Apple cooked in beer 150 g of Moretti Gran Cru beer 50 g of chestnut honey 50 g of water 1 Golden Delicious apple Honey meringue 100 g of caramelised chestnut honey 100 g of water 250 g of fresh egg white Ice-cream 570 g of milk 130 g of fresh cream 150 g of sugar 4 g of ice-cream stabiliser 40 g of powdered milk 25 g of dextrose 25 g of inverted sugar 60 g of egg yolks 1 pinch of salt
Apple cooked in beer Heat the beer and the water, then add the apple sliced into rings. When the liquid starts to boil, cook for 5 minutes, covering the surface of the pan with some film. Turn off the heat and leave to cool.
Honey meringue Mix all the ingredients together and whip them up in a planetary mixer for about 5 minutes. Spread the meringue onto a sheet of Silpat in a thickness of 5 cm and leave to dry in the oven for 4 hours until dry and crisp.
Ice-cream Heat the milk, cream and inverted sugar. Add the sugar mixed with the powdered milk, stabiliser and dextrose. Heat to 60 °C and add the egg yolks and salt. Heat to 80 °C. Take off the heat and rest for at least 12 hours. Process in a stirring machine before serving. Decorate with strawberry tree honey and whipped cream of Moretti Gran Cru beer.
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