23-01-2015
32-year-old Giovanni Sorrentino, chef at restaurant Vinile in Salerno, tells us about the inspiration and recipe for his dessert completing the menu thanks to which he was among the ten finalists at Premio Birra Moretti Grand Cru 2014
For our series of recipes from the finals of the fourth edition of Premio Birra Moretti Grand Cru, we finish the mini-menu created by chef Giovanni Sorrentino from Campania, at work in restaurant Vinile in Salerno. His savoury dish was dedicated to pigeon. Here’s how the chef presents his dessert. The dessert follows the notes and characteristics recalled by the first course, but it also recalls the beer production process. In this way I tell its journey giving value to malt and hop, pairing them with a fresh and pungent herb like tarragon, white chocolate and hop caramel which loses its bitter notes thanks to the malt biscuits and the Birra Moretti La Rossa toffee.
Giovanni Sorrentino, chef at restaurant Vinile (Salerno)
INGREDIENTS For the mousse 450 g 35% fresh cream 45 g whole milk 45 g white sugar 3 g gelatine sheets 210 g white chocolate
For the toffee sauce 200 g Birra Moretti La Rossa 300 g white sugar 20 g salted butter 250 g 35% fresh cream
For the malt biscuit 250 g egg white 37 g white sugar 20 g icing sugar 50 g almond flour 18 g flour 100 g powdered barley malt extract
For the tarragon ice cream 1 l whole milk 100 g fresh tarragon 150 g white sugar 50 g honey 70 g glucose 4 g stabilizer
For the caramel made with Belgian hop from Poperinge 8 g dried and powdered hop flours 100 g glucose 150 g fondant sugar
As a pairing, Birra Moretti Zero
For the toffee sauce Mix the beer and sugar into a saucepan, bring to 160°C and remove from the stove. Leave it to cool, until warm, then add the salted butter with the help of a spoon, and then gradually add the fresh cream. Once you have added all the cream, put it into a sauce bottle and chill at +3°C.
For the malt biscuit Using a whisk, mix all the ingredients inside a glass bowl, strain them in a colander and move to a syphon charged three times with nitrogen. Leave to rest for 6 hours in the fridge, then quickly shake the syphon. Fill some 200 ml plastic glasses suitable for a microwave oven to a half. Cook in the microwave at 900w for 1 minute. When the glasses are all ready, turn them upside down and make some wholes on the base of the glass, to allow the humidity to come out. When they are cold, take half of them and remove them from the glass, putting the biscuits thus obtained in a drier at 40°C for 6 hours.
For the tarragon ice cream Heat up the milk together with the tarragon and honey, bring it to 49°C then add the white sugar and glucose. Bring to 85°C, leave in infusion in the chiller at +3°C for 12 hours. Strain and cream.
For the caramel made with hop from Poperinge Mix the three ingredients in a saucepan, using a spoon. Bring to 155°C, then pour on a silicon mat and leave to cool until the mixture can be handled and rolled out into thin leaves.
For the finishing Using a pastry bag, create a white chocolate mousse spiral on the plate, place a layer of Birra Moretti La Rossa toffee on the grooves. Put a fresh and a dried biscuit on top. Form a boule of tarragon ice cream and place it on the biscuits. Finish by garnishing with a hop caramel leaf.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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