Apple cooked in beer with honey meringue and ice-cream

Loretta Fanella

INGREDIENTS

Apple cooked in beer
150 g of Moretti Gran Cru beer
50 g of chestnut honey
50 g of water
1 Golden Delicious apple

Honey meringue

100 g of caramelised chestnut honey
100 g of water
250 g of fresh egg white

Ice-cream
570 g of milk
130 g of fresh cream
150 g of sugar
4 g of ice-cream stabiliser
40 g of powdered milk
25 g of dextrose
25 g of inverted sugar
60 g of egg yolks
1 pinch of salt

 

METHOD

Apple cooked in beer
Heat the beer and the water, then add the apple sliced into rings. When the liquid starts to boil, cook for 5 minutes, covering the surface of the pan with some film. Turn off the heat and leave to cool.

Honey meringue
Mix all the ingredients together and whip them up in a planetary mixer for about 5 minutes. Spread the meringue onto a sheet of Silpat in a thickness of 5 cm and leave to dry in the oven for 4 hours until dry and crisp.

Ice-cream
Heat the milk, cream and inverted sugar. Add the sugar mixed with the powdered milk, stabiliser and dextrose. Heat to 60 °C and add the egg yolks and salt. Heat to 80 °C. Take off the heat and rest for at least 12 hours. Process in a stirring machine before serving. Decorate with strawberry tree honey and whipped cream of Moretti Gran Cru beer.

 

Clicca qui per leggere il profilo dello chef
 Credits Brambilla-Serrani

Loretta Fanella

Clicca qui per leggere la ricetta

Forest floor
A recipe presented at
Identità Milano 2008

Clicca qui per leggere la ricetta

The four seasons
A recipe presented at
Identità Milano 2009

Clicca qui per leggere la ricetta

Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
A recipe presented at
Identità Milano 2011