Dulcey and Birra Moretti Zero

We continue the series of twenty recipes that got in the finals of the fourth edition of Premio Birra Moretti Grand Cru: today is the turn of Nicholas Bonati, chef at restaurant Il Giardinetto in Pettenasco (Novara), who thus presents his dish.

In my mini-menu for Premio Birra Moretti Grand Cru I wanted to try and enclose in two recipes all my professional experience. In order to do so, I chose less common raw materials such as pork belly and created unusual pairings with Jerusalem artichoke and ginger, without forgetting, nonetheless, some classic ingredients such as chocolate and orange.

Dulcey chocolate, Birra Moretti "Zero" and orange

Nicholas Bonati, sous-chef at Il Giardinetto in Pettenasco

INGREDIENTS
For the “Dulcey” chocolate mousse
250 g “Dulcey” Valrhona chocolate
250 g semi whipped cream
50 g egg yolk
5 g gelatine sheet

For the ginger crumble
90 g butter
90 g chopped almonds
110 g “00” flour
30 g toasted and chopped hazelnuts
130 g chopped ginger

For the Birra Moretti “Zero” sorbet
150 g Birra Moretti “Zero”
50 g water
30 g brown sugar
40 g glucose
0,2 g gellan gum

For the orange gelatine
1 l orange juice
17 g gelatine sheet

For the powdered orange
Orange supremes

Paired with Birra Moretti

METHOD
For the mousse
Melt the chocolate in a bain-Marie and meanwhile prepare the semi whipped cream. Put the egg yolks in a metal mixing bowl and cook them alla rosa, [put a veil of cream on a wood spoon and blow on it: if it forms a wavelet as with a rose petal, it is ready] and add the gelatine sheet. Afterwards, mix the egg yolks, the chocolate and the cream alternating them, two tablespoons at a time. Put the mixture in the moulds and chill at -18°C.

For the ginger crumble
Soften the butter and then mix it with the other ingredients using a planetary processor. Create a stick with the resulting mixture and chill it at -18°C. Then grate it on a silpat sheet and cook it at 140°C for 20 minutes.

For the sorbet
Put the beer, water, brown sugar and glucose in a steel saucepan. Bring to 70°C and add the gellan gum with the help of a whisk. Chill at -18°C.
After that, the sorbet will look like a block of ice, so break it as much as possible and chill it again at -18°C for around ten minutes. At this point the mixture will be ready to make the quenelles.

For the orange gelatine
Squeeze the oranges so as to obtain one litre of sugar. Strain it in a chinois and then reduce it slowly to 300 grams in a saucepan. Remove from the fire, strain in the chinois and add the gelatine sheet. Pour the mixture in a smooth container so as to obtain the desired thickness. Cool at 3°C and divide into portions.

For the powdered orange
Make the orange supremes, place them on a steel tray and put them in a dryer. When they are dried, powder them.