Creamed vitamin

How can you include beer in pastry-making? I needed an idea and the first thing that came to my mind was brewer’s yeast, which is rich in vitamin B, good for the liver. Hence the idea: a dessert that would be good for the liver while using beer. I increased the presence of vitamin B by using wheat germ (for the sweet part) and flax seeds (for the crispy note), the beer, instead, had a texture that reminds one of jam. Using mint and hop, together with white chocolate, I gave an aromatic character to the dessert.

Like a red “B”eer cream…
Recipe for 10 people

INGREDIENTS
For the cream with white chocolate and hop
270 g very fresh cream
200 g Birra Moretti La Rossa
57 g white sugar
3 g dehydrated hop
60 g white chocolate
1,5 g agar agar

For the wheat germ custard
500 g farm milk
45 g wheat germ
75 g white sugar
4 egg yolks
1,5 g agar agar

For the liquid Birra Moretti La Rossa gelatine
350 g Birra Moretti La Rossa
0,9 g iota

For the brewer’s yeast and cherry honey ice-cream
2 l fresh milk reduced by 2/3
63 g white sugar
80 g cherry honey
70 g procrema
10 g organic brewer’s yeast

For the toasted flax seeds
150 g flax seeds soaked in water at 60°C and toasted in the oven at 130° for 30 minutes

To finish
fresh mint flowers and seeds
2 drops of mint essence obtained by centrifuging the fresh leaves

METHOD
Bring the fresh cream, the sugar and hop to the boil over a low heat, and as soon as the sugar has melted, pour the cream over the white chocolate. When the cream is smooth, add the cold Birra Moretti La Rossa and the agar agar. Put back on a very low heat and bring to the boil as slowly as possible. Cool the cream to reach room temperature. Blend, strain and put into a pastry bag.

For the wheat germ custard, whip the egg yolks and the wheat germ without incorporating any air. Bring the milk and sugar to the boil, then leave to cool. Add the agar agar and again bring to the boil very slowly. Pour the milk over the egg yolks paying attention not to cook them. Leave the custard to cool at room temperature. Blend and strain the cream as in the previous case, and put it into a pastry bag.

For the liquid beer gelatine, add the iota to the Birra Moretti La Rossa and slowly bring to the boil. Remove from the stove and leave to cool. Remove the film that will appear on the surface, with the help of a spoon.

Reduce the two litres of milk to 600 g. When the milk is at room temperature, pour it over the organic yeast and leave it for one hour outside the fridge. Move the mixture into a Thermomix processor and blend it with sugar, cherry honey and procrema until the powders are completely melted. Freeze at -30°C and process in the Pacojet.

Leave the flax seeds in water for two hours, dry them and toast them in the oven at 130°C for half an hour.

For the cold mint extract, carefully clean a handful of soft mint leaves. Blanch them in water for a few seconds and then put them in the ice right away. Using a mechanic centrifuge, extract the water from the leaves. Distil the obtained water using a chinois wrapped with kitchen paper.

In a bowl, put the drops of transparent extract. Form a game of cream bubbles, counting three drops of wheat germ every two drops of cream with white chocolate and cream. Put the mint flowers and a few tender leaves on as many drops as possible, using a pair of kitchen tweezers. Pour three tablespoons of beer gel over them and cover with a generous dose of crispy flax seeds. Finish with a tablespoon of yeast ice-cream and serve.