Abimis kitchens are not merely workspaces, but genuine “culinary machines” designed to guarantee the highest performance levels at all times.
In our bespoke kitchens, aesthetics and functionality come together; every element – even the most technical – is designed to make the day-to-day cooking experience simpler and more enjoyable.
It is within this philosophy that Abimis refrigerated drawers were born, designed to bring professional efficiency into the heart of the home.
To demonstrate the utility of Abimis refrigerated kitchen drawers, we chose a dish that speaks of ritual and precision: the tiramisu crafted by Ultimafetta’s Lucia Carniel.
Lucia is not only a creative in the kitchen, but a storyteller of substance: each of her recipes is an exercise in balance between technique and sensory experience.
In her creative process, Abimis refrigerated drawers become indispensable allies. Ingredients such as mascarpone and fresh eggs find their perfect “comfort zone” within the drawer, where they remain stable until the very moment they are ready to be transformed.
Gastronorm trays slide naturally into the drawers, allowing every stage of preparation to be organised and managed without breaking the creative rhythm.
The result? A tiramisu that speaks of balance between temperature, texture and taste, exactly as an Abimis kitchen speaks of the balance between form and function.
Ingredients
For the Pâte à bombe (i.e. pasteurised egg yolk custard)
175 g of egg yolks
340 g of caster sugar
100 g of water
1 vanilla pod
Pour the water and then the sugar into a small saucepan on the hob. As soon as it reaches 121 °C, remove from the hob and slowly pour over the egg yolks previously semi-whipped with a whisk together with the vanilla. Whisk until the mixture has cooled. Store in the fridge covered with cling film.
For the tiramisu custard
450 g of Pâte à bombe
500 g of mascarpone
500 g of cream
Whisk the mascarpone and cream together with a whisk (which must be very cold, as should the bowl) and finally add the Pâte à bombe to the whipped mixture, a little at a time. Fold in well, with movements from top to bottom, being careful not to deflate the mixture.
To assemble
About 1 kg of tiramisu custard
500 g of sponge fingers
800 g of moka pot coffee
60 g of unsweetened cocoa powder
Spoon a layer of custard for the base. Place the sponge fingers after dipping them in the cooled coffee. Spoon the custard, dust with cocoa, make another layer of dipped sponge fingers and then finish with the custard. Place in the refrigerator and leave to cool for at least 4 hours. Dust with unsweetened cocoa powder only before serving.
Refrigerated drawers, which can be integrated into any Abimis kitchen, are also crafted from AISI 304 stainless steel. This is a hard-wearing, hygienic material that does not absorb or release odours and guarantees professional-grade storage performance.
Compatibility with the Gastronorm system – the modular standard created in the 1960s to rationalise space in professional kitchens, allows trays, containers, and storage vessels to be inserted with ease, retrieved whenever needed, and keeps ingredients or prepared dishes perfectly preserved at the correct temperature.