The most divine Easter Dessert - Ball-Shaped Pastiera by Chef Andrea Aprea

The Neapolitan pastiera is a classic Easter recipe but this recipe has reinvented the pastiera in ball-shaped form – a substitute for Easter eggs. After reinventing Caprese, with his Sweet Salted Caprese, Andrea Aprea, the young Executive Chef of the Vun at the Park Hyatt Milan, modified this other great classic of Neapolitan cuisine.

Consistency, lightness, structure and geometry are revolutionized in an approach that, respecting traditional values, takes the freedom to completely reinvent the experience on the plate. Andrea Aprea ensures that Aprea's Spherical Pastiera is softer and more fragrant than the classic version, while retaining the peculiar texture and taste of traditional desserts.


 500 g of isomalt 30 g of water


Bring the isomalt to a temperature of 180 ° C. Move

from the heat and with the help of a ladle add the water. Pour the mixture

obtained on a silpat. With the latter, work the sugar while it is still hot to mix everything well by folding it several times on itself to obtain the satin effect. Blow the still hot mass (90 ° / 100 ° C), until you have a sphere with a thin surface. Allow to cool and create an opening on the base which will then be used to insert the ricotta mousse.

Ricotta mousse

250 g buffalo ricotta

125 g whole milk (fresh)

250 g of fresh cream

100 g of egg white

6 g of gelatine


Soak the gelatine in cold water. Blend the ricotta and milk in the mixer until a smooth cream is obtained. Add the egg white and fresh cream, whisk for a few moments without whipping the mixture. Switch to the fine

strainer. Dissolve the gelatine in a small part of the ricotta mixture obtained and add it to the rest. Go again to the fine strainer, fill the siphon and load it with 2 cans for cream. Leave to rest for 2 hours in the fridge before using


Candied ice cream

 1 l of milk

200 g of cream

220 g of egg yolk

250 g of sugar

200 g of chopped candied oranges

200 g of chopped candied lemons

200 g of chopped candied cedar

5 g of stabilizer



Bring the milk to the boil with the cream.

Mix egg yolks and sugar. Combine the two compounds and cook always stirring up to 84 degrees. Add the stabilizer and blend. Add the candied fruit and mix well. Leave to cool and turn in batch freezer. Store in the freezer.


35 g of water 200 g of sugar 350 g of butter 100 g of starch 400 g of 00 flour Zest of one lemon Zest of one orange 1 stick of vanilla seeds 3 g of baking powder 3 g of salt


 Mix the water and sugar. Add the soft butter and mix but do not whip. Then combine the flour and mixed flavors in 3 times. To obtain a nice homogeneous paste, spread between 2 sheets and make. Cool in the fridge. Cup the desired shape. Bake at 165 * for 15 minutes.

Cool and store in an airtight box.



Wheat cream

 1 l of milk

1 stick of vanilla seeds

200 g of yolk

140 g of sugar

70 g of cornstarch

100 g of butter

500 g of cooked wheat


 Boil milk and vanilla and herbs and boil Mix egg yolks, sugar and cornstarch. Combine the two elements and boil for 3 minutes, add the wheat and boil 3 more minutes.

Collect in a container and let cool. When lukewarm, add the butter. Place in the refrigerator.

Arrangement of the plate

 Heat two tablespoons of cream and with the help of a circle put it on the plate.

Place a disc of biscuit.

Put cubes of candied fruit on the biscuit.

Then put a scoop of ice cream on the biscuit.

Fill a sphere with the foam and cover the ice cream.

Finish with a sprinkling of icing sugar and grated orange zest.

Enjoy fine dining at the two Michelin-starred restaurant VUN Andrea Aprea, featuring contemporary gourmet cuisine in a refined setting. Helmed by Executive Chef Andrea Aprea, the restaurant offers a sophisticated twist on Italian classics, each infused with locally sourced ingredients—indulge in dishes including salt cod, linguine from Gragnano, and red prawn with poplar mushrooms. In the Milanese dialect, VUN means “one”, representing both the restaurant’s close bond with the city of Milan and the chef’s inclusive cooking philosophy, which emphasizes the important role that Italian culinary traditions and Neapolitan heritage play in contemporary dining.Andrea Aprea, born in 1977, Neapolitan origins, at Restaurant VUN since 2011, first Michelin star in 2013, second Michelin star in 2017. His dishes are a dialogue between tradition and contemporaneity: we can find in each dish more of one or more of the other, or sometimes they are both melted in a unique experience.

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