13-12-2014

Beer meringue with truffle ice cream

With a spicy and crunchy dessert, Stefano Cipollini got to the finals of Premio Moretti Grand Cru

Truffle, Birra Moretti La Rossa, turmeric, liquorish... these are the ingredients of the tasty and special dish created by Stefano Cipollini for Premio Birra Moretti Grand Cru, of which the sous-chef at restaurant La Montecchia in Selvazzano Dentro was one of the finalists

The recipes from the finals of the fourth edition of Premio Birra Moretti Grand Cru are back: the dessert presented today allowed Stefano Cipollini, sous-chef at La Montecchia (Selvazzano Dentro, Padua), to get to the competition’s top ten. A dish we leave the Tuscan chef to present.

My recipe is perfectly paired with Birra Moretti La Rossa because of its spicy tones that go well with the fresh turmeric and the white truffle. The ice cream, thanks to its sweetness, balances the delicate bitter taste of the beer and the spiciness of the crunchy meringues.

Stefano Cipollini, sous-chef at restaurant La Montecchia (Selvazzano Dentro, Padua)

Beer meringue with truffle ice cream, turmeric and powdered liquorish

Recipe for 6 people

INGREDIENTS
For the beer meringue
180 gr Birra Moretti La Rossa
20 gr egg white
10 gr powdered egg white
35 gr white sugar
4 gr Arabic gum

For the truffle ice cream
500 gr milk
170 gr cream
100 gr egg yolk
15 gr inverted sugar
30 gr powdered milk
125 gr sugar
30 gr dextrose
Salt
5 gr mix (80 % carob and 20 % guar)

For the beer reduction
Dulcita brown sugar
Birra Moretti La Rossa
1 g fresh turmeric

To be added before pacossing
150 g fresh cream
4/5 g white truffle paste

The pairing with Birra Moretti La Rossa

METHOD
For the beer meringue
Mix the Birra Moretti La Rossa with the egg white and the powders and whisk until you have a firm meringue. Dress with a pastry bag on baking tins with baking paper and bake at 120°C for 10 minutes with half a fan and then continue at 90°C for 8 hours. Put in a vacuum in glass vases at room temperature.

For the truffle ice cream
In a casserole tin, weigh the milk, cream, egg yolk and inverted sugar. Bring to 40°C. Add the powdered milk and bring to 60°C. Add the remaining powders and cook until it reaches 82°C, strain, chill and leave to mature in the fridge for 8 hours. Cream and put into the Pacojet glasses. Freeze at -20°C and when pacossing, cover with the truffle paste and the fresh cream. Pacosse and serve immediately.

For the beer reduction
In a pan, reduce the Birra Moretti La Rossa with a little Dulcita brown sugar (whole sugar from Cameroon) and 1 g of freshly grated turmeric using a microplane until you obtain a slightly syrupy texture.

For the finishing
Fill three or four Birra Moretti La Rossa meringues with pacossed truffle ice cream, garnish with the reduction of beer and turmeric, cover with a tiny amount of powdered liquorish and finish with some traces of freshly grated turmeric. We suggest using some small gold leaves to capture and fix the refractive character of the turmeric.