The dessert of the Sun God

According to an ancient legend, men revolted against the goddess of war, Sekhmet, triggering her fury which resulted in a slaughter. Ra, God of Sun, managed to placate her by giving her a drink that, in colour, reminded of blood. It was in fact beer mixed with pomegranate juice. The goddess drank until she got drunk, thus ceasing the carnage. This tale from the Egyptian mythology gave me the inspiration to create my recipe. The pomegranate is the heart of a dessert to which I paired a Birra Moretti Baffo d’Oro ice-cream. You thus obtain a sort of shandy thanks also to the rustic texture of the beer. To drink, instead, you will have a glass of Birra Moretti La Rossa that will make the pomegranate stand out, balancing its acidity.

Pomegranate, beer and chocolate

Recipe for 4 people

NGREDIENTS
for the cheese cream
400 g of fresh cheese
100 g of cream
40 g of sugar

for the chocolate and almond crumble
220 g of flour
60 g of cocoa
20 g of salt
140 g of almond flour
40 g of almonds
180 g of butter
220 g of brown sugar

for the pomegranate and Birra Moretti La Rossa mousse sphere
200 g of reduced pomegranate juice
125 g of semi-whipped cream
100 g of reduced Birra Moretti La Rossa
5 g of gelatine sheets
40 g of sugar

for the chocolate brittle
500 g of white chocolate
cocoa butter 40%

for the pomegranate icing
120 g of water
480 g of sugar
520 g of cream
160 g of glucose
120 g of powdered milk
80 g of absoline cristal
85 g of water
pomegranate juice to taste
17 g of gelatine sheets

for the puffed dark chocolate
500 g 64% dark chocolate
107 g seed oil

for the Birra Moretti Baffo d'Oro ice-cream
100 g of lemonade
4 g of stabiliser
500 g of Birra Moretti Baffo d’Oro

METHOD
for the chocolate and almond crumble
Mix the ingredient in a smooth mixture. Leave it to rest then roll it out and bake it in the oven at 160°C for 10 minutes.
for the pomegranate and Birra Moretti La Rossa mousse sphere
Bring the juice, beer and sugar to the boil, add the gelatine sheet previously soaked in water. Once the mixture has cooled, add it to the cream and pour it in some spherical moulds. Put them in the freezer. Once the mousse has reached the desired texture, pass it in the chocolate and then in the icing.

for the pomegranate icing
Bring the water and sugar to 110°C. Warm up and add the cream and glucose. Bring the powdered milk, water, pomegranate juice and absoline cristal to the boil. Add the gelatine sheets, previously soaked in cold water, to the mixture.
for the puffed dark chocolate
Melt the chocolate and bring to 41°C then reduce to 27°C. Put the chocolate in a syphon maintaining the proportion of a charge for 300 g of product. Syphon the chocolate in a vacuum pack and put it in a vacuum. Place it in the fridge with maximum care.

Also by Fabrizio Tesse: Goodbye autumn