Totally Beer

"A tutta birra" (Totally Beer), is not only the name of my dessert, but of my entire mini-menu. I wanted to give shape, taste, flavour and shades to beer, considered as an ingredient. The dessert thus becomes a game in which sweet and savoury alternate in a lively way with ingredients such as Nutella, defatted pistachios, hazelnuts and dehydrated Taggiasche olives. How to taste this dessert? Starting from the soft beer meringue cylinder, interspaced by the soft Nutella biscuit and finishing with the ice-cream, the brittle and the laminate, made with beer, of course.

Recipe for 6 people

INGREDIENTS
for the soft beer meringue
57 g of egg whites
90 g of sugar
40 g of Birra Moretti Doppio Malto
50 g of Birra Moretti Doppio Malto
4 g of gelatine sheets

for the Nutella sponge
4 eggs
40 g of boiled rice
60 g of white sugar
20 g di of brown sugar
6 g of flour
8 g of powdered cocoa
30 g of Nutella

for the beer and hazelnut brittle
100 g of powdered hazelnuts
100 g of Birra Moretti Doppio Malto
100 g of melted butter
200 g of sugar
58 g of “00” flour

for the Birra Moretti Grand Cru sorbet
500 g of Birra Moretti Grand Cru
30 g of glucose
40 g of sugar
2,5 g of dextrin malt
2 gelatine sheets
for the crispy beer laminate
250 g of Birra Moretti Grand Cru
6 g of gellan

METHOD
for the soft beer meringue
Whip the egg whites then add the sugar and the 40 g of Birra Moretti Doppio Malto previously brought to 115°C and keep mixing until you obtain a meringue. At this point add the remaining Birra Moretti Doppio Malto, in which you have previously melted the gelatine sheets. Continue to whip until it is cooled, put in a mould and leave in the fridge. Cut a cylinder of meringue and roll it in the defatted flour of pistachios on the long side, and in the Taggiasche olives – previously dehydrated overnight in the oven and then powdered – on the smaller sides.

for the Nutella sponge
Put all the ingredients in a Thermomix and blend at maximum speed for 1 minute. Place the mixture in a syphon, charge once and leave in the fridge. When serving, stamp 20 g of product in a disposable cardboard container and microwave for about 1 minute. Turn upside down and unmould the sponge.

for the beer and hazelnut brittle
Melt the butter and add the beer. Add all the remaining ingredients and leave in the fridge to solidify. Make small balls with the mixture, bake them in the oven on a silpat sheet at 180°C for 7 minutes.

for the Birra Moretti Grand Cru sorbet
Bring all the ingredients – except the gelatine sheet – to 45°C and then melt the previously soaked gelatine sheet in this mixture. Put in a pacojet container and process before serving.

for the crispy beer laminate
Melt the gellan in the cold beer, bring to the boil while continuing to mix, then stamp in the preferred container and place in the fridge so it can solidify. Cut the gelatine in the slicer so as to obtain thin laminates and then dry them in the dehydrating machine.

Also by Christian Milone: Snails and beer