Birra Moretti Radler Delight

Lemon is the main protagonist in the dessert by the youngest chef at Premio Moretti Grand Cru

29-12-2014
It was the youngest of the ten finalists in the fo

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)

Carmine Di Domenico, sous-chef at restaurant Casa del Nonno 13 (S. Eustachio, Salerno)


Birra Moretti Radler Delight

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

As a pairing, Birra Moretti Radler


METHOD
For the Radler and limoncello mousse
Put the gelatine sheet into cold water. Hydrate the powdered egg white with the other ingredients. Warm part of the mixture and melt the gelatine sheet in it. Mix al the ingredients and put them into a syphon and in the fridge for at least 2 hours.

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.


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A tutta birra

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