La Rossa gelatine spheres

In the dessert by Ferrari, Birra Moretti successfully embraces a white chocolate semifreddo

10-01-2014
White chocolate semifreddo spheres with Birra More

White chocolate semifreddo spheres with Birra Moretti La Rossa gelatine over an orange marmalade with ginger, lemon and hop, a dish presented by Francesco Ferrari, chef at restaurant Le Scuderie in Relais Falisco in Civita Castellana (Viterbo), on the occasion of Premio Birra Moretti Grand Cru 2013

Desserts... lust, delicacy, tradition. Our semifreddo spheres find their perfect match with the Birra Moretti La Rossa gelatine. By contrast, the latter is capable of making the sweetness of the white chocolate become softer, and because of its acidity and freshness, it highlights the ginger. As a pairing, I chose Birra Moretti Grand Cru because of the characteristics given by the bottle-fermentation and because of the herbaceous hop scents.

White chocolate semifreddo spheres wrapped in Birra Moretti La Rossa gelatine over a marmalade of oranges with ginger, lemon and hop

Recipe for 6 people

The ingredient: Birra Moretti La Rossa. The match: Birra Moretti Grand Cru

The ingredient: Birra Moretti La Rossa. The match: Birra Moretti Grand Cru

INGREDIENTS

For the semifreddo
200 g milk
100 g sugar
90 g egg yolk
400 g cream
200 g white chocolate

For the Birra Moretti La Rossa jelly
300 g beer
10 g gelatine sheets
30 g sugar

For the marmalade
300 g water
300 g oranges
160 g sugar
100 g hop
1 lemon
8 g ginger

Francesco Ferrari, chef of Le Scuderie of Relais Falisco in Civita Castellana (Viterbo), as seen by Francesca Moscheni

Francesco Ferrari, chef of Le Scuderie of Relais Falisco in Civita Castellana (Viterbo), as seen by Francesca Moscheni

METHOD
For the semifreddo
Whisk the egg yolks and the sugar, then boil the milk and add it to the latter ingredients bringing the mixture to 80°C. Add the white chocolate and then the whipped cream to make it lighter.

For the Birra Moretti La Rossa gelatine
Warm 100 g Birra Moretti with the sugar, add the gelatine sheets previously soaked in water and add the remaining beer.

For the marmalade
Make a hop infusion by leaving it into boiling water for 24 hours, then strain it. Peel the oranges and then remove the white part from the zest. Boil the zest for a few minutes. Cut the oranges and add them to the infusion together with the sugar. Bring everything to the boil in a pot. When the mixture starts to thicken, add the orange zest, the ginger and the grated lemon zest. Continue to boil for about 5 minutes.


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A tutta birra

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