04-02-2014
Simply “La Rossa”, that is to say Apricot with mace, milk chocolate, caramel biscuit, beer meringue, powdered barley and lavender ice-cream... is one of the two dishes in the menu thanks to which Luigi Salomone, sous-chef at restaurant Marennà in Sorbo Serpico (Avellino), won the third edition of Premio Birra Moretti Grand Cru (photo by Francesca Moscheni)
Today we close the series of recipes that have enriched the finals of the third edition of Premio Birra Moretti Grand Cru. The recipe is that of the sweet dish that has allowed Luigi Salomone to win the competition. A surprising dish, as indicated in the jury’s official motivation, "thanks to the capacity of its author to use two spices while preserving a great balance, a great freshness and a great taste. This is a modern, clean and simple dish, despite its complexity". I love chocolate and summer fruit, which I usually enjoy candying. After numerous experiments, I obtained this chocolate mousse, with apricots in syrup and lavender ice-cream. The beer can be found in the foam, in order to give aroma to the dessert, and in the meringue, as a crispy element in the crumble. Mace and lavender respectively highlight the apricot and the freshness. Simply "La Rossa". That is to say: apricots with mace, milk chocolate, caramel biscuit, beer meringue, powdered barley and lavender ice-cream
Recipe for 10 people
INGREDIENTS for the mousse 100 g 35% cream 100 g milk 40 g egg yolks 20 g sugar 2 g gelatine sheets 100 g 38% milk chocolate
for the chocolate tiles with caramel and mace 100 g milk chocolate with caramel mace
for the apricots in syrup with mace and beer 500 g apricots 200 g sugar (1/1) 20 g lemon juice 50 g Birra Moretti La Rossa 20 g mace
As a match and as an ingredient, Birra Moretti La Rossa
for the barley 50 g soluble barley 12 g cocoa 8 g powdered milk 12 g icing sugar
for the beer foam 150 g Birra Moretti La Rossa 10 g dehydrated egg yolk 50 g sugar 1,2 g xantana
for the caramel biscuit 90 g brown sugar 160 g butter 200 g soft flour 70 g toasted and coarsely chopped mixture of almonds and hazelnuts 25 g muscovado sugar 2 g salt
for the beer meringue 150 g Birra Moretti La Rossa 50 g millefiori honey 1,2 g milk proteins 1,8 g xantana
for the lavender ice-cream 500 g milk 35 g powdered milk 150 g sugar 35 g glucose 175 g cream 30 g egg yolk 10 g dehydrated lavender flowers 2 g ice-cream thickener
Luigi Salomone (photo by Francesca Moscheni)
For the apricot purée Let the beer’s alcohol evaporate, add the cooking juice and the apricots. Blend this mixture. Weigh out 200g and add 2 g of agar agar. Simmer for 2 minutes and then leave to thicken in the fridge. Again, process with a hand-blender so as to obtain a purée. For the barley with cocoa, mix the powders and keep them in a dry place.
For the beer foam In a planetary processor, whip all the ingredients so as to obtain a foamy mixture. Put it into a pastry bag and store in a fresh place.
For the caramel biscuit Caramelise the brown sugar so it turns into crystals and then blend these in a cutter with the flour, so as to obtain a thin powder. Using this mixture, create a well shape on a kneading board and add the other ingredients. Knead quickly then leave to rest in the fridge for 2 hours. Cut into 1 cm dices and bake in the oven at 165°C for about 10 minutes.
For the beer meringue Put the ingredients in the planetary processor, whip so as to obtain a solid meringue. Using a pastry bag, prepare some small dollops and dry them in the oven at 50°C for about 5 hours.
For the lavender ice-cream Leave the lavender in infusion in the cream for about 12 hours in a vacuum pack. Filter and check the weight and if necessary add some cream depending on how much has been absorbed by the dehydrated lavender. Add all the ingredients except for the eggs and bring to 40°C; only then you can add the egg yolks and pasteurise at 85°C. Chill for 12 hours and prepare the ice-cream.
Using a pastry bag, draw the mousse on the base of the dish, add some biscuit cubes, the apricots in syrup, the meringues, the beer foam, the chocolate tiles, the powdered barley and finally a quenelle of ice-cream over the crumbled biscuit. Decorate with rose petals and edible flowers.
Simone Nebbia, Luigi Salomone e Luca Caviola, the ideal podium of Premio Birra Moretti Grand Cru third edition
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
Luigi Salomone, sous chef of restaurant Marennà in Sorbo Serpico (Avellino)