22-12-2012
Fig tarte tatin (or with kiwi, as in the photo) with Birra Moretti Grand Cru caramel aromatised with thyme and salted butter ice-cream, a recipe by Vladimiro Poma from L'Erba Brusca in Milan, finalist in the second edition of Premio Birra Moretti Grand Cru, last November
Tarte tatin has always been my favourite cake because it is simple and versatile. It leaves space to surprising combinations, both sweet and savoury. In this case, I wanted to pair it with flavours of my region of origin, that is Liguria, where thyme and figs flourish and always accompany my cooking and that of my family. The sweetness of the figs and of the caramel, aromatised with thyme and strongly characterised by the scents of hop and malt given by Birra Moretti Grand Cru, is finely balanced by the sapidity of the Normandy butter ice-cream. Fig tarte tatin with Birra Moretti Grand Cru caramel aromatised with thyme and salted butter ice-cream Recipe for 6 people INGREDIENTS for the tarte tatin 600 g of flour 70 g of sugar 340 g of butter 6 eggs 4 figs
The perfect match: Birra Moretti Zero
Vladimiro Poma and Claudio Sadler
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
classe 1984, sous-chef del ristorante Erba Brusca a Milano