The Beer Split

I’ve prepared a version of the well known Banana split, focused on beer, namely Birra Moretti La Rossa. With the fried banana chips I wanted to give a different version of the chips & beer pairing. I have a predilection for this drink, and a fondness for chocolate. So it was easy to come up with this dessert.

The Birra Moretti La Rossa “Beer Split”

Recipe for 1 person

INGREDIENTS
for the banana
1 banana
1 egg
rye bread crumbs

for the Birra Moretti La Rossa mousse
33 cl Birra Moretti La Rossa
30 g of Demerara Sugar
50 g glucose
1 and ½ gelatine sheets

for the chocolate pudding
300 g of cream
30 g of sugar
3 organic egg yolks
1 gelatine sheet
30 g of unsweetened cocoa powder

for the Tonka beans custard cream
300 g of cream
30 g of sugar
3 organic egg yolks
1 gelatine sheet
Tonka beans

for the chocolate sauce
90 g of water
50 g of sugar
20 g of glucose
70 g of liquid cream
20 g of unsweetened cocoa powder
45 g of chocolate 66%

for the frosted cocoa nibs
100 g of sugar
30 g of water
50 g of cocoa nibs
METHOD
for the banana
Vacuum cook the banana at 85°C for 30 minutes. Leave to cool.

 

for the Birra Moretti La Rossa mousse
Melt the sugar and the glucose in the Birra Moretti La Rossa. Reduce to 30 cl. Add the gelatine sheets to the mixture. Pour in a 50 cl syphon and charge twice. Leave in the fridge.

for the chocolate pudding
Put a gelatine sheet in water and ice. In a small saucepan, mix the sugar and cocoa with the cream and bring to the boil. Melt the gelatine sheet in the mixture, then pour it on the egg yolks. Cool down immediately.

for the Tonka bean custard cream
Put the gelatine sheet in water and ice. Mix the cream and sugar with some grated Tonka beans and bring to the boil. Melt the gelatine in the mixture of cream and beans. Pour the mixture on the egg yolks and cool down immediately.

for the chocolate sauce
Melt the chocolate. Make a syrup with water and sugar, bring it to the boil then add the glucose and mix. Add the cocoa and pour the mixture on the melted chocolate. Mix well.

for the frosted chocolate nibs
Bring the water and sugar to 116°C. Add the chocolate nibs and remove from the heat. Mix until it is completely frosted. Cut the banana in lozenges, dip them in the frosting and fry them at 180°C until golden.

SERVICE
Spread the chocolate sauce on one side of a plate and place the chocolate nibs on top. Place some small quenelles of custard on the sauce, alternating them with the chocolate pudding. Put the lozenges of fried banana between the quenelles. Finish by gently putting the Birra Moretti La Rossa mousse beside the composition.