04-01-2014
La Rossa, giuncata, ricotta and pine nuts, the sweet recipe presented during the finals of Premio Birra Moretti Grand Cru 2013 by Federico Delmonte, previously the chef at Il Vicolo del Curato in Fano (Ancona)
The dessert is focused on the search for scents, balance, freshness and persistence, matching giuncata (a fresh cheese typical of Southern Italy) and ricotta with Birra Moretti La Rossa. I’m looking for a bitter flavour, yet one that is supported by the sweetness of cheese together with the aroma of cardamom and the acid touch of redcurrants.
La Rossa, giuncata, ricotta and pine nuts Recipe for 6 people
INGREDIENTS for the cheese and pine nuts purée 75 g sheep’s milk ricotta 75 cow’s milk ricotta 150 g giuncata cheese 60 g pine nuts soaked overnight in cold water and then blended Birra Moretti La Rossa reduction to taste icing sugar to taste
For the beer gelatine 330 ml Birra Moretti La Rossa 10 g gelatine sheet
As a match and as an ingredient: Birra Moretti La Rossa
For the meringue in the mortar 300 g icing sugar redcurrant purée to taste 100 g egg white
For the Birra Moretti La Rossa reduction 1 x 33 cl bottle Birra Moretti La Rossa reduced to one third
For the pine nut brittle with beer 300 g pine nuts 60 g Birra Moretti La Rossa 70 g sugar 1 g salt
METHOD For the redcurrant sauce Blend the redcurrants with a little water and icing sugar. Strain the mixture to obtain the sauce. For the pine nut brittle Mix the sugar and Birra Moretti La Rossa. Bring these to 120°C and pour the pine nuts inside: mix energetically then spread the mixture on the silpat and place it in the oven at 160°C for 20 minutes. Remove from the oven and leave to cool. For the redcurrant meringue Whisk the egg whites with the redcurrant purée. Then, while still whisking, gradually add the syrup (at 120°C). Once you reach the right texture, form the meringues and cook them in the oven at 180°C for 6 hours.
Federico Delmonte, already a chef at Il Vicolo del Curato in Fano (Ancona), he'll be back soon with a restaurant in Rome (photo by Moscheni)
Complete the dish with 6 stripes of cheese cream, the drops of redcurrant sauce, the pine nut and beer brittle, the beer gelatine, a meringue placed on top with cardamom and edible flowers.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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