13-12-2014
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)
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.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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