31-03-2013
Beer and almonds by Federico Delmonte, chef and patron at the Vicolo del Curato restaurant in Fano (Pesaro Urbino). This is the second half of the mini-menu the chef from Marche presented on the occasion of Premio Birra Moretti Grand Cru
With this dessert, I wanted to represent my passion for citrus fruits used as ingredients –and for lime, in this case – and I also wanted to focus on the freshness of almond cream and of a Birra Moretti Grand Cru ice-cream aromatised with lavender. Everything is highlighted by a reduction made with the beer itself, which develops all the aromas of the yeast. I also wanted to prepare a soft lime biscuit, allowing my dessert to have a texture similar to that of a cake I really love, namely the "ciambellone della nonna", a homely, traditional cake in a ring shape. The dessert is finished with some sprinkled fresh grated almonds.
Beer and almonds Recipe for 20 people
INGREDIENTS for the ice-cream 1 lt milk 160 g cream 100 g sugar 7 egg yolks 300 g Birra Moretti Grand Cru 8 g stabilizer
for the cream
Federico Delmonte, 32 years old
for the reduction 1 lt Birra Moretti Grand Cru
for the lime biscuit 4 eggs 188 g sugar 125 g yoghurt 150 g flour 20 g baking powder 75 g almond flour 100 g extra virgin olive oil 5 limes (zest and juice)
to finish lavender fresh almonds zest of 1 lime
METHOD for the ice-cream
for the almond cream Slowly reduce the almond milk in a saucepan. Once you have obtained the desired texture, add the lime juice.
for the reduction Slowly reduce the content of a bottle of Birra Moretti Grand Cru until you obtain a syrupy texture.
for the lime biscuit Using a kneader, whip the eggs and sugar, then add all the dried ingredients and finally the oil, juice and lime zest. Lastly, add the whipped egg whites and bake.
COMPOSING THE DISH Place some cold almond cream in a soup dish, then add the soft lime biscuits broken into pieces and finally a quenelle of Birra Moretti Grand Cru ice-cream. Grate a fresh almond onto the ice-cream. Finish with a touch of powdered lavender and the beer reduction. Also by Delmonte: Risotto, Birra Moretti Baffo D’oro, aromatic herbs, caciocavallo cheese and ember aromatised oil
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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