Purple Rain

This dessert is a love story in which the scents and the colour of the savoury dish lead to a warm rain, that tells the story of a lost love between two lovers, with a contraposition between sweet and bitter notes. I thus chose a bitter mousse made with Birra Moretti Zero and vanilla over a blueberry jelly, with almond nectar, Chantilly cream with lavender and menthol, flowers, coconut and pistachio. The pairing with vanilla highlights the beer on the palate.

Purple rain, a love story, a bitter mousse with Birra Moretti Zero and vanilla over a blueberry jelly with almond nectar, Chantilly cream with lavender and menthol, flowers, coconut and pistachio

Recipe for 4 people

INGREDIENTS
100 g egg yolk
1 vanilla pod
135 g sugar
30 g water
3 dl Birra Moretti Zero to be reduced to 100 g
30 g Ivoire 35% white chocolate
30 g cocoa butter
20 g coconut flour

for the blueberry jelly
5 g dehydrated blueberries
100 g water
40 g sugar
1,5 g gellan
5 g raspberry vinegar

For the almond nectar
50 g almond milk
100 g sugar syrup
0,2 g xantana

For the lavender and menthol cream
100 g fresh cream
2 g lavender
0,1 g menthol
20 g icing sugar

For the biscuit
50 g “00” flour
30 g butter
30 g egg whites
30 g icing sugar
0,1 g titanium dioxide
5 g powdered blueberries
squid ink to taste

To complete the dish
20 g purple edible flowers
3 blueberries
1 raspberry
10 g Bronte pistachio flour
salt to taste

METHOD

For the Birra Moretti Zero mousse
Create a “patè à bombe”, when the egg yolk is whipped with the sugar, gradually add the reduced beer. Add the vanilla to the sugar syrup. Pour the mixture into spherical moulds and chill. Unmould and immerse into the chocolate and cocoa, roll in the coconut and place in the freezer at -18°C. Move to the fridge one hour before serving.

For the blueberry jelly
Mix all the ingredients when still cold, then bring to the boil and pour into a beehive mould. Leave it to become firm and cut into a round shape.

For the almond milk
Process the cold ingredients and put them into a sauce bottle with a large tip. Leave in the fridge.

Whisk the butter and icing sugar, add the egg white and then the sifted flour. Divide the mixture into three parts and colour with the three food colours. Spread over a leaf silicon mould and cook in the microwave oven at the highest power for 1 minute. Place the flowers in a bowl with some damp kitchen paper, clean the raspberries and blueberries, sieve the pistachio flour and add a little salt.