Red Blue Red White

Alberto Sparacino and the recipe for his dessert, presented at the Premio Birra Moretti Grand Cru

05-12-2014
Red Blue Red White – Birra Moretti La Rossa Froz

Red Blue Red White – Birra Moretti La Rossa Frozen Mousse, namelaka with Blu del Chianti, beetroot cream, fruits of the forest and white chocolate earth. Alberto Sparacino, chef at Il Colombaio in Casole d’Elsa (Siena), presented this complex dessert to the starred jury presided by Claudio Sadler which judged the finalists in the fourth edition of the Premio Birra Moretti Grand Cru

Here is one more recipe from the twenty that reached the finals in the Premio Birra Moretti Grand Cru, which we will publish over the next weeks. This dessert was created by Alberto Sparacino, chef at restaurant Il Colombaio in Casole d’Elsa (Siena).

This dish wants to stand out with a strong flavour, using fruits of the forests because of their acidity and freshness. The blue cheese stands out with incisiveness. Cardamom is necessary to create an even stronger link between the beetroot, the cheesecake and the Birra Moretti La Rossa which adds a bitter note.


Red Blue Red White – Birra Moretti La Rossa Frozen Mousse, namelaka with Blu del Chianti, beetroot and cardamom cream, fruits of the forest and white chocolate earth


Recipe for 8 people

INGREDIENTS
For the Namelaka with Blu del Chianti
200 g Blu del Chianti
300 g cream cheese
600 g cream
500 g milk
1 vanilla pod
1 sachet of vanilla essence
150 g sugar
5 gelatine sheets
25 g cake gel
200 g whipped cream

For the Birra Moretti La Rossa Frozen Mousse
330 ml Birra Moretti La Rossa
60 g sugar
200 ml cream
1 gelatine sheet
Double syphon charge

For the white chocolate crumble
200 g white chocolate
2 gelatine sheets

For the beetroot and cardamom cream
2 beetroots
5 cardamom pods
200 g vinegar
100 g sugar
3 l water
For the fruits of the forest dressing
200 g fruits of the forest
50 g sugar

Paired with Birra Moretti Grand Cru

Paired with Birra Moretti Grand Cru


METHOD
For la Namelaka di Blu del Chianti
Bring the milk, cream, sugar and vanilla to the boil then add the cake gel and continue to boil for 3 minutes. Remove from the stove, add the cream cheese and the blu del chianti cheese and melt these mixing constantly. Strain with a Chinois and add the previously soaked gelatine sheet. Place in the fridge and when it begins to thicken remove the gelatine sheet and add the whipped cream. Leave to thicken in the fridge for around 2 hours.

For the Birra Moretti La Rossa frozen mousse
Put the beer and sugar over the flame and skim off the beer. Add the gelatine sheet and leave to cool. Once it is cold, mix with the cream, put into a syphon and charge twice. Place in the fridge for a couple of hours. In a container, syphon the mousse and add the container into a chiller.

For the white chocolate crumble
Melt the white chocolate in a bain-Marie. Remove from the bain-Marie and add the gelatine sheet mixing constantly until lumps start to form like little stones.

For the beetroot and cardamom cream
Peel the beetroot. Put the water, sugar, vinegar and cardamom into a large pot. Bring to the boil and add the beetroots and boil them until soft. Remove the beetroot and process them with a Bimby processor with a little cooking water and around 2 g of xantana.

For the beetroot water and cardamom reduction
Put the cooking water into a saucepan and reduce over a low flame so as to obtain a lucid and smooth syrup.

For the fruits of the forest dressing
Put both ingredients into a saucepan and bring to the boil. Strain the mixture in a Chinois and then reduce it on a low flame.


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