16-12-2013
Extra virgin olive oil biscuit, roasted chestnuts, saffron and Birra Moretti La Rossa, the dessert chef Massimo Larosa, from Genoa, now working at Relais al Cambio in Mombaruzzo (Asti) prepared for the finals of Premio Birra Moretti Grand Cru
The starting point for my dessert was Birra Moretti La Rossa, which is full bodied and has persistent aromatic notes. The roasted chestnut mousse is the main element in this dish, and the saffron cream leaves a bitter note that recalls the Birra Moretti La Rossa. All this is balanced by the olive oil biscuit.
Extra virgin olive oil biscuit, roasted chestnuts, saffron Birra Moretti La Rossa Recipe for 4 people
INGREDIENTS For the olive oil biscuit 125 g whole eggs 250 g sugar 250 g “00” flour 18 g baking powder 250 g milk 175 g extra virgin olive oil 3 g salt
Ingredient and match: Birra Moretti La Rossa
For the beer cream 300 g milk chocolate 350 g cream 400 g Birra Moretti La Rossa 8 g gelatine sheet
METHOD For the olive oil biscuit Whisk the eggs and sugar, then add the salt, flour and yeast; mix the ingredients and add the milk and olive oil (both need to be warm). Roll out the dough on to a baking tin (the dough needs to be 2 cm thick) and bake at 180°C for 15 minutes.
Massimo Larosa, chef of Relais al Cambio in Mombaruzzo (Asti) (photo Francesca Moscheni)
For the beer cream Reduce the cream to a half, pour it over the chocolate and add the gelatine sheet previously soaked in water and then drained. To a side, reduce the beer to a third of its volume and add to the mixture. Put the oil biscuit on the base of a baking tin, roll out the mousse (5 cm thick). Chill for about 1 hour, then cut it into rectangular shapes and place the beer cream on top, together with a few pieces of pop rocks. Decorate the dish using some chestnut pieces and a few saffron pistils.
The recipes and the best moments of the second edition of Premio Birra Moretti Grand Cru
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