26-01-2014
Royal Beer Brownie by Luca Caviola. Born in 1992, he’s the sous-chef at Hotel Gran Mugon’s restaurant L' Chimpl da Tamion in Vigo di Fassa (Trento) and one of the 10 finalists of the third edition of Premio Birra Moretti Grand Cru – the finals took place in Rome in November
With this dessert I know I risked being banal because of the exceeding use of chocolate. However, I found the right balance in the brownie enriched with barley and vanilla. The caramel mousse recalls the toasted and bitter notes of the beer which can also be found in the spice I chose. The barley gel completes this game of textures. I matched a Birra Moretti Grand Cru because it is rich in aromas and flavours, accompanying the ingredients of this cake.
Royal Beer Brownie Recipe for 25 people
INGREDIENTS
for the dark chocolate and barley brownie 600 g “00” flour 1250 g sugar 800 g eggs 300 g cocoa 850 g margarine 5 g salt 100 g barley ½ vanilla pod
Beer-ingredient: Birra Moretti Baffo d'Oro, beer-match Birra Moretti Grand Cru
for the beer and lime ice-cream 105 g powdered milk 890 g cream 400 g milk 280 g egg yolk 210 g sugar 240 g glucose 20 g neutro stabilising powder 650 g water 1220 g Birra Moretti Baffo d’Oro 6/10 fresh lime leaves
METHOD For the dark chocolate and barley brownie Cook the barley for at least 50 minutes in a pot with water, sugar and vanilla. Once the cooking is done, drain and leave to cool to room temperature. Keep the cooking water to a side and chill it. For the brownie, melt the butter with the chocolate and whisk – though not fully – the eggs with the sugar, add a pinch of salt and a touch of baking powder. Add the chocolate to the eggs, and finally the flour. Pour the mixture into a rectangular baking tin, cover it with barley and bake it at 180°C for 18 minutes. When the brownie is cooked and has cooled, create some 7x3 cm rectangles, 1 cm thick. Use the barley cooking water as a matching gel – adding a pinch of xantana to thicken it if necessary; season to taste and then put it into a juice bottle. Keep in the fridge.
Luca Caviola in the portrait of Francesca Moscheni
for the beer and lime ice-cream Beat the egg yolk with the sugar and glucose. Bring the powdered milk, cream and milk to the boil and then pour it over the egg yolk. Bring the mixture to 85°C. Bring the water to 90°C and leave the lime leaves in infusion for at least one hour. Drain them and add them to the custard cream together with the beer. Finally, whisking energetically, sprinkle the neutro stabilising powder. Freeze it in the paco-jet glasses and process when frozen.
Place the biscuit in the centre of the plate, using a touch of barley gel to fix it. Leave some space for the ice-cream scoop and cover the rest with the caramel mousse. Add a few flakes of salt. Garnish the dish with two lines of barley gelatine, add the ice-cream scoop and finish with some tips of wild hop sprouts.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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