04-12-2012
Toasted barley and beer ice-cream, with chocolate brittle and plum and liquorice compote by Alessio Cancedda, sous chef at the S'Apposentu restaurant in Siddi in Sardinia. He was the youngest among the finalists of Premio Birra Moretti Grand Cru. With this dish he was awarded with the mention for best dessert recipe
In the creation of this dish I decided to use two different beers. This allows me to contrast the taste of the brittle with Birra Moretti Baffo d’Oro. The happy combination of barley, moreover, finds a balance in the plum compote paired with the Birra Moretti La Rossa. The delicately bitter taste of this beer is in contrast and thus brings out the sweetness of the fruit. In the glass, on the other hand, you will have a Birra Moretti Grand Cru with its taste spectrum in perfect harmony with the dessert. The re-fermentation, typical of this beer, and its aromatic intensity, enhance my barley ice-cream. Toasted barley and beer ice-cream, with chocolate brittle and plum and liquorice compote
Recipe for 4 people INGREDIENTS for the barley 300 g of toasted pearly barley 75 cl of Birra Moretti Baffo d’Oro 50 cl of water
Alessio Cancedda, 23 years old, awarded by Claudio Sadler
METHOD for the barley Cook the barley with the water and beer over a small flame for around 50 minutes, until the liquid is absorbed. Put 100 g of barley in the drier and dehydrate completely. for the ice-cream Put the barley, the sugar and the milk in a blender. Blend at the highest speed for 2 minutes. Sift the mixture and add the cream. Pasteurise at 82°C and then cool down to +3°C in a chiller. Leave in the fridge for 12 hours and then pass in a batch freezer to obtain the barley ice-cream.
The pairing: Birra Moretti La Rossa
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
by
classe 1989, sous-chef del ristorante S’Apposentu di Casa Puddu a Siddi (Oristano), stellato dal 2012