29-12-2014
It was the youngest of the ten finalists in the fourth edition of Premio Birra Moretti Grand Cru who received the special mention for the best dessert. His name is Carmine Di Domenico, born in 1988, and he’s the sous-chef at restaurant Casa del Nonno 13 (S. Eustachio, Salerno)
Twenty recipes, twenty young chefs. These are the ingredients in the finals of the fourth edition of Premio Birra Moretti Grand Cru, while the ingredients and the inspiration for this dessert are told by its creator, Carmine Di Domenico. The mini-menu I presented fully represents my philosophy in the kitchen. Both the first course and the dessert were created taking into consideration their nutrients, given the importance this topic has for our clients. Healthy, indeed, is not a synonym of tasteless: “good” is the basis to which one needs to add “healthy”. This balance can be found in both recipes, which have no useless fats and are nonetheless full of flavour thanks to the use of high quality raw materials. The job of a cook, today, goes deep: you need to respect the criteria connected with quality, nutrients and economics.
Carmine Di Domenico, sous-chef at restaurant Casa del Nonno 13 (S. Eustachio, Salerno)
Recipe for 10 people
INGREDIENTS For the Radler and limoncello mousse 250 g Birra Moretti Radler 35 g sugar 3 g gelatine sheet 10 g limoncello 70% 16 g dry egg white
For the Birra Moretti Radler and lemon sorbet 400 g Birra Moretti Radler 95 g lemon juices 95 g sugar 30 g glucose 2 g dry egg white 50 g lemon paste (the white part of the lemon is cooked over and over in water, until it looses all its bitterness)
For the lemon and cardamom mousse 175 g lemon juices 25 g water 240 g eggs 60 g egg yolk 250 g sugar The seeds from one cardamom pod 40 g Gelcrem hot or 50 g corn starch 210 g butter
For the light Birra Moretti Radler meringue 15 g powdered egg white 100 gr dealcoholized beer 30 g water 50 g isomalt 50 g sugar
For the olive oil, almond and cardamom biscuit 100 g rice flour 100 g sugar 165 g almond flour 1 g salt
For the mayonnaise 40 g egg yolk The seeds of half a cardamom 25 g water 125 g olive oil
As a pairing, Birra Moretti Radler
For the sorbet Mix all the ingredients and blend them with a hand blender. Strain with a fine sieve. Put into the ice cream machine and leave at -18°C.
For the lemon and cardamom mousse Mix all the ingredients except for the butter, put them into a pot and bring to 86°C. Later bring the temperature to around 40°C and add the butter cut into pieces, emulsifying with a hand blender. Keep cold.
For the light Birra Moretti Radler meringue Boil the sugars at 121°C and gradually pour them onto the beer and the previously hydrated egg white into a planetary machine. Whisk until the mixture has reached room temperature. Mix it with spirals of around 8 cm in diameter and dry it in a ventilated oven at 65-70°C for around 3 hours. Keep in a dry place or use some silica salts in a hermetical box.
For the olive oil biscuits Make a mayonnaise with the egg yolks, the water, the olive oil, add the cardamom seeds and the salt continuing to emulsify. Add all the flours. Leave to cool and cut into cubes. Bake at 165°C until lightly golden.
For the finishing Using a round tip, dress the base of a soup bowl with 30 g of lemon cream, add 5-6 olive oil biscuits, place a beer meringue disc on top and with an ice cream spoon add the sorbet. Finally, before serving, add the cold mousse with a syphon. Don’t forget to grate the zest of a lemon to create the classic look of a lemon delight from the Amalfi coast.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
