Half-cold with passion fruit and potato chips (2003)

Antonino Cannavacciuolo, South European cook established in Northern Italy, offers a more and more appreciated cuisine which alternates between dishes that are based on the Campanian tradition and personal creations. This soft half-cold is a simple mixture of passion fruit purée, whipping cream, eggs and sugar. The fondant chocolate coulis and the blue potato chips sprinkled with powdered sugar create a very effective contrast of textures and colors.