Beer holidays

Preparing Simone Nebbia’s cannolo with Birra Moretti Doppio Malto between Christmas and New Year’s

25-12-2013
Rolling Beer by Simone Nebbia, sous chef at restau

Rolling Beer by Simone Nebbia, sous chef at restaurant S'Apposentu in Siddi. The young Sardinian chef stood out in the finals of Premio Birra Moretti Grand Cru 2013 and received a special mention for his menu in which beer was best given value to, both as a match and as an ingredient

This dessert tells us the evolution of beer starting from barley, moving onto malt, until we get to beer itself. For the cannolo, I used barley flour and malt, inside a cream made with Birra Moretti Doppio Malto, refreshed with cardamom. The ice cream, sweetened with malt, and the Birra Moretti au naturelle, recalls the same concept of the cannolo. The Birra Moretti Grand Cru used to cook the pear gives the elegance and character that complete this dish.

Rolling Beer

Recipe for 4 people

INGREDIENTS

For the ice cream
200 g cream
350 g sheep milk
300 g mashed pears
100 g sugar
8 g malt
50 g Birra Moretti
1 tablespoon pear grappa

Ingredients: Birra Moretti, Birra Moretti Grand Cru, Birra Moretti Doppio Malto. Beer match: Birra Moretti Zero

Ingredients: Birra Moretti, Birra Moretti Grand Cru, Birra Moretti Doppio Malto. Beer match: Birra Moretti Zero

for the lemon compote
500 g lemon pulp
100 g lemon zest (only the yellow part)
340 g sugar

for the cannolo
60 g soft butter
50 g barley malt
50 g almond flour
40 g barley flour
100 g icing sugar

for the pears
4 slices of abate pears cut into rectangles about 10 cm long, 3 cm wide and 1 cm thick

for 100 g of syrup
150 g Birra Moretti Grand Cru
80 g barley malt
zest of half a lemon

for the cream
170 g Birra Moretti Doppio Malto
180 g barley malt
5 egg yolks
2 and a half gelatine sheets soaked in water and drained
500 g semi-whipped cream
500 g mascarpone
2 g cardamom powdered in a mortar

to finish
fruit
mint leaves
flowers to decorate

METHOD

Simone Nebbia of restaurant S'Apposentu in Siddi (photo by Francesca Moscheni)

Simone Nebbia of restaurant S'Apposentu in Siddi (photo by Francesca Moscheni)

for the ice cream
Mix all the ingredients except the beer and grappa. Bring them to 82°C, strain them and chill in the chiller. Once the mixture is cold, add the beer and grappa, leave it to rest in the fridge overnight and then cream. Keep in the freezer.
Put all the ingredients for the lemon compote into a saucepan, cook over a low heat until they are shiny and dense. Leave to cool and keep to a side.

for the cannoli
Mix the ingredients into a bowl so as to obtain a smooth and homogenous mixture. Spread it over a sheet of baking paper (it needs to be 1 mm thick) and bake in a hot oven at 180°C for 10 minutes. Remove from the oven, cut into 10 cm squares and roll them using cannolo tubes. Leave to cool and keep in a thermal box.
Put the pear rectangles into a vacuum pack together with the syrup, remove all the air and cook in a Bain-Marie or steam in the oven for about 20 minutes at 72°C. Cool the pack in ice and keep to a side.

Boil the beer, malt and cardamom into a saucepan until it reaches 120°C. Meanwhile, whisk the egg yolks in the planetary processor and, when the syrup has reached the necessary temperature, slowly pour it over the eggs. Continue to whisk adding the gelatine, so us to obtain a firm foam. Slowly add the mascarpone to the cream, add these to the whisked eggs, mix finely and leave in the fridge for at least 3 hours.

Put slightly less than a tablespoon of lemon compote on the base of the dish, place a pear rectangle on top, fill the cannolo with the cream and put it on the pear.
Decorate the dish with fruit, mint and some flowers. Add a quenelle of ice cream on one side and serve.


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A tutta birra

The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru