finely grated lemon zest, and a few lightly crushed pink peppercorns for color and aroma.

Serve immediately so the cello shell remains crisp. If you need to hold them, store assembled portions up to 20 minutes at room temperature; beyond that the shell will soften from the cream.